Brian MacMenamin is the executive chef of this new restaurant, in the renovated Mamaroneck train depot. Dishes to try include Tuscan-grilled filet mignon and shrimp; gnocchi with lamb sausage; roasted duck with wild mushroom risotto; and Arctic sea bass. A tavern menu with dishes under $20 (stone-oven pizzas, sliders, nightly specials) also is offered. There’s a late-night lounge with fireplace and live music. Open every day for lunch and dinner, brunch on Sun.