BJ Ryan's BanC House satiates cravings for both fresh coastal catches and savory wood-smoked meats that exude Southern charm. The slow-smoked pulled pork calls to taste buds from the plate where it sits slathered in homemade sauce and dry rub, and savory shrimp and grits blend dry rub and cheddar flavors. The talented chefs pay a special tribute to fresh crab, which can be added to any entree, steaming dishes such as the BanC crab cake, dungeness, Alaskan king, or blue crabs, which come dressed in homemade roasted-garlic sauce, ginger caramel, or inner-harbor spice.
Not to be overshadowed by the succulent food, BJ Ryan's dark, varnished wood and black-lacquered furnishings effuse a low-key, yet carefully kept dining environment marked by old photos and broad chalkboards listing the day’s specials.
The Beach Burger’s chef, Marc Anthony Bynum, a champion on the Food Network’s Chopped, unites all-natural, grass-fed, Angus-beef patties with an array of inventive ingredients, including fresh seafood, homemade sauces, and local produce. The eatery’s beefy options run the gamut from the burger-purist-pleasing Classic burger, adorned with lettuce, tomato, red onion, and pickle ($5), to the spiciness of the Taco burger, topped with guacamole, pico de gallo, sour cream, and lettuce ($6.50). The Surf and Turf bridges the gap between land and sea, binding together Angus beef and fried oysters, then topping the combination with arugula, lemon-chive aioli, and optional hot sauce ($9). Meat-less options include the Falafel, a veggie burger served atop an open-faced pita with hummus, cucumber, tomato, and Greek yogurt ($7), which, like any burger, can be accompanied into your mouth by a side of homespun fries (additional $1.50 for making a meal a combo) or a hand-scooped milkshake such as the Sandy Beach—coffee ice cream, Oreos, and chocolate syrup ($5).
The Restaurant at Rowayton Seafood values customer loyalty as much as the freshness of their seafood, and both have contributed to it's recent success. The shellfish is about as local as it gets–the executive chef sources the eatery's lobster, clams, and mussels from the Rowayton Seafood Market right next door. This freshness is crafted into a seasonal menu, paired with the scent of salty coastal air, assails the senses in the sunlit, harbor-side dining room, where diners warm themselves by the fireplace or gaze out onto Five Mile River.
The chef's inspired dishes, which won Connecticut magazine's 2013 award for best seafood, draw on American and international recipes. The grilled domestic swordfish keeps things simple with accents of roasted asparagus and truffled onions, and the blackened mahi-mahi samples more tropical climates with coconut-jasmine rice and pineapple salsa. More than 120 international and domestic wines suggest endless pairings–from appetizers of fried calamari to desserts of housemade pie and seasonal crème brûlée. Free valet parking is available, and guests can also dock their boat at the restaurant by reservation.
Combining their freshly caught fish with ecologically sound practices, the Restaurant has partnered with the Monterey Bay Aquarium and the Seafood Watch Program to serve sustainable seafood and help protect the balance of marine life.
Chosen by Zagat as one of the best steak houses in Westchester County, The Willett House quells discerning appetites with scrumptious steaks and seafood. On the prix fixe dinner menu, starters such as lobster bisque and gorgonzola salad prime bellies for entrees such as chicken francese and a 10-ounce filet mignon au poivre coated in a peppercorn cream sauce. After lulling anyone who eats it into a content, satiated slumber, the 2-pound lobster (an additional $5) infiltrates diners’ dreams and pinches them awake again. As they finish off the table’s shared bottle of wine, each patron can choose from a tray of fresh, house-made desserts and wash down the treat with a cup of coffee or tea. Surrounding the main dining room, a pressed-tin ceiling and exposed-brick walls augment the 90-square-foot mural depicting life in turn-of-the-century Port Chester, when the seaside town still led the world in exports of soda jerks’ red-striped hats.
Picnic tables soak in the cheerful sunlight outside of Nader’s Fish on the Run while guests dig into freshly caught fish prepared just blocks from the bay. Diners choose from five different types of fish, including salmon, Chilean sea bass, and stuffed sole, or they can choose from an assortment of other delectable oceanic fare such as soft-shell crab and scallops, or terrestrial meals of chicken parmesan or a sausage-and-pepper hero. In addition to the fish on the menu, guests can present the chef with their own fishy plunders as part of the “you catch it, we cook it” special popular with regulars and seals unable to cook fish with clumsy flippers.
From the 150-gallon saltwater aquarium, iridescent tropical fish gaze out onto the cushy crescent-shaped booths and white-clothed tables of the Black and Blue Seafood Chophouse dining room. Soft lighting and a crackling fireplace illuminate a handsome mahogany bar as bartenders top off glasses of fine wines. Meanwhile, chefs sear cuts of grass-fed Argentine steaks, and sous chefs and self-hating mermaids fold organic ingredients and fresh seafood into lobster bisques, creamy pastas, and Spanish-style paellas—dishes lauded by Long Island Food Critic. Throughout the week, the restaurant plays host to a variety of live performances by popular local musicians.
The Lazy Lobster charms taste buds with a menu that showcases freshly prepared dishes made from New England seafood. Indulge claw cravings with a Maine lobster (market price) weighing up to 2 pounds or a Lazy Lobster roll constructed on generously buttered bread ($15.95). Wash your palate in a sea of flavor with a bucket of shrimp ($14.95) or a plate of ocean-fresh clams and mussels plunged, like disoriented scuba divers, into white-wine-garlic sauce ($10.95). New England clam chowder or lobster bisque ($5.95/pint, $10.95/quart) provide spoons with a steaming pool to dip into, and baby-back ribs ($12/half, $23/full) arrive at tables slow-cooked after being seasoned in dry rub for 48 hours, or until the meat says “uncle.”