Nibbles, November 2011: Restaurant Openings, Closings, Kitchen Changes, and Food Events in Westchester County, NY
Openings, Closings, Kitchen Changes, Food Events
Matt Kay, formerly executive chef at Blue in White Plains, is co-owner of Cedar Street Grill (23 Cedar St, Dobbs Ferry 914-674-0706; cedarstreetgrillny.com) and offers a menu of comfort American food with an accent on Southern cuisine (mains cost $14 to $22). Dishes to try include southern fried chicken with house gravy; a maple-glazed pork chop, and a cheddar burger with applewood-smoked bacon and caramelized onions. An all-American wine list is offered. The 68-seat restaurant previously was the location of Mykonos. Kay owns the restaurant with his brother Joe and mother Cathy, who is the deputy mayor of Dobbs Ferry // Johnny’s Bar and Grill has closed and in its place is Thornwood Ale House (665 Commerce St, Thornwood 914-365-2020; thornwoodalehouse.com). Chef Denis Viera, previously at Harpoon Bay in Warwick, NY, has crafted a menu of classic American pub fare ($14 to $26) including venison and black bean chili, 14-hour smoked beef brisket, Cajun-fried catfish, and a lobster club sandwich. Don’t miss ordering one of 12 signature milkshakes ($3) at milkshake happy hour 3:30 pm to 6 pm school days. Approximately 60 bottles of beer are offered plus another eight on tap. Thornwood Ale House is open every day for lunch and dinner // In the location of the Hartsdale Cheesery is BosphoRus (215 E Hartsdale Ave, Hartsdale 914-722-2000; bosrest.com), an 85-seat Turkish-Mediterranean restaurant serving entrées ($18-$24) such as grilled lamb chops, hunker begendi (an Ottoman dish made with chunks of lamb over smoked eggplant purée), and musakka Romano (a casserole of potatoes, eggplant, and zucchini baked with mozzarella cheese). Turkish-born Chef Yusuf Alptekin was formerly head chef at Pasha in Turkey. A few Russian dishes are also on the menu: Russian borscht and Siberian pelmeni (beef dumplings). Co-owner Alex Goldansky was formerly an owner of Moscow’s Four Rooms Restaurant. BosphoRus is open every day for lunch and dinner // Puerto Rican cuisine and views of the Long Island Sound are the highlights of Siete Ocho Siete (414 Pelham Rd, New Rochelle 914-636-1229; sieteochosiete.com), a restaurant situated in the space that was formerly Mamma Francesca. Main dishes include vegetarian paella, fried whole red snapper stuffed with seafood; grilled shrimp with coconut rice; and braised oxtail. Outdoor seating is available. Dinner, with entrées ranging between $14 and $26, is served every day (until 2 am Fri and Sat). Brunch on Sun // In the location that formerly housed E Sushi, Darryl Wu, previously chef at Yokohama in the Bronx, has opened 35-seat KYO Sushi (17 E Hartsdale Ave, Hartsdale 914-682-6688; kyosushitown.com). On the menu: entrées such as crispy jumbo shrimp, curry chicken, and soft-shell crab; 22 signature sushi rolls, and noodle dishes. Mains range between $12 and $25. KYO Sushi is open every day for lunch and dinner // In the space that once housed The Heights is now Don Tommaso’s Bistro Italiano (334 Underhill Ave, Yorktown Heights 914-302-7900; dontommasos.com), a 70-seat restaurant serving traditional Italian fare such as spinach-filled pasta in a basil cream sauce; cavatelli with pork sausage and broccoli rabe; fish stew Livornese, and veal piccata, as well as a variety of grilled pizzas. Tom Cuomo, formerly of defunct Grappolo Locanda in Chappaqua, is the chef and owner. Entrées range from $15 to $27. Lunch and dinner is served every day // New owners have renovated Sushi Man Japanese Restaurant into Umami Sushi (724 Saw Mill River Rd, Ardsley 914-231-9443; umamisushibar.com), a 42-seat eatery serving lunch and dinner daily. Dozens of classic or vegetable rolls plus 20 special rolls (including the five-layer, three-layer Ardsley roll) are offered // The owners of Argentinean restaurant Milonga Wine & Tapas on North Broadway in White Plains are opening a second spot in the city called Milonga Arepas & Tapas Grill (74 Mamaroneck Ave, no phone as of presstime). Colombian fare and upscale cocktails are featured // Chris Ferris, a recent graduate of the CIA, is the new consultant chef at nessa (325 N Main St, Port Chester 914-939-0119; nessarestaurant.com) alongside Chef Brady Duhame (Vox Bar & Restaurant, Picholine). New fall dishes to sample include butternut squash bruschetta, grilled octopus crostini, and hand-crafted beet and potato gnocchi // Steve McCarthy has been named chef de cuisine at Bistro Z (455 South Broadway, Tarrytown 914-524-6410; bistroz.com), the modern American bistro at the DoubleTree by Hilton-Tarrytown Hotel. For the past year, McCarthy had served as one of Bistro Z’s two sous chefs; previously he was food service director for Whitsons Culinary Group in Eastchester // December 18 is the deadline to enter Via Vanti!’s (2 Kirby Plz, Mount Kisco 914-666-6400; viavanti.com) third annual Dogs in Party Hats contest and fundraiser (dogsinpartyhats.com) benefitting Guiding Eyes for the Blind. Twelve winners will receive a year’s supply of Via Vanti! gelato—a 2011 Best Of Readers’ Pick—and their dog’s photo will be posted on the Italian restaurant’s Party Dog Wall of Fame // Smokehouse Chili Grill (606 North Ave, New Rochelle 914-813-8686; smokehousechili.com) has a new beer menu including 13 draft lines, eight of which are rotated between local breweries, seasonal drafts, and small batches, as well as 22- to 25-ounce cask-conditioned bottles (beer bottled with yeast sediment yielding a richer taste) // The Sunday brunch menu at Moderne Barn (430 Bedford Rd, Armonk 914-730-0001; modernebarn.com) has been updated with new items such as sausage-stuffed pork loin wrapped in bacon; pineapple upside down pancakes; buttermilk biscuits in a short rib ragu, and chocolate hazelnut French toast // Yonkers is the second city in Westchester to have a Whole Foods Market (1 Ridge Hill Blvd, no phone as of presstime; wholefoodsmarket.com). Features unique to this county location include a regional sandwich counter serving such items as Chicago-style Italian beef and Memphis pulled pork, a gelato bar, made-to-order panini, and a Cooking Department with baking items, cookbooks, cooking tools, and a demonstration area.