John Gizzi and Diann Greco, the American Wine Society?certified wine judges at Make Wine With Us, teach wine aficionados to create their own wines using grapes harvested in Californian and Chilean vineyards. At the start of the nine-month process (California grapes in the fall, Chile grapes in the spring), winemakers-to-be assemble with fellow enthusiasts to learn the intricacies of the trade. Patrons learn to crush and destem grapes in a machine called a crusher-destemmer, named after the device's favorite Germanic metal band. Following the crushing process, a hydraulic press forces juice into barrels, where it shall remain until the conclusion of its sweet, sweet metamorphosis.
At the end of the nine-month period, newly minted winemakers lean on family and friends to fill, cork, and custom-label the finished product. Budding vintners then tote home their vintages to share with family, friends, and robot butlers with built-in carafes.
A romantic evening for two can be arranged over a plate of pasta at Rini's Ristorante — this Italian restaurant is the perfect date spot.
Calorie-counters won t find any low-fat fare here, so enjoy the menu and take a break from the diet.
Anyone can unwind in the bar bar, where televisions cater to the sports enthusiast and fine wines beckon the grape fanatic.
Sized just right for big groups, the private room at Rini's Ristorante would be an ideal pick for your next birthday party or family gathering.
Rini's Ristorante guests enjoy a taste of live music with their food as well.
The bar can fill to capacity on the weekends, so don't forget to call ahead to reserve your table.
If you're hoping to make a smashing impression at your next soiree, you can also have Rini's Ristorante cater for you.
Place an order for pickup or schedule a delivery — the bar makes it easy to enjoy your meal from anywhere.
The parking lot near Rini's Ristorante will have you in and out in a jiffy.
Taste the greatness Rini's Ristorante is serving up with meals around $30.
Star chef and restaurateur Peter Xaviar Kelly opened his first restaurant, Xaviar’s in Garrison, when he was only 23. Since then he has battled Bobby Flay, cooked at the James Beard House (and nominated for one of its namesake awards), introduced Anthony Bourdain to the Hudson Valley's bounty, and opened more restaurants. At Xaviars at Piermont, he presents a menu of inventive American cuisine, focusing on seafood, steaks, and duck.
The restaurant's appetizers set a high bar, with rotating selections that can include Hudson Valley foie gras, Coach Farm goat cheese risotto with black truffle, and yellowfin tuna tartare with miso-cured avocado. Entrees embody that same spirit, from the hoisin-glazed Hudson Valley duck breast to caraway-crusted pork tenderloin with ale-braised bacon and mustard jus. Throughout, wrote
The New York Times in a 2003 review bearing an "excellent" rating, "the ingredients are seasonal and flawless, and the dishes are colorful and beautifully balanced." Zagat agrees, ranking its cuisine at 28 out of 30 possible points.
In the 40-seat dining room, chandelier lighting dances off Baccarat crystal figurines placed on each table. Versace china presents the cuisine and Riedel stemware accommodates selections from the massive 750-option wine list, which is so riveting it has become a staple in book clubs.
Craving a burger and fries? Swing in The Tavern at Croton Landing and enjoy a tasty meal in a casual setting.
Comfort food at its best,
is intentionally left off the menu here.
Don't be alone on gameday, come have a great drink and great fun.
Have a few picky young eaters in the family? Not a problem at The Tavern at Croton Landing, where the food and ambience are perfect for family dining.
The Tavern at Croton Landing is well-known for being able to seat large parties.
The patio seating at The Tavern at Croton Landing is perfect for those warm summer days.
The weeknight rush is in full force at The Tavern at Croton Landing, so anticipate a wait if you go after work.
The Tavern at Croton Landing welcomes laid-back diners, so there's no pressure to throw on heels or a tie.
You can also grab your food to go.
Through their catering service, The Tavern at Croton Landing can also set out a delicious spread for your next party.
Safely and quickly park your car on the street at The Tavern at Croton Landing.
If cycling is more your speed, you'll find plenty of space to stash your bike outside the restaurant.
You won't break the bank at The Tavern at Croton Landing, with a meal typically hovering below the $15 mark.
You can stop by at practically any time, since The Tavern at Croton Landing serves breakfast, lunch, and dinner.
Father-son restaurateurs Pasquale and Francesco Coli chose the name Massa' Italian Kitchen & Bar as a tribute to the southern Italian farmhouses, known as “masserias,” that line the countryside of their native Puglia, located on the heel of Italy. Their passion for the rustic, Old-World charm of Puglia permeates the kitchen, where chefs hand form pastas, chop local farm vegetables, and assemble housemade sausages. As a nod to Puglia's centuries-old maritime traditions, they also seek out fresh shipments of fish and seafood every day. Before diners embark on a gustatory expedition to Italy, servers suggest wine pairings from a list of more than 100 bottles, and bartenders mix signature cocktails with vodkas they infuse with vibrant fruits.
Today the restaurant continues to embrace its rustic roots, catering to diners and families who appreciate classic Italian cuisine and healthy portion sizes. The easy, dining-room evokes the feel of a rural cottage with its exposed-stone walls, floor-to-ceiling fireplace, and woodwork, which was constructed out of materials salvaged from century-old New England barns to created a relaxed dining experience. At each table, Old-World crafted entrees steam atop white plates, while families and friends breezily chatter amid the homey ambiance to the split-level dining room and wine bar.
A restaurant is only as good as its head chef. Luckily, Tombolino has Pietro Siciliano. Recognized in 2010 by Bon Appétit as top chef in Westchester, Siciliano prepares scratch-made pastas and other Italian-style delicacies daily using imported ingredients and kitchen mastery learned during his training at the Culinary Institute in Italy. A selection of more than 500 wines pair well with Siciliano’s creations, which include house specialties such as almond-crusted chilean sea bass and veal milanese.