Dining Out & About 2012/10

Dining Out & About Your guide to eating out in Port Chester, Rye Brook and surrounding areas.

You don’t have to go far to find great food.

Just look inside!

A Supplement

2

WESTMORE NEWS, Friday, Octobber 19, 2012

Dining Out & About Advertisers receive extended listings.

American

Asian

American Legion Post 93 78 Pearl St., Port Chester 937-5562

Serving Lunch and dinner us Salads, Pasta, Burgers,

Full IrIsh Men

Pl Sandwiches, Steaks, Seafood u

AND Our Famous Bar Pizza and Buffalo Wings

servIng great Food sInce 1990 & gettIng better Kitchen Open tiLL 3 a.m. daiLy SpeciaLS

5 to 14 7 Plasma Televisions for your viewing enjoyment Reasonable Prices

$ 50

$

95

538 Willett Avenue (off Putnam Ave.) Port Chester, N.Y. • 914-937-2106

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Belle Fair Country Market 20 BelleFair Boulevard Rye Brook 939-2370

Buffalo Wild Wings Grill & Bar 44 Westchester Ave., Port Chester 690-9453

Chop’t Creative Salad Company 116 South Ridge St., Rye Brook 908-4184

Cousin Frankie’s USA Grill 112 Willett Ave., Port Chester 305-4878

Fairways Restaurant 1323 King St., Greenwich, CT 203-531-1138 Specialties include: Variety of omelets or build your own, breakfast sandwiches, variety of wraps, bagels, muffins, home fries, yogurt, fresh berries; homemade soups, fried calamari, nachos, salads, variety of lunch sandwiches, burgers, hot dogs, chili dogs, panini, quesadillas, wedges; baked clams, stuffed portobello mushrooms; homemade lasagna, eggplant parmigiana, cavatelli Bolognese, chicken Scarpariello, chicken spinach Alfredo, veal Marsala, veal Saltimbocca, pan seared salmon, mussels & shrimp fra diavolo, filet mignon, pork chops, prime rib au jus. Hours: 7 a.m. to 9 p.m. daily for breakfast, lunch and dinner. Closed Monday nights. Tuesday nights karaoke 7-10 p.m. Walk-ins welcome.

Most major credit cards. Free onpremises parking.

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Härth

Hilton Westchester 699 Westchester Ave., Rye Brook 939-6300

J T Straw’s Bar & Grill

435 North Main St., Port Chester 937-9695

10 Westchester Ave., Port Chester 939-0079

Port Chester Coach Diner

Specializing in Natural Juice Catering Available

OPeN Breakfast • Lunch • Dinner Wednesday through Monday • 9 a.m. - 10 p.m.

100 North Main Street, Port Chester, NY Proprietors: 914-939-2204 Se Habla Español Javier & Rosa Castillo

Fax: 914-939-8491

Burgers Elevation Burger 176 South Ridge St., Rye Brook 305-6700

Westchester Burger Co. 275 South Ridge St., Rye Brook 305-6095 Serving 20 different burgers including Original WBC angus beef burger, Tex-Mex burger, Kobe burger, Pretzel burger, Mom’s Italian Turkey burger, Greenhouse veggie patty, Soprano chicken burger, Ba Da Bing Italian sausage burger, a lamb burger, tuna burger and bison burger. Six varieties of milkshakes, appetizers, salads and entrées. Open 7 days from 11:30 a.m., closing at 10 p.m. Sunday-Wednesday, at 11 p.m.

Thursday and at midnight Friday and Saturday. Free parking in the shopping center lot.

Brazilian Café Brazil USA 37-39 North Main St., Port Chester 939-1139

Churrascaria Copacabana 29-31 North Main St., Port Chester 939-6894

International Café & Brazilian Bakery 103 Adee St., Port Chester 939-1002

Rio Minas Brasil U.S.A. Buffet 140 Midland Ave., Port Chester 481-5724

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Panera Bread

Peruvian Food

Euro Asian Bistro 30 Westchester Ave., Port Chester 937-3680

317 Boston Post Rd., Port Chester 937-0008

Q Authentic Barbecue Restaurant 112 North Main St., Port Chester 933-7427

Rye Ridge Deli Rye Ridge Shopping Center 126 South Ridge St., Rye Brook 937-2131

Sam’s Bar & Grill

Central American

El Tesoro Restaurant

92 Purdy Ave., Port Chester 935-9440

El Tesoro II

14 South Main St., Port Chester 937-2086

Chinese China House 170B North Main St., Port Chester 939-7288 or 939-7290

Great Wall Restaurant 140 Midland Ave., Port Chester 939-0068

Ho Sai Gai 544 Willett Ave., Port Chester 937-8337 or 937-8339

King Garden Chinese Restaurant 32 Grace Church St., Port Chester 939-4310

Manchu Garden Chinese & Japanese Cuisine

1 Mill St., Port Chester 939-2001

504 Westchester Ave., Port Chester 939-8688

The Kneaded Bread

Number 1 Chinese Restaurant

181 North Main St., Port Chester 937-9489

The Pub Doral Arrowwood Anderson Hill Rd., Rye Brook 939-6630

120 Westchester Ave., Port Chester 937-8465

Panda Restaurant 213 Westchester Ave., Port Chester 937-4699

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42 Westchester Ave., Port Chester 253-5358 www.applebeesny.com

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IrIsh Pub & restaurant

Applebee’s Neighborhood Grill & Bar

Buddha 1 Rye Ridge Plaza, Rye Brook 481-4651

Friday, October 19, 2012 WESTMORE NEWS

Dining Out & About Advertisers receive extended listings.

Chinese

Fast Food

Sichuan Pavilion

Subway Restaurant

480 Westchester Ave., Port Chester 939-8889

302 Midland Ave., Port Chester 937-0022

Wah Yuan Chinese Restaurant

Subway Restaurant

Post Road Plaza 262 Boston Post Rd., Port Chester 939-7776

Coffee Shops Starbucks Coffee Company Rye Ridge Shopping Center 118 South Ridge St., Rye Brook 937-1597

Pan America Bakery & Café 22 South Main St., Port Chester 939-0005

Colombian Aqui Es Santa Fe Café 32 Broad St., Port Chester 305-1060

Asi Es Colombia 172 North Main St., Port Chester 934-7675

Delicias Colombianas 36 Broad St., Port Chester 939-9425

El Rincon Paisa 130 North Main St., Port Chester 939-9364

Los Remolinos Restaurant 123 North Main St., Port Chester 937-7456

Dominican Hollywood Chicken International 216 Westchester Ave., Port Chester 934-8137

Reyna Restaurant 66 Poningo St., Port Chester 939-9251

Ecuadorian El Criollito Restaurant 138 Irving Ave., Port Chester 934-8010

Rinconcito Ecuatoriano Restaurant 150 North Main St., Port Chester 937-7343

Fast Food Burger King 260 Boston Post Rd., Port Chester 934-7877

Dunkin Donuts 330 Boston Post Rd., Port Chester 939-8331

Dunkin Donuts 295 Midland Ave., Port Chester 935-9034

Garden Catering 140 Midland Ave., Port Chester 934-7852 or 934-7810

Hubba 24 North Main St., Port Chester 939-7276

Kentucky Fried Chicken 262 Boston Post Rd., Port Chester 935-0741

McDonald’s Restaurant 321 Boston Post Rd., Port Chester 937-3355

Subway Restaurant 262 Boston Post Rd., Port Chester 934-5045

19 North Main St., Port Chester 914-481-5255

Italian Night at

Texas Chili Restaurant 8 South Main St., Port Chester 937-0840

French La Creperie Café 604 North Main St., Port Chester 934-0026

Greek/American One Station Plaza 111 Westchester Ave., Port Chester 939-3416

Guatemalan Café Guatemala 28 Grace Church St., Port Chester 937-8537

Keylee’s Restaurant 11 Pearl St., Port Chester 481-1650

Indian Tandoori Taste of India 163 North Main St., Port Chester 937-2727 or 935-9680

International Brisa Marina Restaurant 40 Grace Church St., Port Chester 934-9090

Café Mirage

Wednesday, October 24 at 7 p.m. with DJ Mike and the vocals of Johnny Sal singing Italian and American favorites

by J. Roselli, Dean Martin and Frank Sinatra 20 minimum per person

$

Call for Reservations • 914-937-3200 23 North Main Street • Port Chester, NY 914-937-3200 • Fax 914-937-3207

531 North Main St., Port Chester 937-3497

Sonora Nuevo Latino Cuisine 179 Rectory St., Port Chester 933-0200 Specialties include: Lobster and plantain bisque, traditional Colombian free range chicken and potato soup, tuna and yucca cake with mango and wasabi sauce, Ecadorian ceviche: shrimp, tomato base, avocado, red onions and citrus, lobster and avocado quesadilla, steamed Rhode Island mussels, pan roasted Chilean sea bass with white beans, chorizo and lobster broth, Sonora seafood paella, grilled lamb chops with wild mushrooms, mashed potatoes and roasted garlic mojito sauce, grilled skirt steak with mojito thyme sauce and lobster moro rice. Lunch: 11:30 a.m.-2:30 p.m. Dinner starts at 5:00 p.m. Tuesday-Sunday. Closed Monday. Cooking classes. Latin jazz music every Thursday. Private room available. Free on-premises parking.

Irish/American Davy Byrnes Irish Pub & Restaurant 538 Willett Ave., Port Chester 937-2106 Full Irish menu includes Gaelic Mixed Grill, Shepherd’s Pie, Corned Beef and Cabbage. Also Irish Beef Stew, Corned Beef Sandwiches, Fish & Chips, Irish Soda Bread, salads, pastas, seafood, steak, Chicken Pot Pie, turkey, burgers, soup, chili, Sherry Trifle, New York Style Cheesecake, Guinness Dark Irish Beer, Hart Irish Beer. Lunch: Sun.-Sat. 11:305, Dinner: 5-10 p.m. Credit cards: VISA, MC, AX. Some off-street parking.

Listings continue on page 5

Come experience Sonora.

You will not be disappointed.

Nuevo Latino Cuisine “Nothing about the food here is ordinary...”

Excellent The New York Times

Now Accepting Bookings for Office & HOlidAy PArties Private Room for 10-80 people.

Contact our Catering Manager for more information 914-933-0200

Open for Lunch & Dinner Private Room Available • Cooking Classes 179 Rectory Street, Port Chester

914-933-0200

www.sonorarestaurant.net

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WESTMORE NEWS, Friday, October 19, 2012

RESTAURANT REVIEW

Härth brings breath of fresh air to Hilton Westchester in Rye Brook

I

BY JANANNE ABEL

f you haven’t been to the Hilton Rye Town lately, you’re in for both a surprise and a treat. As promised after the Rye Brook hotel was sold in March 2011 to a group of investors led by Lodging Capital Partners, a Chicago-based firm that owns hotels around the country, the lobby and restaurant have undergone a complete transformation.

Even the name of the 699 Westchester Ave. hotel has changed; it’s now the Hilton Westchester.

What was previously The Tulip Tree restaurant on the right off the lobby has been transformed into a modern-looking, rather stark seating area with computers.

The previously darkened bar and lounge tucked away out of view have been opened up into a vibrant gathering spot with both a contemporary white bar and tables where you can drink, eat or just chat.

A glass-enclosed self-standing fireplace with a stone base just off the lobby, now covered in black slate tile rather than the previous plush carpeting, casts a warm glow and creates a pleasant atmosphere for lounging or enjoying a drink.

You then move on to the multi-colored mosaic tilecovered wood-burning oven that has become a focal point for the entire eating and drinking area as well as an integral part of the cooking that is done at what is now the Hilton’s signature härth restaurant. A few tables have been placed in close proximity to the oven where you can eat and closely watch the food preparation that goes on in front of it.

The dining room itself is also close by and all tables have a full view of the wood-fired oven

and food preparation space. This dining room, which has floor-toceiling windows that bring the outdoors in and offer panoramic views of the hotel’s newly redeveloped courtyard and gardens, was once Penfield’s, then Med 15º 35º and most recently banquet space. Everything has now been opened up so one area flows into another to allow for more mingling, casual dining and flexibility of uses.

“We were looking to create more vibe and activity,” said Executive Chief Rafael Velazquez, who has been at the hotel a year and has seen the restaurant/bar space through its transition from The Tulip Tree and lounge to the current configuration, which took about eight months to complete. Härth officially opened for business on Sept. 13.

Besides dark wood tables for two and four, two large whitetopped tables provide space for large parties or even exclusive private seating for groups of up to 40. Design flourishes here include mosaic tiles in soft terracotta, flowing drapes and a contemporary wooden trellis suspended from the ceiling.

Velazquez explained that “once we close the curtains, you feel like you’re someplace else.”

Eder Villamore of Port Chester stands in the open food preparation area at the newly-opened härth restaurant at the Hilton Westchester in Rye Brook. Two of the flatbread pizzas he prepared and cooked in the restaurant’s wood-burning oven are in the foreground.

Härth is a style of cooking Härth is not a Scandinavian word as I had originally thought but an alternative to “hearth” and represents a style of cooking using a wood-burning oven as well as the warmth the restaurant strives to create.

“The hearth is the heat element, the bottom part of the oven,” said Velazquez, 34, a native of Puerto Rico who received degrees in culinary arts and

food service management from Johnson and Wales in Miami, worked as a chef at the Loew’s hotel chain in Miami for eight years, opened the W Fort Lauderdale and then the St. Regis in Puerto Rico as executive chef before coming to the Hilton Westchester. “It is also meant to conjure up unity, family, everyone working together and eating together.”

The Hilton’s oven is actually gas-fired and stoked with wood.

Besides flatbread and flatbread pizza, other ingredients such as mushrooms and carrots are roasted in the oven which at 600 degrees is at an ideal temperature for cooking.

Seasonal food from area farmers and purveyors

The main dining room at härth with an open view of the wood-fired oven and food preparation area.

The dining concept at härth is to “use very local products and make sure we support local farmers,” said Velazquez. “Seasonal plays a lot.” He said the American cuisine with French and Mediterranean influences on the menu, which will change every 3-4 months to take advantage of what’s in season, is “food that everyone can relate to.” Velazquez is partnering with

local purveyors and farmers to provide fresh ingredients to incorporate into simple recipes cooked just right.

Crabmeat from Long Island, vegetables from the Hudson Valley and Long Island, meat from Hemlock Hill Farm in Cortlandt Manor, cheeses from Rockland County and Empire apples from Upstate New York are currently being used in the dishes being prepared at härth. A 24-ounce grass fed Porterhouse for two ($57.75) and a 14-ounce Delmonaco steak ($40.90) from Hemlock Hill, served in a shiraz wine reduction with creamy white polenta and broccolini, are currently on the menu.

Härth seats 46 in the dining room, 28 a few steps down from the dining room in a separate seating area flooded with light during the day, 44 in the bar, nine in a small library alcove, and 46 outdoors. Comfortable chairs in a silvery gold color look like leather, and tables are set with open weave silver, gold and black placemats. The color scheme is basically earth tones of beige, brown and green.

The impressive sign for härth features white lettering and a flame image on glass at the restaurant’s hostess station/reception desk.

Please turn to page 7

Friday, October 19, 2012 WESTMORE NEWS

Dining Out & About

5

Advertisers receive extended listings.

Italian

Italian/Pizzeria

Arrosto 25 South Regent St., Port Chester 939-2727

Marianacci’s Restaurant 24 Sherman St., Port Chester 939-3450

Nessa Ristorante 325 North Main St., Port Chester 939-0119

Pasquale II Ristorante 2 Putnam Ave., Port Chester 934-7770 The great cuisine of Arthur Avenue comes to Port Chester. Specialties: Stuffed Artichoke, Linguine Pescatore (with chopped clams and shrimp in white or red sauce, Costata di Vitello (veal chops), Chicken Balsamic, Zuppa di Pesce (lobster, shrimp, calamari, clams and mussels in red sauce over linguine), Fusilli Primavera (zucchini, peas, mushrooms, broccoli in light red sauce, Veal Scaloppine.

Homemade Cheese Cake and Tira Mi Su. Closed Monday. Hours: Tues.Thurs. 11:30 a.m.-10 p.m., Fri. 11:30 a.m.-11 p.m., Sat. 3 p.m.-11 p.m., Sun. 1-9 p.m. Most major credit cards.

Free on-premises parking.

T & J Villaggio Trattoria 223-225 Westchester Ave. Port Chester 937-6665

Tarry Market Café 179 North Main St., Port Chester 253-5680

Tarry Lodge 18 Mill St., Port Chester 939-3111

Italian/ Mediterranean Il Sogno Ristorante 316 Boston Post Rd., Port Chester 914-937-7200

Italian/Pizzeria Antonio’s Pizza and Restaurant Pathmark Shopping Center 130 Midland Ave., Port Chester 939-5137

Arcuri’s Pizza & Salad 46 North Main St., Port Chester 937-5120 Specialties include: Breakfast burritos; jalapeno poppers, zucchini stix, Buffalo wings; Greek, Manhattan, California salads; pizza burger, veggie burger; reuben, health nut, taco burger wraps; steak fajita, eggplant parmesan; hot wraps, cold wraps, sandwiches & heros, hot sandwiches & heros; veggie supreme, BBQ chicken, mushroom pizzas; chicken Caesar salad, Italian stallion, clams casino specialty pizzas; calzones, strombolis and rolls; pasta and baked dinners; chicken marsala, chicken scarpariello; clam strips, scallops, shrimp (Fisherman’s Platter).

Open 7 days: Sun.-Thurs. 10 a.m.-10 p.m., Fri. and Sat. 10 a.m.-11 p.m.

Coals 35½ North Main St., Port Chester 305-3220

Domino’s Pizza 262 Boston Post Rd., Port Chester 967-5070

Ferraro’s Pizza & Pasta 199 South Regent St., Port Chester 934-2900

Frank’s Restaurant and Pizzeria 23 Putnam Ave., Port Chester 939-8299

Italian/Pizzeria

Frankie & Louie’s Restaurant 414 Willett Ave., Port Chester 939-0202

T & J Pizza & Pasta

Dougie’s Standby

Coyote Flaco

604 North Main St., Port Chester 939-0022

115 Midland Ave. Port Chester 937-6969

John’s of Arthur Avenue 508 Westchester Ave., Port Chester 481-8888 or 481-8889

261 South Ridge St., Rye Brook 939-8888 or 939-8885

Japanese Edo Japanese Steak House

125 Midland Ave., Port Chester 939-2241

140 Midland Ave., Port Chester 937-3333

Pizza Pasta & Things Kohl’s Shopping Center 529 Boston Post Rd., Port Chester 939-8000

Luncheonettes Bagel Emporium 211 Irving Ave., Port Chester 937-5252

Racanelli’s Pizzeria Restaurant

Mexican

227 Westchester Ave., Port Chester 939-4134

Villa Rustica Pizzeria & Trattoria

Michael’s Famous Pan Pizza

Luncheonettes

Café 800

Rye Ridge Shopping Center 136 South Ridge St., Rye Brook 937-2511

800 Westchester Ave., Rye Brook 914-694-5758

Sosa’s Pizzeria

Club Sandwich

147 Irving Ave., Port Chester 939-4202

7 Rye Ridge Plaza, Rye Brook 939-3475

Lenny’s Bagels

El Tio Restaurant

200 South Ridge St., Rye Brook 939-1379

143 Westchester Ave. Port Chester 939-1494

Lyon Park Deli, Café & Catering

Kiosko

29 Putnam Ave., Port Chester 937-1171

220 Westchester Ave. Port Chester 933-0155

Vinny’s Luncheonette 182 North Main St., Port Chester 939-9591

Mexican

La Picardia Taqueria 118 Westchester Ave., Port Chester 937-1701

Bartaco

Los Gemelos Restaurant & Tortilleria

1 Willett Ave., Port Chester 937-8226

167 Westchester Ave., Port Chester 934-0372

Chipotle Mexican Grill Rye Ridge Shopping Center 100 South Ridge St., Rye Brook 937-0351

Luis’ Place 135 South Main St., Port Chester 939-3132

Listings continue on page 6

Fairways Restaurant Open to the Public

1323 King Street, Greenwich, CT • 203-531-1138

On the Griff-Harris Golf Course It’s closer than you think - Near the Westchester County Airport entrance Breakfast • Lunch • Dinner - 7 a.m. to 9 p.m. • Closed Monday nights

Now Accepting Your

Holiday Party Reservations at Fairways Restaurant Seats 10-80 persons Menu to accommodate your budget.

Warm, Cozy Winter Setting.

Complementary Raffles for a Holiday Gift Basket & a Homemade Gingerbread House with each booked party (10 or more)

Make your Holiday Party Reservation by Thanksgiving and RECEIVE 20% OFF. Call 203-531-1138 Today.

Fairways

Full Round Dinner

Tuesday & Wednesday Nights Appetizer Soup • Salad Choice of Entree Coffee & Dessert $ 95

19

COUPON

Join Us For Breakfast Sundays 7:00 a.m. -noon

Reservations Requested 203-531-1138 Walk-ins Also Welcome

Buy One Dinner Entree Get Your Second Dinner Entree FREE (Excludes Full Round Dinners) Dine in only Expires 11-19-12



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6

WESTMORE NEWS, Friday, Octobber 19, 2012

Dining Out & About Advertisers receive extended listings.

Serving Fresh Quality Food Since 1971

Sunday & Monday Night Football

SPECIAL

Have a quick bite to eat at Arcuri’s before the Capitol Theatre concerts begin.

One FREE can of soda with any 2 slices of pizza on concert nights.

One Large Cheese Pizza & 12 Wings - any style & 2 Litre Soda

2150

$

+tax

• • • •

Brick Oven Pizza Black Angus Burgers Italian Entrees Hot and Cold Sandwiches

• • • •

Best Salads in Town Pizza by the Slice Heros and Wraps And Much More...

46 No. Main St., Port Chester, NY

914-937-5120

Mexican Mary Ann’s Mexican Restaurant 23½ North Main St., Port Chester 939-8700

Rancho Grande 8 Poningo St., Port Chester 934-2675

Northern Italian Alba’s Ristorante 400 North Main St., Port Chester 937-2236

Per Voi II 23 North Main St., Port Chester 937-3200 Specialties include: Mussels or Clams Posillipo, fried calamari; Caesar salad with chicken or shrimp, mesclun salad; Penne Vodka, linguini with white or red clam sauce, Linguini Marechiara, Chicken Scarpariello, Grilled Chicken Capri, Veal Picatta, Veal Saltimbocca, Shrimp Scampi, Salmon Puttanesca, skirt steak, grilled pork chops, Filet Mignon Per Voi. Hours: Open 7 days for dinner (5-10 p.m. Mon.-Thurs., till 11 p.m.

Fri. and Sat., 4-9 p.m. Sun.). Lunch: 12-3 p.m. Mon.-Fri. All major credit cards accepted.

Piero’s Italian Restaurant 44 South Regent St., Port Chester 937-2904

Peruvian

Peruvian Misti Restaurant 110 North Main St., Port Chester 939-9437 Specialties include mussels cooked in onions, tomatoes and sweet corn kernels, Peruvian-style seafood sushi; soups: beef, chicken, seafood; variety of salads; fish morsels cooked in onions and tomatoes; shrimp cooked in spicey sauce, steamed seafood in Peruvian spices; rotisserie chicken (pollo a la brasa) with French fries and salad, chicken fried rice, Peruvian-style beef with spaghetti, pepper steak, roast beef, “Hungry Joe” Steak with fried plantains, egg, bacon and rice, beef tripe stew with rice; custard. Open Mon.Thurs. 8 a.m.-11 p.m., Fri.-Sun. 8 a.m.-12 midnight. Lunch specials.

Delivery or takeout available. Street parking. VISA, MC accepted, ATM on premises.

Nico’s Chicken 137 Irving Ave., Port Chester 939-7090

Salvadoran El Tesoro Restaurant II 14 South Main St., Port Chester 937-2086

La Pupusa Loca de Port Chester 165 Westchester Ave., Port Chester 935-0767

Extensive Menu • Open 7 Days • Catering Available We Deliver • Lunch and Dinner Specials

Acuario Cevicheria y Mas

Rinconcito Salvadoreno Restaurante

163 North Main St., Port Chester 937-2338

20 Broad St., Port Chester 937-9287

“Fill Your Belly at Arcuri’s Deli”

Bambú Restaurant & Nightclub 30 Broad St., Port Chester 481-5040

El Chalan Restaurant

Pollo a la Brasa

Misti RestauRant “Our Specialty is Roasted Chicken”

Authentic Peruvian Cuisine Serving Breakfast • Lunch • Dinner Peruvian Pepper Steak Chicken Dishes Pork Dishes Seafood Soup Fried Seafood Shrimp Dishes Open - 7 Days Monday - Thursday 8 a.m. - 11 p.m.

Friday - sunday 8 a.m. - Midnight

110 north Main st., port Chester, ny Delivery available se Habla español

939-9437

Lunch specials takeout also

45 Midland Ave., Port Chester 934-2244

El Parral Restaurant 2 South Main St., Port Chester 939-0409

El Plebeyo Restaurant 25 North Main St., Port Chester 690-2797

Misti Café Takeout 100 North Main St., Port Chester 939-2204 Specialties include: Sliced hotdogs and French fries; potato stuffed with beef, onions, egg and olives; chicken and rice soup (Peruvian style); fish soup; salads; shrimp cooked in onions and tomatoes with rice; Peruvian style shrimp fried rice; fried calamari; rotisserie chicken with salad and French fries; Peruvian style beef/chicken with spaghetti; Peruvian style fried steak with onions and rice; chanfainita (Sat. & Sun.); purple corn soft drink. Open Wed.-Mon. 9 a.m.-10 p.m., closed Tuesday. Catering available. Street parking. VISA, MC accepted.

Seafood El Palacio de los Mariscos 134 North Main St., Port Chester 939-2222

Port Chester Seafood 295 Midland Ave., Port Chester 937-2232

South American Inca & Gaucho Restaurant Seafood & Steakhouse 173 Westchester Ave., Port Chester 939-2100 Specialties include: Gaucho Parrillada (mixed grill), Matambre (vegetables wrapped with meat and side of potato salad), spinach and meat ravioli, meat canelones, Peruvian style Paella, famous Lomo Saltado (stir-fried beef sautéed with onions and tomatoes), crepes and Chaja (peach-filled cake topped with meringue. Hours: 10 a.m. to 11 p.m. daily. Delivery and catering available. Most major credit cards.

Steakhouses Willett House Restaurant 20 Willett Ave., Port Chester 939-7500

To advertise in this special monthly dining section call Elaine at the at 914-939-6864.

Friday, October 19, 2012 WESTMORE NEWS

7

RESTAURANT REVIEW

Härth brings breath of fresh air to Hilton Westchester in Rye Brook Continued from page 4 Velazquez’s goal is to bring back to the Hilton the outside cooking and dining it used to have in years gone by. There’s a small structure outside he wants to turn into a kitchen. He has done a few pig roasts outside for about 30 people and may incorporate some cooking of turkeys over an outdoor fire pit for the Thanksgiving brunch that’s planned where there will be various food stations set up throughout the restaurant with seating in the middle. He expects it will be priced around $45 per person.

Next spring Velazquez and his team are planning an urban miniature vegetable garden at the entrance to the hotel where it will hopefully be safe from deer and rabbits so they can actually grow their own ingredients.

Open at all hours Härth is open for breakfast, lunch, dinner and late night eating at the bar. You can pretty much eat where you like—at the bar, at tables set up in the bar area, in front of the wood-burning oven, in the dining room, on the lower level, library or outside during warm weather.

Breakfast is served from 6:3011 a.m. and features standard breakfast fare as well as some specialties like Lemony Griddle Cake ($10.75), Rum Raisin French Toast ($11.50), Belgian Waffles ($12.25) and Poached Eggs and Asparagus ($14.95).

The lunch menu, served from 11:30 a.m. to 2 p.m., offers flatbread pizzas from the wood-fired oven ($11 to $13.25) which can serve one or two, small plates such as potted eggplant mousseline ($9.25), Long Island Tomato Frittata ($14.50) and Peekytoe Crab Toast ($10.95); soups,

salads, main dishes such as the popular and healthy Roasted Organic Chicken Breast glazed with bacon jam over a delicious cold mélange of sliced apples, candied walnuts, endive and broccolini tossed in a fennel and mustard vinaigrette; and sandwiches such as local vegetables with hummus in a wheat wrap ($13.50) or a cheeseburger ($14) made with grass fed beef, melted aged cheddar, pickles and truffle aioli on a pretzel roll.

Dinner starts at 5 and runs until 10:30 p.m. Sunday through Thursday, until 11 p.m. Friday and Saturday.

The bar menu is available from 5 to 11:30 p.m. Monday through Thursday, from noon to 11:30 Friday through Sunday.

Velazquez said he expects the hotel will soon start taking orders from the bar menu earlier during the week and also offer it later on weekends to meet the demand.

This abbreviated menu includes four pizzas, wings ($10.50), fried calamari ($13.75), a Trio Plate ($15) of hummus, crab toast and eggplant mousse, salads, soups and sandwiches.

I sampled the Peekytoe Crab Toast, which is also listed on the dinner menu. Velazquez said it is one of his favorite items on the menu and is good any time of the day or night. For this dish, crostini is toasted with extra virgin olive oil and crumbled goat cheese on top of which is spooned fresh Long Island crabmeat mixed with a small amount of garlic chili sauce made in-house, mayonnaise and olive oil. The chili sauce gives the fresh crabmeat a little kick and, combined with the crunchy toast, makes for a great mixture of textures and flavors. You get three of the crostini heaped with crabmeat plus a small dish of Long Island heirloom tomatoes

Executive Chef Rafael Velazquez makes a flatbread pizza in front of the wood-burning oven that is a focal point of the restaurant.

The attractive bar at härth is a gathering spot where you can enjoy lunch, dinner, selections from the bar menu or just a drink. and shaved fennel in olive oil, salt and pepper which is plenty for a light lunch.

Dinner for four In recent weeks my family had dinner at härth twice and I can honestly say there wasn’t anything I tried I wouldn’t recommend. Prices are not inexpensive but neither are they out of line for a fine restaurant using top-notch ingredients in expertly prepared culinary creations.

Service was attentive although we had some difficulty understanding our waiter on the first visit because of his thick accent. The second time around we were served by the congenial Mexican-born Francisco Sanchez, who lives in Port Chester and has been waiting tables at the Rye Town Hilton since 1977.

Meals start with slices of flat and tasty focaccia bread made in-house using the flat bread pizza dough into which garlic and onions are mixed. The bread is served with a crock of the restaurant’s signature bacon jam, which is quite addicting, and butter dotted with flecks of Hawaiian lava salt.

One in our party had the mushroom pizza ($12.75), which was good, but I preferred the Quattro Formaggi ($12.25) made with mozzarella, parmesan, ricotta and gorgonzola cheeses on a rectangular piece of flatbread cooked in the woodburning oven, served on a wooden paddle and cut into 5-6 slices we had on our previous visit.

On one occasion my husband and I had two different glasses of red wine ($10.50 and $11) from the mostly California wine list to match our meal, but our party of four went with the $59 bottle of Napa County 2011 Newton Chardonnay our waiter raved about and were not disappointed. It’s more than we regularly spend for wine, but this variety was excellent, and because we splurged, at the end

of our meal Francisco brought us the restaurant’s signature dessert—S’mores Pizza—on the house (normally $10.50). It’s made with chocolate ganache, miniature marshmallows, brown sugar and cinnamon, is topped with strawberries and drizzled with chocolate—unique and delectable, but messy.

My husband was delighted with the Härth Chopped Salad ($10.75), which he called refreshing. Only slightly chopped, it combined artichoke hearts, romaine, New York cheddar, cherry tomatoes, garbanzo beans, cucumber, carrot, hardboiled egg and garlic croutons which were all tossed in a lighttasting champagne vinaigrette.

I, on the other hand, adored the fresh mixture of flavors provided by the Apple and Pear Salad ($10.95) which combined a mélange of baby greens (sorel, red oak, baby spinach, baby arugula, lolla rosa and frisée), sliced Empire apples, quartered pears, Stilton bleu cheese and candied walnuts in an herb vinaigrette.

The lobster bisque ($11.25), made with butter poached lobster meat and sherry, was thick, creamy and filled with pieces of lobster, but it was not at all heavy.

My daughter wasn’t prepared for the consistency of the duck rillette ($8.75), similar to a paté, which came with spicy chutney and toasted sour dough bread, like pita, which puffs up and opens once it gets to a certain temperature in the wood-fired oven. If you have the time and inclination, this process is interesting to observe.

The exceptional Black Sea Bass ($28.25), served over market green vegetables, sundried tomatoes and tiny fingerling potatoes in a black olive broth, had a crispy skin and yet was soft on the bottom, the result of it not being flipped when baking, said the executive chef.

The least outstanding but still tasty dish was the Mushroom

Pappardelle ($18.50), long wide pasta sautéed with San Marzano tomatoes, basil, mushrooms and extra virgin olive oil.

Portions are ample (you won’t leave hungry) but not huge.

Our check for four, including the wine, totaled $167.67.

While the S’mores Pizza was fun, I preferred the luscious but not overly heavy chocolate tart ($7) in a chocolate pastry shell I had on our previous visit. Unfortunately, however, it was a special and not on the regular dessert menu. That menu includes Nutella Beignets with praline anglaise dipping sauce ($7.95), Mile-High Lemon Pie ($7.25) and Dulce de Leche Cheesecake ($9.25).

I also enjoyed the Caffe Amaretto ($11) on two occasions which was delicious topped with whipped cream and preferable served in a tall wine glass than in a short coffee cup, both in terms of taste and presentation.

I recommend that if you want to try dessert, go with a small plate or pizza and salad and skip a main dish. The pizza’s thin and light, so you’ll be fine, especially if you split it with someone else.

Good Reception Velazquez is pleased that in the short time härth has been open, business has been quickly picking up. Last Saturday night they did 140 dinners at the bar, 60 in the restaurant, and he was pleased with that. His goal now is to attract the local community back to the Hilton where there hasn’t been a fine restaurant open on a consistent basis for a number of years.

“I’m still having fun,” Velazquez said. “It’s a great property that has a lot of potential.” He’s researched the hotel’s successes of the past and said: “We’ve got to bring that back.”

He knows there used to be a successful Sunday brunch, for instance, and that’s why he’s going all out for Thanksgiving.

8

WESTMORE NEWS, Friday, Octobber 19, 2012

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