Prophecy combines an eclectic menu of pasta, steak, seafood, and delectable desserts with an inviting dance floor awash in deep purples and mood lighting. The citrus-marinated shrimp ceviche tangos across taste buds ($12), and imported mozzarella whispers conversational Italian to baby arugula and roasted peppers ($12). Prophecy’s chefs handcraft pastas, such as the pappardelle with a pork-shoulder ragu ($18), and fire up classics such as the marinated strip steak alongside seasoned fries ($27). A customizable small-tastes menu lets diners sample servings such as bottle-fed baby artichokes or garlic mashed potatoes ($5 each; $13 for three; $20 for five). Dinner builds to a sweet crescendo with the multifarious dessert sampler, an impressive tower of gelato, apple strudel, crème brûlée, cheesecake lollipops, warm crepes, and chocolate lava cake that, if pierced with a fork imprecisely, can engulf a small mountain village.
Executive Chef Carmine Paglia’s culinary techniques are hard to emulate, but they are no secret. Visitors can glimpse Chef Paglia and her culinary team at work in Pranzi Ristorante & Enoteca’s partially open kitchen as they craft dishes such as delicious gnocchi or cozze posillipo with mussels in a white-wine tomato broth. Chef Paglia came to the Italian kitchen after a stint at Polpo in Greenwich, Connecticut; now he caters to Pranzi Ristorante & Enoteca patrons by preparing oven-baked pizzas with toppings such as fresh ricotta cheese or baby clams, drizzled organic salmon in limoncello sauce, and grilled prime-shell steak.
Labeled a "charming ristorante and bar" in a "cozier, more intimate venue" by the New York Times, La Bocca curates a finely tuned ambience as well as its roster of authentic recipes imported from southern Italy. The dinner menu presents a syllabus of mouthwatering appetizers such as sautéed calamari al coccio with garlic, sauced in fresh marinara ($12) and served with bread that, like a wedding's groom or a bit of dry brush left in a car's engine, is toasted. Servers whisk entrees to white-draped tables, from pasta dishes such as tortellini laziali with prosciutto, sweet peas, and cream sauce ($15) to seafood plates including pescatrice—a piccata-style monkfish dished with mashed potatoes ($27). Chefs grill the costoletta di agnello's rack of lamb ($32), then render the plate's presentation beautiful by accessorizing it with fingerling potatoes, broccoli rabe, and a feather boa.
Within the ultramodern interior of Asian Temptation, the wait staff delivers equally modern Asian and Japanese cuisine. Owner Andy Lin—who also operates three other restaurants—created the multilevel design of the restaurant, where clean lines, high ceilings, a cobblestone walls, and a koi pond tingle the visual senses. Traditional Japanese greetings welcome guests as they enter the space and head to candlelit tables, where the staff serves selections from a sushi bar, bubble teas, or drinks from a full-service bar backlit with neon blues and glow sticks culled from a bioluminescent tree.
The chefs at Impulse Hibachi & Bar Lounge turn food preparation into acts of athleticism with tableside performances and meals sliced and spun on a flaming hibachi grill. The menu brims with choice cuts of chicken, steak, seafood, and vegetables patiently awaiting their 15 minutes of fame and impending celebrity-judge critique. Main courses arrive circumscribed by helpings of salad, miso soup, veggies, rice, and a shrimp appetizer, complemented by a platter of salted edamame. A vegetarian ($13.95) plate caters to the herbivorous needs of clientele, and protein platters such as chicken ($15.95) or steak ($19.95) excite underused canines and incisors. Fresh seafood options such as the twin lobster tail ($29.95) treat guests to ocean-faring delicacies, and combo plates ($22.95–$31.95) pair a couplet of entrees to force a compromise between wrestling taste buds.
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.