In the space that was previously James Joyce Public House is now Archie Grand (166B Mamaroneck Ave, White Plains; 914.861.0400; archiegrandwp.com), a NYC-style gastropub owned in part by Rory Dolan of Rory Dolan’s in Yonkers. Starters on Executive Chef CJ Barroso’s menu include Parmesan doughnuts with pear mostarda; a golden beet salad with blood orange and burrata; and Spanish octopus. Among the main-plate options are ricotta gnudi with braised veal meatballs; roasted chicken with sunchokes and Swiss chard; and a Brussels sprout pizza with mozzarella, provolone, and pancetta.
House-made potato chips and dip start the dining experience at the new Company Chophouse & Grill (7 Madison Ave, Larchmont; 914.341.1171; companychophouse.com), in the space that once housed Madison Kitchen. On the menu: burrata with blood orange and shishito peppers; a wild mushroom and whipped ricotta flatbread; shrimp tacos dressed in ginger soy aioli; a veal chop Parmesan; and a 20-oz cowboy rib-eye. Approximately one dozen cocktails are on offer, including the Victory Leaf, with 35mg CBD oil, strawberry, fresh lime, agave, and club soda.
Southern-fried and steamed fish (fresh, never frozen) is the specialty at Off the Hook (47 N Broadway, Yonkers; 914.457.3371; offthehookfreshfishandchips.com). Expect big portions and desserts made in-house. There is an original location in Haverstraw.
The eight-location (mostly North Jersey) Ani Ramen (aniramen.com) has recently grown to 9, as the ramen specialty eatery expanded to Larchmont (1943 Palmer Ave) in April. Bao buns, donburi rice bowls, miso-sake wings, karaage (boneless Japanese-style fried chicken), and five ramen bowls are among the menu items. Another location is planned for Tarrytown (5 Main St) this summer.
Chef Brian Lewis of OKO (Westport and Rye) and The Cottage (Westport) debuted a second location of the latter in March (49 Greenwich Ave, Greenwich; 203.769.1220; thecottage.kitchen/greenwich). The menu features seasonal New American cuisine, such as Wagyu beef brisket steam buns, duck fried rice, house-made pasta, miso black cod crêpe, and foie gras and duck sausage.
Try a cone or cup at the small-batch Lost Borough Ice Cream (40 N Broadway, Yonkers; 914.810.4604; lostboroughicecream.com). Blueberry crumble; lemon pie; lavender honey with candied walnuts; vanilla chamomile; Jamaican grape nut; and chai with turmeric, cinnamon, nutmeg, cardamom, and allspice are some of the flavors to expect.
Chef Dean Vivolo is celebrating his 20th anniversary of owning Trattoria Vivolo (301 Halstead Ave, Harrison; 914.835.6199; trattoriavivolo.com). The 70-seat regional-Italian restaurant serves such signature dishes as wild boar ragu gnocchi, veal-stuffed agnolotti, wild Mediterranean sea bass for two, and jumbo whole prawns topped with breadcrumbs. The CIA-trained chef worked at Il Montova Del Lago in Rome, San Domenico in Manhattan, and La Panetiere in Rye before opening his Harrison restaurant.
Plant-based eatery Green & Tonic (Rye Brook, plus four Fairfield County locations; 914.305.4525; greenandtonic.com) has partnered with Dr. Bob Arnot, former medical correspondent for NBC News and internal medicine doctor, to launch Supr Brew, an organic, non-GMO, Colombian high-polyphenol coffee (polyphenols are compounds that make coffee anti-inflammatory) roasted in Vermont. According to Arnot, drinking high-polyphenol coffees can boost mood, performance, and overall health.