Restaurants in Tarrytown

In an inviting dining room with exposed wood walls and tables that are candlelit in the evenings, visitors to Kashiwa Asian Bistro can enjoy traditional Asian cuisine as well as fusion dishes. Chefs fashion dumplings, pan-fry noodles, and roll sushi with ingredients such as fresh Maine lobster, mango, and white tuna. Dishes such as tortilla-wrapped duck rolls with hoisin and honey mustard sauce blend Eastern and Western flavors.

Inside the Garden State Plaza mall lies a gateway to the past, where flickering flames illuminate the charred interior of an oak-burning pizza oven, and the aroma of bubbling sauce made with freshly crushed tomatoes mixes with wisps of Frank Sinatra's silky voice. The charm that surrounds the rituals of Italian cooking drifts into Papa Razzi's dining room from an open-air kitchen, where cooks bustle around steaming pots of pasta. The culinarians use only fresh and imported ingredients when cooking, just as Old-World chefs did before they took jobs fixing the cleaver-wielding robots that would replace them.

Behind a wood-accented, 15-foot bar, mixologists sling a list of libations that includes mimosas, sangria, and wines selected to complement meals. In the dining room, fresh flowers sit atop white tablecloths, and celebrity photographs line the walls, reminding guests of treasured nuggets of pop culture.

Chef Brian MacMenamin infuses Post Road Ale House's gastropub menu with clues to his own history and the nation's fine dining legacy, while embracing contemporary culinary touchstones. In the grand tradition of American chophouses, servers prepare salads tableside on a rolling cart before bringing out pastas and the classic cuts of beef, pork, and lamb MacMenamin honed at his now closed, eponymous grill on Cedar Street. A daily raw seafood bar suggests a similar narrative, revisiting a benchmark of dinnertime decadence and nodding to the time the chef spent at the Larchmont Avenue Oyster House. 1950's nostalgia is balanced by seasonal ingredients as MacMenamin wryly innovates low-brow bar snacks, culls side dishes from the Caribbean and the Pacific Rim, and includes options for kids whose primary ingredient is not regret. Furthermore, MacMenamin cultivates a lively atmosphere by hand-picking spirits for public tastings and hosting local bands every Friday night.

The restaurant's semi-formal atmosphere plays with this tension to invigorating effect, with bare brick walls backing a very well stocked, 25-seat bar that accounts for about a third of the room's capacity. The lofted ceiling exposes I-beams and ventilation ducts, under which two rows of sleek leather banquettes abut tables dressed formally in white linen ties and tails.

Harrison Pizza and Pasta’s chefs use old-fashioned recipes to prepare classic Italian eats and old-fashioned hospitality to treat customers as family members. The kitchen staff’s expansive menu details hot garlic knots, pasta fagioli, and eggplant heroes. The main attractions, however, are the eatery's specialty pizzas, which arrive on focaccia or Sicilian-style thick crust and, like its catered dinners, are designed to please large groups or solitary guests with multiple mouths.