Throughout the week, Burke's Restaurant and Bar is a cozy Irish pub featuring Irish-American pub fare, but in the evenings it transforms into a lively nightlife spot for night hawks, evening sparrows, and wee-hour warblers. Burke's is a full-service restaurant with extensive menus, including prix fixe options named for famous Irish wordsmiths. Burke's serves lunch, dinner, and Sunday brunch, complete with Dublin-style fish 'n' chips ($12), traditional homemade pot pie ($12), and more. Certified Angus-beef burgers served with thick-cut steak fries and a crisp pickle come plain ($12) or topped with barbecue sauce, sharp cheddar, and Irish bacon ($14). Adventurous diners can pounce on creative craveables such as a Hawaiian burger or a Pizza burger served on a traditional ($11) or Angus patty ($14). Check the website for full menus and pricing.
On a warm summer evening, candles on the patio tables in Maggie Spillanes rooftop garden illuminate guests toasting with mojitos and margaritas or steadily sipping Guinness and Maggie’s red ale—2 of the bar’s 16 beers on tap. Beside the drinks lay plates of American and Irish pub-food favorites, including eight types of sliders, corned beef, and lamb stew.
Downstairs, courtesy of the MLB package, 17 flat-screen televisions beam high-definition images of baseball players. Additional entertainment comes in the form of trivia and karaoke, as well as a DJ spinning contemporary tracks mixed with the occasional hyena cackle.
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 with a Ridgefield location opened in 2013, 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.
A restaurant is only as good as its head chef. Luckily, Tombolino has Pietro Siciliano. Recognized in 2010 by Bon Appétit as top chef in Westchester, Siciliano prepares scratch-made pastas and other Italian-style delicacies daily using imported ingredients and kitchen mastery learned during his training at the Culinary Institute in Italy. A selection of more than 500 wines pair well with Siciliano’s creations, which include house specialties such as almond-crusted chilean sea bass and veal milanese.
Chefs at Neha Palace grind traditional indian spices themselves before sprinkling them over lamb cooked in curry sauce and skewers of minced chicken. During lunch hours, chefs prepare meals at buffet tables, hiding shrimp bites in piles of long-grain basmati rice and ladling tomato sauce over platefuls of cottage cheese or the mouth of any patron who yawns too loudly. A small collection of Indian-Chinese fusion meals includes egg fried rice and chicken noodles.
While its green exterior and wooden booths are reminiscent of an Irish pub, Rockwells American Restauant’s cuisine embodies the “American” found in its title. Burgers topped with gorgonzola cheese, bacon, and other accoutrements share menu space with steaks, chicken sandwiches, and alcoholic drinks such as mudslides, as well as red and white wines. For entertainment, the restaurant broadcasts NFL games every Sunday, hosts comedians on Saturday night, and encourages diners to reenact their favorite Dogs Playing Poker painting under the emerald bar lights.