These Are the Best Food & Drink Businesses in Westchester

— Editor’s Picks —

Photo by Ricky Restiano

Onion Soup

The Whitlock

- Advertisement -

The onion soup at The Whitlock can be a meal on its own or shared(if the person doing the ordering will allow the extra spoon). Bone marrow adds depth to the broth; onions and croutons are plentiful; and the cheesy Gruyère top layer will be picked clean.

Fried Chicken and Waffles

Pik Nik BBQ

Tarrytown

This weekend-only menu option (Fri-Sun) boasts crispy-fried, juicy chicken wings and thighs balanced on a bed of fluffy Belgian waffles. The well-seasoned and aromatic crust is finished with a drizzle of rosemary-infused honey. Pik Nik’s sweet and salty breakfast staple is a weekend-morning delight.

Apple Cider

- Partner Content -

Thompson’s Cider Mill

Croton-on-Hudson; www.thompsonscidermill.com

Perched on a hill in Croton-on-Hudson next to Teatown, Thompson’s Cider Mill has been an active apple orchard since the 1870s. Today, proprietor Geoff Thompson wrings every delicious drop of cider into his diverse and eclectic small-batch varieties for that old-fashioned goodness. There are also yummy pies, cider donuts, muffins, hard ciders and apple wines, and pears.

Grilled Cheese

Truffle Cheese on Country White at Pop’s Espresso Bar

New Rochelle; www.popsespresso.com

Gracing the eclectic menu at this neighborhood café is a sandwich worth coming back for again and again. Fig jam, fontina, and goat cheese mingle splendidly to balance rich, sweet, and savory flavors. The miraculously perfect-textured toast is delicate yet strong enough to hold the gooey goodness inside.

- Advertisement -

Breakfast Sandwich

BEC at The Outpost

Bedford

It’s here that the standard BEC gets a farm-fresh upgrade. Thick-cut, salty Berkshire bacon and a couple of yolky eggs — from John Boy’s Farm in Cambridge, NY — get melded together with gooey cheese on a lightly toasted hard roll. It’s pricey at $8.75, but it’s a soul-satisfying, ideal New York breakfast.

NYC-Cart-Style Chicken Sandwich

The 53rd & 6th at Mason Sandwich Co.

Eastchester; www.masonsandwiches.com

This craft-sandwich spot has the obligatory burger (excellent, btw), but the 53rd & 6th will make you flip the bird to the cow; it’s that pluckin’ good. Tender thigh-meat chicken gets diced and soaked in Mason’s 17-spice secret-recipe marinade before being slathered in yogurt sauce, harissa, and topped with LTO.

Heineken Light Best Burger Awards

photo by enormous creative

People’s Choice

The Wooden Spoon

www.woodenspoonnewro.com

Photo courtesy of Enormous Creative

Judge’s Choice

North End Tavern

www.northendtavernnr.com

It was two NewRo restaurants taking the top spots at the 2019 Westchester Magazine Burger & Beer Blast at Kensico Dam in June. The Wooden Spoon went avant-garde, with a bacon-jelly-doughnut cheeseburger (don’t knock it ’til you’ve tried it), while North End kept it slightly more traditional, serving up a burger with fried onions, a sweet chili glaze, and spicy ranch dressing.

Full-Service Chinese Restaurant

O Mandarin

Hartsdale; www.omandarin.com

This is authentic Chinese cuisine with a haute farm-to-table spin. Featuring dishes from several Chinese regions, O Mandarin purveys a pastiche of memorably spicy, savory, and succulent plates. The Peking duck is a must-try (oh, that amazingly crispy skin!), which the restaurant prepares in-house for 24 hours in advance.

New Restaurant Design

Mission Taqueria

Pleasantville; www.missionpleasantville.com

Plenty of restaurants open each year, but only a few have a level of design that makes us stop and take notice. In 2018, it was Mission Taqueria that had us snapping shots for the ’Gram, with its gorgeous, hexagonal-tiled bar, blonde-wood banquettes, woven cushions, cacti, and black-and-white photos of agave fields.

Eggplant Parm

Melanzana at Rafele

Rye; www.rafele.com

Sorry, but we’re over super-heavy versions of eggplant parm. At Rafele, Chef Raffaele Ronca has stripped the dish down to its essence, layering meltingly tender eggplant (no breading in sight), milky mozzarella, and his fabulous red sauce into a perfect-for-dipping iteration we’d eat again and again.

Photo by Christopher Perino

New Restaurant

The Rare Bit

Dobbs Ferry; www.therarebitdf.com

At this new gastropub, they are fully committed to the across-the-pond concept. From the eclectic décor to the menu that’s rehabbing the reputation of British food with house-made bangers; tender, slow-roasted beef; rich meat pies; ultra-crisp, gluten-free fish ’n’ chips; and an A+ selection of gins and whiskeys that’s got us “chuffed.”

Bar Fare

Emma’s Ale House

White Plains; www.emmasalehouse.com

While White Plains has plenty of bars, it’s not quite as solid on the bar food. That’s where Emma’s comes in, with juicy burgers, Jameson-battered onion rings, Buffalo-sauced chicken lollipops, and bacon-studded mac ’n’ cheese that’ll make you feel a whole lot better about whatever you got up to on Mamaroneck Avenue.

Hot Sauce Collection

The Bayou

Mount Vernon; www.bayourestaurantny.com

Has anyone tried all 100 hot sauces at this Fleetwood institution (#goals)? Grab some bottles from those endless shelves (with names like Who Gives a Rat’s Ass Hot and Gramatan Ave Road Kill, who can resist?) to ignite your Cajun jambalaya, crawfish étouffée, or fried catfish po’ boy. If you like one, it’s for sale. Tabletops, heck, even the bathroom tiles, boast hot-sauce logos.

Bottom’s Up

Photo by Brenda Delisia

Hard Cider

Hardscrabble Cider

North Salem; www.hardscrabbleciderny.com

At the forefront of the artisan cider movement, this farm-to-bottle brand features six staple flavors, creative experimentals, seasonal hits, and special-release small-batch offerings. Kick back in the tap room or cider garden and don’t miss the surprisingly popular pink-hued Black Dirt Beet cider that’s earthy, slightly sweet, and refreshing.

Farm-to-Bar Happy Hour

City Perch

Dobbs Ferry; www.cityperch.com/westchester

City Perch takes farm-to-table up a notch with its farm-to-bar happy hour (daily 4 p.m. to 7 p.m. and 10 p.m. to close), when you’ll find creative, sophisticated, one-of-a-kind cocktails featuring responsibly sourced fresh ingredients, including a liquid-nitrogen-frozen mango-ginger-habañero margarita with ancho-infused tequila. Paired with seemingly endless fun, from live music to the iPic Theater just steps away, you can’t go wrong.

Photo by Brendan Rivera

New Brewery

Decadent Ales

Mamaroneck; www.decadentales.com

Creamy, fruity, desserty IPAs are just one of the highlights at this Westchester-beer-scene newbie — already one of the county’s best breweries. Decadent’s often-packed taproom also boasts a Hawaiian-Filipino-inspired menu of tacos, soups, burgers, and heavenly bites to soak up the brew suds.

Beer Bar

Growlers Beer Bistro

Tuckahoe; www.growlersbeerbistro.com

If it’s not true craft, Growlers won’t carry it. We dig their mostly local draft list and other limited brews that add up to more than 100 selections when factoring in cans and bottles. And they’re beer geeks, so if you’re curious about anything, they’ll educate you. Show up for Tuesday trivia, or for Wednesday retro-video-game night, and up your craft-beer cred.

Homegrown Brandy and Vodka

Good Shepherd Distillery

Mamaronec; www.goodshepherddistillery.com

If the German shepherd acting as the face of the brand doesn’t reel you in, the hospitality will. From a tasting of American-oak-barrel-aged brandy and smooth, triple-distilled vodka to a personal tour, this small-batch distillery using New York State ingredients makes every guest feel welcome.

Vodka Cocktail

Watermelon Cooler at Village Social Kitchen & Bar

Rye/Mount Kisco; www.villagesocialkb.com

Nothing says summer like a pretty, pink cocktail. This vodka-based libation combines Aperol, fresh watermelon juice, and lemon juice to create a not-too-sweet and refreshing beverage. Decorated with a watermelon wedge on the rim, it’s perfect to pair with pizza — or pretty much any of the restaurant’s small plates.

photo by Linda pugliese

Wine Bar

Boro6 Wine Bar

Hastings-on-Hudson; www.boro6winebar.com

Who needs to venture to the five boroughs for a sensational wine bar when we have Boro6 in our backyard? Renowned sommelier Karen King helped develop the wine list, which includes approximately 40 by-the-glass options, library wines (e.g., a Napa Valley PlumpJack 2015), and even several half-bottles. A Euro-inspired unrushed vibe and locally sourced charcuterie and cheese plates, small bites, open-faced sandwiches, and seasonal salads round out the vino-fab experience.

Photo by Giovanni Cucullo

Must-Have Gnocchi Dish

Gnocchi with oxtail ragù, porcini, and Marsala at Maria Restaurant

New Rochelle; www.marianewrochelle.com

Maria is not your typical Italian restaurant, and Chef Giovanni Cucullo has creative fun in his kitchen. This entrée features gnocchi made with ricotta that are as light as clouds but somehow stand up to the luscious oxtail ragù that doesn’t skimp on the tender cut or flavor. It’s just as delicious (maybe better?) when reheated the next day.

Cornbread

Saltaire Oyster Bar and Fish House

Port Chester; www.saltaireoysterbar.com

Saltaire knows how to hook you right from the start! Your dining experience begins with a unique savory on-the-house surprise — its signature un-crumbly cornbread served with honey butter in a cast-iron skillet is a treat all its own. And it’s all uphill from there with Saltaire’s fresh seafood.

Charcuterie and Cheese Boards

Mima Vinoteca

Irvington; www.mimarestaurant.com

Wooden boards of salty, tender salumi and formaggi (the Hudson Valley triple cream is more buttery than butter!) are lovingly presented at this cozy Euro bistro with a decorative-tile ceiling, rustic wooden tables, and lots of exposed brick. And what’s a paper-thin slice of prosciutto di Parma in one hand if the other doesn’t have a selection from the reasonably priced 15+ wines-by-the-glass list?

Photo courtesy of Flames Steakhouse

Porterhouse

Flames Steakhouse

Elmsford; www.flamessteakhouse.com

All of chef-owner Nikolla Vulaj’s USDA CAB Prime, butchered-in-house cuts go into a 400 sq. ft. on-site aging room (time improves the flavor). The six-week-aged, 42-oz porterhouse for two is lightly salted (“We don’t want to camouflage the beef flavor with pepper, butter, or oil,” says Vulaj), grilled, and then served sizzling with both the richly flavored strip and tender filet cut clean from the bone for easy access.

White Pizza

Bianca & Tartufo at Wood & Fire Neapolitan Style Pizza

Pleasantville; www.woodandfirepizza.com

It’s hard to decide which among the 16 wood-fired (from the 800°F oven) pies with handsomely blistered crusts to order at this Italian restaurant that straddles the line between traditional and contemporary. Our tough call: the Bianca & Tartufo (white and truffle) with creamy ricotta, fresh mozzarella, Parmigiano Reggiano, garlic-laden sautéed spinach, and heady truffle oil.

Photo by Robin Matazzaro

Salad Pizza

Salad-and-Chicken Pizza With Gorgonzola at Villaggio Italiano

Hartsdale; www.villaggioitalianoinc.com

Detractors mock the idea of salad pizza as lame — essentially a tossed salad on bread. We bet one bite of Villaggio’s version (more than 300 pies sold monthly) will set them right: a sturdy New York-style crust is topped with lettuce, tomato, artichokes, red onions, green and red peppers, juicy chicken chunks, and generous crumbles of salty and a tad funky Gorgonzola. A delicious homemade vinaigrette dresses it all. Take that, pepperoni pie!

Chicken Scarp Pizza

Chicken Scarpariello Pizza at La Bella

Yonkers; www.labellayonkers.com

Lots of corner slice joints do a chicken scarpariello pie, but La Bella’s take with garlicky chicken sautéed in white wine and semi-blazing hot peppers atop a crust that simultaneously pulls off crispy and chewy, is primo.

Margherita Pizza

Burrata

Eastchester; www.burratapizza.com

The most basic pie needs the best ingredients — and someone who knows how to use them. At Burrata, Chas Anderson is that person, turning slow-fermented dough made with wild yeast, imported San Marzano tomatoes, American fior di latte mozzarella, and Sicilian olive oil into the simplest, most delicious Margherita we’ve had outside of Naples.

photo by john fortunato

Pizza Newcomer

Colony Grill

Port Chester; www.colonygrill.com

When a Connecticut pizza legend crosses the border, it’s sure to shake things up. People either love Colony’s guilty pleasure greasy, ultra-thin-and-crispy bar pies, or they don’t. Colony superfans swear by their signature hot oil pizza — typically with a meat topping — for a peppery, spicy, but not overwhelming kick in each bite.

Outrageous Milkshakes

Mt. Kisco Diner

Mount Kisco; www.mtkiscodiner.com

Insta-worthy milkshakes that taste as delicious as they look are served in Mason jars at this popular North County diner. These playfully designed mega-desserts will leave you excited to try the next flavor, like the chocolate Oreo s’mores shake with whipped cream, cookie crumbles, and toasted marshmallows, or the rainbow cookie vanilla with sprinkles and raspberry swirl.

Photo by Danielle Galvin

New Ice Cream Parlor

Bona Bona

Port Chester; www.bonabonaicecream.com

Flavors like Holy Cannoli, Rainbow Cookie, and Backyard Mint Chip, served in cones topped with torched Italian meringue, are reason enough to go, but what owner Nick Di Bona has created is a Willy Wonka-esque wonderland with a liquor-licensed milkshake bar, chocolate fountain, and party room that rains sprinkles from the ceiling.

Tres Leches Cake

Del Sol Sweet Bakery

Ossining; www.pwa-delsolbakery.com

Del Sol avoids the typical pitfalls of many a tres leches — being too sweet and too wet (the cake is made by soaking sponge cake in condensed milk, evaporated milk, and whole milk). Instead, it’s a spongy, moist, light, and delicious cake replete with juicy peaches and topped with whipped cream.

Photo by Andre Baranowski

Artisan Box of Chocolates

Blue Tulip Chocolates

Rye; www.bluetulipchocolates.com

Made daily in small batches using a blend of Belgian and French chocolate and quality ingredients like European butters and Vermont cream, owner Diane Holland’s luxurious chocolates are designed with love and inventiveness. There are truffles and molded pieces with globally inspired ingredients (Himalayan salt, Italian espresso, Chinese ginger, Mexican vanilla), 20+ hand-painted barks and toffees, and even an edible fashion line (love those pumps!).

Brownie-Based dessert

Salted Caramel Brownie at Cooked & Co.

Scarsdale; www.cookedandco.com/therestaurant

It’s a gooey, sweet-and-salty play on co-owner Herb Lindstrom’s beloved s’mores. Fudge brownies are topped with a thick layer of caramel and flecks of Maldon sea salt, graham cracker crumbs, and a generous cloud of torched Italian meringue, and served with toasted marshmallow ice cream. Not for the faint of diet, but oh so worth it.

Photo by Sara Leand

S’mores Fudge Bar

The Snackery Bake Shop

Larchmont; www.snackerybakeshop.com

You’ll feel like you’ve stepped into a storybook at new The Snackery Bake Shop, where owner Sara Leand gives classic childhood desserts an irresistible upgrade. Her standout s’mores fudge bar has a thick graham cracker crust and a lush layer of deep, rich chocolate topped with homemade toasted marshmallow that looks like a cloud and tastes like a dream.

Ma Bett’s Old Clothes Taco

Falafel Taco

Pleasantville; www.falafel-taco.com

This restaurant combines Mexican and Israeli flavors, resulting in original and flavorful hybrid offerings. The Ma Bett’s Old Clothes Taco is one of their unique staples, a slow-cooked brisket recipe taken from generations back with a cultural twist, adding mayo mixed with zhoug (a spicy, Middle Eastern chili sauce), plus roasted tomato salsa, cilantro, and red onions.

Salted Beef Taco

Little Mexican Cafe

New Rochelle; www.littlemexicancafe.com

NewRo residents know that LMC has been the place to go for Mexican food since 1990. Their salted beef taco in a baby-soft tortilla with chopped cilantro and onion is a must, especially on Taco Tuesdays (99 cents each!). You’ll be pleasantly surprised at how tender the meat is.

Duck Taco

bartaco*

Port Chester; www.bartaco.com

There may be no better final resting place for a duck than in a tortilla over at bartaco. Juicy-tender strands of sweet roasted duck with crispy edges swim in a tamarind glaze before being adorned with traditional chopped onions and cilantro.

Photo by Andrew Dominick

Lomo Taco

Taco Shack

Port Chester

Those familiar with Luis Aguilera’s Halstead Avenue Taqueria should visit his sit-down spot in Port Chester. It’s a mostly classic Mexican menu, but there’s a Peruvian-influenced taco that you shouldn’t miss. This handheld riff on lomo saltado is stuffed with tender steak, hand-cut fries, homemade ketchup, and fresh pico de gallo.

Photo by Leslie-Anne Brill

Savory Pastry

Burek at G&G Euro Market & Café

Hartsdale/Yorktown Heights; www.ggeuromarketcafe.com

Baked daily and sometimes still warm, these feta-spinach-and-ground-beef phyllo-dough pastries will vie for your affections. Devour your slice — flaky and crisp on top, fluffy and chewy inside — with Turkish coffee at the marble countertop of the Yorktown Heights café or packed in a pizza box in Hartsdale. Then browse the aisles of European cheeses, meats, and other delicacies.

Indian Takeout

Westchester Groceries

Thornwood

This hole-in-the-wall grocery store has a rotating selection of excellent Indian/Pakistani takeout. Along with a jar of achar (South Asian pickles) for the pantry, don’t forget to take home some samosas, shami kebabs, and seekh kebabs with accompanying sauces. It’s a foodie’s dream score: affordable, delicious, and authentic.

Spicy Thai

Atit Thai

New Rochelle; www.atitthairestaurant.com

Your eyes may water, and a bit of sweat may appear on your brow, but that’s a good thing at Atit Thai. Choose from mild, medium, hot, and “Thai spicy” heat levels (be warned!) from a menu that appeases everyone, including vegans. The freshly prepared, made-from-scratch dishes are worth the wait; one recommendation is the pad kee mao (aka drunken noodles) with a protein of your choice.

Pho

Pho Corner Bistro

Bedford Hills; www.phocornerbistro.com

Among Westchester’s most authentic-tasting eats sits this underappreciated gem hidden amid a sleepy strip mall in Bedford Hills. With an aromatic broth redolent of aniseed and cinnamon, as well as thin slices of supple beef (or chicken), the pho here is a veritable culinary masterpiece.

Middle-Eastern Groceries

Al Rayyan

Yonkers; www.alrayyanyonkers.com

Roll up your shopping sleeves at this foodies’ paradise of harder-to-find cheeses (such as Nabulsi), za’atar-covered pita to slather with labneh, barrels of olives with preserved lemon and peppers, and seed and nut crunches galore. The Arab market is also a go-to for halal meat, spinach pies and meat pies, shawarma platters, falafel, and fresh-baked desserts (not to mention the motherlode of evil-eye charms).

Fondue

Encore Bistro Français

Larchmont; www.encore-bistro.com

Few things bring the cozy more than a perfectly executed bubbling pot of Chardonnay-garlic-and-nutmeg-laced Emmenthaler-Gruyère-Swiss cheese fondue and a basket of diced baguette, with an accompanying pile of mesclun salad. (Reach the bottom to scrape up the delightfully crispy bit.) And don’t miss seasonal Melted Cheese Night (Wednesday) specials, raclette and tartiflette.

Vegetarians and Vegans Unite!

Veggie Toasts

The Reading Room

Katonah; www.katonahreadingroom.com

You won’t need to be told to eat your vegetables twice when it comes to these veggie toasts. The ever-popular Brussel sprouts toast is always on the menu — with perfectly crispy sprouts, sweet-potato hummus, ginger mustard, and spiced seeds and nuts. Then there are rotating seasonal specials, such as a knockout heirloom-tomato toast with ricotta and a balsamic reduction.

Vegan Ice Cream

The Blue Pig

Croton-on-Hudson; www.thebluepig.squarespace.com

Vegans rejoice — you can have your ice cream and eat it, too. The Blue Pig has expanded its vegan offerings, with two flavors offered daily. Choices are seasonal and include such favorites as salted caramel swirl and peanut-butter brownie. There are also house-made vegan toppings, so sundaes can be enjoyed every day.

Photo courtesy of Peaceful Provisions

Vegan Doughnuts

Peaceful Provisions

Peekskill; www.peacefulprovisions.com

Yes, they’re vegan. But at their outpost at Peekskill Brewery, twin sisters Brittany and Justine Soto are selling pillowy, small-batch, yeast-risen doughnuts that could go toe-to-toe with any non-vegan version in the county. Plus, their outside-the-box flavors like beet-chocolate, strawberry-basil and coconut-horchata are way more fun than the standard vanilla and sprinkles.

photo courtesy of playa bowls

Green Bowls

Playa Bowls*

Pleasantville; www.playabowls.com

Bring a little green to your humdrum smoothie with these refreshing specimens from health-food favorite, Playa Bowls. Boasting a blend of banana, pineapple, kale, and coconut milk, their Green Bowls are big on taste and higher in fiber than your average juice-bar quaff.

Healthy-Minded Café/Hiker’s Café

Trailside Café

Yorktown
www.trailside-cafe.com

The appeal of this homey, eclectically furnished café for hikers and health junkies goes beyond its convenient location just steps off the North County Trailway. There are smoothies and fresh juices using organic produce (whenever possible); gluten-free baked goods, many made in-house; açai and pitaya bowls; homemade soups; and an all-day breakfast menu.

Rice Bowls

Pubstreet

Pleasantville; www.pubstreet.com

A nod to Asian street food, these rice bowls offer the perfect combinations of flavors and textures. During lunch and dinner the bestselling Pubstreet bowl blends crispy chicken with spicy mayo and pickles, for the right crunch and kick. At lunch other choices include a salmon bowl with mint, lime, and pineapple; a pork-belly bowl; and a grilled-mushroom bowl.