westchesterdiner's Profile
La Scarpetta - Mamaroneck
Looking for some input on this place.
I've heard this is from the same owners of Spadaro in New Rochelle. I'm wondering if the prices are as high? Do they offer menu or just daily suggestions as at Spadaro?
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Spadaro
211 Main St, New Rochelle, NY 10801
Good restaurants in Cape Cod for lunch/dinner with a toddler
Thanks for all your help
Afar, you mentioned a Thai restaurant. What is the name and where is it located? Is it good? We love Thai food and so does the little one if you can believe it.
Many thanks.
Brunch near Grand Central
We will be taking the train into Manhattan for brunch on Sunday. This is to appease my 2 1/2 year old's need to ride the train. ;)
Looking for a good casual spot for brunch near Grand Central that will be ok for a toddler.
Thanks in advance.
Good restaurants in Cape Cod for lunch/dinner with a toddler
Hi
We'll be staying in East Sandwich the last week in August and are looking for good local food at decent prices in the area. We have a 2 1/2 year old so nothing too fancy.
Looking for that "local" experience.
Also, any recommendations for a good grocery store and activities would be welcome.
Looking for some great day trips.
Thanks!
Olive Oil ?????
I have found that Trader Joe's President Reserve from Italy is a great every day EVOO and at a good price. On the bottle it tells you where the olives are sourced, and it guarantees that the olives are all from Itlay and that the oil is 100% olive oil. For the price, you can't beat it (for everyday use).
Oh My Masuki! in Harrison on Halstead
Cubanat,
I love it too but.....shhhhhhhhhhhh! Don't you want to be able to get one of the 5 tables at your new spot?
Just kidding! :)
LOVE THIS PLACE!
Where can I find the best Japanese food in Westchester or Fairfield county?
Yeah! I'm glad to turn people on to this gem (as long as it doesn't get too crowded). The husband and wife owners are the best!
What did you have? Maybe you can also describe for the other CHs.
So glad you enjoyed it!
Where can I find the best Japanese food in Westchester or Fairfield county?
It's open lunch and dinner every night except Sunday. They put in a hibachi table a few months ago, but I haven't tried that yet. I find myself getting their curry over and over again - it's addictive!
They do take reservations and the place is very small, so it might not be a bad idea.
Where can I find the best Japanese food in Westchester or Fairfield county?
Masuki Japanese Delicatessen is a little hole in the wall at 109 Halstead Ave. in Harrison. This place has the best "home cooking" Japanese food anywhere! Their menu is quite limited, but the owners will treat you like gods and the food cannot be matched.
Now, understand that this is not fusion food or upscale Japanese food. This is food like a Japanese Grandma would cook or that you would find at local restaurants in Japan. They offer rolls and sushi - very fresh, very delicious, very simple.
Their plated dinners are where they knock it out of the park! They have Osouzai, lots of eel, pork cutlet with egg and onion over rice (yumm!), tendon, unadon, fresh ramen, curry udon, nebayaki udon, and Japanese Curry!
I have said it before on CH, but they have the absolute best Japanese curry that I have ever eaten - and I've eaten a lot. My husband is Japanese from Hawaii and has probably eaten curry at least once a week since he was born. He also swears that this is the GREATEST curry on Earth. Go try it out - you won't be disappointed!
very, very reasonable prices.
new place Lolitas near tarry lodge
WOW! Sorry you had such a horrible experience. Maybe an hour makes all the difference. We went early - around 6:30ish. While our experience wasn't the tragedy that yours was, I also see they have kinks to work on. I will also give them another shot.
Any food specifics you care to share?
Little Italian Restaurant - Byram Closing
http://chowhound.chow.com/topics/636643
Check out this chowhound thread on Lolita - the new upscale Mexican in Greenwich. I went last night and wrote a detailed review.
new place Lolitas near tarry lodge
I went to Lolita last night. Here is my assessment.
First, a disclaimer: I was born into the restaurant business. My family owned restaurants, and I spent 20 years as a hostess, waitress, bartender and restaurant manager. I have worked in every kind of place including casual dining, beach bar, fine dining NYC, prestigious wine bar, and neighborhood joint. I only say this because my background can sometimes skew my review of a place. Sometimes I overlook things that others would find infuriating. On the otherhand, I can sometimes be hypercritical when others might not even notice.
OK, on to my experience at Lolita....
The dining room was smaller than I had imagined, and I am not sure that the decor is appealing. However, I give them a big A+ on the fact that the tables are well spaced and I in no way felt like I was eating on top of my neighbor. I aslo noticed that at every table it was 2 people at 4 tops and 4 people at 6 tops. This is a much appreciated accommodation. They also offer several tables outside on a cute patio.
I found our waitress to be friendly, effecient and accomodating. I asked in the beginning that we not be rushed. We wanted to enjoy our dinner out. I told her I understand that they may get busy, but to let us know if they DESPERATLEY needed the table at the end of our meal. She accomodated us, and we never felt rushed by her. I cannot say the same thing for the busboy - more on this later.
When first seated, a small bowl of citus granita was offerd on dry ice. You can opt for a shot of tequila poured into the granita if you like. The dry ice offers an immediate WOW factor, but in my opinion, the granita served no purpose at this point in our meal and would have been much better appreciated had it been served in between courses as a palate cleanser.
We ordered our drinks. I had a margarita and my husband ordered a glass of white wine. It did take quite a long time to get the drinks. My margarita was good but a little weak on the tequila. My husbands glass of wine, while delicious, was maybe the smallest pour I have ever seen. Now, I understand that a typical pour for an upscale restaurant these days is 5-6 ounces. I have no problem with this. His first glass was AT BEST 4 ounces - probably 31/2. It just looked sad swimming around in the bottom of the glass. He did follow up with a second glass which looked more like a 5 ounce pour, so we chalked up the first glass to a simple bartender mistake. Maybe he was pouring off the end of a bottle and didn't want to open another? Who knows? It didn't ruin our meal. Just be warned that if you are one of those diners who gets really upset with small pours of wine.....don't order wine here - you'll be upset. No sense ruining your mood for the rest of your meal.
Next, we were brought a large bucket of fresh chips accompanied with 3 salsas: roasted tomoato, tomatillo, and a chipotle crema. All were very good.
First to arrive was the lobster enchilda. It was delicious! The highlight of the entire meal! This is a must try. Just be warned that it is small. It is only one small enchilda, but we both felt that the amount of lobster inside and the deliciousness of it made up for its lack of stature.
Next, carnitas tacos. They were served as shredded pork with a bit of crispy outside. I would have enjoyed much more "crispy." They were toped with salsa verde and picked onions. There were 3 tacos served with a side of radishes and lime. Were they good? Yes. Were they exceptional? No. There was something missing from them. I couldn't put my finger on what it was, but I think it could have used some salt. Now I don't cook with a lot of salt. When my family comes to visit, they always add salt to the food I have cooked. When I say something needs salt - It really needs salt - in my very honest opinion.
Aside from the lack of "something", the main problem was that they were served on single tortillas. We all know that tacos should be served on 2 tortillas and even their menu states that this is how they come. We thought we would give it a go so as not to complain, but when I picked up the first one, it completely fell apart. We called the waitress over and asked if there should be double tortillas. Of course, there should have been. She brought us extra tortillas and we fixed them ourselves. Now, THIS I have a problem with. When the kitchen makes a mistake, albeit an honest beginner's mistake, the customer should not have to fix the problem at the table. The plate should have been removed, brought back into the kitchen, and replated correctly. The second tortilla made a huge difference, but neither my husband or myself were wowed by them.
When the apps arrived, the busboy came over and removed our chips and salsa. I also don't have a problem with this. Maybe it's policy. I do think we should have been asked if we would like to keep them. We were not givin a choice, and when our entrees arrived, I had to ask for the return of the salsas. I wanted them for my carne asada.
Entrees arrived.... I had the carne asada while my husband opted for the scallops. The scallops came beautifully presented. 3 large scallops with a tripcal fruit salsa and plantain chips. However, we both felt it was unoriginal and uninspired. We would not order this again. My carne asada on the otherhand was very good. I asked for medium - it came medium. That in itself is a rarity these days. It was nicely marinated and sliced, served on a delicious tomato sauce,and it was served with a side of guac, grilled onions and grilled fresh jalapeno slices. It also came with a side of tortillas. My only complaint with this dish was the guac. Once again, I felt that it was in desperate need of some salt. The texture was perfect, and when placed with the steak, onions and peppers in a tortilla it was very good. When sampled alone, it lacked any sort of flavor.
Immediately after placing our forks on our plates, the manager came over and wisked our plates away. Again, I have no problem with this. They needed the table. What I do have a problem with is the fact that the busboy came over and took everything including our water glasses. I failed to mention that our water glasses were also removed once before in the meal and we had to ask for them to be replaced. In my 20 years working in restaurants and more than 30 years eating in reataurants, I have never seen a place that removes your water glasses before you leave the table. This is a serious misjudgement by someone be it the busboy or management. Leave me my water! Maybe it is a ploy to get you to order coffee or an after diner drink. Maybe it's their way of saying "get the hell out of here, we need this table." Whatever the reason, not a good move.
We were presented with coffee and dessert menus. At this time they bring over a trio of coffee fixings should you choose to order one. If I remember correctly there was Mexican cinnamon with chocolate inside, raw sugar cubes, and Mexican chocolate shaving. We were full and opted for no dessert or coffee. (I would have loved another gulp of water though.)
Our neighbors did order dessert, and they were presented beautifully. I cannot speak to the deliciousness of them or lack thereof.
At the end of your meal, when the check is presented, they bring a huge cone of cotton candy to the table. Whimsical? Yes. Appreciated? Yes. Eaten? No.
OK, on the huge debate that is going to be whether this place is worth it or not...
Margarita - $13 Wine - $13/glass. Worth it? This is hard. Do I like spending that much for a drink especially when the pour of the first glass of wine was so small? Absolutely not, but I like to have a drink with my dinner so what am I going to do? I order a drink and don't complain about it.
Tacos - 3 for $13. Worth it? I don't think so. Maybe when combined with the rest of the meal, but am I going to go to the bar on a weekday night and just order tacos? No. You are better served to go to one of the taquerias around the corner. There are however 3 other selections of taco filling which may prove to be well worth the price.
Lobster enchilda - $15. Worth it? Absoluetly! It is a very small portion for $15, but the abundance of lobster, the incredible sauce on top, and the overall deliciousness of this perfect app make it well worth it in my opinion. I will order this everytime I go here. I WOULD go to the bar to order this.
Scallops - $24. Worth it? No. It's not that it was bad. It was OK, but like I said earlier, it was nothing I haven't had before for 2/3 of the price. I would never order this again.
Carne Asada - $21. Worth it? Yes. It was delicious. If only they added a touch of salt to the guac it would have been perfect. I would definitaly order this again.
So, all in all, 1 margarita, 2 glasses of wine, 1 app, 3 tacos, 2 entrees = $122.
I think all things considered it is a fair price for Westchester. Do they have some kinks to work out? Absolutely. Hopefully, they can work them out. I feel this place has potential, and upscale Mexican is an untapped well in the area.
Take this review with a grain of salt (and give it to the tacos and guac).
Go and experience for yourself and let me know what you think.
new place Lolitas near tarry lodge
The price for tacos is for 3 tacos with sides. Not that expensive if they are good.
I am going this weekend and will report back.
Sardegna Restaurant in Larchmont - any thoughts?
We are going to Sardegna tomorrow night for the first time, and I am wondering what others think who have dined there. It looked interesting to me, and I am a sucker for Malloreddus. Glad there is an Italian restaurant in the area with a focus on a not so well know region.
Anyone who has been care to offer any insight or suggestions?
Thanks
For BBQ Fans and Lovers-NY/CT Cook-Offs
Once again, your information is making my mouth water!
Le Pain Quotidien, the new place in Rye
Everything is fresh and handmade on site using mostly organic ingedients.
Very good for what it is. You can also buy fresh bread/preserves, etc.
It is like a very upscale Cosi with much better food.
They also have great sharable apps that are great for a nice chat with friends.
Sweetgrass Grill in Tarrytown sort of open!!!
frequentdiner,
Your points are duly noted. The harshness in regards to toddlers dining out was not in direct reference to you, and I appologize if it came off that way. There are many posts on this site where the author seems to be repulsed by the sight of children in a restaurant - even restaurant critics write this at times. Another topic for another day I guess.
Sweetgrass Grill in Tarrytown sort of open!!!
Since the website states "We still want to be that friendly place in town where you can get healthy, locally-sourced food at affordable prices", sounds to me that their "dream" was not to be a super hip nightclub type place.
I have a toddler and find it necessary every once and awhile to get out of the house for a descent lunch/dinner with my son. I'm always shocked to hear how many people are offended by this.
Morrone Pastry Shop and Cafe of Arthur Ave. now Open in Harrison
Laylag,
I'm sorry you had such a bad experience. I think you should give it another try. There are so many things to choose from - maybe you just happened to pick the ones that weren't to your liking. I know it is unusual, but I actually like the flavor of cinnamon in a cannoli, and have tasted it in other cannolis from different shops. I will stop in and ask about the bread. I didn't try any last time, but it sure looked delicious. I'll let you know when I find out where it is from. If it's worth anything, the small cake I bought for my friend's bday was quite good. It wasn't overly sweet like cakes can sometimes be and I felt like it had just the right amount of icing. I would certainly buy one again.
Trevi - Lake Street - West Harrison
NYTimes had a write up on Trevi last week.
http://www.nytimes.com/2009/03/22/nyregion/westchester/0322dinewe.html
NYC Wine Bar with Sauternes?
Check out Morrell Wine Bar and CAfe in Rock Center (49th b/w 5th and 6th).
You can definitely call them and ask about the specific wine by the glass. They are used to it.
Olive Oil ?????
I personally find the greatest differences to be between "first cold pressed" and others which are not from the first pressing. The first pressing gives an extra virgin olive oil that tastes very fruity - like olives. I use this first press for salad dressings if I want that fruity flavor or as a last drizzle over pasta. The rest of the time I use regulat extra vigin. Buy a small bottle of first pressed and you will definitely taste the difference. ALso look for oils that are kept in cartons or containers which are not see through. You wouldn't believe the damage to flavor that light can do. Look for Rienzi Gold -Extra Virgin - First Cold Press. It is in a cardboard-like container (1 liter) with a shiny goldish tint. It tastes like liquid olives - delicious!
Slow Cooker Pulled Pork [split from Manhattan]
Just o let you know, I am one of those "add a little of this and a little of that until it tastes right "cooks. At the urging of my husband, I finally started to write down some of my recipes. I still say that you should take the basic ingedient list and add or subtract to your liking. If you make it, please let me know how it comes out.
I only use about 5-6 pounds of meat, becuae it is only the two of us, so adjust accordingly.
5-7 pound pork loin roast/ boneless boston butt/ or a boneless roast (you can use a bone in which will add more flavor, but I just find it easier to use boneless when it comes to the pulling.
1 cup of water
1 Tablesppon smoked paprika
salt and pepper
1/2 teaspoon of liquid smoke (this you can add more of later on if you like more smoke flavor)
Rub the paprika, salt and pepper all over the roast, set inside the slow cooker. Mix the water and liquid smoke. Pour into the bottom of teh cooker.
Cook on low for 8 hours.
Pull out pork and shred it using 2 forks. Place the meat into a casserole or baking dish and spread out.
1 cup of the cooking liquid from the slow cooker
1/2 half cup of spicy mustard (I use dijon)
2 Tablespoons sugar (preferably brown)
1/4 cup lemon juice
1/4 cup cidar vinegar
tabasco to taste
salt/pepper to taste
more liquid smoke if you want
you can mix these ingedients into the pork one at a time, just make sure that everything gets evenly distributed. This is where you can use liberty. SOme don't like as much lemon juice, and some like more sugar. Adjust to your liking.
This is my recipe for NC vinegar based bbq sauce. I use this to pour on top.
1/2 cup cidar vinegar
1/2 cup red wine vinegar
2 teaspoons tomato paste
1 teaspoon crushed red pepper flakes
1 1/2 Tablespoons brown sugar
1/2 teaspoon black pepper
salt
combine all ingedients in a small sauce pan over medium heat. Heat for 15-20 minutes.
Where can I get NC style BBQ?
I am from NC and have yet to find authentic NC style bbq here. However, if you have a slow cooker, I can tell you how to make some that tastes like the real deal - of course it won't really be smoked - but it's as close as you'll get to teh flavor of NC.
Barnacle BBQ in Mamaroneck?
I have to agree that this place is a huge disappointment. The ribs were decent, and if I was ever forced to go back, that is what I would order. But out of 3 entrees, 6 sides, and 2 apps, to have one edible dish is more than a total waste of money.
Still waiting for GREAT bbq to come this way.
Fish market?
Since we are talking particulars.....any suggestions on the best place to buy fresh, large shrimp?
Del Posto - can't figure
I could not agree more that their food is lackluster - at best. I had a 7 course meal there, and like you was disappointed course after course. I kept thinking it would get better, but it didn't. I have had many a better dinner for 1/8 of the cost.
I am also sorry to say that I did not have the same encounters with your wonderful staff. I had by far one of the most grumpy - and not afraid to show it - waitresses I have ever encountered. She was so awful that the other wonderful servers, busboys, and hosts couldn't make up for it. It actually hurt me to leave her the 20% tip - but - it's what you do. I did however complain about her on my way out which I think I have never done before.
I have also been in the restaurant industry for over 20 years, and I will never return to Del Posto.
Delicious, creative, and unpretentious
Try Trigo in Tribeca. The chef there was Marcus Samuelsson's sous chef for many years. It is a very interesting mix of flavors. Lots of variety for sharing. Great space and elegent but casual at the same time. It is new and basically undiscovered as of now.
I highly recommend it.
http://www.trigorestaurant.com/
