Though he's lent his talents to judge culinary events and collaborate on a book, The New American Chef, Spanish-born chef Mariano Aznar is at his best when he's in the kitchen. He draws from 30 years of culinary experience and skills honed at restaurants in France, Spain, and New York City to design modern menus, each based on his love for traditional Latin cooking. Aznar transforms old recipes into new ones, as evidenced by his small plates of Spanish cheese, chicken stew, and ceviche, as well as larger dishes such as seafood paella and chimichurri-seasoned skirt steak. Liquid Kitchen's dining room also reflects his colorful heritage: deep red lights cast their glow on exposed brick walls and dark wood accents, and blue ones illuminate a bar sided by rough-cut stone.
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.
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 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.
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
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.