In 1936, nearly three years after the end of Prohibition, Station Plaza Wine and Spirits opened its doors. And so long as alcohol has remained legal, Station Plaza has remained on Kraft Avenue, its shop stocked with top-shelf spirits including brandy, tequila, and sambuca.
Though it has a wide selection of hard liquor, the store really specializes in wine. Its collection includes more than 2,500 hand-selected labels from around the world. Wine consultants can help narrow down a patron’s search for the perfect bottle by wine type, region, or producer, and they can even steer customers in the direction of more hard-to-find varietals or organic wines. The Station Plaza team also champions wines that rank in their top-rated category. The discerning criteria for inclusion on this list are taste and seasonality, rather than whether it stains your lips an attractive color. To learn more, check out the wine blog one of Station's owners contributes to.
Situated on a one-way street, Tuck'd Away Bar & Grill is a cozy retreat that offers specialty martinis and craft brews served to guests relaxing at tables and in sleek club chairs and plush couches. Chefs encourage friendly bonding over a smattering of shareable dishes, including fried pickles, jumbo wings, and buffalo chicken flatbreads. Alternatively, diners on dates and at the annual meeting of archenemies can order their own platefuls of flank steaks, cheese-stuffed burgers, and shrimp and avocado wraps. On select nights, the bar hosts trivia tournaments and live acts that range from local musicians to traveling finger puppeteers.
In a converted brick electrical plant where machines once hummed and pumped power to the railroad, streams of craft brews flow into glass jugs branded with the Growlers Beer Bistro logo. The New York Times-praised gastropub has earned a spot among the 31 best bars in the county, according to Westchester Magazine, and boasts an ever-changing draft list that has featured Brooklyn Brewery reserves, Two Brothers? Midwestern suds, and Smuttynose ales. Bartenders funnel the liquid gold into pints as well as half-gallon growlers for at-home enjoyment.
Growlers? seasonal cuisine menu is designed to harmonize with the current selection of brews and features upscale pub fare, such as the Devils on Horseback?bacon-wrapped prunes stuffed with blue cheese and featured as Westchester Magazine's Dish of the Week. The hearty fare also includes a burger of beef, pork, and veal topped with a relish of bacon, onions, and pickles.
The building's industrial past shines through with accents of exposed brick and ceiling beams, complemented by decorative additions that include a polished concrete floor, a long communal table, and reclaimed barn wood that frame an illuminated wall. Along with their Tuesday?Friday "Hoppy Hour", the pub hosts regular events throughout the week, from Tuesday trivia nights to Friday ladies nights. Saturdays feature live music, while the kitchen cranks out its signature brunch dishes on Sundays. Brewery events are held every Thursday of every month while a Wednesday open-mic night rouses laughter-friendly crowds.
When Arlen Gargagliano was a child, her parents taught her and her siblings a lot about international foods, whether by taking them to New York restaurants or having them help prepare meals for fabulous dinner parties. So it?s no surprise that as adults, Arlen and her brothers, Peter and Shawn, were able to conceptualize a restaurant with plenty of character. Peter designed Mambo 64?s dining room, warming it up with toffee-colored chairs and a pomegranate-hued ceiling. Shawn, a painter and sculptor, filled it with original art.
Of course, no decor compares to the art on Arlen's plates. Her dishes include beautiful tapas inspired by her travels throughout Spain, Peru, and the Caribbean, where even the geography is dedicated to sharing lots of tiny things. That background has resulted in her takes on Chilean ceviche?colored with salmon, mango, and roasted red peppers?or panuchos, toasted Colombian corn cakes layered with blood orange-infused onions, chicken, and black-bean puree. Her inventive recipes have made her a staple on Telemundo?s Buenos Dias Nuevo York, and she's penned books featuring her unique tapas and cocktails such as Mambo 64's Caribbean cosmopolitan with cointreau, coconut rum, fresh lime, and cran-raspberry juice.
Wielding knives and sword-like skewers, the servers at Texas de Brazil seem prepared for impromptu duels. However, they only brandish the blades to replenish dinner plates, slicing meat from their spears at the behest of each table. The cuts of steak, lamb, and brazilian sausage are all slow roasted over an open flame in traditional churrascaria fashion—a technique that stems from the campfire meals of Brazilian gauchos, and one that fed the family behind Texas de Brazil during their life in Porto Alegre. In an effort to bring the South American style to the States, they established their first restaurant in Texas, thereby merging down-home charm with Brazilian spice.
Today, Texas de Brazil has expanded to several award-winning locations across the country. Despite the lofty ceilings and chandeliers that characterize their venues, the staff remains rooted in ranchers' habits. They conscientiously grill and season their meat, bake brazilian cheese bread in-house, and pass classic cocktails and loaner saddles over the bar for cowboys who consider chairs unnatural. To complement savory bites, guests can browse more than 50 gourmet sides at the salad bar—a compendium of soups, vegetables, and appetizers such as imported cheeses. They can also ask the resident wine specialist for recommendations on suitable pairings from the cellar.
On a warm summer evening, candles on the patio tables in Maggie Spillanes rooftop garden illuminate guests toasting with mojitos and margaritas or steadily sipping Guinness and Maggie?s red ale?2 of the bar?s 16 beers on tap. Beside the drinks lay plates of American and Irish pub-food favorites, including eight types of sliders, corned beef, and lamb stew.
Downstairs, courtesy of the MLB package, 17 flat-screen televisions beam high-definition images of baseball players. Additional entertainment comes in the form of trivia and karaoke, as well as a DJ spinning contemporary tracks mixed with the occasional hyena cackle.