Dining Scene News and Notes March 2017
Z grain bowl from fast-casual chain CAVA.
Joe Bueti plans to open a second location of Mount Kisco’s popular modish gastropub Village Social Kitchen + Bar in Rye (67 Purchase St) sometime this month or next in the space that formerly housed Encore Bistro. Bueti, who also owns Locali Pizza Bar & Kitchen in New Canaan, is also setting up another wood-fired pie joint at the Mount Kisco train station (2 Kirby Plz), to open by summertime.
Muscoot Farm owner Bobby Epstein has opened Kisco River Eatery (222 E Main St, Mount Kisco; 914.218.3877) in the space that formerly housed The Rose Room. The menu is traditional American with leanings toward Italian; mains include short-rib ravioli, pan-seared jumbo sea scallops, and a grass-fed 12-oz hangar steak. Burgers, salads, and a raw bar are also among the offerings.
Rivertown residents can now get their creative salad on at Chop’t (14 Lawrence St, Dobbs Ferry; 914.279.0430), the fast-casual chain’s third county location (after Mount Kisco and Rye Brook), which opened in January.
Braised spicy Greek chicken, local feta, and kale are three main ingredients in the Santorini salad at Chop’t.
Brandi Pizzeria, a franchise of the original Brandi in Naples, Italy (one of the oldest European restaurants, dating back to 1780), is scheduled to open sometime this month at 23 Main Street in Port Chester. The same ownership group is also working on opening Brandi Trattoria at 50 Abendroth Avenue, right behind the pizzeria.
Opening sometime this summer in the Rye Ridge Shopping Center in Rye Brook is the first Westchester location of Cava, the Washington D.C.-based Mediterranean fast-casual chain that serves pitas and grain bowls with fillings such as spicy lamb meatballs, roasted seasonal veggies (many locally sourced), falafel, and roasted red pepper hummus.
The always-popular Hudson Valley Restaurant Week returns Mar 6 to Mar 19 with approximately 200 participating restaurants offering three-course lunches ($22.95) and dinners ($32.95).
MP Taverna in Irvington is one of about 200 restaurants participating in Hudson Valley Restaurant Week.
Southern-barbecue specialist Memphis Mae’s (173 S Riverside Ave, Croton-on-Hudson; 914.271.0125) has a new menu with build-your-own-salads, new main-plate combos (2 for $17.95; 3 for $22.95), four types of po’boys, and seasonal selections such as smoked bone-in short rib and hot-smoked salmon with a citrus Thai barbecue glaze.
Stone Barns Center for Food and Agriculture will publish its first book, Letters to a Young Farmer, Mar 7. Featuring a group of notable farmers, chefs, writers, professors, and food activists — Barbara Kingsolver, Dan Barber, Alice Waters, Michael Pollan, Rick Bayless, and Temple Grandin among them — the book’s 36 essays impart insight and inspiration to the next generation of young farmers.