Opened in the space that once housed Katzenberg’s is Chef’s Table (1096 Wilmot Rd, Scarsdale 914-725-1062; www.chefstableny.com), a breakfast/lunch/dinner restaurant serving farm-to-table American cuisine. “Nothing is flown in and we buy very local,” says Chef/Owner Kevin Allmashy, who also owns Executive Catering in Greenwich, Connecticut. Allmashy makes his mozzarella, breads, and soups; all beef is New York State grass-fed; and salmon is smoked in-house. Main dishes, including pan-roasted cod with fregola pasta, seafood fra diavolo, and house-made gnocchi with pancetta, cost between $20 and $34; sandwiches are $11 to $13. The 45-seat restaurant is open every day
The Manhattan Chili Co., located in the lower level of Grand Central, has opened a second location (501 Marble Ave, Pleasantville 914-579-2424; www.manhattanchili.com). Antibiotic-free, veggie-fed local meats are used in colorfully named offerings such as Texas Chain Gang (ground beef, kidney beans, jalapenos, and chipotles) and High Plains Turkey (Plainville Farms all-natural turkey, plum tomatoes, white beans, corn, and white wine). Vegan chili (including vegetable, red lentil, or four bean) is also offered
Marc Woll is the new executive chef at Le Château (1410 Rte 35, South Salem 914-533-6631; www.lechateauny.com). Woll has 20 years of fine French cooking experience and previously held positions at Le Cirque, Les Celebrites, and James Beard House in Manhattan, and La Panetière in Rye.