Harrison has never been a frequent destination for foodies with its one-note dining scene of corner pizza places, delis, and a smattering of Italian restaurants. But that may be about to change.
“We think Harrison is ready for something different,” says Louis Cea, managing partner of 273 Kitchen, a Mediterranean small plates (mostly) restaurant that opened in late April in the space that formerly housed Cozy Café.
In the open kitchen at the snug 31-seat restaurant, you’ll likely spot Chef/Owner Constantine Kalandranis, who also owns 8 North Broadway in Nyack, New York, and Executive Chef Hichem Habbas preparing sophisticated selections such as a soft-poached duck egg with asparagus and feta or quinoa-stuffed calamari in lobster butter.
“We did 70 covers here within our first three weeks,” says Cea. “Our Nyack restaurant, which now is going strong, took far longer than that to reach 70 covers.”
The menu, designed to encourage sharing and which changes daily, is divided into three courses including small plates, medium-small plates, and entrées, though don’t expect the massive-sized entrées typically served in many restaurants. There’s a $45 option that includes three courses plus dessert—a smart choice.
Soft-shell crab frito misto
Among first-course plates, expect mezze platters plus raw bar items such as chilled Montauk lobster, fresh-shucked oysters, and crudo of Long Island fluke.
The medium-small second-course options may include an antipasti platter, duck breast bruschetta, and rosemary-rubbed shrimp with orzo, pork sausage, and wild spinach. The entrées, which range from $16 to $24, will likely include local duck, chicken, and even rabbit, plus a Wagyu burger and the must-order Spanish octopus, braised for hours.
Desserts are crafted in house and include an exceptional Mediterranean brownie with halvah and whipped cream.
Related: 5 Dishes We Loved At 273 Kitchen
There’s a short international wine list of small-batch offerings ranging from $24 to $89, with many served by the glass. Rich Mitchell, general manager and sommelier, says, “We wanted to create a means of turning patrons on to new vineyards, showcasing producers we felt deserved more exposure.”
Kalandranis is just getting started with his foray into Westchester. His 100+ seat 251 Lex in Mount Kisco, a Mediterranean restaurant with a patio to host a spit roast, was set to open just after press time in the location that once housed The Flying Pig.