A special four-course Mother’s Day menu ($75) will be served at The Farmhouse at Bedford Post (954 Old Post Rd, Bedford 914-234-7800; bedfordpostinn.com) from 11 am to 6 pm on May 12. Starters include spring vegetable antipasti, soft-scrambled eggs with prosciutto; and crab and mint salad. Among the main dishes are Cornish game hen, smoked lamb ribs, and wood oven vegetable lasagna. For dessert: ambrosia (poached and fresh fruit with whipped mascarpone) and a plum-and-almond tart, among others. Reservations are strongly recommended
Yard House’s (237 Market St, Yonkers 914-375-9273; yardhouse.com/ny/yonkersrestaurant) new “Eat Late” menu (available nightly after 10 pm) features a black-truffle cheeseburger ($7.95); a pastrami dog with fried green cabbage ($6.75); and deep-fried ham, turkey, and Swiss cheese mini sandwiches with jalapeño-peach syrup ($6.35), among other selections
The Tesone family has closed Seasons restaurant and is reopening The Burger Barn (289 Rte 100, Somers 914-276-0600; theburgerbarn.com) in the same space
The original Pizza & Brew (opened in 1971) has received a décor/menu makeover and is now called Racanelli’s Original Pizza & Brew (85 Knollwood Rd, White Plains 914-946-5211; pizzaandbrew.com). Italian small plates (e.g., Italian mac and cheese, polenta with goat cheese and mushrooms); assorted panini; eight-ounce Kobe burgers with Tuscan fries; traditional Italian entrées (fettuccine Bolognese, veal osso buco); and New York-style pizza are served. Jose Moreno from the defunct Spiga in Scarsdale is executive chef. The 150-seat restaurant is open every day for lunch and dinner, plus brunch on Sunday; main courses range from $14 to $23
Owners Jackie and Joel Huchet of Jackie’s Bistro in Eastchester have closed the restaurant (open since June 1998) to retire in Biarritz, France. In its place, scheduled to open late spring/early summer, is 46-seat Bistro Parisien from Stephane Kane of Bistro SK on City Island. Manuel Paucar, formerly chef at Bistro Jardin in SoHo, will head the kitchen
Growlers, craft brews on tap (many from local breweries), and gastro-pub fare can be had at the new Bronkers Tap House (790 McLean Ave, Yonkers 914-327-4001). Bronkers is open every day for breakfast, lunch, and dinner from noon to midnight (bar open from 11 am to 4 am)
Liquid Kitchen (583 Main St, New Rochelle 914-365-2700; liquidkitchenny.com), a tapas and wine bar, is planned in the space that once housed Bella Bella Italian Restaurant & Bar
Brynwood Golf & Country Club (brynwoodclub.com) has hired Cesar Guaraca, former executive chef of the Cipriani Group, as executive chef
Chef Joseph Walsh is the new executive chef at Grand Prix New York’s FUEL Restaurant (333 N Bedford Rd, Mount Kisco 914-241-3131; gpny.com/FUEL_restaurant_bar_westchester). Chef Walsh has added Cookshack Smoker items to the menu, including baby back ribs, beef brisket, and pulled pork empanadas.
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