Eastchester Fish Gourmet
Pan-seared golden sniper over garlic crushed potatoes with wild mushrooms and peas in a Dijon mustard beurre blanc
The secret to a superstar seafood restaurant is fresh fish—that’s why Eastchester Fish Gourmet staffers visit the Fulton Fish Market daily and purchase enough for the restaurant and the affiliated Eastchester Fish Market (where fish is cleaned and cut to order). The restaurant’s menu changes daily to reflect that day’s catch; however, customers can always find several salads, a raw bar, oysters, and Manhattan and New England clam chowders.
Starters might include ahi tuna tartare nachos with sesame wontons, guacamole, and pickled ginger wasabi or Montauk grilled calamari, and entrées include dishes like fish and chips or saffron seafood risotto. Desserts, including profiteroles with Kit Kat ice cream and chocolate-fudge sauce, are made in-house. EFG is known for its soufflés and sundaes featuring Jane’s Ice Cream, made in the Hudson Valley.
Appropriately enough, the nautically themed restaurant resembles the inside of a yacht. Intimate booths and larger tables sit on polished wood floors, and porthole lights and oyster plates line the walls. Soft lighting from lanterns suffuses the dining room.
Proprietor Rick Ross, who opened Eastchester Fish Market in 1981 and EFG in 1997, takes quality control seriously. A graduate of Michigan State University Hotel and Restaurant Management School, Ross makes sure that comment cards are included with every guest check. Ross aims to make his restaurant accessible. In addition to only accepting reservations for groups of five or larger, EFG offers a $29.95 three-course prix fixe menu on Mondays through Wednesdays from November 17 to March 1 from 5 to 6:30 pm. On Monday nights, customers can opt for a $26.95 lobster special, which includes one and a half pounds of steamed lobster, a baked potato, and coleslaw. Meanwhile, on Thursday nights, with the purchase of an appetizer or entrée, customers can order clams for $1 each, oysters for $1.25 each, and shrimp cocktail for $1.50 each.
Loyal customer Arthur Glauberman of Scarsdale, considers Eastchester Fish Gourmet his favorite restaurant in Westchester and particularly loves the Parmesan-encrusted cod, lobster cobb salad, pan-seared red snapper, and Long Island duck. Meanwhile, Pam Jenson and Ed Bonci of Eastchester, patrons for 15 years, favor the grilled branzino with tomatoes and capers, raw oysters, crispy octopus appetizer, and pan-seared wild salmon. Glauberman points out that owner Rick Ross “has a great presence at his restaurant, often coming over and greeting many of his customers by name.” Jenson says that “all of the servers and staff are top-notch: knowledgeable, professional, and friendly.”
837 White Plains Rd