Harbour Fish & Company (576 Mamaroneck Ave, Mamaroneck; 914.630.4790; harbourfishandcompany.com) has opened in the space that previously held Il Castello. Among the offerings on the large menu are branzino in a caper sauce over risotto, wood-baked red snapper, steamed Cajun bags, lobster rolls, and myriad seafood pastas.
The Wicked Wolf, a sports bar and restaurant in the Throggs Neck section of the Bronx open since 2008, debuted The Wicked Wolf North (2 Scarsdale Rd, Yonkers; 914.771.7661; thewolfnorth.com) late this summer. On the menu: garlic bread with Gorgonzola cheese sauce, crab-cake tots, chipotle shrimp, short-rib stroganoff, pistachio salmon, Black Angus steaks, and double-cut pork chops. It’s in the space that formerly housed DiNapoli’s Stone Mill.
La Casa Bronxville (7 Pondfield Rd, Bronxville; 914.222.9016; lacasabronxville.com) is the latest county restaurant to be added to the NYC MICHELIN Guide. The menu, by Chef Victor “Erik” Lopez, a Puebla native, represents elevated Mexican fare.
The Cottage Greenwich (49 Greenwich Ave; 203.769.1220; thecottage.kitchen) has added lunch and brunch service. The seasonal American restaurant’s new lunch menu includes dishes such as spicy squid and pork belly lettuce hearts, black mission fig toast, avocado toast, griddled Rueben on rye, and a lobster roll. Among the Sunday brunch offerings are a yogurt parfait, smoked salmon toast, buttered crab eggs Benedict, and caramelized brioche French toast. Chef Brian Lewis, a former James Beard Award-nominee, also owns the original Cottage in Westport, plus two locations of OKO (Westport and Rye), a Japanese-inspired restaurant.
Opening in late September was the first Connecticut location of Van Leeuwen Ice Cream (375 Greenwich Ave, Greenwich; vanleeuwenicecream.com). Notable flavors include Brown Sugar Cookie Dough Chunk, Kraft Macaroni & Cheese, Sicilian Pistachio, and Bourbon Cherries Jubilee. There’s also a line of vegan ice creams, with flavors such as Peanut Butter Brownie Honeycomb, Churros & Fudge, and Pumpkin Cinnamon Roll. The super-premium (no stabilizers and a high fat content) ice cream chain started as a truck in 2008 on the streets of Manhattan and now has 34 scoop shops in six states, including 19 in NYC.