Salsa Latin Eatery brings Puerto Rican specialties to the fore with a menu of fast and casual home-cooked meals. Patrons can mix and match up to four sides—cinnamon-baked yams, sweet plantains, salsa stuffing, or spanish rice—with family-sized helpings of roasted pork or rotisserie chicken. Sirloin steak joins onions atop one of Salsa’s four signature sandwiches, and peppers and plantains come stuffed with perfectly seasoned ground beef. Aside from quick lunches and dinners, the eatery also caters parties and events with trays of oven-baked pork chops, Spanish-style barbecue ribs, and shredded flank steak.
The exotic flavors and welcoming staff at Jewel of Himalaya fully embody the respective buzzwords of "worth it" and "gracious" penned by a The New York Times writer. Showcasing a style of cuisine not typically found in Westchester, the upscale-yet-casual eatery's founder employs his 10 years of experience in the restaurant industry to create lamb, chicken, and mutton dishes that are low in fat and carbohydrates. He harnesses colorful, aromatic spices found only on the highest Himalayan peaks, lending their distinctive flavors to Himalayan curry, Tibetan momo dumplings, and Makhini. Though Jewel of Himalaya is a traditional Nepalese restaurant, that's not all you'll find on the menu. Diners can also ease into this spicy, adventurous style of food with Indian and Chinese dishes such as fried rice, vindaloo, and biryani cooked with a Himalayan twist.
Two longtime residents, nurse Audrey Hochroth and her husband, contractor Sal Barone, grew weary of traversing the bridge to Manhattan whenever they wanted a good steak. So in 2009, they opened Augie’s Prime Cut—a local place their neighbors could go for delicious steak-house fare, such as slow-roasted prime rib, dry-aged porterhouse steaks cut by hand, and fresh lobster plucked from the tank, without driving to the city or kidnapping a steak-house chef. Audrey recently told the Examiner News that so many customers flock to Augie’s Prime Cut on the weekends that they had to open a new 18-table area upstairs—Augie's Loft—to avoid turning people away.
Cheers erupt beneath Kirby's Grill and Bar's flat-screen TVs after heroic sports plays, prompting patrons to toast teams over beer and hearty pub fare. Still-sizzling half-pound certified-Angus-beef burgers pile onto sweet brioche rolls under toppings of apple-wood bacon or gruyere cheese, and patrons may break between bites of signature baby-back ribs, chicken, and fried shrimp for sides of fries, coleslaw, and homemade cornbread. A kids' menu follows grilled-cheese or chicken-fingers meals with a choice of cookie, ice cream, or life-size jello sculpture of a favorite Archie character. Tabletops checker the hardwood floors of the dining room as sunlight steams down onto rows of casual vinyl booths, illuminating patrons as they prep for special events scheduled throughout the week, including trivia nights and poker games.
Karen Doman, the personal chef behind the scenes at Dishin' It, lends her expert hands to clients’ kitchens for a variety of services. As a personal chef, she consults with clients and helps them plan customized menus based on dietary needs and personal preferences. She takes care of all the shopping and cooking, and leaves dishes prepared in clients’ freezers with full instructions for reheating. Karen also plans dinner parties, romantic meals, and private cooking classes, using her knowledge as a French Culinary Institute graduate to teach customers how to prepare mouth-watering dishes such as ratatouille, poached pears in caramel sauce, and halibut with shrimp and scallops served over risotto.
By the time visitors place their orders at Julianna's Restaurant, they've worked up a fine appetite driving through miles of fresh air to get to the tucked-away bistro. Built before the Civil War, the pink clapboard building is still nestled in a quiet, rural region untouched by the hustle, bustle, and liquefied astronaut food of contemporary life. Inside, however, chefs concoct bistro dishes with a modern twist. Their eclectic menu spotlights fresh produce, seafood, and herbs and high-quality cuts of steak and chicken, all transformed through classic French-, Italian-, Latin American–, and southern-style preparations. When they're not busy forging homemade chorizo and flatbread, chefs turn their DIY ethic toward desserts, such as a rotating selection of freshly churned ice cream.