An Incan warrior gazes stoically at guests outside Inca & Gaucho Restaurant’s entrance. The life-size statue, resplendent in his red cape and gold crown, stands as the first indication of restaurateur Eduardo Campos’s mission to pay tribute to South American culture at his eatery. Chefs prepare Peruvian-style seafood such as ceviche, and serve fried calamari and shrimp atop heaps of yellow rice. They also grill Argentine meats such as black sausage and sweet breads, which have earned nods from the _New York Times. In addition to the Inca warrior stationed at the restaurant’s entrance, the dining room pops with traditional South American instruments interspersed with paintings and tapestries of the South American countryside.
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.
The chefs at Euro Asian Bistro meld international cuisines to stock the menu with 18 imaginative sushi rolls and aesthetically arranged entrees. Guests can count the number of flavors grilled into five-spice chicken ($17) or use teeth and tiny scimitars to separate accompanying slivers of basil mango fried rice. Chefs wrap tempura-battered banana and shrimp and morsels of spicy lobster in a soy-paper shell to create the Paradise roll ($15), capping the combo with drizzled citrus-mango sauce. Send sweet-seeking forks to slice through the fruited glaze on blackberry salmon ($20) or set hungry eyes and possessive paperweights on the grilled center-cut filet mignon ($26), served with shallots and steeped in a red-wine reduction sauce. On Monday–Thursday, diners can also clinch their meals with a complimentary dessert: patrons can bite into a tart and creamy slice of key lime cheesecake or carve their date’s initials into a velvety chocolate soufflé.
Chosen by Zagat as one of the best steak houses in Westchester County, The Willett House quells discerning appetites with scrumptious steaks and seafood. On the prix fixe dinner menu, starters such as lobster bisque and gorgonzola salad prime bellies for entrees such as chicken francese and a 10-ounce filet mignon au poivre coated in a peppercorn cream sauce. After lulling anyone who eats it into a content, satiated slumber, the 2-pound lobster (an additional $5) infiltrates diners’ dreams and pinches them awake again. As they finish off the table’s shared bottle of wine, each patron can choose from a tray of fresh, house-made desserts and wash down the treat with a cup of coffee or tea. Surrounding the main dining room, a pressed-tin ceiling and exposed-brick walls augment the 90-square-foot mural depicting life in turn-of-the-century Port Chester, when the seaside town still led the world in exports of soda jerks’ red-striped hats.
We are bakers of bread. We are fresh from the oven. We are a symbol of warmth and welcome. We are a simple pleasure, honest and genuine. We are a life story told over dinner. We are a long lunch with an old friend. We are your weekday morning ritual. We are the kindest gesture of neighbors. We are home. We are family.
The Italian cuisine at Il Sogno was lauded by The New York Times for its "deep, satisfying, carefully balanced flavors." It's no small feat when you consider that the Zagat-rated restaurant features more than 1,000 different menu items every year. Alongside the slim main menu, chefs experiment with smaller plates such as artichoke-potato soup and sea bass served with a sea-salt crust.
Of Il Sogno's year-round offerings, the Times fawns over its "terrific pastas," including its "toothsome, glistening" pappardelle tossed with scallops and asparagus or lobster ravioli "enhanced by a creamy aurora sauce." Entrees range from veal scaloppini served in balsamic reduction sauce to chicken breast that is coated with pounded parmesan cheese crust and served with a mallet in case you want to pound it some more. The restaurant's two dining rooms, divided by a center bar, have old-fashioned touches such as hardwood flooring, stone walls, and tapestries.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number more than 34,000 around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.