The Latest News and Notes From Westchester's Dining Scene

Chef Gus Galvao, winner on Guy’s Grocery Games and private chef for many music celebs and professional athletes, opened Nonna Carola Ristorante + Bar (211 Mamaroneck Ave, Mamaroneck; 914.899.3130) in late August. Located in the building that once held Molly Spillane’s, the fare is a melding of his great-grandmother Carola’s traditional recipes and more contemporary flourishes. On the menu: bruschetta with mascarpone, strawberries, pistachio, and a fig glaze; Sicilian caponata with a tomato marmalade; lobster mac ’n’ cheese with black truffles; three-mushroom risotto; lasagna pinwheels with exotic mushrooms and béchamel; three-cheese blend chicken parm; and a 40-oz Florentine steak ($99).

The first location of predominantly East Coast chain Duck Donuts (805 Mamaroneck Ave, Mamaroneck) is expected to have debuted in Westchester by the end of the year. The doughnut shop offers made-to-order doughnuts for which you pick one each of 10 coatings, seven toppings, and four drizzles.

In the space that once housed Sammy’s Downtown, The 105 Restaurant Group (i.e., 105-Ten Bar & Grill, 105-Twenty, and Mission Taqueria) was, at press time, to have opened its fourth restaurant: New American The Urban Hamlet (124 Pondfield Rd, Bronxville).

Coffeehouse by day and wine/craft-beer bar by night, Parisian-inspired Mon Amour Coffee and Wine (50 Nepperhan St, Yonkers) is expected to open on the ground floor of the Sawyer Place residential development later this fall. The original location opened in the Bronx in 2015.

Expected to open this month is Diner Brew Co.’s new tap room (40 Division St, New Rochelle; 914.439.2497), serving the company’s farmhouse ciders. On the menu will be an assortment of light bites (hummus, charcuterie, popcorn); delivery from area restuarants will also be permitted.

Appétit Bistro (540A Willett Ave, Port Chester; 914.690.2000) has a new chef (Ismael Carias, previously the bistro’s sous chef for four years), who has added new menu items, including soy-cured salmon with Asian pear and cilantro crème fraîche, roasted leg of lamb, and scallops in a sage beurre blanc sauce, accompanied by Joël Robuchon (read: extra-buttery) mashed potatoes.