Page 27 - 2019 Westchester Relocation Guide

SOUTH COUNTY
Eastchester Fish Gourmet
Scarsdale
Daily forays to the New Fulton Fish Market are evident in the brightly flavored and delightful-tasting seafood dishes at this 30-year-old restaurant, birthed as an offshoot of an eponymous fish market a few doors down. Some of the standout of- ferings include fleshy mussels, golden and crisp fish ’n’ chips, and pan-seared golden snapper in a velvety mustard beurre blanc sauce. Desserts, like a multi-berry Napo- leon, are sweet wonders. The food and the specials (Monday night lobster, Tuesday night wine, and Thursday night raw bar) keep customers returning.
914.725.3450; www.eastchesterfish.com
L’inizio
Ardsley
Westchester County has an abundance of Italian restaurants, but several factors make L’inizio stand out. For one, it’s the fresh pastas, like ricotta cavatelli with fennel-sausage Bolognese prepared by Chef Scott Fratangelo, who seamlessly blends traditional Italian flavors with un- expected ingredients, like Chinese five- spice powder. For another, it’s the delight- ful desserts from pastry chef Heather Fratangelo. A reasonably priced wine list, superb service, weekly specials, and a cre- ative bar menu round out the reasons you need to make a reservation.
914.693.5400; www.liniziony.com
BLT Steak
White Plains
Those looking for a serious posh-dining splurge in an urbane setting with polished managers and servers and perfectly mar- bleized prime meats make this upscale chophouse their destination. Expect rich, buttery wagyu and bone-in, beefy, 28-day New York strips. And forget veggies on the side; instead, an order of grilled double- cut bacon — three thick, salty, and meaty batons—to reach true carnivore nirvana.
914.467.5500;
www.bltrestaurants.com/blt-steak/ white-plains
273 Kitchen, Harrison
Mediterraneo
White Plains
When dining at Mediterraneo, the contemporary interior and views of the city’s downtown will make you wonder if you’re in White Plains or Manhattan. There’s also something citified about the well-executed plates of seafood-cen- tric Mediterranean fare: perfectly crisp eggplant fries; tender, slightly charred Spanish octopus that hints of the sea; and rich Parmesan crust encasing moist halibut. The Kobe beef and spinach ravi- oli in Marsala wine and desserts like the apple fritter drizzled with warm caramel are also not to be missed.
914.448.8800;
www.zhospitalitygroup.com/mediter- raneowhiteplains
273 Kitchen
Harrison
Chef Constantine Kalandranis’s Medi- terranean gem in Harrison features a daily changing menu — divided into small plates, medium-small plates, and mod- estly sized entrées — that encourages sharing. It is replete with brightly flavored dishes, such as dayboat shrimp cevi- che, creamy Mediterranean dips, potato and feta croquettes with smoky paprika
oil, and sublime octopus. The room has an industrial vibe, and there is a curated international list of small-batch and rare- wine offerings, many served by the glass. There’s also a budget-friendly $45 option comprising three courses, plus dessert. 914.732.3333; www.273kitchen.com
Mediterraneo, White Plains
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