Four-star chef Peter Kelly’s year-old culinary venture sits on the historic Yonkers Pier offering panoramic views of the Hudson River and the Palisades. Dishes to try include chorizo-dusted halibut with arugula pesto, char-grilled soft-shell crab, crispy duck schnitzel, and grilled breast of squab with white corn and cheddar grits. Separate menu available in the Dylan Lounge Tues to Sun; there's also a sushi bar. Lunch Tues to Fri; dinner Tues to Sun; brunch Sun. The Hudson Room on the upper tier can seat 80 for a private party. Reservations highly recommended.
Fry Oh My
The Future of Dining
That Beautiful Bivalve
Westchester Food Lover's A to Z
Just Don't Call it Sushi
Rise. Shine. Eat.
The 50 Best Dishes in Westchester
Drinks on Us
That's the Spirit
The Month’s Five Best Eats
Confessions of a Carnivore
Drinks on the House
Best New Restaurant (2008)
Best Restaurant With a View (2008)
Best Fine Dining (2010)
Best Fine Dining (2011)
Best Special Occasion Restaurant (2011)
Best Fine Dining (2012)
Best Romantic Restaurant (2012)
Best Waterside Dining (2013)
We are quite fortunate to have not just one but three Peter Kelly restaurants in neighboring Rockland county: Xaviars at Piermont, Freelance Cafe and Wine Bar, and Restaurant X and Bully Boy Bar. Kelly is, after all, the only restauranteur in the world that repeatedly gets 29 food scores in Zagat Survey. Our good fortune is going to continue with the scheduled opening of seafooder X2O: Xaviars on the Hudson in Yonkers (Kelly's birthplace) later this year. No longer will crossing the Hudson be necessary to enjoy Kelly's cuisine, though the river still plays its part; the restaurant is on the Yonkers Pier.
If you think bar food means fat-soaked potato skins eaten in the gloom of a dive-y taproom, think again. Dylan Lounge at X2O brings bar food into the light with stunning sashimi and sushi dishes, given a touch of Peter Kelly flair, then served amid stellar views of the Hudson. Our favorite tippler's nosh is the beautiful, boxed toro two ways. This stunning tapa includes pure toro sashimi garnished with the exotic, perfumey flavor of hanaho flower, paired with toro tartare served with chilled yuzu ponzu and Greek yogurt scented with raspberry compote. Mmmm, we'll drink to that!
This ain’t no My-T-Fine, folks (though it shares its miraculous orangey hue). Chef Peter Kelly’s ode to boxed pudding mix adds the adult vanilla/caramel notes of Bushmills Irish Whiskey; it’s melting, sophisticated, but still as satisfying as licking the beater.
Best Anti-Grill Lollipops (2012)
Just like traditional cooking, molecular gastronomy succeeds or fails by the hand that wields it. The good news here is that Chef Peter Kelly is working the Anti-Griddle knobs. His parti-colored lollipops of freeze-dried ice cream are creamy and rich, but fruity and kinda chewy—and oh, so flavorful. These suckers get our vote for the treat of the year.
Best Of The Bash (2012)
French Cowboy Slider by Chef Peter Kelly of Xaviars Restaurant Group - Oh, this burger wasn’t playing fair (and it wasn’t playing around). Peter X. Kelly’s killer French Cowboy Slider—ground-aged rib eye with Hudson Valley foie gras, spicy Japanese mayo (bottom) and tomato-and-mustard-seed compote (top), cooked on a plancha, and served on a toasted pretzel bun with sea salt —swept our May 17th Burger, BBQ & Beer Bash at our Wine & Food Weekend with 132 votes. Folks, the burger was juicy; it was lavish. There were rumors that people had six of them (while we’ll only cop to three). The kicker is that this burger is a one-off sensation—you won’t find it at any of Kelly’s restaurants (unless you know enough to order it off-menu at X2O Xaviars on the Hudson). Don’t say we told you.