Social entrepreneur Jenny DiCapua of Armonk. Courtesy of Elisabeth Rosario
A teenage entrepreneur in Armonk has developed Salud Por Todos, a healthcare app for underserved immigrants.
By Tom Schreck and Paul Adler
Like any effective social entrepreneur, Jenny DiCapua identified a gap in her community’s resources and set out to fill that need. Even as a young child visiting her grandmother, the Sacred Heart Greenwich senior observed that her friends, many of whom were the children of Latino immigrants living in New Rochelle, didn’t enjoy the same privileges she did, especially when it came to seeking medical aid.
She gathered data, surveyed the market, and tirelessly connected with her constituents. Her goal was to help members of the Latino community identify, connect, and access healthcare in the community despite their fears, language barriers, and cultural differences.
But unlike other social entrepreneurs, Jenny DiCapua set out on this quest when she was a freshman in high school. She created an app known as Salud Por Todos, an interactive database that helps local immigrants search for healthcare providers who speak Spanish, welcome undocumented citizens, take all forms of insurance, or offer a sliding-scale payment system.
“As a Latinx whose father was a South American immigrant, I realized I straddled two worlds. There was the town I grew up in, Armonk, and there was New Rochelle, where my father grew up,” says DiCapua, who is now a high school senior. “I noticed that my friends from New Rochelle and their parents struggled with untreated, chronic illnesses, and that included malnutrition, untreated mental health issues, high levels of teenage pregnancy, and all kinds of healthcare issues that you can imagine. By contrast, my parents and peers in Armonk were able to easily book and pay for healthcare appointments, and we didn’t have the issues that my friends in New Rochelle had.”
Social entrepreneur Jenny DiCapua of Armonk. Courtesy of Elisabeth Rosario.
DiCapua’s project wasn’t about getting credits or embellishing her résumé for college. Healthcare for the Latinx community, especially for immigrants, was something that was very personal for her.
“She couldn’t sleep at night. Her grandmother and father lived the life of immigrants,” says Tesha Nesbit, who mentors Jenny and is director of Diversity, Equity, and Inclusion & Corporate Social Responsibility at North American Partners in Anesthesia, in Melville, NY. “She developed a very strong sense of personal responsibility and commitment to fostering health and equity for the community and especially for undocumented immigrants.”
Accessing healthcare isn’t just identifying professionals who speak the language and accept a variety of payment forms. There is something more central, which presents barriers to the Latino community. And if you didn’t grow up in that community, you may not understand or be able to relate to it.
Jenny and her grandmother at her 2013 Communion celebration. Courtesy of Elisabeth Rosario.
“I would say the biggest problem is the lack of information and fear,” DiCapua points out. “They can’t find the information they need from a reliable source where they are confident of their anonymity and where they don’t feel scared that they’re being tracked.”
The fear isn’t paranoia. Immigrants, especially undocumented immigrants, are afraid of deportation, arrest, and ostracism. Healthcare is just another aspect of a new culture that they struggle to conceptualize and understand.
“They don’t know if they’re going to be asked for identification, what the payment requirements are, or where to find healthcare that understands them and their community. The lack of knowledge and resources to understand the system breeds fear,” DiCapua says.
Though there are healthcare providers who are sympathetic to the immigrant and Latinx communities, identifying them when you don’t know the system is challenging. Those providers are often underfunded and overcrowded with patients. There just aren’t enough of the right kind of services that are easily accessible. That’s what DiCapua set out to change.
She began to compile data on providers through her own exhaustive research, scouring the internet. She immediately noticed that there was no central, comprehensive database of healthcare providers. Instead, she had to glean the information from Healthgrades.com, hospital websites, and insurance homepages. The result was a compilation of 6,000 healthcare providers organized by services, language, payment, and other categories.
“As a Latinx whose father was a South American immigrant, I realized I straddled two worlds.” —Jenny Dicapua
But there are other facets of DiCapua’s Salud Por Todos that are important to the population.
Di Capua’s app, Salud Por Todos, is aimed at bridging this gap. It is essentially an interactive database or “filtering tool,” according to Di Capua, that helps area immigrants locate healthcare providers that speak Spanish, welcome undocumented individuals, and take various forms of insurance.”
“I recognized the importance of anonymity, and so, first and foremost, the app allows the user to search for all healthcare resources without having to enter any of their personal information, like name, email, or phone number. When you open the app, it immediately comes up with an ‘About Us’ page, a privacy policy, and a disclaimer,” DiCapua explains. “I made it abundantly clear that the app does not track you, and there’s no location finder or anything like that. The goal was to really build trust with the community.”
The key point of the app was to create a resource that was informative and comprehensive without causing the user to feel threatened or vulnerable. It was essential to build that right into the app itself.
“I designed it so it was very easy for the user to filter through all of the different topics and concerns they might have, and it is free.” —Jenny Dicapua
Salud Por Todos. Adobe Stock | Elisabeth Rosario
In building the database, not only was there the challenge of creating it from scratch and ensuring that everyone using it felt safe; there was also the issue of functionality and, of course, cost. It was essential for DiCapua to keep all of those considerations in mind as part of the strategy.
“I designed it so it was very easy for the user to filter through all of the different topics and concerns they might have, and it is free. That included things like payment, including what insurances the provider accepts, and whether they have a sliding scale,” DiCapua says. “I also examined whether the doctor spoke Spanish or if there was a translator available. I created filters for each of these concerns so that the user can get their most essential questions answered.”
The database wasn’t a mere copy-and-paste effort. DiCapua verified and curated the list of healthcare providers to make sure their information was accurate, timely, and comprehensive. She admits that the lack of a centralized database of providers was frustrating and that it dictated the direction she needed to take in the creation of the app.
“I verified every single provider and every single piece of information I found,” says DiCapua. “Unfortunately, so much important information isn’t listed. Things as fundamental as what languages are spoken aren’t available on the internet. Getting that information was a lofty task, and verifying and curating it is ongoing for me.”
DiCapua — who makes no profit from the app — sees the project as a work in progress and not as something that is even close to being completed.
“I’d also love to branch into other underserved immigrant communities and do the same work with different languages and accessibility,” she says.
There’s something else on the horizon for DiCapua, something more typical for a high school senior: going to college.
“If I were to look 10 years into the future, I would probably see myself getting a law degree and continuing this passion at a firm and helping the minority population understand and access all of their rights,” she says. “I’d love to take what I’ve learned and continue to work in the nonprofit sector and maybe lead an organization someday.”
To Nesbit, DiCapua’s mentor, such aspirations are nothing close to an overreach. To her, the sky’s the limit for DiCapua.
“I wouldn’t pigeonhole Jenny into any particular study. She’s young and evolving, and I think it will be eye-opening to see where she lands,” Nesbit notes. “She has so many incredible opportunities in front of her.”
The barrel-aged, amber-colored brandy from France makes for fine sipping. Plus: a Sidecar recipe that you’ll want to share with friends.
Located about 250 miles southwest of Paris, the small commune of Cognac houses numerous producers of the premium-quality brandy that contains 40% alcohol and takes its name from the town. It’s a highly regulated process to make Cognac, which accounts for its premium quality compared with other brandy. Low-alcohol, high-acidity grapes (primarily the Ugni Blanc varietal) grown in a demarcated region are initially made into white wine, then double-distilled in copper and aged for at least two years in barrels made of exactly 32 staves of French oak (from the Limousin and or Tronçais forests).
Adobe Stock | Ematon
Longer maturation enhances its bouquet and flavor of caramel, leather, spice, and the bit of sweetness in its finish; in fact, the classification of Cognac (and to a large degree its price) is based on the amount of time the distilled wine is aged. In order of years aged, the official classifications are: VS (Very Special), aged at least two years; VSOP (Very Superior Old Pale), aged at least four years; XO (Extra Old), aged at least six years.* There are also some unofficial classifications, such as Hors d’Age (“beyond age,” usually signifying a Cognac at least 30 years old) and Napoleon (technically an XO but usually at least 20 years old). Importantly, once it’s bottled, Cognac does not age or improve in aesthetics.
As for how and when to drink Cognac, in addition to consuming it undiluted (“neat”) or with addition of some water or ice (both before or after meals), it’s now being used more frequently in high-end cocktails, like the Sazerac, Stinger, and Sidecar. (Top brands readily available at many area wine shops include Hennessy, Martell, Remy Martin, Courvoisier, and Hine.)
Sidecar
A citrus-inspired cocktail with cognac, blood orange liqueur, lemon juice, and an orange twist.
Serving: Makes one cocktail
Recipe courtesy of Archie Grand, White Plains
Courtesy of Archie Grand
Ingredients:
2 oz of Hennessy VSOP Cognac
¾ oz Solerno Blood Orange Liqueur
¾ oz lemon juice
1 orange twist
Instructions:
Place Cognac, liqueur, and lemon juice in cocktail shaker.
Add ice cubes, close shaker, and shake well (until frosted).
Strain into a coupe style glass (using a cocktail strainer).
Place orange twist on top of the drink and serve
*In January, 2023, Cognac changed XO to mean 10 years. Many bottles with XO on shelves today are only six years old.
Finding the right one for you will likely have a profound impact on your financial future. Luckily, these experts are here to help.
Edited by John Bruno Turiano and Nick Brandi
We didn’t need World Population Review to tell us that Westchester is one of the richest communities in the U.S. Yet, as of this year, that same demographics research company placed nine Westchester County towns among the top 100 richest towns in America — more than any other county in the U.S. With all that accumulated wealth, it follows that Westchester would attract some of the most experienced and talented wealth advisors to be found anywhere. But isolating the best of the best is no mean feat, so WM hired data-research company DataJoe to conduct an exhaustive, multitiered survey to determine and document the county’s top 314 wealth managers.
To create this list, the magazine contracted DataJoe Research to facilitate a regulatory review, online peer and consumer-review process, and online media analysis to identify professionals with the highest proportion of success characteristics, as defined by DataJoe Research. DataJoe Research is a research company specializing in data collection and verification and conducts various research campaigns across the United States on behalf of publishers.
Regulatory Review
DataJoe Research collected regulatory data for financial advisors and brokers in the region, looking for professionals with the strongest performance indicators. These results were factored into our final scores. Our regulatory performance algorithm factored in:
Years of Experience
Education and Professional Designations
Negative Disclosures
Peer and Consumer Review
DataJoe Research facilitated an online peer-nomination process and consumer evaluation process. We reached out to financial advisors in the area, asking them to nominate their peers and give feedback. We also reached out to consumers in the area, asking them to share both positive and negative experiences. Results from these campaigns were also factored into the final score.
Media Analysis
Finally, we conducted an extensive Media Analysis, which included Internet research across various local and national media outlets to confirm a positive community perception. These results also factored into the final score.
License/Credential Check
After narrowing the list down to finalists with the highest scores, DataJoe confirmed that each finalist had, at time of review, a current, active license status with the appropriate regulatory board. If we were not able to find evidence of a professional’s current, active registration with the regulatory board, that professional was excluded from the list. In addition, we checked available public sources to identify professionals who were subject to a regulatory action. These entities were excluded from the list. Finally, DataJoe presented the list of prospective winners to the magazine for its final review and adjustments.
Final Note
We recognize that there are many good advisors who are not shown in this representative list. This is only a sampling of the huge array of talented professionals within the region. Inclusion in the list is based on subjective performance data but also on the opinions of responding advisors and consumers in the region and public perception as reflected in online media. We take time and energy to ensure methodical research and fair voting, although we understand that the results of this survey nomination and Internet research campaign are not an objective metric. We certainly do not discount the fact that many good and effective advisors may not appear on the list.
DISCLAIMERS
DataJoe uses best practices and exercises great care in assembling content for this list. Financial professionals may not pay to be included in the list. Inclusion as a winner in this list does not predict or guarantee future performance, nor does the award include an individualized evaluation of each professional’s quality of service.
DataJoe does not warrant that the data contained within the list are complete or accurate. DataJoe does not assume, and hereby disclaims, any liability to any person for any loss or damage caused by errors or omissions herein whether such errors or omissions result from negligence, accident, or any other cause. All rights reserved. No commercial use of the information in this list may be made without written permission from DataJoe.
Questions? For research/methodology questions, contact the research team at surveys@datajoe.com.
How picture-perfect is this Dobbs Ferry home? Photos courtesy of Realty Plans
The Dobbs Ferry home has everything a family would need and want, with a prestigious location in the Ardsley Park neighborhood.
$1,950,000
184 Washington Ave, Dobbs Ferry
5 BD | 5 BA | 4,233 sq. ft. | .99 acres | $48,714 est. taxes
This residence is ideal for a young family and offers a rare opportunity to purchase an iconic home in the prestigious Ardsley Park neighborhood. The shingle-style house is bright, featuring a wraparound flagstone veranda with pretty views of the golf course. The first floor includes a two-story foyer, sunken formal living room with gas fireplace, a formal dining room, family room, office, bedroom with full bath, and entrances leading right out to the stone patio, plus a chef’s kitchen featuring Wolf, Sub-Zero, and Thermador appliances. The second floor features a dramatic primary suite, including a fireplace, bath, and large closet/dressing room, plus three family bedrooms with cathedral ceilings. On the lower level, there is a playroom, wine closet, cedar closets, and plenty of storage. This home was also featured in Netflix’s Tales of the City.
How striking is this Ardsley kitchen? Photography by Jane Beiles
This elegant kitchen in Ardsley has a simple palette of two colors and brings the drama with a design by Tobi Schmidt Designs.
For designer Tobi Schmidt of Tobi Schmidt Designs, the inspiration for this kitchen remodel was to make a statement and have the space be glamorous. Mission accomplished.
Designed for a family of four transitioning from New York City to the suburbs, the client wanted a striking contrast and an elevated look.
02 Hudson Valley Lighting Group Hagen Pendant in Aged Brass, $894; Patdo Electrical Supply, Port Chester; patdolight.com
03 Brizo Litze Single Handle Angled Spout Pull Down Kitchen Faucet with Knurled Handle in Matte Black/Luxe Gold, $742; Build with Ferguson; build.com
04 Bentley Stone, Price Available Upon Request; Cambria; cambriausa.com
05 Cabinetry Design, Price Available Upon Request; Tobi Schmidt Designs; tobischmidtdesigns.com
Adding the Drama
With a color palette consisting of black and white with brass details, the design is sophisticated yet dramatic. “I really love how even with the lack of color, it still looks so striking,” says Schmidt. “Sometimes bringing in too much brass can be overwhelming, but in this space, it really ties the kitchen together.”
The countertops also add drama to the space. “The quartz counters allow for the black veining to be intentional and bold and really pop against the white,” says Schmidt. And the glass-and-brass pendants don’t compete but rather add another layer of sophistication.
A Bar in the Kitchen
The team added a bar to the kitchen, so it really is the ultimate place to entertain, whether it’s just the family, or they are having a larger gathering.
“I love when a bar area is integrated into the kitchen,” says Schmidt. “The kitchen is the heart of the home and a place to entertain and enjoy. Tying a bar into the space is a great way to keep your entertainment vibe fun and flowing.”
On Trend
Dark-colored kitchens are making a comeback in a big way, but Schmidt says they can also be classic. “Traditionally, white cabinetry is safe and timeless,” she says, “but dark kitchens can be as well. I think the key is choosing a color that is neutral: navy, black, and grays are all neutrals that will stand the test of time.”
Design Challenges
As with so many design projects, especially these days, the biggest challenges involved supply-chain issues, backorders, and items arriving damaged. “With patience, we worked through them and were grateful for clients who were extremely understanding,” says Schmidt.
Lots of light and cool design details make this modern farmhouse entryway stand out in Westchester County.
The entryway. By Katie Charlotte
This home in Greenburgh was a new build, taking inspiration from small, Colonial farmhouses that were added on to over the years. The main volume of the home is based on a through center hall with a single flight of stairs. “The house had a unique site, with the main entry facing east but the bulk of the yard facing south. That unique site allowed for expansive southern views, admitting an abundance of light into many different spaces,” says architect Ed Parker of Alisberg Parker. “This also provided the perfect place for a south porch, creating indoor/outdoor living toward the pool.” Designer Cortney Bishop added warm blues, shiplap, cool lighting, and eclectic details, culminating in the perfect entry to a modern farmhouse. Builder: Parallel Construction Management.
These homes would be delightful to decorate for the holidays. Courtesy FH Studios
These gingerbread-like homes would look especially beautiful with lights and holiday decorations. Maybe one will end up on your holiday wish list.
Courtesy FH Studios
$1,950,000
266 Lyncroft Rd, New Rochelle
5 BD | 4.1 BA | 5,208 sq ft | .42 acres | $41,826 est. taxes
This 1930s brick Colonial features manicured landscaping, timeless architecture, and classic details. The property boasts sun-filled rooms, large living spaces, and an eat-in chef’s kitchen with a Viking stove, Sub-Zero fridge, two dishwashers, and a wine fridge. The first floor is finished off by a family room complete with fireplace, updated half-bath, walk-in coatroom, and formal living room and dining room. Make your way up the winding, original staircase to find three spacious bedrooms and a grand primary bedroom suite. The lower level has a separate entrance, full bath, and wine room.
Listed by Alexis Lucente, Julia B Fee Sothebys International Realty
Photo courtesy Digital Homes PhotographyPhoto courtesy Digital Homes Photography
$1,225,000 – SOLD
8 Glen Eagles Dr, Larchmont
4 BD | 2 BA | 1,871 sq ft | .16 acres | $31,578 est. taxes
This classic 1928 Tudor in Larchmont is nestled in the charming Rouken Glen neighborhood, close to the town, train, the Leatherstocking trail, and Murray Avenue School. Original details, like the Dutch door to the step-down living room with cathedral wood-beamed ceiling and stained-glass arched windows and leaded French doors, have been maintained. The upstairs features three bedrooms with one bonus loft area, Jack-and-Jill half-bath, full hall bath, and built-in bookcases and balcony overlooking the living room.
Listed by Ellen Lee, Houlihan Lawrence
$6,750,000
42 Masterton Rd, Bronxville
8 BD | 5 BA | 8,193 sq ft | .66 acres | $110,237 est. taxes
Built in 1927, this French Normandy Tudor in Bronxville features recent cosmetic and structural renovations inside and out. The stone entry turret opens to a gallery, sunken living room with fireplace, and a private home office with doors opening to the front and back patios. The indoor/outdoor kitchen is perfect for entertaining. The house is complete with a home theater, playroom, wine cellar, gym, and private nanny/guest area.
Listed by Mariellen S. Carpenter, Houlihan Lawrence
Discover 65+ people, places, and things every local needs to experience to be a true Westchester County food connoisseur.
By Dave Zucker and Nick Brandi
Westchester’s surfeit of diverse communities, immense culinary talent, and adventurous eaters has birthed an ever-expanding dining scene. With so much gourmet gastronomy available, pinning down the absolute best can be a full-time job. (We should know.) To qualify as an authentic Westchester foodie, here’s a delectable cross-section of restaurants, eateries, and even food trucks, that you’ll need — and want — to cross off your bucket list. Bon appétit!
Photo courtesy of Abeetz
BEC
For this early-morning staple, there are only two rules every Westchesterite must live by: First, “baconeggancheese” is one word; second, the only correct responses to “Saltpepperketchup?” are “Yes” or “Hot sauce.” Everyone swears by their own corner deli counter (Anthony’s, Fuhgeddaboudit, et al.), but plenty of more upscale eateries have jumped on the bandwagon: Try The Parlor’s piadini for a more rustic Italian take or Iron Vine for a Latin breakfast-burrito iteration. G.E. Brown goes upscale classic with its cheddar-and-double-smoked bacon, and if you really want to go wild, class it up with The Intercontinental from Boro6 Wine Bar, made with crispy prosciutto, arugula, and melty Gruyère on a warm croissant.
Bread
Any true carb lover knows top-shelf bread can be found at only a few choice locations in the county, but like its yeast, The Kneaded Bread (kneadedbread.com) in Port Chester rises to the top of this list. Close contenders include The Bread Factory (914.637.9514) in New Rochelle and Martine’s Fine Bake Shoppe (martinesfinebakeshoppe.com), with locations in Scarsdale and Tuckahoe.
Whether it’s for your daily order or to stock up on house-roasted blends, our favorite java joints include Black Cow Coffee (blackcow.com) in Croton and Pleasantville, Tarrytown’s Coffee Labs Roasters (coffeelabs.com), Pop’s Espresso Bar (popsespresso.com) in New Rochelle, and Bronxville’s Slave to the Grind (914.961.7777).
Burgers
Burgers can make or break any restaurant, but they’ve certainly bolstered mainstays like Eastchester’s Piper’s Kilt (piperskilt.com) and Benjamin Steakhouse (benjaminsteakhouse.com) in White Plains. They all have reps as burger meccas in the county, and the former two routinely appear at or near the top at WM’s annual Burger & Beer Blast.
EXTRA CREDIT: The burgers at North Salem’s Blazer Pub (theblazerpub.com) and Rye Roadhouse (ryeroadhouse.com) in Rye are also pretty bun-believable!
Craft Breweries
Westchester has utterly spoiled us with a plethora of new and incredible breweries opening every few years. No matter what your go-to beer style, you’ll find it and plenty of new surprises at the likes of Tuckahoe’s Broken Bow Brewery (brokenbowbrewery.com); Mamaroneck’s Decadent Ales (decadentales.square.site); Run & Hide Brewing Co. (randhbc.com) in Port Chester; Elmsford’s Captain Lawrence Brewing Co. (captainlawrencebrewing.com); Peekskill Brewery (peekskillbrewery.com) and River Outpost Brewing Company (riveroutpostbrewing.com), both in Peekskill; Soul Brewing Company (soulbrewingco.com) in Pleasantville; Sing Sing Kill Brewery (singsingkillbrewery.com) in Ossining; and from the county’s largest city, Yonkers Brewing Co. (yonkersbrewing.com).
Photo courtesy of Peekskill Brewery
Celebrity Chefs
Westchester loves its local celebs (Hi, Martha!). In the food world, that means people like NYC-transplant Dale Talde of Goosefeather at the Tarrytown House Estate and the world-famous Jean-Georges Vongerichten of The Inn at Pound Ridge by Jean-Georges. But we have homegrown celebrity chefs, too, like X2O’s leader, Peter Kelly, in Yonkers, and David DiBari of Dobbs Ferry’s The Cookery and The Parlor, plus The Bus at Salinger’s Orchard, a stone’s throw across the border, in Brewster.
Chef Dale Talde of Goosefeather, Photo by All Good
Gourmet Grocers
When it’s time to show off your own kitchen skills, you want fresh ingredients from trusted sources, like homegrown family grocer DeCicco & Sons (deciccoandsons.com), which, with nine county locations, is at the precipice of a grocery dynasty, and the perennially popular Stew Leonard’s (stewleonards.com) in Yonkers, a de rigueur destination for any discriminating Westchester food shopper.
Pizza
One of the blessings of being in the backyard of America’s pizza capital is that the 914 also spins pies that rival the best to be found anywhere. That said, not all pizza is the same. For Neapolitan, it’s gotta be Burrata in Eastchester (burratapizza.com), but for classic Sicilian, go to Sal’s Pizza in Mamaroneck (salsmamaroneck.com). Want some white? Then set sail for Yonkers, to Frank Pepe (pepespizzeria.com), for its coal-fired white-clam pie. But when it’s the quintessential New York pie you seek, Mount Vernon is the home of the legendary Johnny’s (johnnys1942.com), open since 1942, with a fan base to beat the band, but come hungry: No slices at Johnny’s, only pies. (Last time we checked, it was cash-only too.)
EXTRA CREDIT: If you’re in Yonkers, try the “Super Slice” at Pizza Barn (pizzabarnshop.com). Is it the world’s largest slice? Is it a jumbo pie shaped like a triangle? Either way, it can feed a family of five.
Sweet Potato Fries
For Rye Roadhouse, the proof in its pudding comes in the form of sweet potato fries so addictive, there’s a legion of devotees who claim they don’t even like sweet potato fries yet climb every mountain to practically inhale the burnt-orange batons of joy at this backstreet, Cajun-themed eatery.
Diners
You don’t know what a Westchester diner is until you’ve been to White Plains’ City Limits Diner (citylimitsdiner.com) for a decidedly yet delightfully un-diner-like experience, morning, noon, or night. This proud product of the esteemed Livanos Group is the 914 standard-bearer for what a diner really can be.
Photo courtesy of Latusion
Food Trucks
Westchester’s food-truck game is the best you’re going to find outside the city, repping a panoply of cuisines. We’ve got Abeetz (abeetzny.com) and Dough Nation (thecookeryrestaurant.com/doughnation) for wood-fired pizza, Taco Guy (tacoguyct.com) and Crazy Taco Mex (crazytacomex.com) for old-school-amazing tacos, along with the Peruvian Latusion (latusionfoodtruck.com), Gyro Uno (greecygyro.com) for Greek, and of course, dear ol’ Walter’s for classic dogs.
Photo courtesy of Abeetz
Hot Dogs
Countless thousands have made the pilgrimage to Mamaroneck’s (and, more recently, White Plains’) temple of the dog, Walter’s Hot Dogs (waltershotdogs.com). With more than a century of skilled craftsmanship under its green-pagoda rooftop, the classic Walter’s order is a split and griddled dog (or seven) served with the Warrington family’s famous mustard relish — but feel free to enhance the experiment with potato puffs, curly fries, and extra-thick milkshakes.
Walter’s Hot Dogs. Photo by Andre Baranowski
EXTRA CREDIT: Already have your regular order down pat? Try hitting up one of Westchester’s other top-tier hot-dog stands, like White Plains’ The Dog Den (thedogdenwhiteplains.com) or Texas Chili in Port Chester and Mamaroneck.
Photo courtesy of The Dog Den
Desserts
There’s always room for dessert, but how could you pick just one? Yeah, we can’t either, but we can narrow things down to the must-haves: babka from Martine’s Fine Bake Shoppe (martinesfinebakeshoppe.com) in Scarsdale or Tuckahoe; in Mount Vernon, Fleetwood Bakery Shop’s (westchestercakes.com) lobster tails; fruit pies from Croton’s Baked by Susan (bakedbysusan.com); and practically anything from Lulu Cake Boutique (everythinglulu.com) in Scarsdale.
EXTRA CREDIT: Don’t think we forgot about that quintessential autumn delicacy, the apple cider doughnut! Best bets include North Salem’s Harvest Moon Farm & Orchard (harvestmoonfarmandorchard.com); that perennial Granite Springs mainstay, Stuart’s Fruit Farm (stuartsfarm.com); and Thompson’s Cider Mill (thompsonscidermill.com), in Croton-on-Hudson.
Lulu Cake Boutique, Photo by Andre Baranowski
Farm-to-Table Dining
Situated neatly north of NYC and just south of the Hudson Valley’s more rural climes, Westchester County was at the vanguard of the farm-to-table movement with local restaurants like Tarrytown’s RiverMarket (rivermarketbarkitchen.com) and Purdy’s Farmer & the Fish (farmerandthefish.com) in North Salem, but the granddaddy of them all has to be the county’s only Michelin-starred restaurant, Pocantico Hills’ Blue Hill at Stone Barns (bluehillfarm.com), voted one of the top restaurants on the planet by The World’s 50 Best Restaurants.
Ice Cream
Spawned from such blast-from-the-past soft-serve nostalgia-fests as Carvel (carvel.com) and Katonah’s King Kone (914.232.0571), Westchester’s creameries have evolved into a hard-pack heaven for folks far and wide. For a truly seductive ice-cream fantasy for you and the family, Penny Lick (pennylickicecream.com) in Hastings-on-Hudson, The Blue Pig (thebluepigicecream.com) in Croton, Main Street Sweets in Tarrytown (tarrytownicecream.com), Ice Cream Social in White Plains (icecreamsocialwp.com), Bona Bona (bonabonaicecream.com) in Port Chester, and Longford’s (longfordsicecream.com) in Rye and Larchmont are all must-lick experiences.
Photo courtesy of Benjamin Steakhouse
Steakhouses
There is no shortage of quality spots in the 914 where you can pay homage to the divine bovine, but some offer experiences that will linger in your psyche long after the check has been paid. The short list includes Flames Steakhouse in Elmsford (flamessteakhouse.com), Benjamin Steakhouse (benjaminsteakhouse.com/westchester) in White Plains, Frankie & Johnnie’s (frankieandjohnnies.com) in Rye, and Lenny’s Seafood & Steakhouse (lennyssteakhouse.com) in Larchmont.
Dave Zucker is a writer and editor located in Northern Westchester who loves food a little too much.
Not sure how to decorate your Thanksgiving table? Let these tablescapes, with different colors and accessories, inspire you.
Thanksgiving is a time to give thanks, but it is also a time for us to gather with family and friends and break bread together. Why not have your dinner table look as beautiful as the idea behind the holiday? That’s why we gathered these seven tablescapes that we are definitely grateful for this holiday season.
A casual dinner table is still beautiful if done correctly. We love the “place cards” and table cloth all in one on this simple table from Lemon and Thistle.
Would you rather keep it classic? We love this traditional table setting fromHome is Where the Boat Iscomplete with a plaid tablecloth, turkey-patterned plates, pumpkins, leaves, votives, and autumnal colors. It all mixes well together and creates a beautifully layered effect.
Julepcreated this elegant tablescape including pears with “thankful” sayings, berries, white lilies, and a mixture of finishes including wood, copper, matte black, and lots of natural elements.
Rose gold is huge right now and so we loved howRooms for Rent used it as an “orange” in this design. Throw in a few decorative pumpkins and mix in a soft splash of blue (or whatever you like), and you have a Thanksgiving table that is sure to wow guests as they pass the stuffing.
Adobe Stock / Stephanie Frey
A monochromatic color palette can make an entire design. We especially love when unexpected colors are used for different holidays like this white one for Thanksgiving. White pumpkins, crystal glasses, white plates, and neutral linens create texture and delight the eye in this tablescape.
I don’t often think of coastal design when I think of Thanksgiving, but this seaside-inspired tablescape by Sand & Sisalbrings the two ideas together seamlessly. We love the hint of blue mixed with subtle touches of the ocean and bits of fall.
The color has it in this table design byHomey Oh My. The centerpieces are simply fall-colored flowers surrounded by copper-striped miniature pumpkins and candle holders plus simple tableware and linens.
Catching the wave of renewed popularity for tavern food, Freddy’s in Pleasantville is a dream come true for its owners.
By Andrew Dominick and Abbe Wichman
Arguably the biggest restaurant buzz right now comes from Pleasantville where Matt and Christina Safarowic have added to the village’s booming food scene with the opening of Freddy’s Restaurant, which is already off to a fantastic start judging by a jam-packed dining room on a sweltering summer evening in the middle of the week.
At Freddy’s, this dynamic married duo are simply stoked to be back in the game as owners and operators, and for Matt, he’s glad to be back in a kitchen of his own after some time off. (Although, he did make appearances at pop-ups with David DiBari and the DoughNation pizza truck, with Christian Petroni’s garlic butter Sicilian pizza events, and as a chef-in-residence at the Bedford Playhouse and Pour.) Matt and Christina Safarowic are known to Westchester residents as the former faces running two popular Katonah restaurants, The Whitlock and Jay Street Café. “With Freddy’s [named for Matt’s father], we envisioned a place for family and friends to gather comfortably while still having fun,” Christina says. She notes the inspiration for the restaurant came via old-school restaurants from their childhood. “We focused on highlighting feelings of nostalgia, with a comfort-food-with-a-spin menu.”
Catching the wave of renewed popularity for tavern food as customers return to dining out seeking comfort meals (like the 10 oz. dry-aged burger shown), Freddy’s in Pleasantville is a dream come true for its owners, Chef Matt Safarowic and his wife, Christina. Matt says every aspect of the restaurant — from the food, cocktail program, design, and music — reflects the couple’s attention to detail and their desire to “separate ourselves from other restaurants.” Photo by Tiffany Keegan of @breakfastatetiffany
“I’m excited to come to work every day again,” Matt says. “Sometimes you have to take a chance and throw yourself off a cliff (by not having a job to fall back on) to find happiness again. I had so much fun doing the pop-ups, and it was the happiest I had been in years. We’re so fortunate to be back with a place of our own.”
And “their own” it is. Old school red and white checkered tablecloths, a collage of family photos, a welcoming bar, and graffiti mural that reads “FREDDY’S” is a mashup of vibes that’s not only casually welcoming, but it also exudes “family.” And that’s the idea, as the restaurant’s namesake is Matt’s father.
“We focused on highlighting feelings of nostalgia, with a comfort-food-with-a-spin menu.” — Christina Safarowic
But what guests can expect to eat at Freddy’s is food that Matt likes to eat, combined with the creativity he has gained via his experiences thus far as a chef. And do expect some family tributes, because for Matt, family is everything. “We made sure we were home every day at five o’clock,” he recalls. “We just wanted dinner, regardless of what it was. We didn’t have a lot of money, so it wasn’t about what we were eating, it was about being together.”
Stracciatella cheese with pickled strawberries is an app to order. Photo by Tiffany Keegan of @breakfastatetiffany
That concept menu offers appetizers such as Matt’s take on tostones, which are generally made with plantain slices. Here, he uses sunchokes, a root vegetable, and serves them with an addictive lemon pepperoncini aioli. For entrées, there is a bright-tasting and -looking spaghetti limone, and a juicy tavern burger, of course, with 10 ounces of dry-aged beef, served alongside cottage fries. There’s a rotating choice of desserts, including a not-to-be-missed pavlova. The pastries and pastas are courtesy of Francesca Primeggia, a Culinary Institute of America-trained chef.
The spaghetti limone has Parmesan, black pepper, sesame seeds, and basil. Photo by Tiffany Keegan of @breakfastatetiffany
Matt says, “A true description of American food is that it takes something from every culture – and that’s what’s behind the menu.” He notes that it’s kept on the smaller side because, “We want to do what we do right, and in today’s restaurant reality, it’s become harder to find certain items.” He notes that they will be running specials for vegetarians or vegans too. Happy hour, meanwhile, served Wednesday through Friday, from 4 p.m. to 6 p.m., will feature bites like pigs in a blanket and blue-cheese-stuffed fried olives.
Freddy’s seats 40 at tables and an additional 12 at the bar and some counter seats. The decor, with family photos on the wall and red-and-white-checked tablecloths, have customers feeling right at home. Freddy’s joins a burgeoning Pleasantville dining scene, with new and revitalized restaurants. “We’re so excited to be a part of the town’s food-and-arts scene,” Christina says.
Now that you’ve got your intro to Freddy’s, here are five fantastic dishes — even though it’s hard to pick only five — that you should dive into, together with your loved ones, of course.
Rigatoni Bolognese
If there is a signature dish, it’s this. What’s not to love about rigatoni tossed and topped with a rich, meaty sauce and a heaping dollop of fresh whipped ricotta? It was also Freddy’s favorite, and Matt joked that his dad would “put Bolognese on anything and everything.” But what’s the secret in the three-hour simmered sauce? “Bacon,” Matt reveals. “It gives it smokiness and a whole ’nother level of flavor.”
Freddy’s Rigatoni. Photo by Andrew Dominick.
French Onion Short Rib
A slow-braised short rib that falls apart with a twist of the fork will always win us over. Add in low-and-slow, sweet caramelized onions, bubbly gruyere cheese potatoes au gratin, and two giant crunchy onion rings and what you’ve won is heartiness personified.
Freddy’s Short Rib. Photo by Andrew Dominick.
The Drink Program
The overall bar program doesn’t count as a dish unless you’re drinking your dinner, but you should know what’s in store. Early on, they’ve slowly rolled out a few drinks per night. One of those was a house-made sangria, while the other, a smoky, sweet tart combo was a fresh blackberry mezcal margarita. What will soon be mixed up behind the stick is a blend of classics and fun interpretation of said classics. “I don’t want to say, ‘the classics, reimagined!’” Christina says. “The Dirty Shirley is a big thing now, so we’re considering a play on it that’s sort of a Dark ’n’ Stormy with Amarena liqueur.”
When it’s all in place, Christina expects to fill 20 taps with mostly local beer, while three will be reserved for wine (maybe one for prosecco), and a few batched cocktails. Wine in glasses and bottles will be a focus, too. “I want to push the wine program here more than in our previous places because the market has changed with all the relocated folks that came from Manhattan or elsewhere,” Christina says. “Pleasantville has become Northern Westchester’s culinary destination. There’s so much here from the train station to arts, music, the farmers market. And it’s easy to get around, so if you can’t get into a restaurant here, you can walk to another great place nearby and get in there. We want to make sure we’re ready for those with more sophisticated palates.”
Freddy’s sangria. Photo by Andrew Dominick.
Char Siu Heritage Pork Chop (Veggie Fried Rice and House-Made Kimchi)
This is a fun one since it’s a take on those Chinese takeout spare ribs we all order on the side with our sesame chicken. The difference is this is a high quality, thick, bone-in chop that’s marinated for four days in a secret Cantonese-inspired sauce that’s sweet, sticky, and tangy. It’s cooked over an open flame and wood briquettes for smokiness, a perfect char, and a juicy, glistening center when you cut into it.
Freddy’s pork chops. Photo by Andrew Dominick.
Cheesecake
Dessert is no afterthought here! Like everything else at Freddy’s, desserts are house-made. Sure, cheesecake is seemingly ordinary everywhere, but it’s a plus when it’s not overly sweet, served just a tad chillier than room temperature, and it doesn’t hurt when the crust tastes like Milk Bar’s Crack Pie. And an added brightness from a handful of macerated blueberries and shaved lime zest on top will ensure that you don’t just take one bite.