Stepping over the threshold of Chappaqua’s newest restaurant, you are immediately captivated by the ripple of soft white light that cascades through the dining room. The 190-globe pearlescent chandelier that greets you was hand-constructed by owner Simi Polozani when he realized nothing on the market fit the exact aesthetic he was looking for.
It’s that level of care and meticulousness that finds its way into every corner of Bia, giving diners an experience that feels curated without being heavy handed. Slide into the rust-colored, velvet banquet seating that adds a burst of color against the black-and-cream marbled walls and settle in for a sophisticated dining experience.
The menu is the work of Chef William DeLuca, who also heads up the kitchen at Polozani’s Prime Pub restaurant in Somers, and gives guests the duality of refined dishes and comforting favorites. Begin your meal with the savory heat of the harissa-steamed mussels or the tender charred Spanish octopus that’s given a touch of sweetness thanks to black garlic. For a reliable but excellent handheld, Bia offers Maine lobster rolls paired with a lemon aioli on a toasted bun; for a more unexpected light entrée, try the spice lamb burger with Halloumi cheese and a nutty and fresh pistachio mint pesto. For some upscale levity, slices of coriander-crusted tuna fan around a hearty serving of sweet chili-sauced rice noodles.
An early siren’s song of the restaurant has been the fork-tender lamb shank. Surrounded by silky Parmesan and root-vegetable risotto and finished with lamb au jus, the flavors only complement, never duel. Encompassing as many local ingredients as possible, the Sullivan County-sourced duck breast with wild rice is served in a pea puree and a tart Luxardo maraschino cherry duck jus. For those who are looking for decadence, opt for the bone marrow-crusted filet mignon that is pure indulgence.
The menu gives guests the duality of refined dishes and comforting favorites.
For sophisticated sips while you dine, the horseshoe-shaped bar is expertly shaking a variety of cocktails, like the Woodsman with Basil Hayden bourbon, maple syrup, lemon juice, and muddled pear, or a cozy and seasonal spiced cranberry apple mule built with Tito’s vodka, spiced cranberry and apple cider, fresh lime juice, and topped with ginger beer.
The only true way to complete such a lux dining experience is with an equally opulent dessert. The lineup of sweets, almost all of which are made in-house, includes a Grand Marnier souffle drizzled with zabaglione sauce and the restaurant’s take on an Almond Joy—coconut gelato and shavings speckled with toasted almonds and coated in a chocolate cremeux. A visit to Bia will leave you full—and very happy.
480 Bedford Rd, Chappaqua; 914.855.0123; biaamericankitchen.com.
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