Editors’ Picks 2013: The Best Food & Drink in Westchester
Westchester Magazine’s editorial staff picks the county’s best spots for fine dining, wine, food, and more.
(page 11 of 56)
Tongues wagging, we can’t wait to lift a knife and fork at these four restaurants.
Jean-Georges Vongerichten’s Restaurant
258 Westchester Ave, Pound Ridge
We have been trying our best to contain our excitement since Waccabuc resident Jean-Georges Vongerichten announced the purchase of the Inn at Pound Ridge in the fall of 2011. The latest buzz is that we can expect an opening closer to the fall of 2013. Danish architect Thomas Juul-Hansen has been recruited to redesign the landmark building, which dates back to 1833. Hopefully, our wait will be over before its bicentennial!
RiverMarket Bar & Kitchen
Hudson Harbor, 41 Hudson View Way, Tarrytown
Our latest intelligence indicates that this River Town venture, from the owners of Crabtree’s Kittle House, will debut this summer. The restaurant will be LEED-certified, and also include a farmers’ market and a wine and spirits store featuring organic, local wines and liquors. Considering it was originally slated for fall 2012, here’s hoping this new timeframe is accurate.
Seahorse SEAFOOD SHACK
30 Wheeler Ave, Pleasantville
Located at the former location of Pony Express (it moved across the street), Seahorse Seafood Shack is expected to open in July. Though primarily a take-out joint, the restaurant will be a cross between a London fish-and-chips eatery, a New England seafood shack, and a grilled-fish restaurant, according to Chef/Owner Philip McGrath. Eighteen seats and outdoor dining will be available for those who like their fish-fry eat-in style.
321 N Main St, Port Chester
Marc Tessitore, owner of nessa in Port Chester, is taking one of his most popular menu items, the zeppole, and creating an entire café around it, set to open this summer. Tessitore plans to offer both sweet and savory zeppoles, lightly fried and served with various sauces, as well as salads, soups, panini, and wine. Marc, you had us at “lightly fried.”