Food & Drink - Editors' Picks


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Photo by Jason (Woei-Ping) Chen

New Asian Fusion
Spoon Asian Fusion
Chappaqua (914) 238-1988
This year’s entry in the pan-Asian pantheon is led by ex-Wild Ginger chef Stanley Yong, who sure knows how to wield a sushi knife, creating such top-rate selections as a mean tiger roll (tuna, yellowtail, salmon, and avocado), a perfectly crunchy tempura vegetable maki roll, and a smokin’ dragon roll with kani—real crab, not imitation. The “pan” part of “pan-Asian” comes in via Vietnamese pork loin, papaya salad, shrimp pad Thai, or sesame beef. If the food doesn’t send you to some exotic land, the décor will, with its draped ceilings, faux-stone finish, glowing lighting, and sleek dark wood and bar—the perfect place to sip something from the martini menu while listening to the live blues and jazz on weekend nights.


 Photo by John Fortunato

Lobster Roll

Armonk Lobster House
Armonk (914) 276-0000
The generic dining room doesn’t feel like seafood in the rough, but one bite of this all-lobster-all-the-time roll and you’ll smell the salt air, hear the seagulls, and be on the watch for high tide. The mix is New England-style authentic with just the minimum of mayonnaise necessary to keep the sweet, pink-speckled chunks together until you devour them.




 Photo by John Fortunato

Gourmet Market
The Iron Tomato Market & Café
57 Mamaroneck Ave
White Plains (914) 328-9400
Wish a gourmet market like Citarella or Delmonico would come to Westchester? One has. The overflowing shelves and display cases at gourmet Italian specialty market The Iron Tomato Market & Café tempt gourmands with more than 80 different cuts of fresh pasta, made-on-the-premises mozzarella ($7.99/lb); flaky potpies steaming with chunks of chicken ($7.99); and freshly baked breads like ciccolla (lard bread) flecked with salami, ham, and prosciutto ($4.49). There are dairy, meat, fish, bakery and prepared-foods departments, as well as a Moretti Forni pizza oven imported from Mondolfo, Italy, pumping out 10-inch ($7.95) and 14-inch ($13.95) pies. The meats are purchased from Master Purveyors, the same company that supplies Peter Luger Steakhouse. Chef and co-owner Joe Giordano, formerly executive chef at Valbellas in Riverside, Connecticut, oversees the kitchen, and there are 40-plus seats indoors and out for lingering over an espresso, cannoli, and the paper.

New Restaurant North

Photo by Quentin Bacon

The Farmhouse at Bedford Post
Bedford (914) 234-7800
Owner Richard Gere’s Hollywood star power is very nice, but it doesn’t show up on your fork. The real luminary behind The Farmhouse at Bedford Post is Chef Brian Lewis, whose Italy-inflected, locavorian kitchen yields endless high-toned treats. Especially stellar is his breakout trio of handmade ravioli, in which each pocket in turn reveals salty spinach, mild ricotta, and a golden, oozing whole yolk. Taken as a single bite, it’s divine; if we had Oscars to give, Lewis would be all tuxed-up and ready to go.





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