Salsa Fresca Mexican Grill emphasizes freshness in each taco, burrito, and quesadilla, filling dishes with locally sourced ingredients and house-made salsas that range from mild sweet chipotle to hot fire-roasted jalapeño and tomato dip. A smattering of wood-topped tables populate the crimson- and cream-hued eatery. The eco-conscious business packs up patrons' leftovers in compostable corn based to-go containers, and the delivery person carts food in a banana-yellow Smart car.
We are bakers of bread. We are fresh from the oven. We are a symbol of warmth and welcome. We are a simple pleasure, honest and genuine. We are a life story told over dinner. We are a long lunch with an old friend. We are your weekday morning ritual. We are the kindest gesture of neighbors. We are home. We are family.
Chef Ramiro Jimenez feels most at home in the kitchen, but that doesn't stop him from popping up in national publications every so often. The New York Times recently reviewed his restaurant, with critic M. H. Reed praising the chef's ability to "[balance] textures and flavors subtly and brilliantly."
Indeed, balance is at the center of everything Jimenez does at Ramiro's 954. It all starts with the balance between Latin American and Spanish cuisines. The influence of both is evident in dishes such as the lobster-crowned risotto, the tuna ceviche, and the barbecued pork tacos topped with mango salsa. Of course, balance isn't the same thing as compromise. Jimenez isn't too fond of the latter, and he always takes the time to smash fresh batches of guacamole daily while his soups simmer to perfection.
The restaurant itself is as creative as the Nuevo Latino cuisine. A low-lit dining room with warm orange colors sets a romantic mood, as does a babbling fountain and the occasional tortilla chip that kind of resembles a little heart. Original paintings on the walls hint at the art gallery upstairs, where you'll also find a more formal dining room.
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.
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.