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.
The classics reign supreme at Blackstones Steakhouse: a traditional restaurant devoted to special-occasion combinations of quality surf and turf. Inside the kitchen, cooks grill prime, dry-aged beef in a number of different cuts, ranging from a petite filet mignon to a porterhouse that can feed as many as four people. The steakhouse's chefs also fill the raw bar with oysters and clams on the half shell, and steam Maine lobsters over a pot of boiling iceberg shards.
Much like the menu, the steakhouse’s décor demonstrates a commitment to classical elegance and refinement. Walnut-hued wainscoting, earthenware floor tiles, and wine-red walls add a warm richness to the space. At the same time, stark white tables appear pristine in their simplicity, presenting diners with crisp napkins, crystal-clear wine glasses, and gleaming silverware.
People running in and out of the doors at Ribs on The Run used to be a common sight. That’s because the barbecue shop’s previous location was strategically located near a train stop, and hungry riders would run over, order some of their favorite ribs, and then be out the door to catch their train. Though the number of people sprinting to the door has decreased since their move to a new location, their clients still maintain the same level of fervor for the house’s signature ribs rubbed in secret spices. To create hearty meals, chefs pair their ribs, barbecue pork, and wings with cornbread and a choice of homestyle sides, which clients can eat in house, pick up in the restaurant, or have delivered free of charge. Staff can also cook up their filling fare for catered events, allowing loyal customers to share their favorite food with loved ones on their wedding days, at family reunions, or on the day they finally tell their dog he was adopted.
Chosen by Zagat as one of the best steak houses in Westchester County, The Willett House quells discerning appetites with scrumptious steaks and seafood. On the prix fixe dinner menu, starters such as lobster bisque and gorgonzola salad prime bellies for entrees such as chicken francese and a 10-ounce filet mignon au poivre coated in a peppercorn cream sauce. After lulling anyone who eats it into a content, satiated slumber, the 2-pound lobster (an additional $5) infiltrates diners’ dreams and pinches them awake again. As they finish off the table’s shared bottle of wine, each patron can choose from a tray of fresh, house-made desserts and wash down the treat with a cup of coffee or tea. Surrounding the main dining room, a pressed-tin ceiling and exposed-brick walls augment the 90-square-foot mural depicting life in turn-of-the-century Port Chester, when the seaside town still led the world in exports of soda jerks’ red-striped hats.
Wielding knives and sword-like skewers, the servers at Texas de Brazil seem prepared for impromptu duels. However, they only brandish the blades to replenish dinner plates, slicing meat from their spears at the behest of each table. The cuts of steak, lamb, and brazilian sausage are all slow roasted over an open flame in traditional churrascaria fashion—a technique that stems from the campfire meals of Brazilian gauchos, and one that fed the family behind Texas de Brazil during their life in Porto Alegre. In an effort to bring the South American style to the States, they established their first restaurant in Texas, thereby merging down-home charm with Brazilian spice.
Today, Texas de Brazil has expanded to several award-winning locations across the country. Despite the lofty ceilings and chandeliers that characterize their venues, the staff remains rooted in ranchers' habits. They conscientiously grill and season their meat, bake brazilian cheese bread in-house, and pass classic cocktails and loaner saddles over the bar for cowboys who consider chairs unnatural. To complement savory bites, guests can browse more than 50 gourmet sides at the salad bar—a compendium of soups, vegetables, and appetizers such as imported cheeses. They can also ask the resident wine specialist for recommendations on suitable pairings from the cellar.
Just beside the Bronx River, an early-1800's stone mill stretches above the water like the Space Shuttle perched hopefully over Cape Canaveral. The Georgian-style fieldstone building currently won't tear off for the cosmos, however. Instead, it plays host to The Olde Stone Mill restaurant, which makes use of the centuries-old timber posts and beams to create a cozy pastoral atmosphere, which is exactly what NASA first imagined to be the scene on the moon. The eatery's staff marries steak-house cuisine with Italian dishes, pairing pastas and veal francese with generous cuts of rib-eye and filet mignon. As a testament to the quality of this cuisine, Westchester Magazine named Olde Stone Mill's truffle ravioli the region's best in 2012 for its aromatic medley of wild mushrooms, cream, and truffle oil.
A goldenrod dining room, containing the building's original stone hearth, sets the scene for linguine twirling or tearing into porterhouse pork chops. Behind the handcrafted bar, bartenders pour glasses of wine and mix martinis, one of which won Westchester Magazine's praise as 2011's best twist on a traditional martini. Antique lanterns accented by spirals of ivy illuminate the bar's surface, and on balmy days, diners can retreat to the stone patio and enjoy their glasses of wine with a spritz of sunshine.