273 North Ave, New Rochelle
(914) 365-2525; www.aplace2gowestchester.com
All we could get out of Chef “Chrissy” Crisp about his succulent and meaty rib appetizer is that the ribs are dry-rubbed and smoked with a variety of fruitwoods, and the base of the sauce is a mix of molasses imported from Barbados (Bajan blackstrap) and fruits. “My ribs blend Caribbean flavors and Southern technique together in one bite,” he says. And outrageous flavor, Chef—don’t forget that.