Are You Ready for Mexi-Medi Cuisine?

Plus, more of the latest news from Westchester's food and dining scene.


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Hai Street at Savor at The Westchester serves poké bowls and other Asian-inspired fare in a fast-casual concept.

  Grilled fish tacos at PopoJito.

Chef/owner Constantine Kalandranis of 273 Kitchen in Harrison and 8 North Broadway in Nyack has opened a third eatery, PopoJito (46 Christie Pl, Scarsdale; 914.713.8946). The 36-seat Mexican-Mediterranean mash-up offers a 100 percent gluten-free menu, with dishes such as tacos (chickpea falafel, tequila-lime salmon, rosemary filet mignon), octopus fajitas, fresh masa quesadillas, and the cleverly named flana cotta for dessert. The tortillas are milled with organic masa from Yonkers-based La Milpa de Rosa.

Restaurateur Louie Lanza and his Hudson Hospitality Group have added yet another eatery to their portfolio: The Eagle Saloon (21 S Division St, Peekskill; 914.788.8800), an all-American food-and-spirits restaurant, which opened in November in the space that once housed TreatStation.

Hai Street Kitchen (125 Westchester Ave, White Plains; 914.924.4424) is a new addition to The Westchester’s revamped dining space, Savor. The eighth location of the regional fast-casual chain, Hai Street serves nori rolls, signature sushi burritos, rice bowls, poké bowls, and other Japanese-inspired fare.

A burger restaurant reimagined through Argentinian/Latin cuisine is the concept behind Gaucho Burger Co. (66 Mamaroneck Ave, White Plains; 914.217.4146), open in the space that formerly housed Jimmy John’s. Grass-fed Argentinian beef burgers are on offer, along with tropical-fruit shakes and hand-squeezed lemonades.

Justin Ortiz, formerly of NYC’s Wolf and Lamb and Michelin-rated The Breslin, is the new chef de cuisine at Cedar Street Grill (23 Cedar St, Dobbs Ferry; 914.674.0706). The cuisine remains American comfort fare, including fried chicken, baked mac ’n’ cheese, and grilled pork loin but with elevated presentations, plus new dishes, such as tomato-and-carrot bisque, chicken-liver mousse with spiced fig jam, and hemp-crusted salmon atop butternut squash risotto. “Dobbs Ferry has changed,” says chef/owner Matt Kay. “When I grew up, it was a blue-collar town and stayed that way until recent years, when lots of professionals from Manhattan and Brooklyn moved up. I wanted to revamp the menu with new techniques and flavors, plus house-made items to match the tastes of the newer residents.”

Sweet corn agnolotti at Restaurant North.

John Poiarkoff, formerly of The Pines and Willow in Brooklyn, is the new chef at Restaurant North (386 Main St, Armonk; 914.273.8686), replacing Matt Casino. He attended the French Culinary Institute (now the International Culinary Center) and was previously sous chef at Danny Meyer’s The Modern.

DeCicco & Sons co-owner and beer-program chief, Chris DeCicco, was recently knighted by the Knighthood of the Brewers Mash Staff in Brussels. He is one of only four Americans bestowed the distinction for dedication to instructing consumers on the history, quality, and importance of Belgian beer and beer culture. Having established DeCicco’s extensive beer program in the mid-1990s, he maintains an expansive portfolio of large- and small-format Belgian beers in each of the seven stores.French Culinary Institute (now the International Culinary Center) and was previously sous chef at Danny Meyer’s The Modern.

Chris DeCicco is bestowed the honor of Beer Knight

 

 

 

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