Dining Scene News and Notes June 2017
Apple cider-glazed baby back ribs at the waterside 3 Westerly in Ossining
Photo by Elimar coELho
James Beard-award-winning Hok Chin, previously executive chef at Koi SoHo in Manhattan’s Trump SoHo and Reserve Cut in the Setai, is helming the kitchen at 3 Westerly Bar & Grill (3 Westerly Rd, Ossining; 914.762.1333; www.3westerly.com). The waterfront restaurant that debuted in April is by Jeremy Casilli, the restaurateur behind TriBeCa’s AOA Bar and Grill, Pier 115 in Edgewater, NJ, and SoHo and Tribeca Grand Hotels. The menu consists of internationally influenced gastropub fare with a special focus on seafood. Expect dishes such as Chilean sea bass with savory gnocchi; a Maine lobster roll with wasabi tobiko; veal osso buco dumplings; an Asian smoked chicken salad with mango, avocado, wonton chips, cashews, and organic tofu; plus a selection of sushi cut rolls and specialty rolls. The sizeable, maritime-decorated space (instagram the nautical rope chandeliers) includes a 100-seat main-dining area, a 75-seat mezzanine garden deck, and a 100-seat, 3,000-plus sq ft beer garden/sunset terrace, all with river views.
Caterer Maple & Rose's salads including the carrot with coriander, cilantro, and pistachio
Matt Gorney and Ryan Hart, residents of Eastchester and Larchmont respectively, launched Westchester-based catering firm Maple & Rose (518.307.6842; 917.647.1129) in March. Besides private-event catering, home or office meal delivery is offered. The menu, inspired by European country cooking, includes dishes such as potato-crusted quiche; a whipped goat cheese, oven-roasted tomato, capers, and romaine sandwich; a salad of Tuscan kale, roasted carrots, almonds, and clothbound cheddar; and grass-fed beef stew with pancetta and porcini. Gorney, who formerly led content marketing at Chipotle Mexican Grill, and Hart, a CIA alum with work experience at Manhattan restaurants Babbo, Barbuto, Buvette, and Via Carota, source many of their ingredients from New York farms and food artisans (the company name was inspired by the state’s tree and flower). The duo plans a café space in lower Westchester opening in Spring 2018.
Banh mi sandwiches from The Banh Mi Shop in White Plains
Photo by John Bruno Turiano
Vietnamese cuisine, characterized by fresh ingredients, minimal use of dairy and oil, and heavy use of herbs and vegetables, has come to White Plains at The Banh Mi Shop (148 Mamaroneck Ave; 914.686.6888). In addition to a short list of apps (e.g., summer rolls, papaya salad), the chiefly takeout spot (there are but four stool seats, plus a small bench) serves jasmine rice, noodle bowls, pho, and the namesake banh mi, or sandwiches on crusty baguette filled with cucumber, pickled veggies, mayo, cilantro, and a choice of protein. The majority of items are under $10. And don’t forget the interesting drinks on offer, such as bubble teas in flavors such as lychee or green apple, brown sugar ginger tea, and the purple-hued taro milk tea.
Yamanoya Sushi has closed, and in its place is the 112-seat Mi Mexico Magico (56 Garth Rd, Scarsdale; 914.874.5300). Dishes to try include enchiladas with mole sauce, vegetable fajitas, chicken tequila, Mexican-style blackened mahi mahi, and grilled shell steak in a Spanish brandy sauce. Most main plates range from $16 to $27.