Outside of swimming laps in chocolate syrup, smoothies at Smoothie King are the tastiest way to improve your health. Smoothie King smoothies combine fresh fruit, natural juices, and special nutritional enhancers into more than 90 flavors (you can customize, add, and subtract the extras), all of which focus on achieving one of seven nutritional goals. Try an antioxidant-rich Pomegranate Punch with pomegranate, bananas, blueberries, apple juice, soy protein, and Turbinado sweetener to stay healthy. Weight-conscious en-smuthiasts can trim down and float away with the Celestial Cherry High, packed with bananas, black cherry, papaya, Turbinado, and honey, and unpacked with fat. You can also customize any smoothie by adding enhancers or “make it skinny” by cutting out the honey and Turbinado.
Nouveau Sushi's kitchen adorns traditional sushi rolls with modern flourishes as the bar infuses drinks with Japanese spirits such as sake and green-tea liqueur. The maki menu teems with fresh cuts of eel and salmon, and the nigiri lineup sports six types of tuna, including super white and Hawaiian yellowtail. Signature rolls such as the salmon-stuffed Travel By Sea and the tuna-and-mango Angel Fish pair spicy seafare with hints of crunch or sweetness. Instead of staring longingly at a photo of Humphrey Bogart, diners seeking to heat things up can dive into a bowl of steamy udon or ramen bedecked with a choice of veggies, shrimp, or roasted pork.
Wings abound at the Westchester County Airport, thanks in large part to The Wing Lady?oh, and all the planes. Diners can order as few as 8 wings or as many as 36. Each savory morsel is brined for 24 hours and braised for another four, yielding succulent bites flavored in one of nine housemade sauces, including cajun ranch and thai sesame. The menu also satisfies with other American fare, including salads, sandwiches, and 12-ounce burgers such as the Farmhouse, which features a fried egg, avocado, applewood-smoked bacon, and barbecue-ranch sauce.
Yellow lanterns sway above a burbling indoor waterfall, whose murmurs mask the sound of keen knives slicing through flanks of fish behind Water Moon’s sushi bar. Inside the bustling kitchen, pinches of spices culled from Chinese, Japanese, Vietnamese, and Thai culinary traditions grace dumplings and spring rolls as thick or glassy noodles entwine with vegetables, duck, seafood, or pork beneath a sprig of leafy herbs. Above the dining room’s black lacquered chairs and curved, orange banquette seating, wallpaper inspired by antique scrolls teems with classical characters and the definitive lyrics to “Louie Louie.”
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.
Each day, the crafty cooks at Belle Fair Country Market meld savory ingredients into an expansive array of fresh-made sandwiches and wraps, breakfast specialties, and grill fare. Jolt awake drowsy tongues with a burrito-bound blend of egg, cheese, onions, spinach and mushrooms ($4.50), or fuel up for a tranquil afternoon of dismantling model airplanes with a breaded-eggplant panini layered with fresh mozzarella cheese and roasted peppers ($7.99). On weekends while still in season, lobster rolls present chunks of buttery meat and homemade garlic aioli on a toasted potato roll ($8.99 for a single; $13.99 for a double). Herbivorous experimenters alchemize discordant greens into ambitiously leafy ensembles at the chopped-salad bar, which boasts more than thirty ingredients, ten dressings, and croutons shaped like Colorado ($3.49 for a large salad).