Craft Tacos and Tequila opened last week in Mohegan Lake. The casual sit-down eatery occupies the space that recently housed the Dog Haus and Biergarten. The restaurant officially opened on Friday, March 22nd. When we visited this past Sunday afternoon for lunch they were still in their soft opening and working out the kinks.
This is a seat yourself eatery. There were a limited number of physical handheld menus and using the QR code menus located at the tables was encouraged. We were notified prior to ordering that there was an approximately 30-40 minute wait for food. The kitchen wasn’t quite ready for the crowds. It was a nice gesture to have the staff alert guests of the expected wait time so we could manage our expectations appropriately. My husband and I were willing to stick it out. Service was on point with friendly and attentive staff. They were constantly checking in with us and clearing plates.
The restaurant still has the same layout of the former Dog Haus restaurant. However, the walls are now adorned with bright murals and cute sayings like “Feed me tacos and tell me I’m pretty” and “Tequila may not be the answer, but it’s worth a shot.”
If you wander further into the restaurant closer to the bathrooms, you will see art hanging on the walls. The art, including paintings and photographs, are created by local area artists and has been curated by the owner. The pieces are available for purchase. (Please go see these photographs in person! The glare from the lights (and my reflection!) does not do them justice.)
The peppers themselves were very good. We felt the flavors of the toppings were a bit overpowered by the heat of the peppers and the Asian dipping sauce didn’t quite meld well with the Mexican flavors.
Mexican Caesar Salad – Romaine, Cotjia Cheese, Crispy Tortilla Strips, Pumpkin Seeds, Caesar Dressing
This salad is large enough to share and we did! It was still a challenge to reach the bottom of the bowl. It’s a pretty standard Caesar with a few twists but was tasty nonetheless.
Classic Baja Taco – Beer Battered Cod with Cabbage Slaw
A classic fish taco. The tangy slaw was a nice addition.
Bang Bang Shrimp Taco – Bang Bang Sauce, Fried Shrimp, Cabbage Slaw, Sriracha.
The Bang Bang taco was surprisingly spicy and flavorful! You could tell that the tacos are made with quality ingredients and care. Both tacos came on corn tortillas which unfortunately didn’t survive getting picked up without falling apart.
Although I am not a meat eater, online reviews note that the Korean Short Rib Taco and Birria Tacos are winners. They also offer wings in a variety of flavors.
The day of our visit the restaurant was out of several items like the Kung Pao Dumplings and the Mexican Street Corn. They offer two desserts: a Tres Leches and Churros. I had seen pictures of the churros online and was excited to end our lunch with an order, so I was a bit disappointed that they were sold out.
Since we are not big drinkers, we can’t comment on the tequila or cocktails. However, the large bar that was in Dog Haus remains. There are 12 beers on tap and they offer fountain drinks and also sell bottles of Jarritos.
Craft Tacos and Tequila is a welcome new addition to the Mohegan Lake restaurant scene. In a Facebook group post, one of the owners Andrew Hamerling noted that they are working out all of the kinks. They hope to be adding takeout soon and their goal is to give guests “a great and enjoyable experience.” However, they don’t want to take on too much, too fast. As a new restaurant, customers must give the business time to find their footing. Please be patient and give Craft Tacos and Tequila a try! We will be back soon so I can try the Mexican Street Corn and the churros!
The Details:
Craft Tacos and Tequila 3137 E. Main Street Mohegan Lake, NY 10547 (845) 915-4387
If you’ve ever received the SUNY Westchester Community College Workforce Development & Community Education catalog in your mailbox, don’t toss it in the recycling bin! There are some tasty surprises hiding in there. If you enjoy dining out in Westchester County, make sure to take a look at the “A Taste of Westchester” courses being offered. These cooking demonstrations have been offered for many years. There is likely to be a restaurant demonstration on the list that you will want to attend.
The SUNY Westchester classes are curated by coordinator Donna Monaco (@donnadishes on social media). Each semester she selects and sets up the restaurants that will be featured.
“A Taste of Westchester” are cooking demonstrations. There seems to be a misunderstanding by some that they are attending a cooking class and cooking their own meal. However, unless specifically noted in the restaurant description that the class is “hands-on”, the majority of these classes are demonstrations only.
While some chefs regularly open their restaurants for these demonstrations, and are on the schedule every semester, they change the menu so that attendees can visit multiple times. As a pescatarian, I’ve been able to find several pescatarian or vegetarian-friendly restaurant options offered each semester.
Each chef offers his/her own spin on the demonstration, so no two courses will be alike. Although I wish I could attend ALL of the classes, so far I’ve only been able to attend two. The first class I attended was at Meraki Taverna in Armonk with Chef Michalakis Sarris. In this class, he had a makeshift kitchen setup in the front of the restaurant and demonstrated how he made the specific dishes on the demonstration menu.
The second class I attended was Maria Restaurant in New Rochelle. At this class Chef Giovanni Cucullo spoke to the class and talked about how he makes the dishes and where he sources the ingredients. This class wasn’t a demonstration, but more of a verbal description of the dishes he presented. Moreso, he shared the history of the restaurant and his inspirations. It was more like enjoying a fine meal with a gracious host.
We were able to enjoy the items from the class menu, which this session was pescatarian-themed. The photo above is of Shrimp Francese over back squid ink pasta and it was delicious! There were a ton of amazing and unexpected courses and we left stuffed. Chef Gio was super generous and hospitable.
As you can see, these classes were very different from each other. However, they were both interesting, informative and delicious. A Taste of Westchester classes lets you get up close with local chefs and try many of their delicious dishes, all at a super reasonable price. Each course has a $21 course fee as well as a sampling fee, usually priced between $25 to $30. The sampling fee is paid in cash at the restaurant when you arrive on the day of the course. Several restaurants also offer an optional wine pairing for an additional cost.
The fall SUNY Westchester Community College Workforce Development & Community Education catalog was recently delivered. This semester, Donna has curated over 25 different “A Taste of Westchester” sessions! I am looking forward to attending at least a couple more this fall. Hopefully, I’ll see you there!
Kura Revolving Sushi Bar is a Japanese sushi restaurant with locations throughout the country. There are currently no restaurants in New York but one is opening soon in Carle Place (Long Island). Kura restaurants are already in 14 states and the District of Columbia . Both my teens are sushi lovers and I knew they would enjoy the experience. When East Japanese Restaurant in the Palisades Center Mall closed a couple of years back, it’s been a while since we have been able to enjoy conveyor belt sushi. We made a fun day out by combining a visit to Kura for lunch in Fort Lee, NJ and then a trip to the Palisades Center Mall, which is approximately a twenty-five minute drive.
We planned our lunch at Kura on a Monday afternoon during a school break. Since the restaurant opens at 11 AM, we arrived at 11:30 AM thinking this would be an unpopular and early time before noon. But when we pulled in the parking lot and saw the line of people waiting, we realized that we should have arrived closer to (or prior to?) opening. When you arrive, make sure you enter the restaurant and check in. A computerized check in system is used and you’ll receive a text when your table is ready. We had a 30-minute wait before we were seated and luckily it wasn’t too cold out. Since there isn’t a lot of space inside the restaurant, we were able to wait outside without being uncomfortable.
Once we were seated, we were asked if we had previously been to Kura. Since we had not, a staff member gave us a quick introduction. He showed us how to open the patented Mr. Fresh™ ventilated lids that cover the sushi plates and had us each practice on his sample. He also showed us how to use the order screen and pointed out the slot to put our empty plates in.
A robot delivered our drink orders. Although we opted for water, other beverages are available including soda, sake, Sapporo beer, and more.
All of the sushi plates are a set price of $3.55 each. They have an extensive menu that includes a variety of sushi and rolls. They have over 30 traditional nigiri options including shrimp, tuna and squid. Plates with seared scallop with with Japanese mayo, Yuzu jalapeno sweet shrimp and umami oil seared beef were brand new to us.
There are over 20 different rolls on the menu, many with interesting combinations of ingredients. While descriptions are not printed on the conveyor belt markers, we were able to find a detailed description of each roll on the computer menu. I enjoyed the traditional shrimp and avocado roll but the Spicy Garlic Tempura Philadelphia Roll was one of my favorites!
They also have hand rolls made with seaweed and soy paper. My daughter is a vegetarian and she found plenty to eat including vegetable hand rolls, inari (tofu pockets filled with sushi rice) and Kappa Maki (cucumber rolls).
Since the conveyor belt travels throughout the entire restaurant, there were many slots on the belt that were empty, or perhaps emptied by other patrons before it passed by us. Fortunately, if you don’t see a roll or dish on the belt that you want, you can order it using screen at your table. When you place an order for a dish, it is sent directly to your table via the second tiered conveyor belt. Dishes like ramen, dumplings, fried rice, edamame, sashimi and more are available to round out your meal at any time.
As you finish your sushi, you place the empty plates in the slot. The computer keeps track of how many plates are deposited and, once you finish 15 plates, you receive a prize.
Kura Sushi has collaborated with brands including Pac-Man, Tetris and Demon Slayer to create the prizes. Prizes, which include lanyards, temporary tattoos, key chains and can badges are dispensed from a tower that sits above the conveyor belts.
Dessert was a treat! The cost is higher than the regular $3.55 plates yet are still reasonably priced. We ordered the Taiyaki Ice Cream, a warm and crispy Japanese fish-shaped pastry with red bean paste filling and a side of creamy vanilla ice cream and red bean paste. We also tried the Japanese-Style Soy Milk Donuts (soft and warm soy milk donuts with creamy vanilla ice cream drizzled in brown sugar syrup) and both Matcha Green Tea ice cream and Strawberry Mochi ice cream. Between the four of us, we devoured them, with the Taiyaki being a family favorite.
Unfortunately, Kura Revolving Sushi is not located terribly close to us, so we will not be able to frequent the restaurant as much as we’d like. However, we plan on making many future visits when we can! If you are looking for a fun and delicious dining experience, I highly recommend Kura Revolving Sushi Bar!
The Details: Kura Revolving Sushi Bar 2151 Lemoine Ave. Fort Lee, NJ 07024 (973) 939-6756 website
Sri Lanka is an island nation located in South Asia. While its dishes share similarities to other Asian countries, it has its own unique flavors and recipes. Sri Lankan food includes lots of spices and herbs, curries and rice. As an island nation, fish and seafood play a significant role in the Sri Lankan diet. I love trying new cuisines and had never eaten Sri Lankan food prior to our recent visit to the Red Pepper Diner.
Just recently I discovered a Sri Lankan restaurant in the Hudson Valley. While new to me, this family run restaurant, owned by Chef Saman Munaweera has been operating for years in Wappingers Falls. You have likely driven by the Red Pepper Diner’s location on Rt. 9 but didn’t realize, based on the restaurant’s name and appearance, that it’s a Sri Lankan restaurant. The unassuming faded, yellow building does not hint at the deliciousness that can be found inside.
My husband and I recently visited on a Sunday for lunch. It was pretty quiet, with only one larger party already seated. Although the restaurant has several tables adorned in bright and colorful tablecloths, we were seated at one of the few booths.
We started with the appetizer sampler which included 2 samosas, 2 fish cutlets and 2 vegetable spring rolls for $6.95. The “cutlets” are round fish croquettes that have a crunchy exterior and a spiced, fish mixture interior. The samosas were bite-sized and much smaller in size than the Indian samosas that we are familiar with. The vegetable spring rolls were similar in size and taste to other veggie spring rolls that we’ve eaten in other restaurants.
For our main dishes we shared a Kothu Roti: a “roadside specialty that is prepared by shredding flat breads that are stir-fried with an assortment of vegetables, spices, onion, eggs and finished with a curry sauce.” This is a popular street food in Sri Lanka.
We also ordered a vegetarian rice and curry: “Served at lunch or dinner in Sri Lanka, this dish includes a meat curry, two vegetarian dishes with pickle. Traditional curries are made with a special house blend of spices and coconut milk and served with white or Chef’s special fried rice.” Rice and curry is a Sri Lankan staple, however, there are lots of different curry varieties.
All of the main dishes can be made with chicken, beef, pork, goat or shrimp (currently priced at $16.99). Main dishes can also be made vegetarian/vegan for $13.99, which is the option that we chose for both the rice and curry and the Kothu roti.
Our server was making hoppers for another party and served us one with our Roti. The menu describes hoppers as “crispy bowl-shaped pancakes made with rice flour. These often come in different varieties and can be sweet or savory. A variation of the hopper has an egg added in the middle while cooking. A hopper meal includes 3 plain hoppers and 1 egg hopper with a choice of onion sambal and curry.” The Red Pepper Diner serves hoppers only on Fridays and Sundays. The hopper had crispy edges but a soft bottom. It was delicious and now we know it’s a must-order item.
There are only two desserts on the restaurant’s menu: Watalappan and Kiri Pani. Kiri Pani translates to curds and treacle. In Sri Lanka, traditionally the kiri is made from buffalo’s milk and the treacle (syrup) from the fishtail palm. Watalappan is another traditional Sri Lankan dessert that is a spiced custard similar in texture to a flan. Unfortunately, we were too stuffed to sample either of these. However, it just gives us another reason to go back!
Red Pepper Diner 1458 Route 9D Wappingers Falls, NY 12590 Facebook page
Fresh seafood prepared with unique flavor combinations and artfully presented. This is what you will find at Brothers Fish & Chips in Ossining. If you haven’t dined here yet, please add it to your list. You may have driven past the restaurant, which is located in a small strip mall on North Highland Avenue (Route 9), next to Mavis Tire. But don’t be fooled by the façade. The restaurant is actually made up of two separate spaces; the right-hand door offering takeout only and the left side a fine dining restaurant.
Lobster Roll with Squid Ink Bread
The Name
The name, Brothers Fish & Chips, pays homage to the brothers who own and run it. Elmer Oliveros and his brother Kevin opened Brothers Fish & Chips in 2010 as just a takeout restaurant. Six years later, they bought the space next door and turned it into a sit down dining space. Kevin now runs the successful restaurant Risotto, in Thornwood, most notable for its flaming cheese wheel. Although Elmer and Kevin no longer work together at Brothers, they still collaborate on recipe development and wine acquisitions.
Crab Risotto
The Chef
Elmer is the oldest of three boys. He grew up on a farm in Guatemala where he assisted his mother in cooking for family and neighbors. The family truly lived off the land, growing their own vegetables and using the milk from their cows. His childhood upbringing has given Elmer respect for produce and animals and has had a major influence on his cooking. At the age of eleven, Elmer started helping out at his aunt’s restaurant. Although he has been around food preparation all his life, Elmer has had no formal culinary education. This makes his skills even more impressive!
When he left Guatemala, Elmer also wanted to leave Guatemalan food behind, so he began specializing in seafood. However, influences of his cultural background have recently started to appear on the menu at Brothers. Homemade tortillas, ceviche and flan are just a few of the dishes that often make appearances on the tasting menu. Elmer isn’t afraid to experiment and diners may enjoy dishes garnished with edible flowers or gold leaf, beer ice cream or smoked desserts!
The Food
I was first introduced to Brothers Fish & Chips several years ago by my friend and food blogger, Ashley from Big Flavors From a Tiny Kitchen. She recommended that our local supper club pay a visit during Hudson Valley Restaurant Week. Ever since that dinner, whenever my husband and I have a special occasion to celebrate, Brothers Fish & Chips has become our go-to restaurant.
The seafood from Brothers Fish & Chips is procured from multiple sources. Three times a week, Elmer or his staff make an early morning trip down to Hunt’s Point in the Bronx. He uses other distributors to provide fish that can’t be found at those local vendors.
Many of the fresh herbs and garnishes used in the dishes come from the hydroponic tower garden that is situated in the dining room.
While I prefer to dine in the sit down restaurant, I have enjoyed takeout from Brothers Fish & Seafood. The fried shrimp and French fries that I ordered for lunch were hot, crispy and delicious.
The Tasting Menu
The unquestionable highlight of Brothers Fish & Chips is the tasting menu. We have celebrated many special occasions at the restaurant. Every time we visit we opt for the tasting menu and it never disappoints.
Grilled Octopus
The tasting menu is Chef Elmer’s time to shine. He adapts the tasting menu to the diners and no two tasting menus are the same, even for two different tables dining on the same evening. He may change the order of the dishes that are served or he may send out totally different dishes. If you make multiple visits to the restaurant, you will likely never have the same dish twice. Be sure to come hungry! While there’s no set number of courses to the tasting menu, from personal experience, dinners have typically ranged from 10-12 courses.
Scallop Crudo with Mango Purée
Every dish is well thought out with unique flavor combinations and cooking techniques. Careful consideration is made, even with the plating. From the placement of sauces and garnish on the plate to the serving vessels themselves, many of which are made by local artist Connor McGinn Studios, each course is its own mini piece of art. You can tell that Elmer is passionate about what he does and he takes pride in his craft.
Our most recent dinner included nine savory courses and three desserts. The meal had a satisfying progression, starting with lighter dishes and moving on to more heavier mains. Our first course was a duo of Canadian Oysters served in a box atop coffee beans.
We then had a 24-hour cured salmon tostada on a pea purée. This salmon was “chef’s kiss!”
The next course was a fluke ceviche served in a ring of Japanese and Peruvian sweet potatoes.
“Fish bites” were the next course which included flounder and onion rolled inside a tortilla and topped with a tomatillo sauce and aged pecorino.
Then we were served a crab cake on a homemade mole sauce.
Next was grilled octopus served with mushrooms and onions. Tableside, a port wine reduction sauce was poured over the dish. Octopus, regardless of how it is prepared is one of my favorite dishes at the restaurant.
The octopus was followed by wild salmon atop a pepper sauce with a Chimichurri and a lemon foam.
Next was a wild shrimp taco with Oaxaca cheese, pico de gallo and mango, served in a homemade tortilla created with three different types of corn.
Our last savory dish was a bacalao croquette. As you can see from the savory dishes, Elmer is beginning to incorporate his Guatemalan roots into his cooking.
Before our first dessert course was served, pour over coffee was delivered to the table. Elmer is passionate about coffee and loves the ambiance and aroma that it offers. The restaurant serves single-origin coffee from Central America.
Our first dessert course was a duo of smoked mango and salted vanilla ice cream.
The next course was a coconut flan topped with a blueberry confit and served with a salted plantain.
The last course was an orange lemon olive oil cake topped with Italian meringue that was torched at the table. As you can see, they remembered we were celebrating our anniversary!
Are you drooling yet?! Needless to say, it was an amazing meal. As always, we left stuffed. I couldn’t even pick a favorite dish since they were all so good!
The Cocktails
I’d be remiss if I failed to mention the cocktail selection at Brothers Fish & Chips. Juan is not only the restaurant’s bartender, but he also seats guests, takes orders and brings out dishes. He’s literally a jack-of-all-trades.
He also crafts the cocktail menu, which he changes seasonally. On our most recent visit, my husband enjoyed the Mexicano (Mezcal, orange spritz, lime juice) and the Peach Cobbler (peach brandy, vodka, lemon juice, almond syrup).
For those who prefer not to partake in the tasting menu, Brothers has a limited dinner menu that typically includes ceviche, fish and chips and more. Plus, there are often daily specials. The menu changes seasonally. However, I highly recommend the tasting menu and can’t say enough good things about it!
Tuna Ceviche
Brothers Fish & Chips is small and only seats 24 guests. Reservations are highly recommended, especially on the weekends. Check out the restaurant’s Instagram account to see more pictures of the beautiful dishes that Elmer creates and for updates on special events. He often hosts special wine and cocktail pairing dinners. The restaurant also have an upcoming cooking demo class with Taste of Westchester.
The restaurant offers catering and has a new food truck, which debuted in 2021, that is available to rent for parties.
The Details: Brothers Fish & Chips 172 North Highland Avenue Ossining, NY 10562 (914) 488-5141 website
I first discovered MoMo Valley at their food kiosk in the Hudson Valley Food Hall in Beacon a few years ago. However, the family-owned restaurant first started in 2018 as a NYC pop-up where they sold their homemade momo dumplings. MoMo Valley was one of the original food stands in the Hudson Valley Food Hall when it opened in early 2019. Fast forward two and a half years and they have launched their own restaurant space.
Situated on the opposite end of Main Street from the Hudson Valley Food Hall, the MoMo Valley restaurant has now been open for 3 months.
The Atmosphere
The restaurant has a clean and minimalistic vibe. The space is bright with white painted textured walls and a tin ceiling and the front windows are filled with lots of green plants. As we dined, we listened to sounds of world music playing from the speakers.
The Food
MoMo Valley’s specialty is their spiced momo. For those not familiar, momo are dumplings from the countries of Nepal and Tibet. However, the restaurant also serve other Himalayan dishes. One of their popular main dishes is Dal-Bhat- Everest Platter. According to the menu, this is Nepal’s national dish and a meal that sherpas often enjoy en route to Mt. Everest. It’s a small sampling of several dishes including curried chicken, sauteed greens, lentil soup, the vegetable of the day, rice and a side of relish.
My husband and I visited MoMo Valley mid-afternoon on a Sunday. We weren’t super hungry since we had a late breakfast before we headed up to Beacon. We opted to share an order of Spinach and Cheese Momo and the Vegan Platter. It is similar to the Everest Platter, described above, minus the curried chicken.
Everything we had was so delicious! The momo are large and served with a tomato-based dipping sauce. The okra in the vegan platter was our surprise favorite. The carrot relish was a nice tangy complement to the spice of the other dishes. When our food was served, they also brought us extra plates, since they knew we were sharing the platter.
It is important to note that the restaurant is vegan friendly. An entire side of the menu is filled with vegan options including several main dishes. They also make vegan momo, which they were out of the day of our visit.
There are not many restaurants in the Hudson Valley serving Himalayan cuisine, so a trip to Beacon to dine here is worth the trip!
The Details: MoMo Valley 455 Main Street Beacon, NY 12508 (845) 536-4934 website
A vegetarian and pescatarian walk into a Brazilian steakhouse. You’re probably thinking this is some kind of joke…..but it’s real. Picanha Brazilian Steakhouse opened recently on January 8 at the Palisades Center Mall in Nyack and NY Foodie Family made a trip. This is their only New York location, with two other restaurants in Philadelphia.
We skipped the parade of various cuts of meat served tableside. We came for the Market Table, the restaurant’s hot and cold salad bar. For $27.95/person, you can have endless visits to the different salads and sides. If you don’t know already, I’m a fan of a good buffet. I’m not in it for the unlimited food. I simply enjoy being able to taste a variety of dishes.
Before we committed to eating at the restaurant, my husband and I asked to check out the Market Table. For a vegetarian (my husband) and a pescatarian (me), we concluded that there were enough options for us to eat. The cold section had a variety of vegetables, salads, cheese and fruit.
The hot section included Brazilian cheese bread, plantains, rice and mashed potatoes. There were several meat dishes on the hot table including ribs, chicken wings, a meat lasagna and pieces of fried fish. Unfortunately, none of the dishes at Market Table were labeled, which made it difficult to know what we were eating.
If you’ve never been to a Brazilian Steakhouse before, one of the big draws is the rodizio: the endless meats brought tableside. Each guest has a token at their setting with a green and red colored side. If the green side is up meat servers will stop at your table to offer you what they are serving. If they see a red token, they know not to come to the table. For carnivores, Picanha Brazilian Steak House has plenty of meats to try. Depending on your visit, there is filet mignon, leg of lamb, beef ribs, pork, Brazilian pork sausage, chicken, lamb chops, ribeye and more! You will feast until you are full.
For wine drinkers, Picanha has a glass-enclosed wine cellar. If cocktails are more your thing, they have a menu of handcrafted cocktails.
The fruit at the Market Table was the perfect sweet ending to our meal. Baked desserts are not included in the price of the all-you-can-eat dinner and we were so full that we didn’t order dessert. The menu includes treats like cheesecake, a molten chocolate cake and tres leches.
We visited during the second week of the restaurant’s opening. There are some minor kinks that need to be worked out – one batch of white rice was undercooked and crunchy. But the next batch that came out was cooked perfectly. The mashed potatoes were on the salty side. And our waiter never came to fill our water glasses. These minor glitches can easily be fixed. Since the departure of Texas de Brazil, Rockland County needed a good Brazilian steakhouse. Picanha is a welcome addition to the area.
The Details: Picanha Brazilian Steakhouse website Palisades Center Mall 1584 Palisades Center Drive B112 West Nyack, NY (845) 608-2403
Westchester County has so many amazing restaurants, with new places opening every month. I enjoy dining out, however, with a family of four, it can get very expensive! Fortunately, many restaurants throughout Westchester offer special dinner deals throughout the week. Whether you’re in the mood for a burger or a fancy three-course meal, there are restaurants throughout Westchester that cover it all! (Updated February 2021)
**Please confirm the details with the restaurant for the most up-to-date information.
Tuesday: Fat Tuesdays All-You-Can-Eat Specials $20.99 (Jambalaya, Catch O’Day, Pasta O’Day & Chops O’Day) Wednesday: Voodoo Night – $4 Abita Turbo Dog, $4 Amber Draft or Purple Haze, $5 Voodoo Wings (Readings are available from Angela for $20)
Bread and Brine 19 Main Street Hastings-on-Hudson, NY 10706 (914) 479-5243
Steamed Maine Lobster Dinners: Available Wednesday through Sunday. 1 1/2 lb. steamed Maine lobster, cup of New England Clam Chowder, boiled potato, corn-on-the-cob, cole slaw and grilled corn bread for $55.
Mondays: Buy one burger, get the second one 50% off (equal or lesser value with purchase of a beverage) Tuesdays: 5 Tacos for $10 (w/purchase of a beverage)
The Greekish 273 Halstead Avenue Harrison, NY 10528 (914) 732-3333
The Greekish has two different dinner deals: Tasting of the Greekish is available Wednesday through Sunday from 4 PM – 8 PM. Enjoy 1 dip, 2 Meze, 1 entrée (land or sea) and dessert for $55. The Greek-Style Meze Special is available Wednesday through Sunday from 4 PM – 9 PM. Enjoy 1 dip and pita plus any 3 Meze for $30.
The Hudson Room 23 South Division Street Peekskill, NY 10566 (914) 788-FOOD
The Hudson Room offers a 3 course Prix Fixe meal on Tuesdays and Wednesdays for $32.95 (appetizer, main, dessert)
Monday Pasta Party – (4 PM to close) $9 Penne Vodka, Angel Hair & Broccoli, Rigatoni Alla Norma or Fettuccini Alfredo Tuesday Pizza Party – (4 PM to close) 50% off all individual pizzas (excluding seafood pizzas)
Risotto offers a Prezzo Fisso to go menu for $25 which includes a select Antipasti, Secondi and dessert.
Rye Roadhouse 12 High Street Rye, NY 10580 (914) 925-2668
Mondays: Build Your Own Quesadillas starting at $6.95 Tuesdays: Taco Tuesday – 5 PM – 9 PM, Cajun Nachos, Tacos, Burritos and $5 margaritas Wednesdays: Fried Chicken Night – Four piece chicken dinner with two sides for $12.95 (in house only) Thursdays: Burger Night – 5 PM – 9 PM half-price burgers (in house only)
Wellington’s Grill 110 Halstead Avenue Harrison, NY 10528 (914) 315-1532
Tuesdays: Lobster Night $25 includes a 1 1/2 lb. steamed lobster served with New England Clam Chowder, cole slaw and corn on the cob Wednesdays: Prime Rib Night $28 includes a thick slice of slow roasted prime rib served with frizzled onions, cup of soup and a baked potato Thursdays: $10 Burger Night
If you know of any other dinner deals in Westchester County, please email me (NYFoodieFamily@gmail.com) and I will add it to this list!
Imagine you’re walking down the street holding a gyro in your hand. What does it look like? Most of us probably have a similar picture in our minds. Well, think again. This gyro is filled with freshly carved pork, tomatoes, onions, tzatziki sauce and even a few french fries. And it fits right in your hand, just like you’ll find in Greece. Welcome to the traditional Greek gyro, at the recently opened GoGreek Snack Bar, right in the heart of Pelham!
After spending many summers in Greece and enjoying the delicious food there, brothers Dan and Chris Krystallis are trying to recreate the culinary experience for Westchester County residents. As the sons of a Greek immigrant, they have firsthand experience of the flavors and ingredients of traditional Greek food. Running several Greek American diners in upstate New York, Chris brings his restaurant knowledge and experience to GoGreek.
However, it is the husband and wife team, Dan and Amber Krystallis who are running GoGreek. They are hoping to bring fast-casual Greek food to the masses and change a few perceptions about the humble gyro while they’re at it. Though GoGreek’s logo may give off vibes of a chain/franchise, this restaurant is a one-of-a-kind family-run, small business.
Centrally located on 5th Avenue in Pelham, GoGreek is a great spot to grab a quick lunch to go. However, with a variety of seating options available, including counter seats, traditional tables and chairs and outdoor seating, guests are welcome to stay and enjoy their meal.
GoGreek’s menu offers a variety of tasty eats. Handhelds include their signature pork gyro (the traditional style in Greece), or a burger, chicken or veggie pita. They have also recently added a Beyond Burger pita with spicy feta.
Now that the weather is cooling off, you may want to try Papu’s Chili, which was one of my husband’s favorite dishes. It boasts a really complex set of flavors in one bowl.
Or the comforting flavors of home with Yaya’s Chicken Egg Lemon Rice soup.
Of course they also serve falafel, traditional hummus and spinach pie. But they also offer GoGreek Fries or Chips. Available drinks include bottles of Greek sodas (the carbonated orangeade is a great pick) and more common beverages.
If you’re looking to end your meal on a sweet note, they’ve got you covered. They serve traditional baklava and a GoGreek Sweet, fried pita topped with powdered sugar. For those with gluten concerns, everything on the menu is gluten-free, except for the pita, spinach pie and baklava.
When you’re in Pelham, give GoGreek a visit! You’ll enjoy authentic Greek “snacks” at an affordable price.
The Details: GoGreek Snack Bar 108 5th Avenue Pelham, NY 10803 (914) 740-3173
(Thank you to GoSu and Lifestyle Westchester for hosting NY Foodie Family. As always, all opinions are our own.)
I was recently invited to a menu tasting at Asian fusion restaurant, GoSu. This Irvington eatery opened in February 2017 and is located a short distance from the Irvington train station. It’s a perfect place to dine with friends visiting from NYC, or for a quick dinner on the way home from work.
While the owner, Tony Kim, is Korean his menu is a mixture of both Korean and Japanese cuisines. His Korean cooking skills were learned from his mom and grandmother but his first restaurant job was in a sushi restaurant. He combined his two experiences and created GoSu.
Taken literally, the name of the restaurant translates to: card shark or cocky person. Tony chose GoSu, from the Korean words GoGi (meats) and GookSu (noodles) to mean Meats and Noodles. When envisioning a traditional Korean restaurant, BBQ that is cooked right at the table often comes to mind. However, GoSu was created with an emphasis on family-friendly dining. No table-top grills are found here. Likewise, you won’t be served banchan (the collection of small side dishes served with traditional Koran cuisine). Instead, GoSu serves lots of delicious comfort food with plenty of kid-friendly options.
GoSu features so many tasty appetizers on their menu. From left to right, I tasted the Agedashi Tofu (fried soft tofu in tempura sauce), Bulgogi Tacos (marinated sliced ribeye with house pico and cheese), Chicken Katsu (panko breaded chicken breast with Japanese BBQ sauce & chipotle mayo), Shrimp Shumai (with ginger soy vinaigrette) and Ika Yaki (broiled whole marinated squid with teriyaki glaze). The chicken katsu and shrimp shumai are two of the most popular appetizers and will likely be enjoyed by most children. I usually prefer firm tofu, but enjoyed the soft tofu in the tempura sauce. Other appetizers on the menu that sound delicious include: Tatsutage (bite-sized Japanese fried chicken), Spicy Pork Buns and Loaded Fries (bulgogi, cheese and jalapeno on a bed of waffle fries). These will definitely have to be tried on my next visit!
While you can make a meal out of appetizers, I strongly recommend you leave room for the “Meats & Noodles.” My favorite meat dish was the Spicy Pork Sizzle Bop. This Korean style marinated sliced pork was slightly sweet but had a nice spicy kick. While some of my table mates found this dish to be a bit too spicy, if you like a little heat, I highly recommend this! There are several other Sizzle Bop entrees including Galbi (marinated short rib), Bulgogi (soy marinated sliced rib eye), Beef Teriyaki, Beef Negimaki (asparagus & scallion wrapped with thinly sliced rib eye in teriyaki sauce), Chicken Teriyaki and Salmon Teriyaki. I sampled the Salmon Teriyaki Sizzle Bop, which was a crowd favorite the night that I dined. All Sizzle Bops are served with white or brown rice and vegetables, as well as a choice of miso soup or a side salad.
My favorite noodle dish of the evening was the Curry Udon. This dish has bulgogi in a mild, Japanese curry broth. This curry isn’t spicy like many Indian or Thai curries. It has barely any heat but is packed with flavor. It’s literally a bowl of pure comfort food. When the cold weather comes, you will want to eat bowlfuls of this udon! This dish was also a favorite of my fellow foodies.
Although GoSu prides itself on its “Meats & Noodles,” it accommodates those with dietary restrictions. Several dishes on the menu can be made gluten-free and there are plenty of vegetarian options. The restaurant has several vegetarian main dishes including Tofu Steak (seared, sliced organic soft tofu w/a ginger teriyaki sauce), pictured above, Yaki Udon (sauteed udon noodles with cabbage and onion in a house special sauce) and pictured below, Spicy Soba (cold soba noodles on a bed of mixed veggies with House gochujang sauce). Gochujang is a red pepper paste, and yes, is a bit on the spicy side. Again, I like a bit of spice and think this dish is perfect for summer.
There is a children’s menu for kids 8 and under with favorites like Chicken Teriyaki, Bulgogi and Tatsutage. Kids will likely enjoy ramune, a Japanese “marble soda.” Nicknamed so, because of the Codd-neck bottle, GoSu sells several varieties of this fun drink.
The adults may prefer to enjoy some soju. Soju is a very popular Korean spirit. Similar to vodka, it’s a mild tasting alcohol. But don’t be deceived, a little goes a long way. Many bottles of soju have 20-40% alcohol! This was my first time trying soju and even better, it was pineapple flavored! Since I was driving, I only had a couple of sips, but I found it to be smooth with a slightly sweet taste.
For dessert we had NY-Style Cheesecake Tempura with green tea powder. This was a pleasant surprise, since most Asian restaurants I’ve been to don’t offer much more than ice cream for dessert. The tempura gave this treat a nice crunch while inside the cheesecake was nice and creamy.
As seen, the restaurant is furnished in mostly black and white. A variety of live plants decorate the space and red spoons add a little pop of color. Tony put a lot of thought into his restaurant decor, including benches that lift up so you can store your jacket and purse. Plus, the bathroom has one of the coolest sinks I’ve seen as well as jars of toothpicks and mints.
Tony does a great job of combining Korean and Japanese flavors in his dishes and he is currently revising the menu for the fall/winter. GoSu is definitely a restaurant in Westchester County worth checking out!
The Details:
GoSu (Asian Fusion Restaurant)
5o South Buckhout Street (entrance is on Astor Street)
Irvington, NY 10533
(914) 479-5898
