Restaurants in Greenburgh

From dawn to dusk, seven days a week, grills crackle with the sizzle of sandwiches and burgers, which pair with plates of hearty appetizers, daily specials, and glasses of imported beers and wines. At both locations, a covered outdoor patio overlooks verdant golf courses, and separate dining rooms hold private parties or space-shuttle launches. Thursdays at the Saxon location yield a boundless barbecue buffet that stretches across the patio alongside local bands, and on Saturday nights, the Sprain location hosts live DJs and dancing.

Marly and Matt, who contributed their initials to M & M Pizza Bistro, use a range of fresh ingredients, as evidenced by a large selection of daily specials based purely on the morning’s market finds. The eatery’s tables populate daily with tender gnocchi, ravioli, and tortellini in thick bolognese or creamy alfredo as well pizza draped in roasted red peppers, goat cheese, meatballs, and other toppings. Wine-infused marsala and piccata dishes steam beside fresh bruschetta and garlic knots. At the counter, guests ask the cashier about fillings for a calzone or confuse it with Cal Ripken’s treehouse, The Cal Zone.

La Frontera Mexican Grill’s chefs craft a robust menu of Mexican dishes from fresh ingredients to sate the appetites of diners waiting in the cozy eatery. The menu offers up a selection of classic Mexican items including quesadillas, burritos, flautas, fajitas, and enchiladas that help guests to experience the authentic flavors of Mexico without nibbling on a peso.

During Puerto Rico's long history, Spanish, Tainos, and African cultures have contributed to the country's culinary tradition, leaving behind cuisine defined by exotic spices and simple cooking styles such as braising and grilling. After visiting the island and sampling many dishes themselves, Siete Ocho Siete’s owners wanted to honor the tastes of the island’s globe-hopping flavors. At their restaurant, chefs designed menus that highlight Puerto Rico’s signature ingredients: the alcapurria’s taro root and plantains arrive stuffed with seasoned ground beef, and the chillo entero al volante presents a whole red snapper filled with fragrant coconut rice. Meals arrive in an interior shot through with festive decor: the walls are brightly painted, umbrellas peek out of frosty cocktails, and tables dress up in freshly pressed white cloths. On some nights, the lilt of live musicians regales diners with mid-meal music, and a wave room with bay views supplies a romantic setting for dates or mermaids catching a meal between shifts.

Though Mantra Head Chef Purvesh Patel is known for his creative takes on Indian cuisine—including chaat, or snack food, garnished with tender lobster meat—his careful, French-inspired cooking also leaves its mark on the menu’s traditional entrees. "Each ingredient seemed to have bathed for just the right number of hours in its yogurt marinade; each was precisely cooked; and each carried a heady overtone of spices," a New York Times food writer recalled of a tandoori dish in 2008. In contrast to these subtle flavors, Mantra’s presentation often has theatrical flair; chefs chop chaat dishes tableside and set a banana flambé dessert ablaze with rum.

Both locations’ sleek dining rooms also go for drama with bold, modern decor. In Jersey City, red accents simmer against warm-toned walls. Next to the Paramus spot's mosaic-tiled bar, live flames dance on the low wall between the dining room and lounge, upping the “amazement factor” for Cody Kendall of the Star-Ledger.