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 14 of 56)
Slice Into It
Call it wheel, ’za, or a plain ol’ pie, here’s some of the best the County has to offer.
The Cookery’s DoughNation
Chef David DiBari’s stated goal of making “progress toward greater simplicity” has achieved its ultimate high-water mark. Imagine a restaurant with no décor, no waiters, no tables, no plates, and no sommelier—just excellent wood-fired pizzas, handed directly from cook to diner while still fragrant and bubbling from the oven. On the pies, look for the house-made sausages, pomodoro sauce, and buttery, hand-stretched mozzarella that makes The Cookery so beloved by locals.
35 N Main St, Port Chester
(914) 305-3220; coalspizza.com
Everything about Coals is original, from its hand-shaped, oblong pizzas grilled over an open flame, to the colorful plates the thin-crusted beauties arrive on, to the names the pizzas are given (hello, “Dean Martin!”), to the craft-beer suggestions for each menu item, including dessert.
Yes We Know It’s a Chain But…
Roasted Cauliflower Pizza at Anthony’s Coal Fired Pizza
264 Main St, White Plains
(914) 358-9702; acfp.com/locations/new-york
Cauliflower doesn’t excite diners; many consider it bland and forgettable, a color-free broccoli of sorts. Well, haters, bite into one slice of the roasted cauliflower pie at Anthony’s, and you’ll look at the mercilessly maligned veggie in a new light. Salty in a good way, the pie features tender, roasted cauliflower pieces; Romano and mozzarella cheeses; and is topped with olive oil, garlic, and breadcrumbs. To use a bit of sophisticated foodie speak—this pie is freakin’ gosh-darn delicious!
425 White Plains Rd, Eastchester
(914) 337-3700; burratapizza.com
Burrata’s claim to fame might be its featured creamy mozzarella curds and the blackened wood-fired crusts from a Stefano Ferrara Forni oven, but what we really love are the weekly blackboard pizza specials. For example, the prosciutto and fig pizza topped with smoked mozzarella and arugula. The only downside: These special pies come and go too quickly.