Housed in a grand townhouse, the Mount Vernon microbrewery offers patrons a carefully curated menu of imported sips, scotches, and brewed-on-site beers. For food, Chef Dave Newman keeps diners guessing with a menu that rotates with the four seasons practiced in the United States. For starters, try the house-made artichoke ravioli, glazed with Meyer lemon-infused butter and pistachio-mint pesto ($10). When you're ready to move on to more filling adventures, entrees include the inventive, crispy Utz-crusted cod with baby clams and smoky mountain bacon ($24), grilled shrimp with spring pea and mint risotto ($16), and grilled lamb loin ($28).
In 1983, "Beefalo" Bob DiMartino began a small-scale catering operation built around no-frills, classic recipes of pit-roasted barbecue, growing his business to include a carry-out joint, sports bar, and even an upscale banquet hall. Bob's process is simple: slow cooking beef, ham, turkey, slabs of ribs and morsels of pork and chicken over smoking hickory fires and not cutting corners with gas jets or heat vision. The sports bar garnishes these backyard-style feasts with plates of oysters, lump crab cakes, and strip steak, as well as sports games on 20 big-screen TVs and rivers of cold beer.
True to its roots as a catering outfit, Beefalo Bob's supplies parties of up to 10,000 with bull roasts, crab feasts, and roasted pigs, as well as rentals of tents, tables, and moon bounces. Fancy occasions find a home in the 250-person Reflections Hall, decked out with chandeliers, DJs, a fireplace, hints of sparkly gold, and a wide-open hardwood dance floor.