Photo by Samantha Garbarini
Gougères at UnWined
80 Rte 6, Somers; 914.519.6190
Wine and cheese go together like peas and carrots (except way more fun). Tucked into a shopping center in Somers, UnWined pairs more than 30 wines by the glass with these delicate, custardy, completely addictive Gruyère cheese puffs. Get more than one order (at $7 for five, you can definitely afford it).
French Onion Soup at The Whitlock
17 Katonah Ave, Katonah; 914.232.8030
A roasted bone poking through the bubbly cheese cap is the first sign that Chef Matt Safarowic has a few tricks up his sleeve. The broth, enriched with more marrow and full of melting caramelized onions, is topped with plenty of bread and, of course, Gruyère (aka the best part of any French onion soup).
Photo by Samantha Garbarini
Blazer Chili at The Blazer Pub
440 Rte 22, North Salem; 914.277.4424
Burgers are the big draw at this roadside restaurant, but we’d argue that the chili deserves as much (if not more) attention. Rich, thick, and full of warm spices, a full-to-the-brim cup is is exactly what’s needed as we head into winter. The decision to add a mound of shredded cheddar and chopped onions is a no-brainer.
Photo by Michelle Massa
Provolone Bread at The Kneaded Bread
181 N Main St, Port Chester; 914.937.9489
The list of things we like at Jennifer and Jeffrey Kohn’s bakery, which celebrated its 20th anniversary earlier this year, is long. (Pretzel croissants! Challah! Pecan Pie! Cake!) But if we had to name one MVP, it would have to be the provolone bread — fat loves with crispy skirts of cheese and melted pockets of sharp provolone.
Cannoli at Casa d’Italia
265 Halstead Ave, Harrison; 914.835.6370
Sorry cheesecake, our favorite ricotta-based dessert is the cannoli. In Harrison, Casa d’Italia does this Italian classic right: Crisp shells are filled to order with a simple mix of ricotta, sugar, chocolate chips, and vanilla extract.
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