Openings, Closings, Kitchen Changes, Food Events.
The new small bites bar menu at Morton’s is for the wallet conscious
T he old Backals spot has morphed into Bistro Citron (2 Weaver St, Scarsdale 914-574-5566), serving steak frites, coq au vin, bouillabaisse, coquilles St. Jacques, and rack of lamb. Chef George Madrid, formerly chef de cuisine at venerated Picholine in Manhattan, is head chef. Entrée prices range from $19-$28.
French restaurant La Panetière (530 Milton Rd, Rye 914-967-8140) has unveailed its new summer menu. Among the appetizers ($12-$26): gnocchi ricotta with haricots verts, glazed pearl onions, and crisp pancetta and duet of tartare (smoked salmon and dorade royale tartare). Main courses ($32-$44) include sautéed bay scallops with woodland mushrooms; boneless Colorado rack of lamb; and duo of squab with fava beans. For dessert, try the refreshing exotic fruits minestrone made with coconut-milk sauce and passion fruit sorbet. Lunch is served Tues to Fri plus Sun, while dinner is served every day except Mon.
James Rosenbauer, formerly executive chef at Shorehaven Golf Club in Norwalk, Connecticut, is executive chef at the New American restaurant Bistro Z (Doubletree Hotel, 455 S Broadway, Tarrytown 914-524-6410). He replaces Claude Moreau who had owned Chez Claude in Hartsdale.
Diners looking for a budget-friendly meal can try the bar “Power Hours” at Morton’s, The Steakhouse (9 Maple Ave, White Plains 914-683-6101) from 5-6:30 pm and 9-11 pm weekdays. All items on the bar bites menu are $6, with such choices as mini crab cakes, filet mignon sandwiches, Bleu cheese French fries, and jumbo lump crab, spinach, and artichoke dip. Additionally, oysters on the half shell are $1.50 each, colossal shrimp are $2.50, and select wines-by-the-glass, beers, and cocktails are specially priced from $4 to $7 during “Power Hours.”