Rainwater Grill's patrons unwind in dining room that a 2010 New York Times article praised for its neighborhood feel and elegant décor. Amid natural stone accents and a gently burbling waterfall, servers deliver upscale American dishes such as grilled new york strip steak and a Fisherman’s Wharf seafood cioppino rife with sautéed clams, mussels, and calamari in a spicy saffron tomato broth. Diners can choose a beverage to complement their means with ease: the restaurant offers numerous wine-pairing suggestions for every entrée on the menu. In the lounge area, bartenders mix martinis for patrons who eschew the dining room in favor of watching one of the four high-definition televisions or listening to live music.
Though its dining room is in the heart of Yonkers, La Bella Havana's food transports diners straight to Cuba with the chefs' homestyle Caribbean cooking. Drawing equal inspiration from the land and sea, hearty comfort foods include sauteed chorizo with fried plantain chips, empanadas with a variety of fillings, and massive servings of paella that the New York Times hailed as "the real deal: stuffed with seafood, chorizo and chicken, full of flavor and cooked to perfection." The drink menu similarly embraces its Cuban roots with hand-blended mojitos and other potent tropical cocktails.
But Cuba's presence inside the restaurant also goes beyond the edibles to its island-inspired decor. The walls give the appearance of rustic, exposed brickwork peeking through plaster and a glance upward yields ceiling fans and their distinctively leaf-shaped blades. Even the bar area is shaded by a thatched straw canopy, which shields the bartenders from the imported Cuban sunshine.
Warm earth tones and dark wooden trim lend a casual elegance to the dining room at Dúo Tapas Bar & Lounge, an elegance that is mirrored by the menu of refined finger foods. The chefs draw inspiration from Latin, Thai, American, and Italian cuisine as they forge small, tapas-style plates for diners' tables. They top the cuban sliders' roast pork and sliced ham with mustard rémoulade and accompany the tempura shrimp with a sweet chili sauce. Crispy, thin-crust pizzas emerge from the oven with familiar toppings of basil or hot sausage or spreads of non-traditional pizzeria ingredients, including pulled pork and barbecue sauce or shrimp and garlic butter.
The restaurant embraces its lounge roots after sunset, hosting occasional DJ sets and live bands in its space and encouraging guests to practice their best moves on the dance floor. Five televisions flanking the full-service bar entertain patrons as they sip mixed drinks or stuff a love note to the bartender into a cocktail olive.
Writing in Time magazine, food critic Josh Ozersky praised the "Iberian flavors" of dishes prepared by Chef Anthony Goncalves, which he called "eclectic, unpredictable, and very, very good." The executive chef and co-owner of 42 the Restaurant, Goncalves sources ingredients from the surrounding Hudson Valley, then serves up his dynamic menu in the ultra-sleek dining room atop Westchester?s Ritz-Carlton. Sticky garlic lobster and crab and roasted pork tenderloin gleam on tables next to floor-to-ceiling windows, which let guests look out on White Plains, the sparkling Long Island Sound, and foolhardy merchant vessels sailing off the earth's edge.
Every weekend, the soulful notes of blues bands fill the air of the casual, Zagat-rated eatery with lively and exciting ballads. National acts such as Popa Chubby, CJ Chenier, and Jeffrey Gaines complement the sounds of tribute bands as well as Monday open mic participants. Having first opened in 1991 in Westchester, experienced chefs in the kitchen orchestrate dishes of spicy jambalaya, boiled crawfish, and exotic alligator sausage that are every bit as expressive and flavorful as the tunes they complement. Dishes arrive with steam still curling into the air, awaiting diner's selection from a menu of 100 gourmet hot sauces that customize dishes with fiery flavors of habanero peppers, smoked chipotles, peach and vidalia onion, and dragon tears. Bayou?s chefs also whip up their creole food for special events with their catering services.
Proponents of the slow-food movement, Bibi'z Restaurant and Lounge's proprietors believe that meals deserve to be savored rather than scarfed down. To that end, their chefs ensure that diners have plenty to relish: they use simple techniques to bring out flavors in sustainable and wild-caught fish, grass-fed Black Angus beef, and locally sourced organic produce, dairy, and poultry. The culinary team incorporates those ingredients into dishes such as vegetarian wild-mushroom ravioli with a butternut-squash cream sauce, pan-seared duck breast with a reduction of Asian five-spice, and gluten-free braised short ribs with a parsnip puree. In 2014, Bergen.com awarded the restaurant with the titles of Best Healthy Restaurant and Best Place for Girls' Night Out.
Hand-selected from sustainable wineries at home and abroad, organic and biodynamic wines?more of 50 of which are available by the glass?add their own nuanced flavors to meals. Barkeeps also quench thirsts with complimentary still and sparkling water filtered in house rather than taken straight from the blowhole of a whale. Each leisurely feast unfolds on Bibi'z's airy outdoor patio or in a spacious dining room replete with a fireplace and a lounge full of comfy leather chairs.