Brasserie 214 traces its roots far across the space-time continuum. The original iteration of the restaurant launched way back in 1938, but recent renovations and menu evolutions have brought French, Northern Italian, Belgian, German, and Scandinavian culinary traditions to the fore. Entrees such as salmon niçoise and duck à l'orange, as well as specialty schnitzels, exemplify the kind of elegant dinner, lunch, and brunch fare prepared by the skilled chefs. Imported beers and stateside craft brews pour from the taps to complement that selection. Of course, it wouldn't be a Long Island brasserie or a valid retirement destination without a robust cocktail selection. To that end, bartenders mix together specialty martinis, sangria, and sidecars with Bacardi, Disaronno, and fresh lemon juice served in a sugar-rimmed martini glass.
The oenophiles behind Novit? Wine Bar and Trattoria are so passionate about wine that they had a digital, temperature-controlled wine-serving system custom built for them in Australia. It's given their bar the ability to serve 100 wines from around the world by the glass on any given day. Because of the system's ability to dole out 1/2-ounce tastes, 3.5-ounce pours, and 6-ounce full pours, it allows patrons to sample wines they might normally avoid due to their high bottle prices.
Wine may be what Novit? specializes in, but executive chef Ed Davis doesn't let it overshadow the food. He and his team whip up Naples-style pizzas and pastas topped with Maine lobster or stuffed with creamy burrata cheese. And for brunch, there's cappuccino french toast, a tastier option than the more traditional Italian breakfast dish of pancakes covered in marinara sauce.
Part restaurant, part art gallery, part performance venue. Pepela aims to capture the spirit of a contemporary European spot, with an emphasis on Georgian and Mediterranean influences. The two-story Park Avenue townhouse indulges visitors with a menu of hearty comfort foods inspired by Old World recipes. These dishes include thin slices of eggplant rolled in a walnut paste and orders of khinkali?traditional, meat-filled Georgian dumplings. To accompany the cuisine, bartenders pour wines from a list that includes several French and Italian options, but mainly highlights Georgian producers. The bartenders even make cocktails using chacha: an infused Georgian brandy.
In addition to the dining area?s white brick walls, large, banquet-worthy tables, and a stage area for the occasional live band, Pepela also includes sections with a bit more of an upscale touch. The lounge section?s marble-topped bar, glittering chandeliers, and ornately regal armchairs and loveseat demonstrate this air of refinement. Pepela also features an onsite art gallery, which routinely swaps out the collection to better feature new pieces and different colored exit signs.
Every seat inside Canterbury's Oyster Bar & Grill gives diners the feeling they’re sitting inside a special kind of time capsule. That’s because all the surrounding walls are covered with historical photographs of Oyster Bay’s history. Because the restaurant has been around for more than 30 years, this reverence for the past turns meals into a timeless experience; diners may even eat some of the same oyster dishes that originally made the area a haven for seafood lovers. Guests will find the menu full of signature ocean treats, from raw and baked oysters done in myriad preparations to seafood towers that combine the likes of lobster, tuna sashimi, and other delicacies into shareable feasts. Filet mignon and parmesan-crusted chicken get all the same careful attention in the kitchen as the seafood, with careful presentations and bedtime stories every night.
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.
When wine distributor Jennifer Deutsch envisioned Crush Wine Bar, she wanted a place that “feels like you’re in someone’s living room,” as she told the Journal News. Indeed, there’s an intimate feel to the place: you can sit at a comfortable couch or stand by a gas fireplace as you sip any of more than 50 wines by the glass and bottle. The kitchen staff creates small, inventive bites designed to complement each varietal of wine. Of these plates, you can dine on their roasted-mushroom and spinach-artichoke dip, share platters of cured meats, or replace your spare tire with a wheel of creamy baked danish brie.