Joe Baynes, a CIA graduate and a former chef at the Westchester Country Club in Harrison, is the chef at this neighborhood eatery serving Cajun, Creole, and Southern dishes. Popular items include 'Big Joe's' jambalaya, Cajun rib-eye, crawfish etouffee, and blackened red snapper. As a side, indulge yourself with an order of the deep-fried macaroni and cheese. Live blues and southern rock twice monthly. Open every day for lunch and dinner; a Creole brunch is served on Sun (order the candied pecan coconut French toast). Reservations suggested.
Everyone seems to have an opinion on Bloody Marys, the tasty tomato concoction known for spicing up a Sunday brunch. At Rye Roadhouse, which guards its 25-year-old recipe closely, the drink is almost like a meal in glass. In other words, it’s filling. It’s also, quite simply, dammed good: the perfect balance of savory, spicy, and delicious, served in a pint glass with a flavor dreamed up by the owners’ dad back when he owned an inn. Brothers Greg and Jon DeMarco (they own the joint with Kevin Campbell and Tom Codispoti) kicked it up by adding Old Bay Seasoning to the rim and including a jalapeño-stuffed olive and pepperoncini pepper as a garnish. Keeping with tradition, it’s served with ice and made with vodka. Coach O’Donnell, the tavern’s Sunday-afternoon bartender, is a master blender, as the drink pairs best with the restaurant’s Creole brunch.
Best Meatloaf (2012)
Meatloaf may not sound like anything to write home about, but this one’s got our pen in our hand. Rye Roadhouse’s house-made, Cajun-spiced version is slathered in rich pan gravy and comes with corn bread and a choice of two sides. Our picks? Mashed potatoes and jalapeño mac and cheese. Who needs veggies?