Page 47 - 2025 Westchester Relocation & Moving Guide

TBar Brava
Newburgh / bar-brava.com
hinking small is paying off big for restaurateur Philippe Pierre. His vision to turn the
former Mama Roux (a Southern- style restaurant) into the more affordable Bar Brava—an elevated tapas bar inspired by the cuisine of coastal Spain—seemed like a better f¡t for the city.
“Overall, tapas are being better embraced by the dining public. They’re nice because they’re small and manageable, and customers can decide how much or how little they want.”
The menu at begins with the bite-sized snacks called “pintxos,” based on the skewered appetizers one might f¡nd in San Sebastian, Spain. Head chef Mike McCree,
a Culinary Institute of America alum, creates a medley ranging from crostinis topped with olive, anchovy, and red pepper (“gilda classico”) to smoked mussel escabeche with arugula and crostinis. He also whips up the popular egg dish dubbed “tortilla de patata,” a Spanish omelet with potatoes and saffron aioli, and rosemary-fried potatoes with tomato gravy and aioli.
From there, patrons can move to the more substantial tapas, like sea scallops over romesco with pea tendrils; fried calamari over arugula with saffron aioli; cumin- spiced beef empanadas; or grilled octopus over potatoes with a kick of chimichurri. Entrées include the garlic shrimp served over black squid ink linguini with garlic, guajillo, lemon, and white wine, and a flank steak served with a blend of chimichurri, mojo verde, grilled peach, and rice.
Pierre says paella leads the pack in popularity. Vegans can savor paella di verduras with vegetables, rice, pomegranate molasses, and saffron.
The bar serves craft cocktails with catchy names like Manhattan Perfecto, a blend of Bulleit 95 rye whiskey, vermouth Axta Roja, and Alvear Fino en Rama (Spanish red wine). Spanish wines and craft beers complete the dining experience.
Champêtre
Pine Plains / @champetre.ny
hef Michel Jean and his wife, Patricia,
have owned several successful restaurants
stretching from Manhattan
to the south of France. One
of their legacies is Provence, the esteemed SoHo bistro. In 2021, they opened the stylish but simple Champêtre, which means “rural” in French. Michel grew up in southern France and longed to return to his rural roots. “I discovered that Dutchess County had
a lot of shooting and riding clubs,” he says. “That’s why we decided to put our roots down here. Pine Plains still has that small-town feel.”
The cozy space exudes an utterly French private dinner party vibe. Michel draws from his Provençal roots—heavy
SLa Catrina
Croton-on-Hudson / lacatrinaw.com
erving up elegant Mexican cuisine,
La Catrina offers modern flair with traditional and unique flavors.
“We don’t want to be the same as other Mexican restaurants,” says owner/chef Enrique Estrada. “You won’t see sombreros or Mexican flags here.” Inspired by his hometown of Mexico City, Estrada’s modern Mexican combines traditional flavors with Asian and Latin elements and top ingredients like free- range chicken and fresh vegetables.
Estrada came to the U.S. in 1993 at 19 years old; he lived in Yonkers and worked in Dobbs Ferry at the now-defunct Off Broadway Restaurant as a dishwasher. He later gained experience as a line cook at Hastings’ Harvest on Hudson; he was eventually promoted to sous chef. Later jobs included executive chef
at Half Moon Restaurant in Dobbs Ferry and executive chef at X2O Xaviars on the Hudson in Yonkers. “The legendary chef Peter Kelly taught me, among other things, to always respect guests.” Chorizo is made in-house, as are two kinds of mole (poblano and Oaxaca, served in one excellent dish, prime beef short rib in two moles), and the velvety ice cream.
Shrimp and octopus ceviche, Asian duck tacos served on crisp wonton shells, and the molcajete Catrina (grilled shrimp and meats in a red adobo sauce) are must-orders. The mantra of better ingredients extends to the beverage program: Organic blue agave is used instead of simple syrup and fresh fruit purées augment the margaritas.
Myriad handicrafts, made in Mexico specially for the couple by artisans and painted by hand, add color and warmth to the room. The soup bowl is a f¡gure of a Catrina doll (shown in background in top photo); soups such as shredded chicken and crispy tortilla are poured at the table.
“We want to show Mexican food is not just tacos and quesadillas,” says Estrada, “Also to display our passion for Mexican gastronomy and culture.”
on fresh game, seafood, and seasonal vegetables—which means guests can savor classic appetizers like escargots in garlic and herb-butter sauce and, of course, a fabulous French onion soup gratinée.
Standout entrees include Hudson Valley duck conf¡t, served with Castelluccio lentils; pan-seared duck breast served with quince sauce; steak frites served with peppercorn cognac sauce or Béarnaise; and bouillabaisse.
Be sure to save room for dessert. Among the many gems are île flottante, a floating meringue in crème anglaise that few restaurants feature on their menus.
LIVING IN WESTCHESTER AND THE HUDSON VALLEY | RELOCATION & MOVING GUIDE 45
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PHOTOS (LEFT TO RIGHT) BY PAULA ANN MITCHELL; JOHN BRUNO TURIANO