Nibbles



Chef Alexander Diaz, previously in executive roles at Manhattan restaurants Brasserie 360, Palma, and Hot Spot 44, is the head chef at the recently opened BarCar (706 Locust St, Mount Vernon 914-668-1100; barcareatery.com). The New American eatery has a contemporary American menu offering such dishes as braised short ribs with smoked black beans and pineapple-and-sage sauce; shrimp-and-crabmeat cannoli, and filet mignon with spiced-tomato relish and purple-potato fries. For an end-of-meal sweet, try the 80-proof “Dessertini”: a jellied tiramisu martini that is part dessert and part after-dinner drink. BarCar is open every day for lunch and dinner; entrées range from $14 to $27 // Via Vanti! (2 Kirby Plz, Mount Kisco 914-666-6400; viavanti.com), a small-plates breakfast, lunch, and dinner café featuring Italian fare, has moved into the space at the Mount Kisco Metro-North that once housed the Flying Pig restaurant (The Flying Pig has moved to 251 Lexington Avenue in Mount Kisco). Hummus and chopped-figs salad, Tuscan flatbreads served with Italian slaw, breadless panini wrapped in romaine and radicchio, and bite-size pizzas are offered. For dessert, choose from 12 gelato flavors and six sorbets.

The café is open every day except Sun // Phil and Cathy McGrath are celebrating 10 years at Iron Horse Grill (20 Wheeler Ave, Pleasantville 914-741-0717; ironhorsegrill.com) with a $49 five-course menu Nov 2 through 8. Complimentary Iron Horse Brut Champagne will be served with dessert // Carlo Apolloni is the new corporate executive chef of the Tuscan Oven Restaurant Group with restaurants in Mount Kisco (360 N Bedford Rd 914-666-7711; tuscanoven.com), Norwalk (544 Main Ave/Rte 7 914-846-4600), and San Francisco. The Sicilian-born chef most recently was at Salute Restaurant in Manhattan and formerly at the Norwalk Tuscan Oven. New menu items include house-made pasta sheets layered with a creamed spinach sauce and wild-boar ragù; grilled swordfish steak served in a fennel tomato broth; and lamb braised in Chianti served with baby vegetables and black truffles.
 

// John Bruno Turiano

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