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.
With organic fruits and veggies alongside locally-sourced meats, the cooks behind Caribbean Jerks & Juices turn out a menu of ultra fresh and flavorful eats. Hot off the grill, tender shrimp or juicy wings can don a homemade jerk rub, while tropical wings are marinated in sweet mango and pineapple. A variety of freshly pressed juices include ginger pineapple and a dairy-free sour sop, each perfect for sipping by the pool or near the country club's sprinkler system.
At The Red Room, beer connoisseurs can rejoice: there are 28 beers on tap at the bar. To complement the pours, the team whips up New American cuisine consisting of custom burgers, five wing flavors, garden goddess wraps, and barbecue ribs. Meanwhile, big-screen televisions show the latest games and wrestling matches. Three nights a week, musicians also perform live sets.
Fifth Avenue Pizza presents a very extensive menu. That cuisine roster includes specialty pizzas such as a chicken parm pie and a veggie pizza. There are also sandwiches, calzones, and pasta entrees. The restaurant's wings come with a variety of sauces such as barbecue, teriyaki, and dry Cajun rub.
Located inside the Radisson New Rochelle, NoMa Social serves Mediterranean-inspired tapas alongside more than 250 martinis in a newly renovated space adorned with crisp whites and luxuriant purples. Executive Chef Bill Rosenberg, who has earned praise from the New York Times and Westchester Magazine according to Talk of the Sound, spearheaded the culinary aspect of Radisson’s newest venture with a menu of small plates and entrees crafted from organic meat and fish and farm-fresh produce. Prepared with simple ingredients, the menu features items such as a potato tortilla with sour cream, chives, and sea salt and veal-and-ricotta meatballs in a tomato-based pepper ragu. The lounge-like interior encompasses a variety of seating options ranging from tall barstools and tufted, vinyl booths to plush couches and loveseats upholstered with soft purple velvets and docile cotton candy.
Barbara Bratone once served as the executive director of La Napoule Art Foundation in France’s Côte d’Azur. Arthur Bratone served as the managing partner of a private company in the Middle East. Their shared international experience—and palates for international fare—come to life at Bistro Rollin. The two have rigid standards for selecting their ingredients: they get as much local and organic produce, sustainably farmed seafood, and antibiotic- and hormone-free meat as possible. This makes for a rich selection that spans brunch, lunch, and dinner. Creamy endive and roasted apples and prunes lend the tender Long Island duck breast extra flavor. Chef Manny Lozano and his staff also pan roast skate with acorn squash and roast racks of pork. It’s no surprise that the spirit selection is locally harvested, too: whiskey from Gardiner, New York, bourbon from Brooklyn, and gin from Great Barrington, Massachusetts, pour into artisanal cocktails. Cozy, intricate decor rounds out the experience at Bistro Rollin. Beneath original tin ceilings—the space was constructed in 1910—guests slide into dark wood chairs that match paneling hand made by a local cabinetmaker. The granite bar is also custom, its wood base built to fit into the space as snugly as the pieces of a puzzle that depict a bug in a rug.