Page 102 - Westchester Magazine - January 2011

D
Before You Make Your Reservation at the Neighborhood Restaurant, Meet Some of the Neighbors...
...and Chef Rafael
Ristorante Buona Sera
Off-premise catering available
(914) 665-9800 • 546 Gramatan Ave., Mt Vernon (Off the Cross County Parkway) Fleetwood Neighborhood
ristorantebuonasera.com
Fresh Artisan Roasted Coffee
Wholesale & Retail
4-Time Winner “Best Coffee,” “Best Cafe”
-Westchester Magazine
2nd Best MicroRoaster in the Country
-Roast Magazine
7 Main Street
Tarrytown www.coffeelabs.com • 914.332.1479
Dining
Amuse Bouche
100 / JANUARY 2011 / WWW.WESTCHESTERMAGAZINE.COM
French macarons (green, above) are among the designer sweets offered by pastry chef Maxime Ollivier at the newly renovated Méli- Mélo in Greenwich.
sonal menu changes like
market fish of the day at
New American restaurant
Hudson Grille (165 Mamaroneck Ave, White Plains 914-997-2000; hudsongrilleny.com). At the bar, premium-liquor happy hours are coming, with discounted prices on top-shelf liquor Monday to Friday.
Soon at Mykonos Restaurant (23 Cedar St, Dobbs Ferry 914-674-0706; eatatmykonos.com), you’ll be able to partake in a version of the Greek tradition of throwing plates to express happiness. Every second Thursday of the month will be Napkin Tossing Thursday with live Greek music. Remember no plate throw- ing no matter how much ouzo you drink!
Moroccan restaurant Zitoune (1127 W Boston Post Rd, Mamaroneck 914-835-8350; zitounerestaurant.com) has a new winter menu; offerings include ginger-braised quails stuffed with saffron-raisin couscous; fish soup with herbs, saffron, anis liquor, and gar- lic; and grilled rack of baby lamb. Guests can dine in the newly decorated lounge area Moroccan-style—without utensils at low ta- bles—and partake in a traditional hand- washing ritual using a traditional washing basin that is brought to the table.
French crêperie Méli-Mélo’s (362 Greenwich Ave, Greenwich, CT 203-629-6153; melimelo greenwich.com) expansion (from 550 square feet to 2,300 square feet) will be finished soon (if it hasn’t been already by publication time). Upon completion, the eatery will begin serving breakfast at 6:30 Monday to Friday and 8 on weekends. Two additional chefs have been hired as well: Executive Catering Chef Cedric Lamouille, formerly of Bistrot de l’Etoile in Paris and Jean-Louis in Greenwich, Connecticut, will be in charge of new special event and corporate catering menus, and