Chef Jorge Adriazola's imaginative dinner menu of small plates and entrees puts an exciting spin on Latin classics and earned Cienega recognition as one of Westchester's Best New Restaurants. Beginning with one of four types of ceviche—which splash fruity or Asian flavors over morsels of cold seafood—diners move on to pass shareable plates inspired by Mexican street food or classic Colombian dishes. Full entrees, meanwhile, mingle traditional Latin recipes with innovative garnishes such as tomatillo-parsley gastrique, or spiked tomato sauce, each of which can accompany sides that the New York Times says are "stars in their own right." During brunch, locally sourced eggs beget coconut-crusted french toast and chorizo-laden benedicts to reinvent morning meals better than the recent inception of unsliced bread. With its lofty ceilings, slick dark wood, and twinkly hanging lights, Cienega's contemporary interior offers the ideal ambiance for a first date or last supper before tomorrow's breakfast. Diners can drop in Sundays for meals accompanied by the sweet jazz serenades of a quartet of international musicians.
It makes sense that Il Forno is named after the Italian term for "oven." After all, a brick oven is central to the restaurant's menu; its radiant heat roasts fresh seafood and bakes pizza crusts to perfection. Il Forno's chefs also prepare other fine Italian cuisine, including traditional pasta dishes and shareable appetizers. They back each of these specialties with an impressive guarantee: they'll never send a meal into the dining room that they wouldn't gladly devour themselves.
Since 1958, this Zagat-rated restaurant has plated authentic Italian cuisine handcrafted from the freshest ingredients in Chef Salvatore Cucullo’s kitchen. Open for lunch and dinner, the 50-seat eatery’s specialties range from spicy seafood dishes made with generations-old family recipes to saucy pastas and comforting chicken and veal entrees. Wines culled from across the globe lend meals an international flair and boast subtle notes of jet lag, and Fratelli’s catering services help satisfy packs of peckish minglers.
"Simple and elegant" is a phrase that describes not only the decor at Manor Inn, but also the menu. The restaurant's opening attracted the attention of the Examiner News, and its light hardwood floors and crisp white tablecloths foreshadow what you'll find to eat: an upscale mix of Italian, French, and American cuisine. From king-salmon puff pastry and brazilian lobster tails to braised veal shank and rack of new zealand lamb to wild-mushroom risotto and four-cheese ravioli, the menu spans international seafoods, meats, and pastas.
The Iron Pizza Kitchen chefs are so proud of their creations that the second a pizza pops out of the oven, it is placed in a display case. That way, guests can ogle every pie and select the exact piece they want to devour. Crusts hide under layers of pizza sauce, pepperoni, spinach, mushrooms, peppers, chicken, and gooey cheese. For other pizzas, chef eschew sauce completely, and instead cover crusts with enough dairy to give a T.rex a milk mustache, or use unique toppings like kale, buffalo chicken, and tomato bruschetta.
Zagat Ratings ...They “make a mean burger”, “killer milkshakes” and a range of “hearty” American eats “served in a skillet” at this “reliable” New Rochelle eatery; the “diner atmosphere” doesn’t faze the “Iona college crowd” or “locals with small children” who t