The cuisines of many cultures mingle in the kitchen of J & J Luncheonette Co. Chefs fry up everything from staple fish and chips to classic American burgers to coxinhas?fried chicken croquets commonly cooked by street vendors in Brazil. Breakfast ushers in such eye-opening eats as Spanish omelets, French toast, and bacon, egg, and cheese sandwiches on homemade corn bread. Of course, those in the know know J & J Luncheonette Co. for its empanadas, which are available stuffed with steak or chicken, cheese and jalapenos, roast pork, or Italian sausage.
A Best of Westchester winner in 2003, 2004, and 2005 with votes from readers and editors of Westchester Magazine, Slave to the Grind's owners Andrew and Carol Marshall have remained focused on brewing great coffee since 1993. Within the coffee house's retro interior, eight different brewed coffees stand ready to pour into cups staged on a mahogany and stained glass bar back salvaged from the burned-down Hotel Gramatan. With more than 50 bean varieties to choose from, visitors can also pick up bags to brew at home, including certified Kona coffee beans, cultivated on the slopes of Hawaiian volcanoes that regularly erupt with delicious cream and sugar.
Just beside the Bronx River, an early-1800's stone mill stretches above the water like the Space Shuttle perched hopefully over Cape Canaveral. The Georgian-style fieldstone building currently won't tear off for the cosmos, however. Instead, it plays host to The Olde Stone Mill restaurant, which makes use of the centuries-old timber posts and beams to create a cozy pastoral atmosphere, which is exactly what NASA first imagined to be the scene on the moon. The eatery's staff marries steak-house cuisine with Italian dishes, pairing pastas and veal francese with generous cuts of rib-eye and filet mignon. As a testament to the quality of this cuisine, Westchester Magazine named Olde Stone Mill's truffle ravioli the region's best in 2012 for its aromatic medley of wild mushrooms, cream, and truffle oil.
A goldenrod dining room, containing the building's original stone hearth, sets the scene for linguine twirling or tearing into porterhouse pork chops. Behind the handcrafted bar, bartenders pour glasses of wine and mix martinis, one of which won Westchester Magazine's praise as 2011's best twist on a traditional martini. Antique lanterns accented by spirals of ivy illuminate the bar's surface, and on balmy days, diners can retreat to the stone patio and enjoy their glasses of wine with a spritz of sunshine.
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.
As a Principled Chiropractor, Dr. Joey Amato considers health to be a whole-body experience that depends on every system of the body working harmoniously. His self-penned, "Five Components to Absolute Emotional and Physical Health" even include body nourishment as its fifth principle. And as an inquisitive wellness author who has long advocated a healthy lifestyle, founding a healthy-food hub was a natural next step.
At Pure Food and Drink, all the juices, smoothies, nut milks, and snacks are made from entirely organic ingredients. You won't find any hormones, antibiotics, or pesticides in their kale-parsley potions, coconut-coffee concoctions, or multi-day liquid cleanses. And you also won't find them in their chicken burritos or seared tuna bowls. With an emphasis on organic origins and nutrient-rich ingredients, Pure Food and Drink makes it easy to eat toward good health or consume enough vegetables to win that first-to-eat-all-your-daily-essential-vitamins bet with your friends.
The Bagel Loft's owners, Jimmy Pappia and Ralph Rodriguez, make their bagels the old fashioned way. Then, they are enhanced with a variety of sweet and savory toppings including eggs and cheese, white fish, and cinnamon raisin cream cheese. These bagels transcend their status as a breakfast food when sliced and used to bookend smoked turkey, grilled chicken, roast beef, and other sandwich fillings. Patrons can also pair their bagel bites with cheeseburgers, pancakes, or salads.