Harvest Table specializes in fresh farmhouse fare that, according to the New York Times, “calls to mind a just-picked bounty.” Customers gather around the counter—a long table designed, built, and sanded by the father of owner Carissa Borraggine—adding to the restaurant’s homey feel. Behind the counter, Carissa's team crafts sandwiches, salads, and smoothies based on customers' create-your-own inventions or house recipes.
Sandwiches include a club with crisp bacon and house-roasted turkey stacked between three slices of eight-grain bread. Salad-wise, shrimp, grilled pineapple, and sesame-ginger dressing flavor the High Thai'd, whereas Cajun chicken and tangy mango dressing add kick to the Aztec. Fruit smoothies like the Peach Sunrise—a blend of peaches, strawberries, honey, and soymilk—act as healthy dessert options. Patrons can round out meals with Harvest Table's generous selection of coffee, tea, and hot chocolate.
The layout of Rio Rodizio is telling: with a candlelit dining area in one section and a long bar lined with flat screens in another, it's as much a place to take a date for a romantic meal as it is a spot to grab a drink after work. In the dining room, gaucho chefs carve cuts of lamb, beef, and pork right at the table, forcing diners to clear plate space next to seared fish, homemade pastas, and sushi rolls drizzled in flavorful sauce. Like a home that's been decorated by robbing a furniture store in the dark, the cocktail menu is a fusion of tastes, its Asian and Brazilian proclivities represented by sangrias, tropical juices, and sake.
Sweet Retreat Boutique's palate-popular bakers curb relentless sweet-tooth cravings with made-from-scratch cupcakes and whole cakes that have flaunted such flavors as red velvet, carrot, and pineapple cream cheese. The shop's imaginative cake designers work closely with clients to assemble custom cakes that commemorate special occasions such as birthdays, weddings, and the end of century-long thumb wars. Premade cakes in a variety of sizes come in round and square shapes, and proudly don top-shelf ingredients and layers of tasty frosting.
Like many adults, Frannie Albanese cherishes memories of being a carefree child and visiting the "goodie shop" for hot-fudge sundaes and candy sticks. Now at her own dessert haven, she enables both children and health-conscious adults to savor creamy sweets without worry. Her premium frozen yogurts?which Westchester Magazine deemed the area's best in 2012?are rich in calcium and live, active cultures, which can aid digestive health and immune systems. Rich ribbons of Cable Car chocolate, pistachio, and dulce de leche fall from self-serve machines among many other rotating flavors, and patrons can accessorize their cups with more than 100 types of fresh fruit, candies, and syrups.
The menu at Titanic Restaurant is influenced by three of Western Europe's most flavorful cuisines: Portuguese, Spanish, and Italian. You might note that all three countries border a large body of water, and seafood is predictably the focus here. The chefs steer clear of iceberg lettuce while putting the finishing touches on lobster enchiladas or a whole red snapper, and they round out their menu with plenty of land-based dishes. Try the simple chicken in lemon sauce or the filet mignon flambe.