The all-day café has become a model of how diners like to eat in 2019: a stylish, airy space; Instagram-worthy, vegetable-forward dishes; prices that are affordable; and a dedication to local sourcing and serious coffee that’s appealing whether it’s 8 a.m. or 8 p.m. For some reason, however, the trend, which has taken off in NYC, hasn’t quite caught on in Westchester. But with the opening of Maple & Rose in Mamaroneck earlier this month, we’re betting that’s about to change. Let’s take a look at Matt Gorney and Ryan Hart’s new restaurant.
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Located on the ground floor of Grand Street Lofts, a new luxury-rental development, the space has big windows, seating for 42, and plenty of outlets for patrons who want to linger over breakfast or lunch and some Intelligentsia coffee.
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Sandwiches, available to eat-in or takeaway, include soppressata with pecorino, pickled-vegetable aioli, and arugula, and the vegetarian beet-hummus-chickpea sandwich with fennel and olive tapenade.
While waiting to place your order (it’s counter-service only), browse the selection at the marketplace, which includes ceramics, pantry items, single-origin coffees, chocolates, cookbooks, and house-made items like pickles and pestos.
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The menu is broken into sections, starting with open-face tartines made on thick-cut Sullivan Street Bakery bread like this avocado toast topped with pickled red onions, preserved lemon, and Aleppo pepper.
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Of the three salads on offer, this spinach salad with creamy goat cheese, hazelnuts, currants, and syrupy saba is Gorney’s favorite.
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While the entire menu will change with the seasons, the market section will focus exclusively on what’s being harvested now. For spring, offerings include this pea-and-prosciutto bowl with new potatoes, baby romaine, and spring onion.
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The fried chicken is a customer favorite, and it’s easy to see why. Brined for two days in buttermilk, it’s double dredged, super crispy, and finished with Catskill Provisions honey and fried thyme and rosemary.
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