Page 29 - 2019 Westchester Relocation Guide

X2O Xaviars on the Hudson
Yonkers
Chef Peter Kelly’s glass-walled New American restaurant with 25-foot- high ceilings, set on a pier in Yonkers, is Westchester’s go-to spot for everything outstanding: meal, service, ambiance, and views. There are so many dishes on the American/world-ingredient-flecked menu to recommend, including the grilled Portuguese octopus, braised beef short ribs, side of wild mushroom risotto, and butterscotch pudding. The magnificent meals are delivered by a staff so smooth you will hardly notice them, and the unlimited champagne brunch is not to be missed.
914.965.1111; www.xaviars.com
The Cookery
Dobbs Ferry
“Eat Serious; Have Fun” is the mot- to at Chef David DiBari’s nose-to-tail, pork-loving restaurant that blares a rock playlist and has a reputation for putting offal (pig’s head donuts, bone-marrow rigatoni) center stage. But it’s the homey dishes — milky house-made mozzarella, tender meatballs, lamb Bolognese, creamy pastina, and crispy pork osso buco — that keep patrons coming back. If you’re here to have fun, some of the best bites are chalked onto the specials board: bucatini coated in a smooth foie-gras sauce, fried Brussels sprouts with puffed Parmesan cheese rinds, game-bird pie, or sweet- and-sour suckling pig.
914.305.2336; www.thecookeryrestaurant.com
MP Taverna
Irvington
Chef Michael Psilakis, who helped Manhattan’s Anthos earn a Michelin star in 2010, has since built a six-restaurant (plus a Brooklyn event space) hospitality mini-empire, including this Greek taverna with modern sensibilities. Menu high- lights include the smoky grilled octopus flashing slightly charred edges; expertly prepared whole fish dressed simply with lemon and olive oil; and the light and pil- lowy dumplings mixed with bits of spicy
RIVERTOWNS
lamb sausage, sun-dried tomato, pine nuts, spinach, and feta.
914.231.7854; www.michaelpsilakis.com
RiverMarket Bar and Kitchen
Tarrytown
The sister restaurant to Crabtree’s Kittle House (see North County), River- Market has a farm-to-table ethos, from the front-room market proffering NYS farmstead cheeses and Hudson Valley grass-fed butter to the plethora of local purveyors dotting the menu to the wine list slanted toward biodynamic selec- tions. From the kitchen, expect gorgeously composed salads, house-made pastas, delicious roasted local duck and chicken, and playfully homespun desserts. The restaurant also features the county’s best choice of elective pizza toppings.
914.631.3100; www.rivermarketbarandkitchen.com
Ocean House
Croton-on-Hudson
This is the place to bring your friend who declares “I don’t like seafood!” to taste the wondrous things Chef Brian Galvin does with the ocean’s bounty. Galvin avoids the mistake of many a seafood house, where the fish is lost among heavy sauc- es and mile-high plating. Instead, a deft, gentle hand allows the seafood to shine, like in a magnificent grilled calamari with nothing more than olive oil and fresh lemon wedges on the plate, or moist and flavorsome crab-stuffed trout.
914.271.0702; www.oceanhouseoysterbar.com
Fin & Brew
Peekskill
There’s more to this New-American restaurant with a seafood slant than un- obstructed Hudson River views. There’s a top-flight raw bar and the menu offer- ings by CIA alums Jan Michael Anastacio (former executive sous chef at Purdy’s Farmer & the Fish) and Ryan Swank that highlight locally sourced ingredients and from-scratch preparations. Located in The Factoria, Peekskill’s hottest new din- ing and entertainment destination, it’s also the best place on this list to take the kids. While you take your time at dinner, they can enjoy Spins Hudson, offering a full arcade, laser tag, rock climbing, and a ropes course.
914.788-4555; www.finandbrew.com
Fin & Brew, Peekskill
RiverMarket Bar and Kitchen, Tarrytown
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