A commuter special (half price apps and cocktail specials 5 pm to 7 pm) is now offered at this New American restaurant across from the Metro-North. On Chef Matthew Karp's regular menu of New American cuisine accented with Italian, French, and Asian influences: Pennsylvania farm chicken, hand-rolled pasta plate appetizers, and a variety of barbecue such as the house smoked Berkshire ribs. Dinner Tues through Sun.
The Future of Dining
Nuts for Chestnuts
Catering Your Seder
Our Favorite Prixe-Fixe Dinner Deals
Chefs’ Favorite Fall Dish
The 50 Best Dishes in Westchester
The 10 Things You Must Eat This Summer
Eat Out on Thanksgiving
The Best Seats in the House
Opened a little over a year, there are many reasons to adore the dinner- and Sunday brunch-only Plates: 1) one of their desserts is a giant ring ding; 2) its Hamptonsnesque, cozy by-the-shore decor; 3) all the bread, pastry, and pasta is made in house; 4) its bucolic adjacent-to-a-park setting. But the central reason to like Plates is the sensational seasonal American fare (Chef Matthew Karp a host of European work and travel experience so also expect some French and Italian influences too). The wild salmon with rhubarb and wild asparagus as well as the pan-seared duck are two solid choices, but most agree the hand-dived scallops (they're 2-plus inches in diameter) will have you holding your plate out for more. An added bonus this month: Chef Karp cooks a barbecue spread for a town concert series in adjacent Memorial Park July 11th and 25th.
In these days of $15 cocktails and 400-percent bottle markups, isn't it nice to BYOB once in a while? On every Wednesday this summer, Plates will be waiving its customary $25 per bottle corkage fee. (This is what most restaurants charge to discourage wine toting cheapskates.) That means that you can bring whatever you like to pair with Chef Matthew Karp's sophisticated and urbane food; which will save you a dining-out bundle. Be warned, though: a bottle of Ripple might draw ire from this ex-Bouley, ex-Restaurant Daniel trained chef.
This awesome dessert ($6) reminds me of the treats my mom used to pack in my Brady Bunch lunch box. Sure, the Ring Ding dessert at Plates is a tad more gourmet than those old Drake cakes, but it still evokes the same happiness quotient from a bygone era. Think a fistful of devil’s food cake enrobed in a hard Valrhona chocolate shell—just like the Ring Ding of your youth, but with a fresher from-the-farm cream in the middle (and extra fresh cream on the side). The restaurant also makes an enormous giant Ring Ding cake for catering and special events as well as tiny Ring Dings, passed bite-sized versions for catering parties served with shots of milk.