Page 26 - 2019 Westchester Relocation Guide

DINING
TOP
RESTAURANTS IN WESTCHESTER
From farm-grown fare served in an 18th century homestead to a seafood-centric Mediterranean menu in a modern setting, Westchester has it all. Here is just a handful of the stellar eateries you’ll find in the county.
Blue Hill at Stone Barns
Pocantico Hills
Blue Hill puts forward social messages about food and farming but also a gastro- nomic one: Make food that’s memorable, delicious, and originally presented. Situ- ated on 80 acres of pasture and cropland, it’s the truest iteration of a farm-restau- rant symbiosis.
During the four-hour tasting menu (expect 25–30 dishes), every artistically plated bite is meant to maximize those tenets. The service only heightens the experience, imbuing every course with a touch of graceful theatricality. It’s expen- sive ($258 per person), but not insanely priced when you realize you’re paying for dinner and a show the likes of which you’ve never experienced before.
914.366.9600; www.bluehillfarm.com
NORTH COUNTY
Moderne Barn
Armonk
The sideboards showcasing seasonal flowers and produce in this vault-ceil- inged contemporary space are a tip-off to the kitchen’s sincere commitment to the local sourcing of Modern American cuisine. Chef Ethan Kostbar ensures consistent plates that meld American comfort with global culinary inspirations, while wine director Edgar Balagot maintains a ter- roir-driven bottle program. Try the roasted Freebird entrée — it just may be the best chicken dish you’ll ever had.
914.730.0001; www.modernebarn.com
Crabtree’s Kittle House
Chappaqua
There are many elements that elevate Kittle House to top-tier: the charming 13-room B&B, the Wine Spectator Grand Award-winning wine list, one of the best Sunday brunches countywide, and a kitchen that for years (before it became food-industry-fashionable to do so) has focused on local ingredients and keeping strong connections to area farmers. Din- ing here is an adult experience, a bit dressy and mannerly yet relaxed. House-smoked fish, Hudson Valley Muscovy duck breast, and Kittle Krack Pie is a three-course meal to remember.
914.666.8044; www.kittlehouse.com
The Inn at Pound Ridge by Jean-Georges
Pound Ridge
The bulk of world-renowned chef Jean- Georges Vongerichten’s restaurants are in cities like New York, Paris, and Tokyo, lushly appointed fine-dining enclaves fit for special-occasion meals. The Inn at Pound Ridge, however, set in an 1833 white
Moderne Barn, Armonk
clapboard house in one the county’s rural corners, bends casual, with servers in plaid shirts and an egalitarian menu of superbly executed, artfully presented salads, piz- zas, pastas, roasted fish, organic chicken, and Berkshire pork chops. It has standout homemade desserts and a 24-seat stone wine cellar for private dining.
914.764.1400; www.theinnatpoundridge.com
Purdy’s Farmer & the Fish
North Salem
This community-oriented restaurant set in a picturesque 18th century home- stead serves reasonably priced, locally grown food and high-quality seafood. Three-quarters of the vegetables used in the kitchen come from their own farm, and the kitchen gets near-daily deliveries of mostly East Coast seafood. Delight in bracingly scrumptious oysters; succulent swordfish with homemade sausage and field greens; a buttery, overflowing lobster roll; and likely the best fish ’n’ chips this side of London.
914.617.8380; www.farmerandthefish.com
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LIVING IN WESTCHESTER AND THE HUDSON VALLEY | RELOCATION & MOVING GUIDE
Crabtree’s Kittle House, Chappaqua
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© CRABTREE’S KITTLE HOUSE
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