Restaurants in Eastchester

Tucked away in the DoubleTree by Hilton, Chelton’s Grill replaces the street’s hustle and bustle with a quiet ambiance and a regional cross section of American cuisine. Knives carve into savory steaks, and forks gingerly navigate diet-conscious salads while patrons share lively conversations or gaze at the sky through an overhead sunroof. Lantern-style lights cast a soft glow on the restaurant’s pale wood tables, encouraging diners to search for the portraits of John D. Rockefeller subtly carved into the grain.

Chefs artfully adorn white tablecloths with breakfast and lunch fare ranging from protein shakes and baked scones to gourmet zoop soups and french air-fried fries. The eatery's salad and sandwich bar displays a vibrant array of chopped veggies and stacks of sliced meat ready to mingle inside halved pita bread, gracing tables alongside plated pasta and protein-packed entrees. The café's sunny outdoor seating is shielded by oversized umbrellas that span several tables and serve as shields in the event of a food fight.

Lauded by Time Out New York for its earth-friendly offerings, V-Note unfolds an upscale bistro menu overflowing with organic wines and gourmet vegan cuisine sprinkled with kosher and gluten-free options. As the brains behind Blossom and Cafe Blossom, Ronen Seri has expanded the vegan-eatin' scene with a vast selection of brunch, lunch, and dinner fare crafted from fresh veggies, soy, seitan, and tofu. V-Note's organic wine bar splashes palates with an array of wines that are either biodynamic or sustainable and organic—each bottle gifting mouths vibrant flavors and tasting notes handwritten by the vines they were plucked from. A dark-wood ceiling outfitted with inset track lighting casts a dim glow above diners nestled into contemporary wood chairs and white booths adorned with patterned pillows. Smooth black walls encase the entire eating space, and a wine rack with x-shaped shelves stands prominently behind the candle-laden wood bar.

Lauded by Time Out New York for its earth-friendly offerings, V-Note unfolds an upscale bistro menu overflowing with organic wines and gourmet vegan cuisine sprinkled with kosher and gluten-free options. As the brains behind Blossom and Cafe Blossom, Ronen Seri has expanded the vegan-eatin' scene with a vast selection of brunch, lunch, and dinner fare crafted from fresh veggies, soy, seitan, and tofu. V-Note's organic wine bar splashes palates with an array of wines that are either biodynamic or sustainable and organic—each bottle gifting mouths vibrant flavors and tasting notes handwritten by the vines they were plucked from. A dark-wood ceiling outfitted with inset track lighting casts a dim glow above diners nestled into contemporary wood chairs and white booths adorned with patterned pillows. Smooth black walls encase the entire eating space, and a wine rack with x-shaped shelves stands prominently behind the candle-laden wood bar.

Beyond the intricate façade of painted wrought-iron accents and glittering mosaics, Bamiyan Afghan Restaurant's chefs enrapture palates with a spread of traditional Afghan cuisine, served in warm-toned, lush scenery. The diverse menu of mild curries, kebabs, pilafs, and dumplings springs from the cosmopolitan mix of merchants, soldiers, and time travelers who have crossed Afghanistan's picturesque hills and valleys, gifting the region with a signature blend of multifarious flavors. Pillowy booths and cloth-clad tables luxuriate guests, as aromas of exotic dishes and fragrant hookahs fill the flamboyant space cloaked in earthy red décor, velvety drapes, and vibrant tapestries and paintings.

Flavorful, internationally inspired raw food often draws celebs such as Alicia Silverstone and Liv Tyler to this East Village eatery, according to Time Out New York. But Quintessence has plenty to offer beyond star-spotting. Chefs lovingly construct each dish on the menu from organic fruit, vegetables, and grains never heated above 118 degrees. The staff piles raw pizzas with toppings such as spiced nuts, kalamata olives, and avocado, and craft raw pastas from yellow squash. The brunch menu incorporates sprouted-kamut bread and sweet yam crepes to recreate breakfast staples from benedicts to bagels. All desserts are nondairy and sugar-free, including the house-made ice crème and the pecan pie on a crush of soaked almonds, walnuts, and dates.