5 Divine Things We’re Eating (and Drinking) in July


Another proper cheese-pull as executed by @feedyourbae xo

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Mozzarella Sticks at Fortina

Armonk, Rye Brook, Yonkers

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Maybe it’s all the episodes of Food Network Star that we’ve been watching with chef/owner Christian Petroni, but we’ve been to Fortina quite a bit lately. Our latest discovery: The real-deal mozzarella sticks, made with actual (read: not cheap, plastic tasting) mozzarella cheese and served with Petroni’s killer red sauce.


Honey Hibiscus Wit at Sing Sing Kill Brewery

75-77 Spring St, Ossining; 914.502.0578

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This just-opened brewery knows a few things about making crushable summer beers. The blushing, Belgian-style brew pairs locally sourced honey with hibiscus, coriander, and orange peel, yielding an easy-drinking beer that’s light, tart, and refreshing.


Buffalo Ricotta Cheesecake at Rafele Rye

26 Purchase St, Rye; 914.481.8417

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As soon as we found out that Neapolitan-born chef Raffaele Ronca was going to open a spinoff location of his NYC restaurant, Rafele, in Rye, we knew we wanted to try the cheesecake. Voted among “The Best Cheesecakes in America” by Food & Wine, it’s just one highlight on a menu of authentic Italian dishes that we’re excited to try.


Photo by Diana Delucia

Fresh Tomato Pie at Frank Pepe

1955 Central Ave, Yonkers; 914.961.8284

Listen up: The best time of year to go to Frank Pepe is from July to September. For those three months, the New Haven-founded pizzeria makes a fresh tomato pie — chunks of juicy, in-season, local tomatoes on a bed of melted cheese — that gives the iconic white-clam pizza a run for its money.


Roasted Turkey Sandwich at Mason Sandwich Co.

33 Mill Rd, Eastchester; 914.776.2766

We can’t eat only mozzarella sticks, cheesecake, and pizza all month. Thankfully, Mason Sandwich Co. knows how to transform turkey on multigrain into a sandwich we’d want to eat all the time, with buttery avocado, onion marmalade, and (why not?) a couple slices of bacon.


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