Chef Miguel was born in Sao Paulo, Brazil, where he lived for six years before moving with his mother to Belize. In both locations, he absorbed knowledge of local spices, agricultural practices, and fishing communities. When he arrived in the United States as a young man, Miguel's early childhood passion for cooking—ignited by the diverse cuisines of Brazil and Belize—prompted him to pursue an education at the Culinary Institute of America. His restaurant endeavors have led him up and down the East Coast, from New York to South Florida and finally back to Karma Lounge in Ossining.
Called "a hidden beauty" by the New York Times and named one of the 31 best bars in the county by Westchester Magazine, Karma Lounge mixes upscale American fare with influences from around the world. Brick columns line the dining room entrance, leading guests through a dimly lit corridor that culminates in a stone fireplace. Evenings bring performances by jazz musicians, live bands, and DJs, who underscore meals and cocktails with their musical stylings, often playing three ominous notes when a diner has forgotten his reading glasses.
Sala on Hudson is an authentic Spanish tapas restaurant, encouraging diners to stop in for a glass of sangria and its traditional small savory plates after work. Classic ingredients such as octopus, clams, and olives make an appearance on the menu, and many of the artistically plated foods are designed to be shared with friends or eaten as finger food. The warm dining room has a full bar and offers an all-Spanish wine list.
Black Bear Saloon roars back at growling stomachs with pub-style American eats dished out amid the cheers and jeers of an energized sports bar. Perched along the walls, more than 25 flat-screen TVs broadcast big games as diners voyage through waves of russian dressing that flow between the Kodiak sandwich's layers of turkey breast, bacon, and swiss cheese. Late-night menus keep guests content past midnight, and entertainment events, such as live shows by DJs and local bands, accompany bites while snuffing out the other senses' plans to go on strike. Staying true to its outdoorsy influences, Black Bear also offers the Cub Campfire dessert—a chance for diners to make s'mores right at their table.
O'Donoghue's Tavern was established in 1960, and its music playlist often hearkens back to that era: throughout the week you can hear live bands playing rock, blues, and Motown. In between jamming out or re-writing the lyrics in Pig Latin, you can fill up on half-pound Angus burgers, home-cured corn beef sandwiches, and hearty servings of chicken potpie. A wide variety of beers are on tap to wash down dinner, too, including rotating and seasonal draughts and bottles.
At the bar, 20 beer-tap handles stand ready to tip forward and fill frosty mugs, which staffers slide alongside plates crowded with classic pub entrees. Guests can rub their molars against pulled-pork sandwiches and Cajun burgers or nibble away at Pour House sliders or cheddar nugget appetizers. Diners looking for meatless fare can graze on caesar or roasted-vegetable salads.