Among a preponderance of Italian restaurants in the county, 90-seat Alex’s Grille rises above with well-executed renditions of classic dishes, attentive service, a smooth playlist featuring old-school crooners, and a welcoming owner.
Chef Nicky Damaj, previously with Scaramella’s in Dobbs Ferry, heads up an accommodating kitchen (dish not on the menu? Ask, they’ll likely make it) serving old standbys new-school chefs have forgotten, or never knew, how to make.
Alex’s Bar & Grille in White Plains
Entrées (non-steaks): $18-$35; steaks: $28-$39
Crusty Il Forno bread from Arthur Avenue, plus Parmiggiano-Reggiano, is brought to nibble on while you look over the menus.
A beet salad is simple yet delicious.
The pan-fried calamari with hot cherry peppers comes with a side of marinara, but it’s delicious without it.
Chicken scarpariello can be ordered on-or off-the bone.
Desserts are made in-house.