Page 25 - Busienss Council of Westchster - Relocation & Moving Guide 2020

SOUTH COUNTY
Eastchester Fish Gourmet
Scarsdale
Daily forays to the New Fulton Fish Market are evident in standout seafood dishes — fleshy mussels, golden fish ’n’ chips, and pan-seared snapper in a velvety mustard beurre blanc — at this 30-year- old restaurant, birthed as an offshoot of an eponymous fish market a few doors down. Specials (Monday night lobster, Thursday night raw bar) keep customers returning.
914.725.3450 www.eastchesterfish.com
L’inizio
Ardsley
At L’inizio, Chef Scott Fratangelo blends traditional Italian flavors (house-made ricotta cavatelli with fennel-sausage Bolognese) with unexpected ingredients, like Chinese five-spice powder. Delightful desserts from pastry chef Heather Fratangelo and a reasonably priced wine list round out the reasons you need to make a reservation.
914.693.5400; www.liniziony.com
BLT Steak
White Plains
Looking for a posh-dining splurge in an urbane setting with perfectly marbleized Prime meats? Make this upscale chop- house your destination for rich, buttery wagyu and bone-in, beefy, 28-day New York strips. Forget veggies on the side; or- der the grilled double-cut bacon — three thick, salty, meaty batons — to reach true carnivore nirvana.
914.467.5500 www.bltrestaurants.com/blt-steak/ white-plains
Mediterraneo
White Plains
The stylish interior and views of downtown will make you wonder if you’re in White Plains or Manhattan. There’s also something citified about the well-executed seafood-centric Mediterranean fare: crisp eggplant fries; tender, slightly charred Spanish octopus that hints of the sea; Parmesan-crusted,
moist halibut; and apple fritters drizzled with warm caramel.
914.448.8800 www.zhospitalitygroup.com/ mediterraneowhiteplains
273 Kitchen
Harrison
Chef Constantine Kalandranis’s Mediterranean gem features a daily chang- ing, sharing-encouraged menu replete with brightly flavored dishes, such as dayboat shrimp ceviche, creamy Mediterranean dips, potato-feta croquettes with smoky paprika oil, and sublime octopus. There’s also a budget-friendly $45 prix-fixe comprising three courses, plus dessert.
914.732.3333; www.273kitchen.com
Burrata
Eastchester
Some of the county’s best Neapolitan pizzas come out of the gold-tiled oven at this Eastchester Italian restaurant. Besides the perfect pies (get the J. Sexton No. 2), Burrata also excels at house-made pastas, such as buttered buffalo-ricotta-stuffed cappelletti, stiff craft cocktails, and other menu items, like tender, porcini-rubbed heritage pork ribs and white truffle arancini.
914.337.3700; www.burratapizza.com
Único
Hartsdale
At his under-the-radar location on Central Avenue, Chef Brian Sernatinger creates eclectic, nuanced dishes draw- ing from a smorgasbord of international cuisines (Mexican, Asian, Middle Eastern, French, and more). Dishes to order: duck- confit agnolotti in velvety shiitake-cream sauce, octopus with onion soubise and jalapeño, and mussels steamed in lemon- grass-scented coconut broth.
914.607.3363; www.unicony.com
Único, Hartsdale
Burrata, Eastchester
LIVING IN WESTCHESTER AND THE HUDSON VALLEY | RELOCATION & MOVING GUIDE 23
© ANDRE BARANOWSKI
© KEN GABRIELSEN