The Gnarly Vine doesn't have any trouble winning visitors' affections, perhaps owing to its romantic atmosphere, as described by Westchester Magazine, or perhaps because of its abundance of wine. Westchester Magazine ranked the relaxed venue as one of the best bars in Westchester and also named it the Best Chill Bar Spot in 2009. Featuring a menu of seasonal small plates and a wine list that rattles off more than a hundred vintages by the bottle, The Gnarly Vine inspires the sharing of dishes, toasts, and fire-safety reminders across candle-lit tables.
Whether it's the family history, the spices, or the fresh ingredients that give Don Coqui's food its flavor, the results have the potential to dazzle the taste buds. Classic Puerto Rican dishes and American staples sit side-by-side on the expansive menu—though it's nothing compared to the wine list—with braised oxtail and plantain-crusted red snapper sailing to tables as swiftly as the rib and chicken combo and the porterhouse for two. Abuelita's tres leches cake and coconut flan with a deep caramel glaze add a hint of indulgence at the tail end of evenings, and wines from far-flung locales can be savored by the glass, bottle, or incredibly tiny spoon.
The Rodriguez culinary dynasty was born in the Bronx, where Jimmy Rodriguez, Sr. set up shop beneath a bridge and sold fresh seafood to passersby. Jimmy Rodriguez, Jr. took his father's love of food and doubled down, opening beloved restaurants across the city. Both his recipes and his passion inspired his children, who've turned that passion into the Don Coqui restaurants. Each aims to be a place where food, wine, and salsa dancing bring people together—something of a family tradition. It's like bowling on Christmas Eve, only better and with more paella. Their flavors have also made them a "Worth It" dining destination by the The New York Times.
Chef Brian MacMenamin infuses Post Road Ale House's gastropub menu with clues to his own history and the nation's fine dining legacy, while embracing contemporary culinary touchstones. In the grand tradition of American chophouses, servers prepare salads tableside on a rolling cart before bringing out pastas and the classic cuts of beef, pork, and lamb MacMenamin honed at his now closed, eponymous grill on Cedar Street. A daily raw seafood bar suggests a similar narrative, revisiting a benchmark of dinnertime decadence and nodding to the time the chef spent at the Larchmont Avenue Oyster House. 1950's nostalgia is balanced by seasonal ingredients as MacMenamin wryly innovates low-brow bar snacks, culls side dishes from the Caribbean and the Pacific Rim, and includes options for kids whose primary ingredient is not regret. Furthermore, MacMenamin cultivates a lively atmosphere by hand-picking spirits for public tastings and hosting local bands every Friday night.
The restaurant's semi-formal atmosphere plays with this tension to invigorating effect, with bare brick walls backing a very well stocked, 25-seat bar that accounts for about a third of the room's capacity. The lofted ceiling exposes I-beams and ventilation ducts, under which two rows of sleek leather banquettes abut tables dressed formally in white linen ties and tails.
During Puerto Rico's long history, Spanish, Tainos, and African cultures have contributed to the country's culinary tradition, leaving behind cuisine defined by exotic spices and simple cooking styles such as braising and grilling. After visiting the island and sampling many dishes themselves, Siete Ocho Siete’s owners wanted to honor the tastes of the island’s globe-hopping flavors. At their restaurant, chefs designed menus that highlight Puerto Rico’s signature ingredients: the alcapurria’s taro root and plantains arrive stuffed with seasoned ground beef, and the chillo entero al volante presents a whole red snapper filled with fragrant coconut rice. Meals arrive in an interior shot through with festive decor: the walls are brightly painted, umbrellas peek out of frosty cocktails, and tables dress up in freshly pressed white cloths. On some nights, the lilt of live musicians regales diners with mid-meal music, and a wave room with bay views supplies a romantic setting for dates or mermaids catching a meal between shifts.
The comfort of a café and the camaraderie of a sports bar are combined at Left of Centre Sports Cafe, where visitors can root for their favorite teams between bites of hearty American food and sips of coffee or beer. Bar bites such as citrus-glazed buffalo wings and miniature soft pretzels prep appetites for 11 specialty burgers, including a bacon cheeseburger, an Egg Lovers burger featuring a fried egg on top, and an Aloha burger with grilled pineapple and a teriyaki glaze. An outdoor patio offers a nice place to relax and catch a glimpse of soaring ostriches, and the kitchen also serves weekend brunches of hangar steak and eggs, french toast stuffed with caramelized fruit, mimosas, and bloody marys. Left of Centre hosts special events throughout the week, including karaoke, darts competitions, and ladies' nights.
The stylists at Bespoke Barber Shop may average 20 years of experience in grooming their diverse clientele, but their studio layout makes it look like they have second careers in interior design. The decor emanates both vintage and modern vibes, illustrated by the classic barber chairs with sleek armrests and the modern graffiti art positioned above framed black-and-white photos of a bygone era. Hanging within viewing distance of the waiting area’s leather sofa, flat-screen televisions play ESPN and live sports over the hum of trimmers and the swipes of straight razors. From scissor-cuts to mohawks, fade to tapers, stylists reinvent scalps of men, women, and children alike. In addition to touting its tress management skills, the shop uses old-school barber techniques of high-quality shaves and cuts, infusing it with new-school style. Bespoke has also garnered a following from high-profile heads, including the Yankees' own Mario Rivera.