John González, founder of New Amsterdam Fencing Academy, brings his skills as a nationally ranked athlete to the piste, where he works with enthusiastic instructors to demonstrate European fencing techniques. He and the coaching corps teach foil, épée, and saber disciplines during classes that take advantage of the group's collective energy. They lead students through progressive learning approaches—group footwork and conditioning, individual lessons, and bouting sessions— in hopes of preparing students for traditional competitions and unconventional kebab parties.
Each meal at T&J Villaggio Trattoria comes with a complimentary multigenerational Italian family. The wait staff—many of whom are cousins, family friends, and in-laws—carry plates of shrimp scampi and chicken balsamico cuisine trailing fragrant, garlicky clouds. Entrees of veal parmigiana or grilled chicken paninis can be preceded by a selection of homemade desserts such as the classic tiramisu or Italian cheesecake. The restaurant hosts a full-service bar that includes speciality drinks and four different microbrews on draft—and also caters to large groups with banquet rooms for private parties.
Since opening its doors in 2003—this family-owned, -operated, and -oriented restaurant has combined culinary tradition with an old-school focus on community. The restaurant also works with a local theater to host special events. The restaurant is staffed with folks who pride themselves on getting to know their customers, making each visit feel like having dinner with old friends.
You'll never feel more like a Brazilian cowboy than the moment you take your seat at Copacabana Steakhouse. As you tuck in, fork and knife in hand, waiters pass by carrying 14 different styles of slow-roasted meat still sizzling on their skewers. Upon your signal, they shave portions of top sirloin, Brazilian sausage, leg of lamb, and barbecue chicken straight onto your plate. This meat parade, or rodizio, mimics the communal feasts of the 20th-century gauchos who settled in the grasslands of Southern Brazil with their massive herds of Carnival parade floats. As they eat, diners sip bold South American red wines that complement the flavors of the steak. For guests who aren't looking for an all-you-can-eat smorgasbord, the churrascaria also serves single portions of its meats paired with hearts of palm and fresh veggies from the salad bar.
At Westchester Burger Co., the eponymous burger comprises a 10-ounce patty topped with smoked mozzarella, tomato, pickles, frisée, and a secret sauce that has helped it receive local accolades. But it was quite a journey to get the burger to where it is today: the chef and owner, who has no formal training, spent many long hours in the kitchen using trial and error and complex algorithms to uncover the delicious combination.
That burger and the rest of the menu have proved to be so successful that three Westchester Burger Co. locations have opened in three years. They serve burgers nestled between grilled cheese sandwiches made with texas toast, Kobe beef burgers on a brioche bun, and italian-sausage burgers topped with a balsamic-vinegar glaze and broccoli raab. They also serve smoked Saint Louis–style ribs, vegetable lasagna, and root beer–braised short ribs.
For more than 25 years, the highly trained owners of Rye Ridge Cleaners have cleaned and repaired garments, shoes, and fabrics of all kinds while adhering to environmentally conscious standards. Clients can drop off sweaters ($6.75 each) to be readied for chillier weather, or bring in pairs of pants ($7.25 each) in need of having sidewalk barnacles removed. Rye Ridge's textile hygienists can repair and clean world-weary shoes, and an on-site seamstress can hem and stitch a workplace suit into a business-casual leotard. Rugs, down comforters, and other household fabrics sullied by daily wear can reclaim their youth without ever touching water. Rye Ridge Cleaners follows and promotes recycling practices and environmentally ethical product choices, such as The Green Garmento reusable garment bag and BPA-free receipt paper.
Sonora Restaurant? lauded in the New York Times for its menu's sophistication? puts a lot of twists on the classic ideas of South American cooking. This is all thanks to Bogot?-born head chef and owner Rafael Palomino, who built his board of fare from the ceviches, paellas, and tapas dishes he remembered fondly from childhood?then enhanced them with techniques he learned while cooking in New York and Paris. The result is a signature ceviche made with sweet mango and buttery lobster. The succulent crustaceans also appear in the restaurant's house trio of tapas, alongside foie gras and passionfruit sorbet. Asparagus and quinoa arrive wrapped inside Spanish-style croquettes and crowned with mint yogurt sauce. The chef likewise dresses up the crispy fried oysters of his childhood with a side of sweet plantains and chorizo sausage, topping the plate with saffron-mojito sauce.
Rafael demonstrates equal creativity in his large plates. His staple paella blends four types of shellfish, chorizo sausage, and rice. Other flourishes include rubbing rib-eye steaks with rich ground coffee and saut?ing scallops with mexican sweet corn in chardonnay sauce. For dessert, the dulce de leche cheesecake with guava sauce is highly recommended, with its inspiration attributed to Argentine pastry chefs and that time the Stay Puft Marshmallow Man exploded.