Anything They Can Do We Can Do Better
A comparison of New York City and Westchester dining
|If You Like...||Try This...|
|The Spotted Pig||The Cookery|
|Union Square Cafe||Restaurant North|
|Loreley Restaurant & Biergarten||Birdsall House|
|Blue Hill||Blue HIll at Stone Barns|
Birdsall House photo by Cathy Pinsky; The Spotted Pig photo Courtesy of The Spotted Pig; Union Square Cafe photo by Nathan Rawlinson; Blue Hill interior by Jen Munkvold; Blue Hill at Stone Barns photo by Michael Moran; Loreley Restaurant & Biergarten photo by Michael Tulipan
While it’s a bit like David and Goliath—after all, we are a suburb of one of the world’s greatest eating cities—Westchester’s proximity to Gotham is one of our dining scene’s best features. Not only have the county’s diners been educated in world-class NYC restaurants, but several of our cooks and restaurateurs are refugees from those same dining icons. Given our ties to the City, both geographic and demographic, it’s no wonder that we swap chefs and trends as easily as we roll through E-ZPass lanes. It’s also a given that we have local spots to satisfy your urban dining itch.
If you like the gutsy, nose-to-tail gastro-pub grub at The Spotted Pig, then you’ll like The Cookery’s delicious take on duck tongues, veal brains, and pork marrow bones in Dobbs Ferry. But what tips the scales in The Cookery’s favor is that you don’t have to wait on a cigarette-smoke-filled street corner for hours for a table.
If you like the breezy sophistication of Danny Meyer’s Union Square Cafe (perhaps paired with the soulfulness of Gramercy Tavern’s kitchen, also owned by Meyer), then you’ll like Armonk’s Restaurant North—started by a partnership hailing from Meyer’s team. But while Danny Meyer is justifiably proud of his involvement in the Union Square Greenmarket, Stephen Paul Mancini and Chef Eric Gabrynowicz cut out the middlemen. They go straight to the farms in their Westchester backyard.
If you like the alfresco, brew-and-sausage craft beer garden vibe of Loreley Restaurant & Biergarten (with a bit of Eataly’s Birreria and Bohemian Hall), then you’ll like Peekskill’s Birdsall House. Its new garden offers brew under the stars—and, as always, Chef Matt Hutchins’s rib-sticking, locavorian cuisine—but Birdsall’s taps actually outnumber those at both Loreley and Bohemian Hall.
If you like Blue Hill, then you’ll really like Pocantico Hills’ Blue Hill at Stone Barns. This is literally where much of Blue Hill’s food comes from, plus, you can stroll the fields before your meal and get to “know thy farmer” —that Blue Hill edict.
If you like the stylish drinks and bright, herb-laden tacos at Mercadito, then you’ll like Port Chester’s bartaco—which actually trumps Mercadito with a great Byramside deck and friendlier prices.