Restaurants in New City

The menu at Jerry’s Brick Oven Pizza reads more like a roster of Italy’s most revered dishes. Of course, the flames from a brick oven graze the bottom of pizzas topped with pepperoni, mushrooms, olives, peppers, onions, tomatoes, or fresh garlic. But the selection also includes minestrone soup, chicken marsala, veal parmigiana, calzones, and homemade manicotti. The staff even pipes cream into fresh cannolis, providing a sweet finish to any entrée.

Only months after its inception, French American Bistro—AKA “FAB”—grabbed the attention of The New York Times with its buttery croissants and fresh salads. Today, head chef Octavio Sandoval continues to mesh French and American flavors to elegantly plate dishes ranging from escargot to 10-ounce burgers on brioche buns. Patrons inside the upscale dining room can pair FAB’s seasonal menu with live musical performances and an eclectic selection of beers, wines, and water piped in from the Seine.

At Memphis Mae's BBQ Bistro, owners Andreas Nowara and Jeff Matros are rewriting the barbecue gospel. They've crossed out a number of popular myths—that barbecue joints should be shrouded in smoke, that barbecue puritans only cook in the style of a single region, and that those who divulge secret recipes should be cooked themselves—in favor of a more chic and diverse sauce hot spot. Their dining room emulates a crisp bistro, and their menu traverses several Southern states, listing Texas beef brisket alongside Carolina pulled pork and Memphis ribs. They don't limit themselves solely to barbecue staples, either. Comfort foods such as Mississippi catfish and chicken-fried steak appease patrons who might not want to get their hands dirty, and vegetarian options include smoked portobello mushrooms and "pasties" filled with sautéed vegetables.

Their eclectic approach has hardly canceled out down-home prep, however. The kitchen's wood smokers infuse meats with flavor 24 hours a day, passing on zesty notes from pecan and hickory logs. The beer is likewise carefully brewed, arriving from Dogfish Head, Duvel, and other craft companies. In maintaining this delicate balance between strict tradition and inclusivity, Memphis Mae's BBQ Bistro has cemented a savory reputation. The restaurant has catered the New York Yankees' opening-day celebration and was later featured in the New York Times which praised its brunch and catalog of sides, which contains drunken yams, peach applesauce, and none of "the usual throwaways or fillers that most barbecue joints offer."

Tim Latterner of the Highland Fling considers Jersey Burgers "…the place to go for anyone who craves a juicy, tender and reasonably priced burger," describing the food as “melting in your mouth” and “made with love.” The chefs at Jersey Burgers earn such praise by making each beef, salmon, and veggie burger fresh to order, stacking crisp bacon, jalapeños, and gooey cheese between fresh buns. They also cook up hot dogs, meaty sandwiches, and crispy fries that complete classic American meals or classic American food fights.

At Westchester Burger Co., the eponymous burger comprises a 10-ounce patty topped with smoked mozzarella, tomato, pickles, frisée, and a secret sauce that has helped it receive local accolades. But it was quite a journey to get the burger to where it is today: the chef and owner, who has no formal training, spent many long hours in the kitchen using trial and error and complex algorithms to uncover the delicious combination.

That burger and the rest of the menu have proved to be so successful that three Westchester Burger Co. locations have opened in three years. They serve burgers nestled between grilled cheese sandwiches made with texas toast, Kobe beef burgers on a brioche bun, and italian-sausage burgers topped with a balsamic-vinegar glaze and broccoli raab. They also serve smoked Saint Louis–style ribs, vegetable lasagna, and root beer–braised short ribs.

Named one of Westchester’s best restaurants by CBS New York, Casa Rina of Thornwood complements its authentic Italian cuisine with traditional steak house fare in a spacious and inviting atmosphere. The dinner menu delights guests with comforting pasta dishes, such as the penne alla vodka and cappellini alla salmone. Entrees also include seared slabs of veal and steak, splashed with fine wine and delivered with sides of risotto, potato croquette, or linguini with seasonal vegetables. Mixologists assist with dinnertime conversation by sliding specialty martinis across the sleek marble bar and announcing fake celebrity news through a megaphone.