5 Westchester Chefs on Where They Love to Eat out in the County

Ever wonder where chefs go to eat when they're not working? We asked a handful of top local chefs where they love to go locally.

When they need a break from the heat of their own kitchens, chefs surely know where to go in Westchester for an exceptional meal they don’t have to cook themselves. But when they crave reliable eats served with that laid back, under-the-radar vibe? Turns out, they’re up to speed on that too. Here are the spots where you might find one of your favorite local chefs digging into a standout, go-to dish—no apron in sight.

Michael Boulos

Chef/Owner, Crawdaddy’s Creole Kitchen and The Raconteur, both in Pleasantville

Chef Boulos
Courtesy of Michael Boulos

If you’re a seafood lover, Brothers Fish & Chips in Ossining is a “can’t miss,” according to Chef Boulos. “Whether you get a takeout fry basket or a sitdown dinner, you’re going to have a great meal.” He adds that this “super-unassuming” spot—in a tiny strip mall with a nail salon, laundromat, and a Mavis—has one of Westchester’s best chef’s tasting menus, but it also “nails” the classics. “The fish and chips are some of the best I’ve ever had,” Boulos says. “And I lived in London for three years.” He says it’s all because of Elmer Oliveros, “a passionate chef who’s always evolving his craft.”

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Luzvin Villeda

Chef, Buleria Tapas & Wine Bar and Taco Bahama, both in Tuckahoe

Luzvin Villeda
Courtesy of Luzvin Villeda

Originally from Seville, Chef Luzvin Villeda whips up traditional Spanish tavern fare and inspired tacos and bowls in two of Tuckahoe’s hottest kitchens, but that doesn’t curb his craving for Latin food when he sits back and lets someone else do the cooking. For Chef Villeda, Don Jose Mexican Restaurant in Yonkers checks all the right boxes with its “bold flavors, vibrant atmosphere, and family-owned” vibes. He notes that while the menu offers a “wide range” of dishes, he usually dips into the ceviche, chicken tamales, and tacos al pastor. Plus, “affordable options make it great for a casual meal out.”

Michael Stellato

Sous Chef, L’inizio in Ardsley

Michael Stellato
Courtesy of Michael Stellato

He spends his days crafting fresh pasta and pleasing Italian sauces, but when Chef Stellato craves something wildly different, he walks around the corner from L’inizio’s kitchen to Calcutta Wrap & Roll, where he orders the always spot-on chickpea curry with rice. “I love the comforting spices, fresh ginger and cilantro,” he says. “I could eat so much!” Stellato points out that while “it’s a great dish if you want something to warm you up without getting too full because it’s vegetarian,” he admits that he often goes big before he goes home. “I pair it with a samosa, and if I’m feeling extra adventurous, maybe a sweet lassi. Then I’m good to go.”

Rafael Palomino

Chef/Owner, Sonora Restaurant in Port Chester

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Rafael Palomino
Courtesy of Rafael Palomino

He’s spent the past quarter century in Port Chester, dishing up creative, elevated takes on Latin classics (tapas, paella, entrées of Black Angus steak), but when Chef Palomino craves comfort food from his native Bogota, he looks no further than his adopted backyard—and he makes a beeline to Makonda Restaurant, a few blocks away. A fast-casual spot that covers every bite from breakfast to a midnight snack, Palomino calls it “the best for authentic Colombian food.” The dish that never fails to satisfy his down-home hunger is fried pork belly, also known as chicharrón, to those who just know.

Marc Taxiera

Chef/Owner, Augustine’s Salumeria in Mamaroneck and Vida Restaurant in Thornwood

Marc Taxiera
Courtesy of Marc Taxiera

Chef Marc Taxiera has his hands full cooking locally sourced, thoughtful Italian fare in the Sound Shore area, while also serving the flavors of Spain at his swank new spot up the line, but when he gets the chance to put down the skillet for a hot minute, he pops over to La Tia Rosa, which is right next door to Augustine’s. “We love this place, and the owner is a wonderful guy.” Taxiera and wife Bri grab a seat at the counter if the handful of tables are full, and without a glance at the menu, they ask for the lomo saltado. “We love, love, love it,” he gushes. “It’s traditional and prepared with care. We sneak in and get this whenever we can.”

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