At Comfort Restaurant’s Saturday and Sunday brunch—served from 11 a.m. to 3 p.m.—patrons cozy up to plates culled from chef Michael Ballew’s carefully curated menu. Huevos rancheros—two eggs with corn tortillas, black beans and salsa—spice up diners’ mornings, and the three-egg omelet wraps around ingredient pairs such as bacon and mushrooms or spinach and feta. Patrons savor the fruity banana-and-blueberry pancakes, or drizzle the french toast and fresh berries with maple syrup. Mimosas and bloody marys wash it all down, leaving parties more inclined to get the digestion going with a rousing synchronized dance.
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.
Di Stefano’s floor-to-ceiling windows frame a particularly cozy picture of diners savoring bites of warm bruschetta, twirling linguine, and sopping up lemon white-wine sauce with veal scaloppini. Guests tear into penne-vodka or chicken-marsala pizzas at the round wooden tables in the dining room, or head outside to the umbrella-covered patio to taunt chipmunks with their people food. The family-friendly restaurant offers catering, takeout, and free delivery, and it now serves liquor.
Good-Life Gourmet’s is a case study in multitasking. In its open kitchen, Chef Eric, an alum of the French Culinary Institute, routinely fries his signature falafel, teaches his cooking techniques to budding chefs, and prepares gourmet catering spreads. Although Chef Eric accomplishes a lot when he’s working, he maintains a fun, light-hearted environment, playing whimsical pranks on his coworkers, who include his three brothers and a team of local high-school students.
At Good-Life’s sandwich shop, a rotating menu gives palates the royal treatment with the aforementioned falafel, sliced-steak wraps, and butter-poached lobster rolls. Meanwhile, the kitchen’s BYOB cooking classes cover topics ranging from tapas to basic knife techniques, such as how to turn two meat cleavers into a huge pair of scissors. The culinary team tailors its catering feasts to each event, and pours its remaining creativity into the pop-up restaurant, Restaurant Maize, open occasionally in locations throughout the city.
Mima Vinoteca, winner of Best of Westchester awards for three consecutive years, presents northern Italian comfort cuisine that harkens back to the classic dishes prepared by their grandmothers, or mimas.. At the marble wine bar carved by Michaelangelo in his Utilitarist period, guests swirl and swish wine from a sommelier-curated collection that represents each region of Italy. These wines complement vino-friendly dishes such as cured meats, mussels, risotto, and hand-made pasta served in a dining room lined with rustic brick and wine bottles and outfitted with tables of Tuscan wood. Full meals include selections such as wild mushroom polenta laced with white truffle essence and gouda , and a plate of braised short rib with pears poached in red wine and mashed sweet potatoes.
The epicurean alchemists at Anthony D’s cook up an Old World Italian menu brimming with homemade pastas, veal, and seafood. Next to a crackling fireplace, patrons lean forward in the dining room’s beige leather as they fork into little neck clams stolen from Poseidon’s own larder and poached in a light tomato sauce. A pan-seared crab cake nested in organic greens warms up the crowd before lobster ravioli and mustard-encrusted lamb chop take the gustatory stage. Veal chop tickles tongues with sautéed mixed mushrooms, cherry peppers, and a Barolo-wine reduction, and leeks and fresh thyme promenade around a rib-eye steak. Dining quartets can indulge in such desserts as tira misu, chocolate lava cake, and tartuffo.