The chefs at T.C. Island Restaurant & Lounge fuse big, bold Spanish and Latin American flavors into small plates. Their inventive tapas are sized for sharing, tempting sneaked seconds with vegetarian-friendly options such as the patatas bravas and canoa rellena, hot options such as coconut shrimp in a creamy coconut sauce, and cold edibles accented with creative combinations of spices and sauces. Diners may opt to order larger entrees, many of which feature seafood fresh from the piers of City Island. The festive atmosphere continues in the lounge and bar, which daily features bubbling hookahs and a cheekily named happy hour that runs from 3 p.m. to 8 p.m. Thursday nights are scored with a soundtrack of karaoke, and Fridays and Saturdays host belly-dance performances.
Surrounded on all sides by the waters of Eastchester Bay, it's no wonder that The Black Whale's chefs add undersea favorites to their menu of homestyle comfort food. Maryland crab cakes with roasted-red-pepper sauce share table space with grilled New York Sirloin with mashed potatoes, and the Starving Artist platter marries orecchiette pasta with white beans and fresh mozzarella. Omelet and belgian-waffle stations serve up sustenance at the Sunday brunch buffet. Meals unfold in nautical-minded dining rooms or the back garden, which flaunts sun-drenched trees and a stone fountain instead of the more traditional sculpture of the patio?s bricklayer.
Ohana Japanese Hibachi Seafood & Steakhouse's cooks flip and fire hibachi delicacies tableside, grilling lobster tail and sirloin steak in a sizzling fire show. At the chic bar, bartenders pluck bottles from backlit shelves. Pours of cold and hot sake, plum wine, or specialty drinks such as the chocolate martini complement each succulent dish. After lunch or dinner, a lounge area seats patrons on burgundy couches amid touches of Japanese decor. As DJs spin tunes, flat-screen TVs offset the timeless elegance of shoji screens, whose panels of rice paper and lack of commercials once entertained the Japanese nobility for hours at a time.
Founded in 1954 by James McLamore and David Edgerton, Burger King rapidly expanded from humble beginnings as a lone burger joint to more than 12,400 locations across 79 countries today, making it the second-largest fast-food-hamburger chain in the world. Its signature burger—the Whopper—consists of one to three flame-broiled, quarter-pound beef patties crowned with a miniature fedora and a fully customizable array of toppings such as tomatoes, onions, and dill pickles. Focused on continual improvement, the chain recently reinvented the fries that accompany each value meal, outfitting the spud slices with a thicker cut of potato for a fluffier texture on the inside and crispier golden-brown exterior. A spread of decadent desserts including dutch apple pie and an Oreo sundae keeps sweet teeth from elongating into fangs, and made-to-order breakfast sandwiches clasp eggs, american cheese, and bacon, sausage, or ham between two halves of a flaky croissant to round out the speedy menu.
In the kitchen at Kai Sushi Asian Fusion, chefs set to work crafting diverse dishes from throughout Asia at the same time. In one part of the kitchen, chefs could be slow-grilling ducks to a crispy finish and sizzling up thin crepes to create the house's signature peking duck. Nearby, another chef could be saut?ing lobster, jumbo shrimp, chicken, and roasted pork with a special sauce to form the Surf and Turf Kai Delight. But most of the staff spends their time carefully rolling together ingredients inside their signature sushi rolls. These combinations run the gamut from classic California rolls to more decadent options such as the Williamsbridge roll, a core of spicy tuna, yellowtail, avocado, and tempura flakes wrapped in soy paper and suspended across the East River.
Chef Zef Gjelaj imports classic Italian flavors directly to Westchester's shores in his tender housemade pasta and zesty marinara sauce. His expansive menus span the breadth of Italy's diverse cuisine, from lobster ravioli and veal salvaggio with porcini mushrooms to gourmet white-ricotta pizzas. To complement the flavors of juicy filet mignon and seafood risotto, the staff helps guests peruse a vast wine list that includes reds, whites, and blush varietals from all over the globe. As Chef Gjelaj and his team create hearty feasts in the open-air kitchen, guests dine at white-clothed tables amid earthy walls and paintings of Italy's picturesque countryside.