Westchester County - New York

Morton’s - Bloomingdale Road, White Plains - Corkage is $35, usually they only charge $25, and sometimes they waive it. Tell Jimmy the manager that I sent you and he will probably charge $50. Standard Morton’s Steaks. Good glasses.

F.I.S.H. - 102 Fox Island Road, Portchester - CLOSED - Ugh

Vox - 721 Titicus Road, North Salem. $25 a bottle. The site of the former Auberge Maxim. That was a great restaurant with the best duck on the east coast. Do not know the new restaurant but I have heard it is good. http://www.voxnorthsalem.com

X20 - 71 Water Grant Street, Yonkers. $25 corkage. Great restaurant! Owned by Peter X. Kelly of Xavier’s fame. Walking distance from the Yonkers train station. http://www.xaviars.com/yonkers/index.html We had dinner there again (June 5). Great restaurant, great wine service. Brought 2 bottles. Bought one off the list (a Scholium white!). The braised beef rib ravioli with a 2007 Outpost True Vineyard Cab decanted for 8 hours was a GREAT pairing.

Caffe Regatta 133 Wolf’s Lane, Pelham. Nice seafood centric restaurant. $20 corkage, $0 on Tuesdays. One block from the Pelham train station. http://www.cafferegatta.com

The Cookery 29 Chestnut Street, Dobbs Ferry, $10. http://www.thecookeryrestaurant.com

Bedford Post (Farmhouse Restaurant), 954 Old Post Road in Bedford, NY - $50/btl., 2 bottle limit per table

BLT Steak, Main Street, White Plains - $35/btl. as long as same wine and vintage not on the list (but phone in advance - they have been known to refuse)

Zuppa, 59 Main St., Yonkers, NY 10701 - $25/btl. 2 blocks from train station.

Meritage, 1505 Weaver Street, Scarsdale, NY 10583-7034, $25/btl. We have had OLs there.

Juniper 575 Warburton Avenue, Hastings-on-Hudson, NY 10706, 914.478.2542, JuniperHastings@gmail.com
No license, no corkage fee, but actually have nice stems (Schott Zweisel). Excellent food, but only open for dinner Th-Sat. http://juniperhastings.com/

Elia Taverna 502 New Rochelle Rd., Bronxville, NY 10708. Classic Greek. No liquor license and no corkage - but call in case they have gotten their license. http://www.eliataverna.com/

Vox restaurant in North Salem (and its previous incarnation as Auberge Maxime) has been hospitable to me allowing BYO and charging $25 per bottle. Glassware is good as is wine service. Food is nice in a country setting.


X20 in Yonkers allows and charges $25 last time I went. SO worth it.

Caffe Regatta in Pelham is a very decent seafood centric restaurant and charges $20 and $0 on Tuesdays.

The Cookery in Dobbs Ferry. $10.

Bedford Post (Farmhouse Restaurant)(in Bedford) - $50/btl., 2 bottle limit per table

BLT Steak (in White Plains) - $35/btl. as long as same wine and vintage not on the list

Zuppa (in Yonkers) - $25/btl.

Meritage (in Scarsdale) - $25/btl.

Juniper in Hastings. No license, no corkage fee, but actually have nice stems (Schott Zweisel). Excellent food, but only open for dinner Th-Sat.
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Elia Taverna in Bronxville/Eastchester/Pelham area.

http://www.urbanspoon.com/r/327/1515516/restaurant/Westchester-County/Elia-Taverna-Bronxville" onclick="window.open(this.href);return false;

Great, authentic Greek plates and NO liquor license yet. $0 corkage!

Kittle House charges $35 but not necessary to BYO

That’s for sure.

River City Grill in Irvington (the old Benny’s). $15.00

http://www.rivercitygrille.com/" onclick="window.open(this.href);return false;

Good food at reasonable prices. A place you take your wife/husband/so.


F.I.S.H in Port Chester has closed.

Morgans Fish House and Ruby’s Oyster Bar in Rye NY (owned by the same group) charge $20 corkage. They have acceptable glasses.

FYI, on Sunday they offer half off wine on their list. Not sure if this is brunch only or if it’s offered at dinner too.
We drank a split of Piper Heidsieck Brut champagne for $20. Not bad considering 2 crummy mimosas would have cost the same amount.

Modern Barn in Armonk. Corkage is high at $45 but the food is excellent

Restaurant Week is March 14 - 27, 2011

http://hudsonvalleyrestaurantweek.com/home.php" onclick="window.open(this.href);return false;
Click on restaurant list to see a list of participating restaurants. A couple of good ones. [wink.gif] The list is alphabetical by city/town/village. Dinner $28.00

For those of you living in the city, it’s a short ride to Pleasantville, Rye, and White Plains. Plenty of good choices.

We’re going to Equus. Corkage is $35. Metro North to Tarrytown, then taxi to the restaurant.

Equus has a fantastic wine list if for some reason you don’t BYO ($35 corkage).

This has got to be one of the most beautiful restaurants in Westchester County. The only thing that irked me… $5 to park my car. [swoon.gif]

The party was over last week. They now charge $10. This isn’t a fancy place. More of an upscale diner. Delicious Greek food. Great prices.
We’ll be back.

FYI, Restaurant North in Armonk told me they don’t charge corkage. [welldone.gif]

Now closed 2019.

Free byo on Mondays.

Umami Cafe in Croton is $10 or $15 I believe.

Dan, I really hated Equus. Was so disgusted, wrote this on Chow Hound.

I really don’t usually trash a restaurant, but a week or so ago, I had such a poor meal that I decided it needed to be written about. The setting is gorgeous, but there is little parking so a valet is necessary. For lunch it adds an unneccessary not to mention costly addition to the meal.

So, I arrived and tried to get into the dining room, but before I could, I was asked to wait in one of the anti rooms. I was waiting for ten minutes and decided to leave. The Maitre d’ saw me going and urged me to return. When I finally did get into the dining room, expecting a real crowd, there was a group of six people and myself.

I went a la carte as the menu had a dessert which I tend to avoid at lunch. The French onion soup was a pretty thing, the problem was that much of the prettiness derived from cold greasy onions on the top used as garnish. The soup stock, was excellent but there was too much bread and the result was after a few spoons, it became mush.

More problems with the main course. There were three elements to this and all were appalling. The skin on the chicken was burnt. The chef tried to hide this by carefully spooning greens over it. The white mess on the side was so watery that it was hard to identify. The greens had deposited a small pool of water, as if they had been inadequately drained. The chicken came back; I am not sure if it was the same piece or a new one. there was certainly missing skin on it. Either way, it was dry.

On the bright side, the service was excellent. But the food was really poor… Sad, given the setting.

I’m not the Dan referred to. MG, was this isolated or a trend?

Dan, corrected for grammar and punctuation.