With a white-picket fence around its perimeter and an American Flag waving from its bay windows, Boulevard 18 Bistro & Wine Bar might look like a great place to raise a family. But instead of embodying the American Dream, this 1860s Georgian landmark holds a little piece of Paris inside. Chef and co-owner David Raymer transports palates across the Atlantic by pairing more than 80 French wines with traditional entrees. And, much like in a Parisian bistro's kitchen, the focus here is on the craft. Chef Raymer creates country pâté and cures gravlax in house, and even stuffs his own sausages with flavors such as merguez or boudin blanc. The result: French classics with a modern twist, such as grilled mustard-seed-crusted leg of lamb with ratatouille or a duck confit salad.
An antique map of Paris covers the wall of the dining room so that guests never forget where the flavors they're tasting came from. But it also helps tie the room together. The map's curving, cobblestone avenues guide eyes toward the scarlet booths and hardwood accents. Boulevard 18 Bistro & Wine Bar also offers a seasonal dining patio with views of the village fire station where Chef Raymer buys the flames to fill the fire pit.
Carpe Diem translates to seize the day, and that's exactly what the chefs do in the eatery?s kitchen, creating a menu of fresh, upscale Italian fare. They house-cure pancetta for the bucatini all'Amatriciana, and stuff lobster into ravioli pockets. Other popular dishes include the Himalayan-salt-baked Mediterranean wild bass, and the Long Island duck breast adorned with brussels sprouts and roasted apples. Meals are complemented by Italian and French wines sold by the bottle, glass, and glass slipper.
Delivered off the docks of the Northeast coast, the fresh fish sold at Fishtales Seafood Company is picked up from local fishermen each morning at 3 a.m. The fish is seasonal and local as much as possible and includes bluefin tuna, lemon sole, and live lobsters—sold raw or fried or grilled for on-the-go meals. In addition to serving fresh catch-of-the-day specials, Fishtales also offers delivery seven days a week for wholesale customers and dolphins who’ve been really good boys.
The staff members at Maggie May's dish out large sweet and savory cr?pes along with a variety of frozen yogurt. Cr?pes come with apples, honey, strawberries, Nutella, and more, or guests can choose a savory filling such as eggs. With more than 60 different froyo toppings available and the choice between fresh-fruit, power protein, or vegetable blended smoothies, customers can customize their dessert however they choose. An all-natural juice bar is also available.
Zagat members rated La Crémaillère Restaurant "extraordinary to perfection" in all three categories: food, service, and decor. The chefs build their plates by drawing from a selection of seasonally available components, so that the menu rotates, sometimes from day to day. No matter what, diners can count on bold yet elegant dishes, such as the rack of lamb with bayonne ham-wrapped truffle frites, which Westchester Magazine named one of the county's 50 Best Dishes for its savory wine reduction. The cellar bursts with 14,000 bottles of wine to pair with entrees or enable guests to play "Stairway to Heaven" with a spoon and a glass. As a final course, diners choose from hot and cold desserts enhanced by housemade ice creams and sorbets.
Westchester Magazine also picked the eatery for a favorite Valentine's Day destination due to its "French country charm." Situated in a white clapboard house built in 1750, the interior blossoms with floral patterns and provincial oil paintings. Country-style knickknacks pepper the room, with character dolls on shelves reading newspapers, knitting scarves, or lifting one another to get better access to diners' plates.
Hailed by none other than the New York Times for eclectic dishes that combine “a homey touch with a dash of originality,” The Pine Social throws a sophisticated spin on traditional American comfort fare. Chandeliers cast a soft glow on tables situated side by side within the tavern-like restaurant and lounge, which anchors its menu on free-range meats, ocean-fresh fish, and locally sourced produce. The kitchen’s homemade sausage and slow-braised beef short ribs are not to be missed, based on their own merits as well as their shared ability to whet palates for the dessert menu’s warm apple spring rolls. Sips of aged scotch and spiked, hot apple cider thaw jaws frozen agape at the tavern’s dark-stained walls, rustic wooden accents, and plush furnishings. Light from high-definition TVs glints off the bar’s full-service spirits station, beside which guests can treat their ears to music that pours forth from live bands on Thursday and Friday nights.