Every weekend, the soulful notes of blues bands fill the air of the casual, Zagat-rated eatery with lively and exciting ballads. National acts such as Popa Chubby, CJ Chenier, and Jeffrey Gaines complement the sounds of tribute bands as well as Monday open mic participants. Having first opened in 1991 in Westchester, experienced chefs in the kitchen orchestrate dishes of spicy jambalaya, boiled crawfish, and exotic alligator sausage that are every bit as expressive and flavorful as the tunes they complement. Dishes arrive with steam still curling into the air, awaiting diner's selection from a menu of 100 gourmet hot sauces that customize dishes with fiery flavors of habanero peppers, smoked chipotles, peach and vidalia onion, and dragon tears. Bayou?s chefs also whip up their creole food for special events with their catering services.
In a converted brick electrical plant where machines once hummed and pumped power to the railroad, streams of craft brews flow into glass jugs branded with the Growlers Beer Bistro logo. The New York Times-praised gastropub has earned a spot among the 31 best bars in the county, according to Westchester Magazine, and boasts an ever-changing draft list that has featured Brooklyn Brewery reserves, Two Brothers? Midwestern suds, and Smuttynose ales. Bartenders funnel the liquid gold into pints as well as half-gallon growlers for at-home enjoyment.
Growlers? seasonal cuisine menu is designed to harmonize with the current selection of brews and features upscale pub fare, such as the Devils on Horseback?bacon-wrapped prunes stuffed with blue cheese and featured as Westchester Magazine's Dish of the Week. The hearty fare also includes a burger of beef, pork, and veal topped with a relish of bacon, onions, and pickles.
The building's industrial past shines through with accents of exposed brick and ceiling beams, complemented by decorative additions that include a polished concrete floor, a long communal table, and reclaimed barn wood that frame an illuminated wall. Along with their Tuesday?Friday "Hoppy Hour", the pub hosts regular events throughout the week, from Tuesday trivia nights to Friday ladies nights. Saturdays feature live music, while the kitchen cranks out its signature brunch dishes on Sundays. Brewery events are held every Thursday of every month while a Wednesday open-mic night rouses laughter-friendly crowds.
When Arlen Gargagliano was a child, her parents taught her and her siblings a lot about international foods, whether by taking them to New York restaurants or having them help prepare meals for fabulous dinner parties. So it?s no surprise that as adults, Arlen and her brothers, Peter and Shawn, were able to conceptualize a restaurant with plenty of character. Peter designed Mambo 64?s dining room, warming it up with toffee-colored chairs and a pomegranate-hued ceiling. Shawn, a painter and sculptor, filled it with original art.
Of course, no decor compares to the art on Arlen's plates. Her dishes include beautiful tapas inspired by her travels throughout Spain, Peru, and the Caribbean, where even the geography is dedicated to sharing lots of tiny things. That background has resulted in her takes on Chilean ceviche?colored with salmon, mango, and roasted red peppers?or panuchos, toasted Colombian corn cakes layered with blood orange-infused onions, chicken, and black-bean puree. Her inventive recipes have made her a staple on Telemundo?s Buenos Dias Nuevo York, and she's penned books featuring her unique tapas and cocktails such as Mambo 64's Caribbean cosmopolitan with cointreau, coconut rum, fresh lime, and cran-raspberry juice.
As a Principled Chiropractor, Dr. Joey Amato considers health to be a whole-body experience that depends on every system of the body working harmoniously. His self-penned, "Five Components to Absolute Emotional and Physical Health" even include body nourishment as its fifth principle. And as an inquisitive wellness author who has long advocated a healthy lifestyle, founding a healthy-food hub was a natural next step.
At Pure Food and Drink, all the juices, smoothies, nut milks, and snacks are made from entirely organic ingredients. You won't find any hormones, antibiotics, or pesticides in their kale-parsley potions, coconut-coffee concoctions, or multi-day liquid cleanses. And you also won't find them in their chicken burritos or seared tuna bowls. With an emphasis on organic origins and nutrient-rich ingredients, Pure Food and Drink makes it easy to eat toward good health or consume enough vegetables to win that first-to-eat-all-your-daily-essential-vitamins bet with your friends.
At ARES 500 locations across the country, they take a scientific approach to its classes, which encourages strength building, increasing endurance, and helping children achieve and maintain a healthy body.
In addition to those classes, ARES 500 offers soccer lessons for kids and adults. Skill-training sessions and team games help students improve their technique and enjoy the outdoors while getting a comprehensive workout. ARES 500 sees soccer as a powerful tool for sustaining positive change in a child?s overall development, and thus the soccer drills are designed to increase concentration, determination, and self-discipline, all while teaching children to share, take turns, lead, listen, and communicate.
Wild Ginger's menu showcases healthful Asian entrees, sushi, and sashimi inspired by dishes in every corner of the Far East. Chefs tweak creative dishes, such as Asian-style duck fajitas snuggled in pancake wraps, according to special requests, dietary restrictions, or state-imposed moratoriums on using soy sauce. Bronxville rolls stuffed with spicy tuna and caviar exude local pride, and the Mind Eraser obliterates memories of hunger with tuna, salmon, lobster and king crab. While taste buds luxuriate in flavor, eyes wander amid canary-yellow walls lined with plush benches to hanging lamps that create an ambient amber glow reminiscent of an 18th-century sitting room filled with lava.