Restaurant Openings, Closings, Kitchen Changes, and Food Events in Westchester County, NY: May 2012


MP Taverna (1 Bridge St, Irvington), a 100-plus-seat Greek brasserie brought to our shores by venerated chef Michael Psilakis, is expected to debut this month. Entrées will range in price from the mid-teens to $20, with selections such as grilled branzino, a lamb burger, tomato-braised short ribs, and a Greek version of paella. MP Taverna, Irvington, is Psilakis’s sixth restaurant (among them an MP Taverna in both Roslyn, New York and Astoria); he also is co-star of BBC America’s cooking competition series, No Kitchen Required // Scott Riesenberger, most recently at the highly praised Corton in TriBeCa, is the executive chef at Hudson (25 Studio Hill Rd, Briarcliff Manor 914-502-0080;, a farm-to-table venture located in a Southern-Colonial mansion called Haymont House set on four acres. The New American restaurant offers a seasonal menu with main dishes ($19-$33) such as Elysian Farms lamb loin and Block Island salmon. A bar menu featuring burgers and sandwiches is available ($7-$17). Hudson is open for dinner only Tuesdays to Saturdays and for brunch and dinner on Sundays // North Salem resident Edward Taylor, owner of fish wholesale business Down East Seafood at the Bronx’s Fulton Fish Market, and Fish, a restaurant in Greenwich Village, has opened Purdys Farmer & The Fish (Rte 22 and Rte 116, North Salem 914-617-8380). The seafood restaurant is located in the 1775 landmark Joseph Purdy house (formerly home to John Michael’s and, before that, Purdys Homestead); its executive chef is Michael Kaphan, formerly of Strata in Manhattan. On his menu: wild striped bass, Gulf Big Eye tuna, and North Carolina swordfish, plus lobster rolls (most main dishes range from $19-$26). Taylor expects to grow vegetables on four acres leased from the North Salem Land Trust for use in the restaurant and a planned adjacent market. Purdys Farmer & The Fish is open seven nights a week // Dumplings, noodle soup bowls, stir-fried noodles, and rice bowls are on the menu at Noodle + (245 Main St, White Plains 914-948-4950; Dishes to sample: basil noodle, roast duck and shrimp wonton soup, and yellow curry rice bowl. Most every item is less than $13. Open every day for lunch and dinner // MTK Tavern (30 E. Main St, Mount Kisco 914-218-3334;, a tavern specializing in small plates and offering microbrews, separate tequila and whisky lists, and West Coast small vineyard bottles is scheduled to have opened by this month. On the menu: black-bean burgers, seared tuna, pulled pork, crab cakes, and vegetarian chili. MTK Tavern will host live bands most evenings and will be open Monday to Thursday for dinner and Friday through Sunday for lunch and dinner // Steaks, burgers, and seafood will be the primary offerings at the tri-level Grand Central American Grill (974 E. Boston Post Rd, Mamaroneck 914-630-7779), scheduled to open before the beginning of this month. Matthew Levy, formerly a chef at Angelo & Maxie’s in Manhattan, helms the kitchen // The Melfa and Rabadi families, former owners of Ribs on the Run in White Plains and Yonkers, have opened Kirby’s Grill and Bar (345 Kear St, Yorktown Heights 914-245-9030; kirbysgrilland The casual American restaurant and sports bar (20 TVs) serves barbecued chicken, baby back ribs, grilled salmon, etc. Mains are between $12 and $22. Kirby’s is open every day for lunch and dinner // Westchester Magazine’s Second Annual Wine & Food Weekend ( from May 17 to 20, features an outdoor Burgers, BBQ, and Beer Bash in downtown White Plains (May 17), ArtsWestchester’s ArtsBash (May 18), and restaurant tastings, cocktail clinics, chef demonstrations, and wine seminars at The Ritz-Carlton, Westchester (May 19 and 20). Also during the weekend: a formal multi-course Winemakers Dinner in The Ritz’s Grand Ballroom the 19th and a Sunday brunch at 42 The Restaurant on the 20th // City Limits Diner (200 Central Ave, White Plains 914-686-9000; 135 Harvard Ave, Stamford, CT 203-348-7000; is celebrating its 10-year anniversary by having Chef Peter Assue and Pastry Chef Tracy Assue bring back favorite dishes (one entrée and one dessert) monthly.           



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