A Place 2 Go is one part Caribbean, one part American, and all parts delicious?especially the baby back ribs, named to Westchester magazine 's 2014 Best of Westchester list by readers. It's no surprise then, that the contemporary bistro specializes in jerk pork, oxtail, and three preparations of red snapper. The eclectic dining room makes dining enjoyable for diners of all stripes, whether they're meeting for business or as a group of friends who wear power suits for fun. Thursday through Saturday, live music fills the space and drink specials accompany the weekly live R&B group on Thursday nights.
Chili is in SmokeHouse's name for a reason: it’s the centerpiece of this sporty grill's collection of culinary delights. Winner of Westchester Magazine's Best Chili award for 2008, each bubbling bowl ($5.25 regular, $6.25 bread bowl) is packed with ground beef, sweet Italian sausage, crisp bacon, and an array of secret spices and seasonings, all topped with a blend of shredded monterrey jack, yellow cheddar, and a dollop of sour cream. SmokeHouse's craftsmen keep their award-winning masterpiece on its toes by creating a new concoction every week to compete in a chili-based Thunderdome presided by a panel of post-apocalyptic chefs. The restaurant’s menu is also chock-full of other game-time bites to munch on during Yankees or Jets matchups, such as buffalo wings, hearty burgers, soups, salads, sandwiches, wraps, and more.
From the moment a young Henry Bonilla earned a job as his uncle's sous chef, he's plunged headfirst into the New York culinary world. And as he jumped among the kitchens of high-end New York restaurants such as David & Burke and El Valle, Bonilla began building an interest in cuisines from around the world. That passion serves him well at New Roc Eats Bistro, where he's the executive chef.
The bistro's expansive menu showcases his ability to elevate and put his own twist on classic flavor combinations from Scandanavian, Mediterranean, Latin, and other cuisines. This eclectic approach is palpable in everything from the gourmet omelets to the hearty bistro sandwiches?many of which are named after celebrities?and even in snacks that range from empanadas to buffalo-style boneless chicken wings. However, these international inspirations are perhaps best showcased in the Chef's Buffet, which features a different assortment of entrees and sides each day of the week.
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.
Like most kitchens in India, Spice Indian Bistro uses a clay oven to cook the marinated pieces of chicken and lamb that end up entrees. The oven also cooks the naan bread often used in place of utensils to pick up your food or a neighboring table?s food. The restaurant's menu celebrates all the classic Indian meals, including curries drenched in traditional Indian spices such as ginger, turmeric, cumin, coriander, and fenugreek seeds. Diners can enjoy everything from shrimp saag and rogan josh to chicken tikka saag and traditional Indian-style curry with goat meat. Vegetarian options are also available, such as palak paneer?homemade cheese cooked in spinach?and alu gobi, which stews cauliflower and potato with ginger, cumin, and tomato. Meals can be finished with rice pudding or hot gulab jamun, which includes fried cheese balls in a honey syrup.
While coming up with their eatery's concept, the folks behind Stirlicious faced a conundrum. How could they make food fresh and healthy, but also fast, without sacrificing flavor? They decided to consult with registered dietitians, nutritionists, and the Jolly Green Giant, and the result is a casual restaurant that satisfies health-conscious patrons with its nutritional stir fries.
Stirlicious's gluten- and dairy-free offerings include brown rice, quinoa, and rice noodles topped with healthy proteins and sauces made in-house. Visitors can opt for a recommended combination, such as shrimp, veggies, and brown rice glazed with pineapple-mango salsa, or create their own dish by choosing their protein, vegetables, and sauces.