Francesco Coli, formerly owner/chef at Massa Coastal in Mamaroneck, has returned to the county dining scene with Vento Bistro (282 Huguenot St, New Rochelle; 914.738.1600), a 32-seat Southern Italian restaurant with a focus on seafood. House-cured white anchovies; braised artichoke hearts; braised octopus with caramelized onion; breadstick-crusted veal chop topped with arugula and fennel; and whole fish/shellfish paired with any of nine sauces are on the menu. Vento is in the spot that formerly housed Sorell Wine Bar Bistro.
A traditional Chinese restaurant with a focus on quality ingredients — no artificial colors or preservatives — is the mantra behind George’s Dragon (284 Columbus Ave, Tuckahoe; 914.346.8880), opened in the space that previously held New China restaurant. Owner Alice D’Ariano’s father ran Green Dragon in the Bronx for 43 years. The menu features Cantonese favorites such as roast-pork egg rolls, myriad wontons and dumplings, egg drop soup, lo mein, General Tso’s, Szechuan beef in a sweet garlic sauce, and shrimp with lobster sauce.
Photo by Sibyalla Chipazewa
Taking the place of Sichuan Pavilion is Incazteca (480 Westchester Ave, Port Chester; 914.305.5400), a Mexican-Peruvian dual menu restaurant. Among the Mexican offerings are four types of nachos, tacos, sopes, chicken Milanese and Cuban tortas, burritos, and sautéed steak with onions, peppers, and mushrooms. Ceviche, New Zealand mussels with onions, tomatoes, and cilantro corn; avocado salad, whole fried red snapper, sautéed shrimp with yellow rice; spaghetti with pesto sauce; and rotisserie chicken are on the Peruvian menu.
After more than 30 years with a limited reservation policy, seafood virtuoso Eastchester Fish Gourmet (837 White Plains Rd, Scarsdale; 914.725.3450) now accepts reservations for any size party via phone or on their website.
Photo by ken gabrielsen
Following the lead of restaurateur Bill Taibe (Westport’s Jesup Hall, The Whelk, and Kawa Ni), Dave DiBari has implemented a 3% surcharge on all food sales at The Cookery (39 Chestnut St, Dobbs Ferry; 914.305.2336). Noted on the menu, the money goes to paying the kitchen workers — sous chef, line cooks, dishwashers — who are otherwise legally exempt from tip sharing.