March Dining News Every Westchesterite Needs to Know

Sound Chicken.
Photo by Clayton Bushong

New chefs at Stone Barns, a top-notch cheesesteak shop in New Rochelle, a lobster spot in Dobbs Ferry, and more make the month delicious.

Blue Hill at Stone Barns (630 Bedford Rd, Tarrytown; 914.366.9600; has transformed into The Chef in Residence at Stone Barns, with a new chef every five weeks. The lineup: Omar Tate, Esquire Magazine’s 2020 Chef of the Year, whose menu is an exploration of Blackness in America, from February 17 to March 13; Johnny Ortiz, a Taos Pueblo indigenous chef and an ex-sous chef of three-Michelin-star San Francisco restaurant Saison, from March 17 to April 10; and Chilean native Victoria Blamey, formerly of NYC’s Gotham Bar & Grill and Chumley’s, from April 14 to May 8. Shola Olunloyo of Studiokitchen ( was the inaugural resident chef, from January 13 through February 6. “Each of these chefs [explores] the intersection of cooking and farming — but also culture, identity, community, and health as they cook their way to a vision for food that is so much greater than the sum of its parts,” says Dan Barber, chef and co-owner of Blue Hill. Tickets are $250 per person per meal.

A half-pound of Black Angus beef goes on the garlic-toasted hoagies at the new Crotty’s Cheesesteaks (8 Eastchester Rd, New Rochelle; 914.636.7000; There are 13 cheesesteaks to choose from (try The New Yorker with caramelized onions, grilled tomatoes, and cheddar), a BYO option, stuffed baked potatoes, and sides such as fried pickles and mac ’n’ cheese bites.

Third-generation fisherman Anthony DiMeglio has opened The Dobbs Ferry Lobster Guys (26 Main St, Dobbs Ferry; 914.625.8402). All the selections — from lobster to Jonah crab to mussels — are local, from fishing grounds 30 miles off the coast of Long Island.

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Also to have opened in Dobbs Ferry by press time is MOM’s Organic Market (83 Stanley St;, a supermarket offering organic produce, sustainable seafood, antibiotic- and hormone-free meats, plus organic vitamins, supplements, herbs, and clean beauty products. MOM’s also has a recycling program for electronics, including cellphones, tablets, and batteries, as well as eyeglasses, shoes, compost, oyster shells, and corks.

The first area location of sweetgreen (102 Greenwich Ave, Greenwich; 201.379.0704; has debuted. The fast-casual salad restaurant chain with 109 locations uses ingredients such as locally sourced greens and cage-free and certified organic eggs. There’s a sweetgreen outpost launched at Mike’s Organic Delivery ( in Stamford, as well.

To have opened by press time is Sound Chicken (232 Fifth Ave, Pelham;, a fast-casual chicken restaurant serving house-made tenders and sandwiches, plus globally inspired dipping sauces. The owner is Clayton Bushong, whose other village businesses include Cantina Lobos Mexican restaurant ( and Double Rainbow Ice Cream (

Per an Uber Eats report, the most popular restaurants and orders in Westchester for 2020 were a burger and fries from BLD Diner (Larchmont;; oxtail stew and jerk chicken from Flava’s Kitchen (Mount Vernon;; snow-crab legs and shrimp from Crab Du Jour (Mount Vernon;; steamed pork dumplings from Dumpling + Noodle (Bronxville;; Sicilian slices from Sal’s Pizzeria (Mamaroneck;; and pastelitos – or Puerto Rican baked pastries similar to empanadas – from Caridad and Louie’s (Yonkers; The most popular day for food delivery in the county was Friday, while the most popular time to place an order was 6 p.m. Westchester eaters were generous, with the average tip increasing to 30% in 2020.

Our Healthcare Heroes Awards event takes place on May 9!

Our Westchester Home Builders Awards take place on April 4!

Our Diversity, Equity & Inclusion Forum is March 14!

Unveiled: A Boutique Bridal Brunch is February 25!

Our Best of Westchester Elimination Ballot is open through March 6!

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