Morello Bistro (253 Greenwich Ave, Greenwich, CT 203-661-3443; morellobistro.com) opens this month offering modern interpretations on classic Italian dishes. Townsend Wentz, most recently at A Voce in Manhattan, is its executive chef. Lots of antipasti treats, including imported meats and cheeses, as well as authentic house-made pastas, will be served. The wine program at Morello includes more than 700 vintages, half of which are priced under $95. Second-floor event rooms below a Guastavino-vaulted ceiling will be available for private parties
The restaurant at Grand Prix New York (333 N Bedford Rd, Mount Kisco 914-358-3607; gpny.com) has changed from Fuel, a traditional American eatery, to Eau Rouge an eclectic menu restaurant. Chef Jeffrey Crawford, previously with French caterer Tentation, Potel & Chabot in Manhattan, has designed a multi-ethnic menu with influences from Europe, South America, and Asia. Entrées, costing $10 to $24, include roasted Chilean sea bass, steak frites, and osso buco //
A four-tastings sampler now is offered at Southern Italian trattoria Le Fontane Ristorante (137 Rte 100, Katonah 914-232-9619; lefontane.net). Selections range from $7 to $16 //
If you don’t know a stovetop from a laptop but want to provide a home-cooked meal for your family, try the new dinner assembly store Dream Dinners (640 Central Ave, Scarsdale 914-722-2677; dreamdinners.com). Instructions and pre-cut ingredients await at refrigerated workstations at which customers measure prepped ingredients into provided baking pans or gallon-sized, zip-top bags labeled with cooking instructions. A new menu is available each month with entrées such as soy-glazed salmon, jerk chicken, and white chicken lasagna. Each dinner serves four to six people. Assembling 12 dinners takes approximately two hours and costs $240 //
Ichi Riki (1 E Main St, Elmsford 914-592-2220; ichirikiny.com) has expanded its menu to include additional rolls (chef’s special with shrimp tempura, avocado, and spicy tuna wrapped with soybean paper; ichi ban with salmon, whitefish, eel, and crabmeat in a wasabi-honey soy sauce) as well as entrées (roast duck breast with a sake-mirin sauce; sautéed flounder with scallion, carrots, and Japanese mushrooms).
