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.
Nevaèh Cuisine sates choosey stomachs with a hearty yet healthy menu of globally influenced gourmet grub. Made fresh every day, Nevaèh Chef Gullotta recoils from faustian-dealings with artificial flavors, coloring, or intelligence, and extends the kitchen-side ban to gluten, trans fats, peanuts, and hormones, catering to those with special dietary needs or those just looking for a healthy meal. Breakfasters can awaken taste sensors with a low-fat yogurt muffin ($3), a plate of chocolate chip waffles ($5.75), and a cup of Guittard Italian hot chocolate ($2.75–$3.75); late and later-er risers can exercise incisors on a grilled-vegetable-and-goat-cheese panini ($11.75) or a bok choy salad chock-full of grilled chicken, fruit, seeds, nuts, and chive coulis ($11.99). Specialty options include a lemon-chicken dumping ($4.50), turkey burger ($7.50), and crab cakes ($8.50) and vegetarian choices such as the earthking omelette ($8.50) abound to quell green-meat cravings. A slurpable selection of nonfat smoothies ($5–$6), fruit spritzers ($3–$4), and coffee drinks ($3–$3.50) are perfect for quenching meal-side thirst or celebrating a breakup with tonsils.
Maura's Kitchen is casual and cozy, but the food--roast pork, stews, fish and empanadas--is big and bold. Latin American flavors color the menu, which intermixes tapas such as yuca fries with full-size entrees including pollo a la brasa--Peruvian rotisserie chicken. Choose from three types of fresh ceviche, or pair shrimp with sauteed steak for an irresistible surf-and-turf combination, like a charming mermaid geologist.