Juniper to Cut Dinner and Add a Market! Joe Bastianich Teaches a Wine Class, and Bread & Cocoa's Mean Pretzel-wich


Juniper to Cut its Dinner Service, Retool for Breakfast/Lunch/Market Concept

Hastings-on-Hudson’s favorite restaurant gem (to echo HOH resident Chef Andy Nusser) is about to lose its dinner. In February, Chef Alex Sze will take a page from Blue Ribbon Bakery and Bklyn Larder and re-conceive his tiny, 575 Warburton space to serve breakfast, lunch, baked goods and a select array of house-prepared takeaway foods. Happily, Juniper’s dinner fans will be thrown an occasional bone. Sze plans pop-up dinners, some holiday-themed (including Valentine’s Day, 2011) or foodstuff-centered, say, in celebration of pig or goat. For notification of upcoming pop up dinners, follow Juniper on Facebook or sign up for their newsletter.

Says Sze, “We’ve built a really great following in Hastings and people have been very supportive. It’s just that our space is so small and we aren’t legally permitted to sell liquor, so we really need a larger space.” Currently, Sze is searching nearby, but plans to retain Juniper in its new iteration even when he gets a new spot running. Folks, if you know of a great restaurant space around Hastings for Juniper, shoot us a line.

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Great Food, Bold Names

The holidays are over, the snow is all dirty, and you’ve eaten your last, broken Christmas cookie. What to do? Here are two foodie events where you can rub shoulders with culinary titans.

An Evening with Joe Bastianich
January 24, 7pm
$125 p,p plus tax and gratuity
Includes a signed copy of Bastianich’s book,
Grandi Vini: An Opinionated Tour of Italy’s 89 Finest Wines
Call (914) 939-3111 for reservations

Do you dare face that burning hazel stare perfected on Gordon Ramsay’s MasterChef? (One hint: if locked in its tawny tractor beam, don’t say anything too stupid.) Check out restaurateur, winemaker, television personality (and taxi medallion owner) Joe Bastianich as he guides a group through his wines paired with one of Chef Andy Nusser’s fabulous, four course dinners. Here’s what’s on offer—looks like a deal at $125:

(Bastianich Brut nv)

Gorgonzola Salad, Frutti di Mare, Prosciutto San Daniele
(Bastianich Friulano Adriatico 2009)
(Bastianich Ribolla Gialla Adriatico 2009)
(Bastianich Malvasia Istriana Adriatico 2009)

Potato Pizza w/ Pancetta & Brussels Sprouts, Garganelli with Funghi Trifolati
(Bastianich Vespa Bianco 2008 1.5L)

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Porchetta w/ Artichokes & Baby Potatoes, Ribeye with Porcini and Arugula
(Bastianich Vespa Rosso 2008)
(Bastianich Calabrone 2006 3L)

Chocolate Cake w/ Bitter Oranges & Pistachio Gelato
(Bastianich Calabrone 2006 3L)

Blue Hill at Stone Barns Annual Sausage and Beer Dinner
January 30th, 5pm
$195 pp, exclusive of tax and gratuity
This annual hoedown is where Blue Hill lets down its hair, and folks get all friendly and bonhomied-up on kegs of fabulous, locally-brewed beer. Adam Kaye’s sausages are on hand, and, when we last checked, whipped, salted lardo. We wouldn’t miss this party for the world.

Bread and Cocoa’s Ham and Cheese on Pretzel


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magine a chewy New York pretzel, glossy brown and studded with white salt crystals. Then imagine it stuffed with ham and cheese warmed in an oven until smells like it came from a cart on heaven’s corner. That’s what you get at Larchmont’s Bread & Cocoa café, Cocoa’s spinoff Belgian waffle/panini stop at 2110B Boston Post Rd (914-834-6463). For dessert, don’t miss this bijoux shop’s main trick: crisp outside, lacy inside, Belgian waffles made to order. It’s no wonder that Bread and Cocoa is a regular stop for the Francophone kids heading home from the French-American School of New York. Who wouldn’t want to sample the flavors from home after a long day at school.

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