At Memphis Mae's BBQ Bistro, owners Andreas Nowara and Jeff Matros are rewriting the barbecue gospel. They've crossed out a number of popular myths—that barbecue joints should be shrouded in smoke, that barbecue puritans only cook in the style of a single region, and that those who divulge secret recipes should be cooked themselves—in favor of a more chic and diverse sauce hot spot. Their dining room emulates a crisp bistro, and their menu traverses several Southern states, listing Texas beef brisket alongside Carolina pulled pork and Memphis ribs. They don't limit themselves solely to barbecue staples, either. Comfort foods such as Mississippi catfish and chicken-fried steak appease patrons who might not want to get their hands dirty, and vegetarian options include smoked portobello mushrooms and "pasties" filled with sautéed vegetables.
Their eclectic approach has hardly canceled out down-home prep, however. The kitchen's wood smokers infuse meats with flavor 24 hours a day, passing on zesty notes from pecan and hickory logs. The beer is likewise carefully brewed, arriving from Dogfish Head, Duvel, and other craft companies. In maintaining this delicate balance between strict tradition and inclusivity, Memphis Mae's BBQ Bistro has cemented a savory reputation. The restaurant has catered the New York Yankees' opening-day celebration and was later featured in the New York Times which praised its brunch and catalog of sides, which contains drunken yams, peach applesauce, and none of "the usual throwaways or fillers that most barbecue joints offer."
The chefs at Goldfish Oyster Bar & Restaurant cook fresh seafood with a Mediterranean flourish, earning Westchester Magazine's award for Best Prix Fixe in 2010. The raw bar's 17 types of mollusks converge from across the United States and Canada, including blue point oysters from Long Island and jorstad oysters from Washington. From the open kitchen, sights and sounds of baking shrimp, grilling steak, and searing tuna stoke the restaurant's lively ambiance.
Bartenders tend to a glowing blue bar, mixing cocktails and dispensing their trademark Goldfish crackers to luckless fishermen. On Friday nights, live music gets toes tapping and oyster shells clacking.
Situated along the Hudson River, The Boathouse's chefs create dishes centered around fresh-caught fish and American bistro favorites inside the cozy dining room. In the warmer months, diners sidle up to the sailboat-turned-bar outside to enjoy a seasonal bottle of craft beer or a glass of wine, or head inside to peruse the menu. A selection of 'Strictly Summer' classics includes lobster rolls, soft-shell crab, and the daily catch dressed in a Hawaiian shirt. Aside from seafood, The Boathouse also offers entrees such as rib-eye, sirloin, and their signature stuffed burger.
Cuisine Type: Authentic Peruvian cuisine
Handicap Accessible: Yes
Number of Tables: 5?10
Parking: Metered street parking
Most popular offering: Ceviche de pescado
Delivery/Takeout Available: Takeout only
Outdoor Seating: No
In the language of the Inca, a "tambo" represented a place of rest between the long journeys that messengers would take to relay information across great distances. Needless to say, the food they consumed was most likely as important as finding a place to rest and a Red Bull to drink or coca leaf to chew to give them energy. Today, El Tambo aims to offer respite to its customers by serving as a locale where they can sip on a smoothie or chicha morada?a purple, corn-based soft drink?and sample delicacies from Peruvian cuisine.
Chef Lucy, a native of Cusco (once a major city in the Incan empire), calls upon family recipes while preparing choros a la chalaca, comprising New Zealand mussels topped with a tangy salsa, along with seafood platters, rotisserie chicken, and fried pork loin. Each generously portioned plate leaves the kitchen and enters a colorful dining room, whose red drapes and tablecloths bring out the richness of details such as exposed brick and tiled awnings.
Keenan House isn't a bar, exactly, but as a gastropub celebrated for its beer selection, it comes close. The micro-brews deserve all the attention they get, too. There are 12 beers on draft alone, including the chocolate porter Boulder Shake and Bell's Kalamazoo. And the size of the bottled beer selection is near staggering, with small-batch delights such as Widmer Brothers' Pale Ale and Founder's All Day IPA, whose drinkers like to gaze at it for 24 hours before their first sip.
Not to be outdone by the bar, the chefs pour over made-from-scratch New American meals. The carnivorous entrees were a favorite of one New York Times reviewer, who praised the short ribs as "eat-with-a-spoon tender" and marveled at for having a "concentrated intensity that takes hours to achieve." Of course, the waitstaff is eager to help patrons choose beers that bring out the flavor in their food.
Bhog Indian Restaurant surrounds its diners with an air refinement, from the well-executed dishes to the artistic, contemporary confines of the dining room. Seated at a white-clothed table amid fiery wall murals and kaleidoscopic carpets that are probably not lava, peruse the extensive menu of classics, such as traditional tandoori-baked dishes and curries. Homestyle specials include aromatic bone-in goat curry, masala-grilled sea bass, and piles of fluffy naan.