Your guide to eating out in Port Chester, Rye Brook and surrounding areas.
Dining Out & About
You don’t have to go far to find great food. Just look inside!
A Supplement to the
Seared Rhode Island Skate Wing with sunflower seeds cooked like risotto and served with broccoli purée and sauce almondine is one of the sustainable entrées at the newly-opened Saltaire Oyster Bar and Fish House. For a review of the restaurant, turn to page 4. Claire K. Racine|Westmore News
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WESTMORE NEWS | Friday, September 18, 2015
Dining Out & About Advertisers receive extended listings.
POLLO A LA BRASA
MISTI RESTAURANT “Our Specialty is Roasted Chicken”
Authentic Peruvian Cuisine SERVING Breakfast • Lunch • Dinner Peruvian Pepper Steak Chicken Dishes Pork Dishes Seafood Soup Fried Seafood Shrimp Dishes OPEN - 7 DAYS Monday - Thursday 8 a.m. - 11 p.m. Friday - Sunday 8 a.m. - Midnight
110 North Main St., Port Chester, NY Delivery Available Se Habla Español
939-9437
Lunch Specials Takeout also
American American Legion Post 93
Euro Asian Bistro
78 Pearl Street, Port Chester 937-5562
30 Westchester Avenue Port Chester 937-3680
Buffalo Wild Wings Grill & Bar 44 Westchester Avenue Port Chester 690-9453
Chop’t Creative Salad Company 116 South Ridge Street Rye Brook 908-4184
Cousin Frankie’s USA Grill 112 Willett Avenue Port Chester 305-4878
Fairways Restaurant 1323 King Street Greenwich, CT 203-531-1138
Halstead’s Bar & Grill 7 Purdy Street Harrison 835-8335
Härth Hilton Westchester 699 Westchester Avenue Rye Brook 939-6300
Heartland Black + Gold Bar and Eatery Port Chester Railroad Station 3 Broad Street Port Chester 305-8383 Specialties include: Mac ‘n’ cheese balls, Moroccan turkey meatballs, goat cheese filled dates with spieced walnuts, chilled mussels on the half shell, soups of the day, quesadilla with chorizo, avacado toast, crab cakes, kale Caesar salad, shrimp po boy sliders, fish and chips, steak burger, Romano chicken salad, B&G meatloaf, grilled chicken club, veggie falafel salad. Entrées: Salmon, jerk shrimp skewers, ribs. Hours: Mon.-Thurs. 4-10 p.m., Fri. 4 p.m.-2 a.m., Sat. noon-2 a.m., Sun. noon-9 p.m. Most credit cards. Limited parking available on premises.
Panera Bread 10 Westchester Avenue Port Chester 939-0079
Port Chester Coach Diner 317 Boston Post Road Port Chester 937-0008
Q Authentic Barbecue Restaurant
Mexican Restaurant
112 North Main Street Port Chester 933-7427
914-939-8700
River House Bar & Grill 435-7 North Main Street Port Chester 937-9695
MaryAnnsPC@gmail.com 23½ North Main Street Port Chester, NY OPEN 7 DAYS Sun. - Thurs. 11 a.m. - 10 p.m. Fri. & Sat. 11 a.m. - 12 p.m. Sat. & Sun. Brunch 11 a.m. - 4 p.m.
Party & Catering Packages Available We accept most major credit cards
Rye House 126 North Main Street Port Chester 481-8771
DINNER SPECIALS Monday Night
Any Fajita with FREE House Margarita
Rye Ridge Deli Rye Ridge Shopping Center 126 South Ridge Street Rye Brook 937-2131
Sam’s Bar & Grill
Tuesday Night
FREE Cheese Quesadilla with Purchase of 2 Entrees
1 Mill Street Port Chester 939-2001
The Kneaded Bread
Wednesday Night
181 North Main Street Port Chester 937-9489
Thursday Night$
Doral Arrowwood Anderson Hill Road Rye Brook 939-6630
FREE Nachos with Purchase of 2 Entrees 1/2 Pitcher of Sangria
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Asian
The Pub
Asian Buddha 1 Rye Ridge Plaza Rye Brook 481-4651
Burgers Elevation Burger 176 South Ridge Street Rye Brook 305-6700
Westchester Burger Co. 275 South Ridge Street Rye Brook 305-6095 Serving 20 different burgers including Original WBC angus beef burger, Tex-Mex burger, Kobe burger, Pretzel burger, Mom’s Italian Turkey burger, Greenhouse veggie patty, Soprano chicken burger, Ba Da Bing Italian sausage burger, a lamb burger, tuna burger and bison burger. Six varieties of milkshakes, appetizers, salads and entrées. Open 7 days from 11:30 a.m., closing at 10 p.m. Sunday-Wednesday, at 11 p.m. Thursday and at midnight Friday and Saturday. Free parking in the shopping center lot.
Brazilian Café Brazil USA 37-39 North Main Street Port Chester 939-1139
Churrascaria Copacabana 29-31 North Main Street Port Chester 939-6894
International Café & Brazilian Bakery 103 Adee Street Port Chester 939-1002
Rio Minas Brasil U.S.A. Buffet 140 Midland Avenue, Port Chester 481-5724
Central American El Tesoro Restaurant 92 Purdy Avenue Port Chester 935-9440
Sofia’s Café 22 South Main Street Port Chester 939-0005
Chinese China House 170B North Main Street Port Chester 939-7288 or 939-7290
East Wok Restaurant 140 Midland Avenue, Port Chester 939-0068
Ho Sai Gai 544 Willett Avenue, Port Chester 937-8337 or 937-8339
King Garden Chinese Restaurant 32 Grace Church Street Port Chester 939-4310
Manchu Garden 504 Westchester Avenue Port Chester 939-8688
Number 1 Chinese Restaurant 120 Westchester Avenue Port Chester 937-8465
Panda Restaurant 213 Westchester Avenue Port Chester 937-4699
Sichuan Pavilion 480 Westchester Avenue Port Chester 939-8889
Wah Yuan Chinese Restaurant Post Road Plaza 262 Boston Post Road Port Chester 939-7776
Friday, September 18, 2015 | WESTMORE NEWS
Dining Out & About Advertisers receive extended listings.
Coffee Shops
Fast Food
Bow & Rose Café
Subway Restaurant
604 North Main Street Port Chester 934-9497
262 Boston Post Road Port Chester 934-5045
Pan America Bakery & Café
Subway Restaurant
22 South Main Street Port Chester 939-0005
302 Midland Avenue Port Chester 937-0022
Starbucks Coffee Company
Subway Restaurant
Rye Ridge Shopping Center 118 South Ridge Street Rye Brook 937-1597
19 North Main Street Port Chester 914-481-5255
Colombian Aqui Es Santa Fe Café 32 Broad Street Port Chester 305-1060
Taco Bell 303 Boston Post Road Port Chester 939-0695
Texas Chili Restaurant 36 Broad Street Port Chester 937-0840
Asi Es Colombia 172 North Main Street Port Chester 934-7675
El Encuentro 132 North Main Street Port Chester 305-1828
El Rincon Paisa 130 North Main Street Port Chester 939-9364
Los Chuzos de Juancho 8 South Main Street Port Chester 481-1340
Makondo Restaurant 139 North Main Street Port Chester 305-6147
Dominican Hollywood Chicken International 216 Westchester Avenue Port Chester 934-8137
Reyna Restaurant 66 Poningo Street Port Chester 939-9251
Ecuadorian El Criollito Restaurant 138 Irving Avenue Port Chester 934-8010
Rinconcito Ecuatoriano Restaurant 150 North Main Street Port Chester 937-7343
Fast Food Burger King 260 Boston Post Road Port Chester 934-7877
Dunkin Donuts 330 Boston Post Road Port Chester 939-8331
Dunkin Donuts 295 Midland Avenue Port Chester 935-9034
Garden Catering 140 Midland Avenue Port Chester 934-7852 or 934-7810
Hubba 24 North Main Street Port Chester 939-7271
Kentucky Fried Chicken 262 Boston Post Road Port Chester 935-0741
McDonald’s Restaurant 321 Boston Post Road Port Chester 937-3355
Popeyes Louisiana Kitchen 275 Boston Post Road Port Chester
French Appétit Bistro 540A Willett Avenue Port Chester 690-2000
Greek/American One Station Plaza 111 Westchester Avenue Port Chester 939-3416
Guatemalan Café Guatemala 28 Grace Church Street Port Chester 937-8537
Keylee’s Restaurant 11 Pearl Street Port Chester 481-1650
Indian
IrIsh Pub & restaurant
SERVING LUNCH AND DINNER FULL IRISH MEN
U
US Salads, Pasta, Burgers, L P Sandwiches, Steaks, Seafood AND Our Famous Bar Pizza and Buffalo Wings
servIng great Food sInce 1990 & gettIng better KITCHEN OPEN TILL 3 A.M. DAILY SPECIALS Reasonable Prices $550 to $1495
7 Plasma Televisions for Sun., Mon. & Thurs. Night Football 538 Willett Avenue (off Putnam Ave.) Port Chester, N.Y. • 914-937-2106
Tandoori Taste of India 163 North Main Street Port Chester 937-2727 or 935-9680
International Brisa Marina Restaurant 40 Grace Church Street Port Chester 934-9090
Listings continue on page 7
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4
WESTMORE NEWS | Friday, September 18, 2015
RESTAURANT REVIEW
Saltaire satisfies fish lovers with tasty fare from the sea By Jananne Abel
after opening day, was pleasant, patient, personable and apologetic when a few things had to be sent back because they weren’t hot. She even recognized my husband and me when we returned, and even though she wasn’t assigned to our table, came over and greeted us by name.
W
e have been waiting with baited breath for Saltaire Oyster Bar and Fish House to open in Port Chester. It was only fitting that, after a four-year absence following the closure of F.I.S.H, a restaurant deriving its food from the sea should take up residence in a village with a ship on its seal and “port” in its name. Saltaire, which opened a few weeks ago in the historic grain warehouse on the banks of the Byram River that housed The Willett House for almost 25 years, not only adds a cuisine that was lacking in the village but does so in a classy, professional manner. Now that the service issues that existed the first week have been ironed out, there is nothing not to like about Saltaire. Owner Leslie “Les” Barnes, a second generation seafood buyer and aquaculture buff, found this dream location close to the waterfront as well as his home in Rye and made it his own with the help of designer Kim Nathanson. Her father designed Barnes’ other restaurant, London Lennie’s in Queens, 30 years ago. London Lennie’s had been started by Barnes’ father back in 1959 as a fish store which grew into a restaurant. He learned every aspect of the business before taking it over at age 22. Nathanson was very respectful of this great space at 55 Abendroth Ave. with its 30-foot ceilings and original exposed brick, said Barnes, letting its natural historic qualities speak for themselves. Barnes hired executive chef Bobby Wills, a Culinary Institute of America graduate who grew up in the seafood business in Massachusetts and previously worked in restaurants in Boston and Maine, to come up with the simple food preparations to make
Menu options
Executive Chef Bobby Will drizzles some extra virgin olive oil to finish up the live scallop crudo appetizer. The freshly sliced scallop, shucked only minutes before, is still alive as it is piled onto a cleaned scallop shell and topped with green apple-jalapeno relish and toasted poppy seeds. Claire K. Racine|Westmore News the straight-from-the-docks fish and seafood shine. It’s clear that after decades in the seafood trade and restaurant business, Barnes, 65, knows his stuff and is passionate about both. He has developed a keen knowledge about fish from going to the original Fulton Fish Market with his father since he was five years old. I haven’t been to his Queens restaurant, but simplicity and moderation characterize everything at Saltaire, which opened Sept. 1. The simple,
tasteful nautical décor in both the bar and dining room isn’t corny or in your face. The fish, lobster, oysters, clams, shrimp and crabs come straight from the Fulton Fish Market in New York City or are delivered fresh from purveyors whose product Barnes has verified. Nothing about the recipes or preparations covers up the delicate taste of the fruits de mer. Portions are generally moderate which I appreciate because fish, in particular, is never as
good left over. Nor are you forced to eat more than you really should because you feel an obligation to finish it. There are lots of options here for fish and seafood lovers, so you can order a little of this and a little of that and go home feeling comfortably satisfied rather than full and bloated. Even the desserts are perfectly sized. Fresh seafood, expertly prepared and presented, is not inexpensive, and neither is a meal at Saltaire, but in this case, I guess you get what you pay for. If you don’t drink any alcoholic beverages, you can have an exceptional dinner, including dessert (clam chowder, lobster salad and dark chocolate cremeux) for less than $50. Judging by my two visits sitting in the dining room and observing the interaction in the oyster bar, the staff is friendly, knowledgeable about the restaurant’s offerings and interested in developing a rapport with their customers. The server we had on my first visit, less than a week
The menu options come in all sizes and shapes—10-12 varieties of raw oysters by the piece, little neck or top neck clams by the half dozen, raw bar selections (Maine Jonah crab claws by the piece, a one-pound chilled lobster, shell-on shrimp cocktail (1/4 pound) and king crab legs (1/4 pound), three sizes of towers combining various types of cold seafood, hot and cold small plates, four different mussel preparations, two soups, three salads, three ever-changing seasonal specials (early this week seared Rhode Island skate wing, pan seared Maryland soft shell crabs and seared Long Island blackfish) and a section called “Top of the Catch” featuring seared and grilled fish with choice of beurre blanc, smoky tomato relish or spicy plum glaze and two sides (choose from roasted fingerling potatoes, native corn celery root succotash, whole grain brown rice pilaf, collard greens, roasted heirloom carrots or charred cauliflower). Other choices in this section include two whole roasted fish (black sea bass or branzino) which are served on the bone rather than filleted and so require a little more work. Steamed twoand three-pound lobsters at today’s market price of $25 a pound are also available, and these are served with drawn butter, fingerling potatoes, and corn. “We decided we couldn’t not have whole roasted fish on the menu,” said sous chef Lauren Salvesen, who hails from Virginia but now lives in Port Chester. “The bones are easy to remove,” she said. “Just run your knife along the backbone and the fish will slip right off the bone.” In addition, a seafood special mixes lobster, swordfish, snapper, halibut and mussels, blistered heirloom tomatoes, zucchini and saffron cream into a seafood stew ($34) on one menu or seafood bouillabaisse with the same ingredients except different fishes on another. If you don’t like fish or
Please turn to page 5
If you want to go:
Saltaire Oyster Bar and Fish House 55 Abendroth Ave., Port Chester 939-2425 Open for dinner Mon.-Thurs. 5-10, Fri. and Sat. till 11, Sun. till 9 • Oyster bar opens at 4. Lunch starting in October Must try: Clam Chowder, Chilled Lobster Salad, Crispy Soft Shell Crab, Maine Steamers, Seared Rhode Island Skate Wing, Dark Chocolate Cremeux
The attractive dining room at Saltaire with its blue and white color scheme, international fishing maps and lots of exposed brick. Jananne Abel|Westmore News
Dress: Nice casual
Friday, September 18, 2015 | WESTMORE NEWS
5
RESTAURANT REVIEW
Saltaire satisfies fish lovers with tasty fare from the sea Continued from page 4 seafood, a meat section includes a roasted Statler chicken breast ($24), grilled all natural burger with pommes frites ($15) or grilled ribeye steak ($36), and there is also a thoughtful vegetarian dish ($20) which changes regularly. The menu will shift seasonally (the fall menu is expected to debut in about two weeks) but is printed in-house daily because “we have to see what the boats bring in, and there are seasonal restrictions on fishing,” said Barnes, who makes daily trips to the Fulton Fish Market. Saltaire, named after a type of oyster Barnes is no longer able to source, serves only wild fish except the branzino, which is farm raised, as the salmon will be in the winter. The farm-raised salmon comes from the Faroe Islands. Barnes has visited this remote location to check out the organic salmon farming, so he knows what he’s getting. I read on the Salmon from the Faroe Islands website that although the Faroe Islands are located in the middle of the North Atlantic, fresh salmon from there can reach the U.S. market within just 72 hours of harvesting.
ous visit our server’s recommendation to go with the spicy melon and cucumber relish and sorrel verde salsa (made with the herb sorrel verde, basil, mint, olive oil, salt and lemon juice) as sauces for the oysters so as not to mask their delicate taste. We all enjoyed the refreshing relish, but I actually liked the olive oil-based strawberry mignonette we ordered the week before better than the salsa. Saltaire’s house cocktail sauce (just the right amount of horseradish) and horseradish aioli also came with the tower to go with the briny clams (we got three), large succulent shrimp (four with shells on, but easy to peel), Jonah crab claws (we got three)
Sustainability Rhode Island skate wing is currently in-season and one of the many sustainable items on the menu. “We try to do as much sustainable fish as possible, but it’s not always easy,” executive chef Wills said. Scallop shells are saved and used for decorative plating. Oyster shells are also collected and donated to the Billion Oyster Project, which reintroduces them to New York Harbor to create reefs, the habitat needed for future oysters to thrive.
Dinner for three It was my second visit to Saltaire and time to try a tower. Since there were only three of us, we opted for the Hook ($45), which serves 2-3 people. The bigger towers are the Line ($90) and Sinker ($135). The Hook ingredients were served on ice in a large metal bowl. Sampling everything and sharing were great fun. I’m a seafood lover, but my body says “no” to oysters, so I left those (there were three chosen by the chef) to my husband and daughter who happily slurped them up. I recalled from my previ-
Saltaire owner Les Barnes and half of a pound lobster tail, which, besides meat, contained roe. Although some consider it a delicacy, I found the eggs, which are okay hot, hard and waxy in their cold state. The My Mom’s Maple Bourbon ($12) cocktail I ordered to start the meal paired well with the seafood. Made with barrel-aged bourbon, Vermont maple syrup, citrus and chili bitters, it was tangy and not too sweet. Of the eight creative cocktails on the list, all made with syrups, sodas, fresh juices and bitters largely made in-house, the four I’ve tried were not sweet (Saltaire #2) or only slightly sweet, which I consider a good thing. Meals start with yummy cornbread cooked in a wrought iron skillet served warm with a side of unsalted sweet cream butter mixed with honey and sea salt. “The skillet keeps it nice and warm and the honey butter melts nicely onto it,” said sous chef Salvesen. Besides the cold seafood tower, my daughter and I split a bowl of the traditional New England
House-cured King Salmon gravlax, shaved thin and served with cream cheese and fresh citrus, is a play on the wellknown bagel, lox and cream cheese. Claire K. Racine|Westmore News
clam chowder ($10), made with fresh cream, bacon and chunks of potato. Not too thick and chock full of clams, this chowder is exceptional. For entrée, my husband selected the seared Rhode Island skate wing ($27) which had just been added to the menu that day and came highly recommended by our server. Consisting of two overlapping pieces of seared fish served with sauce almondine over sunflower seed risotto with a generous smear of broccoli puree, this fish dish provided a delicious blend of flavors and textures and a nice crunch. “You’ve got to try this!” he raved after taking a bite. Seared Atlantic halibut ($32), a thicker, heavier fish served over Swiss chard and celery root puree was topped with smoked aioli and toasty “everything” granola made with granola, poppy seeds and other ingredients bound together with whipped egg whites. Sporadic dollops of mustard emulsion for extra flavor encircled the plate. This fish preparation, too, was spectacular, providing a similar and yet very different combination of flavors and textures—the softness of the fish contrasted with the crunchiness of the granola. Manny Perez of the Bronx shucks oysters at the oyster bar. Wishing to try soft shell crab Jananne Abel|Westmore News where I knew it would be at its large round rustic chandeliers serves as both a cocktail bar as best, I chose the small plate ($14) which can go from bright to dim. well as a raw bar or oyster bar. In rather than the entrée just in case Colorful framed fishing maps fact, the full menu is available in I didn’t like it and was amazed at from around the world cover the this casual dining spot where a how tasty it was. Topped with a expansive wall that faces you as horseshoe-shaped white marble cucumber-caper relish and herb you enter the room, a sailboat bar is the focal point. It is shared salad with a mild mustard mousse hangs on another. Exposed beams by oyster slurpers, drinkers and alongside it for dipping, the and pipes are painted black to diners. Seating in this room is Crispy Soft Shell Crab, dredged in match the window blinds. also at rustic wood high tops cornmeal and flour and sautéed in Tables are set with creamwith blue-seated stools or at olive oil till it was golden brown, colored paper placemats with tables in front of the windows was first rate and utterly delight“Saltaire” lettered in black, white facing Willett Avenue. ful. It’s amazing that you can eat cloth napkins and plates, the whole animal—shell, blue water glasses and wine legs and all! glasses with a bunch of A glass of Baillygrapes etched into each. Reverdy Sancerre from the Loire Valley in France ($15) went well with my Saltaire is open for meal. Only slightly sweet dinner Monday through with lots of flavor, it far Thursday from 5-10 p.m., surpassed the Toad Hollow Friday and Saturday from Chardonnay ($11) or the 5-11 p.m., Sunday from 5-9 Domaine Guindon Muscap.m. Currently the oyster det ($10) my husband and I bar is open a half hour earshared during our previous lier, but starting next week dinner at Saltaire. it is expected to open at 4 Dessert was St. Gerp.m. with an oyster-pairedmaine panna cotta ($9), a with-beer-or-wine special delicate elderflower and vafrom 4-6 p.m. nilla flavored custard that The new restaurant is was light and creamy with looking to start serving crunchy walnut streusel lunch in early October. and mint peaches on top. A room for private parAll desserts (there are ties that can accommodate currently three on the 65 is under construction menu) are made in-house. Corn bread cooked in a wrought iron and expected to open in In addition, three flavors skillet accompanied by unsalted buttime for the holiday season. of ice cream purchased ter mixed with honey and sea salt is Parking is on the street from an outside dairy a staple at Saltaire. (paid until 9 p.m.) or in the (vanilla, chocolate and Richard Abel|Westmore News free marina parking lot pistachio) could change adjacent to the restaurant. We The walls are a combination with the seasons. had no problem finding a spot on of exposed brick and light gray The dark chocolate cremeux Thursday or Sunday when we clapboard paneling decorated ($11) I had on my first visit, a ate at Saltaire. However, accordwith framed burgees (signal dense, soft chocolate pudding ing to manager Hector Perez of flags from boats) and black and topped with crystalized chocoPort Chester, parking is difficult white photos of fishermen. Blue, late and combined with salted on Saturday and Sunday when brown and cream-colored tile and mascarpone, compressed strawdowntown Port Chester is busberries and basil gel, was equally mahogany-colored wood cover the tling. “We are looking to do some floor. Hanging industrial type pale good, thick and creamy with a type of assisted parking,” he said. gray lights match the paneling hint of saltiness. “We’re trying to see what we can and exposed pipes. With a martini and three cofdo to offer that because I know The main dining room is strikfees, our check totaled $198.64. it is a little frustrating to have to ing with the same exposed brick, circle around.” gray paneling and warm wood floor. Seating is at two different If you don’t mind a little types of comfortable blue and walking, there is always plenty white booths plus both round of space in the huge Costco Saltaire seats 150 between the and square tables with cushioned parking lot or The Waterfront bar and dining room. The forchairs. The room is lighted by parking garage. mer, to your left off the entryway,
Hours and parking
Simply striking nautical décor
6
WESTMORE NEWS | Friday, September 18, 2015
RESTAURANT RECAP
The latest scoop on Piero’s, Port Chester Hall and Patsy’s Piero’s has moved to Harrison Piero’s Italian Restaurant closed at the end of August at 44 South Regent St. after a long ride at that Port Chester location. It is moving to 123 Halstead Ave. in Harrison where Halstead Avenue Bistro used to be. The owners, Peter and André Rosaspina, sons of now-retired Piero Rosaspina, for whom the restaurant is named, are keeping the same name and phone number, according to Peter. They chose this space in Harrison because it is similar in size to their old place—they wanted to maintain the cozy atmosphere—but the bar is nicer. They are working on making this new location their own. No
Port Chester Hall at the train station has changed its name to Heartland Black + Gold. Claire K. Racine|Westmore News
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Do en waste Wednesd y stude e of oo re. of En . Inf to or e th vem percentag red sch on Co third set th assess rts of show if theessments partment. WS or gre y night subject som Ma pro ho ay mm im co sco rsd the who Co is is the and ma n of ng ble to Arts ass ation De STMORE NE Tuesda rs will be s. Thu tion shownstrictwide s 3 ntatio 3-8 Th e Arts fine ge mpari is possi uc lec gh WE Di pleme ndards. Violato ns and grades level (level th, e col uag throu is By co l year, it sh Langua State Ed RD ABEL| ma ers in t Lang since the im State Sta rning ction summo ay garbag re test tak proficien s 18.7. In sed. schoo and Engli New York AND RICHA instru ion (RTI) r. same. ments mmon Co n to new lea cess pas izing and Frid ain the ent at the in ELA wastudents passed suc math red from K. RACINE ge, Optim to Interv als this yeaool the Co he transitio easy and will rem new illa t go the sch nse re and 4) cent of cent who 38.1 gathe CLAIRE “T s is not t s, distric said the ioner Respo per r V aper, ds mo and per .7 s,” u nee .3 t ard the 21 iss the one of the state result they collec eou nd s 31 ide Yo r P distric a and ust to the Comm s across - sta instantan ws u Statew A tests wa that theorder to adj Common Besides will use dat strengths and the difte isn’t Education “Teacher to help Yo r Ne EL eed ts’ is t for a r, agr the u Sta son th. studen ekly bas to rces in distric nt in particula State llen Elia. ng hard we’ve Yo resou es inhere for mart of the rea New York ester the to identify on a we truction In ryE worki h bar copy ins ng Pa ulum. s with esses ween of Port Ch hics. Ma state are ch the hig e cha re curric struggle rs available weakn t “to tailor said. e bet the $ 00 per emrea Co ferencs and thoseon demograpmbers ke sur ar ester teache but more use tha iszus goal is to at dents m.” ma Kl Ch stu nal to ye nu Th t e the sio Port bilingual akers, result ts is based th large e Port 00 per have students,”er distric ry level. ts set for ow we hav the profes s they jec $ lack of anish spe extension said. studen unities wi dents, lik than rce Anoth racy at eveiting pro or “N chers get -6864 resou tinue to to help Spwith that Kliszus apA lite tea Commspanic stu er numbers ore, gh wr r, s EL 4-939 asize rs those pment anddents con y our t also ricu- ph ld be throu as beside .” “Our -6877 Tel: 91 m teache ed this yea of Hi er, had low e. Furthermwider all tric 39 elo stu .co day eci are p dis dev n esp 914-9 news ts and been hir school ector of cur ment cousubject ord of the nt goal is to hel Chest te averag gap is eve ers, of Fax: in need progress—nic studen who stmore ess a “w The new dir want porta the sta ievement uage Learn many. r@we and ass lleen through most im said. “We it.” News ed a make and Hispa e Learners ieveEdito ll, s of point instruction r. Dr. Co trict’s the achglish Lang er also has tmore overa y,” Kliszus consciou ult of Black Languag raging ach gents me the dis , /Wes news En rt Chest th sh y sum lum for ore Re cou e rac a res wi rts Po stm Engli e a dis ard of .com said. over the ll analyzcome up ool. lite ple to be ver r goal is ults, both coho er @we which news tll wi help sch peo ile neithe nt res ve the aring base numb - still facgap,” Bo rryl Tisch mi rro h tmore t mp Ca es me eac tric nt Wh assess pro and Me Co is com 7 s t rs. p impro g at the are not ults www.w als for ool dis to e me ancellor of Regents resource Stree 10573-419 state ld hel in future yea t lookin o are or to analyz ts res cific go , the sch nected the se Ch oad cou ard Jus ted NY Br the den m t wh at Bo spe er, 38 r and of the numbers opera data con ficien ermore king dents “The providing so our stuge and Chest and t’s Furth to take the each teachealized of stu t is not suf ss. By loo ar if Port ned distric ted to r teachers knowled cessful cle lly ow ce 1964 plans dent and with person ficien ts’ progre en, it is worse. Loca sin to ou ate with the to be suc stu each come up studen s of childr or done fourth inside to gradu necessary l.” ved hat’s .............2 ns. use it cohort e impro rt Chester school ’s w skills h schoo prove growth pla hig they havults of Po 2013-14 pared im Here ................ ..............5 er to aft le -7 data erintendent The ress during thele, are com s durPeop Events..... ......6 g the 3 ........ 9 graderfor examp fifth graderr. That Usin rt Chester sup 1057 ents .....8y Ev year, results of school yea in both ........ 2-14 The Po Nearb ............ to the 2014-15 did better side, .......1 on Opini ................ .........15 ing theof students On the flip s .... Sport Briefs...... t ...16-17 batch and math. nmen .....16 ELA Police tertai .... s En & ce Arts 18-19 Servi ........ ious ........ Relig ifieds Class
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Broo , it is impo s to the moraCine k’s five ch students ssible to st recen Blind ’ progre truly co t state tes ildren page “This mp Di op t ss to ha Brook ch 12 ve in gra strict-wide ted out las because are Blind in the nuyear, there on not pro them op ildren wh (leve des 3-8 wh the perce t school ye e out of nual ass mber of was a sig ficien t out, 63 ose paren ls 3 an nta o Rege essments students nificant t on Th pe ts 52.7. d 4) scored at ge of tesar. nts ,” increa stude e district the 2013 rcent were decided se StatewIn math, 68in English the profic t takers Tisch saiChancellorBoard of refusing nts sta -14 tes also deem the an Yo ma ed tests ide the .5 percent Language ient level more to d. “We Merryl Intox - tes rk, 20 pe tewide wh tches thets. was on perce icated o op ts and rcent of pe nt wh of studentsArts was ents and ensure tha must do ly Bl alleg Co 31 21 pe vil in stude ted out. rcent of t tea lag d Broo ed rcent stude mpared to .3 and 38 o passed passed. the value chers un our parnts did In Ne of Po ly broke e man k stude nts cle .1 perce the EL of the sta and im dersta these de w no to de rt Ch em wind te arl nd followBlind Broo t take the A tes nt po ave nt y ed prof ter For Po es ow ed k stu it is a mining did better, rages, Bli for math. educationts for our chrtance of lice Bri ter café icient s dents if the Sti ll, suit. much but wh nd Broo ildren .” ELA ..... Grad efs, pa “A y mu the sho e ’s Blind “Y k en nn 3 ... 56% rki ge 15 ma bette ou wonder er area. wed impro it comes provide ua l ass ess did tak Brook stu jor ity of Math r veme impo .......77 ma me de e I can or worse whether Gr the tio EL nts nts wh nt, rta ad for las A ..... % tests ’t ... 52% e 4 stude n ab ou t nt inforsaid Int give you because of or not sco B.B. enth grat year’s sixpassed sav o nts ind ivi Math a erim bo .......70 Super sense of the opt-o res are cla ssr oo for paren du al two gra de in EL th and sev e To ELA ..... Grad gears ys’ varsi % A. ty third analyze stu intendent yes or no uts, and allow us m tea ch ts and ... 52% e 5 and 46 des, only For thosegra from up to boun soccer Math for ex ders du dents’ pro Dr. Jonath either,” ho w all to keep ers an d las were percent 49 perce .......78 ELA ..... Grad nt For the t season ce back % of fou ample, arering the 20 gress, the an Ross. are doing stu de nt track of still proficien of students ... 49% e 6 story, t—wh well year. rth grade held up 13-14 sch results of Educati ,” said ne gro up s page Math York ab rs .......58 12 State ove the ich is ELA ..... Grad stude Given tha during against theool year, MaryElleon Comm w State % e av Ne the nts op 7 ... 46% t 21 “O era w 2014 Based n Elia. issioner perce 2014-15 results very verall, we ge. Math -15 ted ou go .......66 batch , it is mi t of the nt of Blind school data, stu on the Sta ELA ..... Grad Ross od schoohave a very, % sta es of de said. ... 62% e 8 l distric numb sleading to te assess Brook likely to nts who te Educati He als ers. Math t,” comp ments in likely be econo opted ou on Depa ..... o rec en There are the ..63% to be t last point mical year rtment’s En ly two likely to recycl will be no Scho t Ne ws weed out the in the be W glish Lang disadvanta were les have ol Ra ek s hit Sept. ing pickup garbage co ua Bl Blind scored at e, and sli ge Learn ged, less count col untry. Th ind Broo nkings tha Hi gh Day. 7 in obser on Mo or gh Le ers ose ran Broo leg k t n., k fits vels 1 or tly more , more courses, SA e enroll be picMonday vance of kings at number put me lik that cri gar the 2 T Tuesd ked up on bage wilLabor teria two years ely to rat counsel and ACT nt, Advan take into 33 ced perfe acsco or-toes. collec ay garba Tuesday; l ctly. ago. stude res, gradu Placement ge Of the Wedn ted Wedn will be nt rat Whil e News io an ation rates, Friday esday, Th esday; d dro B Plea week too pout remain garbage ursday and Sixtee y Jananne se tu k into sched the sam collectio n rn Capit month aBel to pa account n There ule remaine. The rec will ge 11 some est plaal Partners s after Sta rw un pickup will be no s the sam ycling n ood the for for red veiled there this we green wa e. the pu mer Unite evelopm its latwill be ek; ho we ste bulk oppo blic got d Hospi ent of Yo collec ver, tal sit tion. u envir rtunity un its first e, Yo r Vil on comm mental der the official u review sta Yo r Pa lage, ing be ent on the pro te’s ur p Ne er, of Tr fore the Poproposal at cess to $ 00 ws court ustees. A rt Chester a hearroom from per co comp packed Board villag $ rescenBuild Up lete with wo e py NY we 00 signs t green T-s aring rkers per ye Tel: 91 affordreading “P hirts and car fluo4-939 ar jobs able housiort Chester rying -6864 Fax: 914-9 the bofor Port ng” and needs 39-68 Ch Edito 77 to ha ard on Th ester” “Good r@we ve gre urs stmore their ete Th say day, Aug. d /Wes news tmore .com co mmos e in att. 27 Ne @we Envir en tin g en da nc stmore ws e www. prepa onmental on th e we re news westm Im orene ect anred for the pact Sta Dr af t 38 Br ws.co Port oad Stree board d accepted mixed usetement m Ches t ter, of Sta in July as by the projLoca lly ow NY 1057 reque rwood Cawell as affvillage Im 3-419 ned ag amen st for one pital Pa iliates the e repres since and opera 7 dm en rtn rear of 19 ted en ers’ Here two ing co 64 ts to of the ting the po ’s w vie redev amen de to make the villag ssible toward mi Peop hat’s elope w lookin e’s lle dmen feet le g a South d ho of ret nnials, 90 ts are way for it. zon1057 ................ inside spita out tow 3 Overl ern Gatew either creThose 217,000 squ ail/resta ,000 squ l site. ard Bo Nearb Events..... .............2 are ston cove ay District ay Mixe ating fice/wellne are feet urant us obsol .... y Post r of Opini Events .... ..........5 Road exist 75 acres, , which d Use limited ser ss use an medical es, and ete, econo on .... .... from COUR ing d ......6 ........ Sport the pu ing to Planned or amendinwould 1,345 parkivice hotel a 135-rooof- Unite physically mically TESY -7 .... s OF TH ob allow d Ho blic sp Mixe g the scattered ng spa , all serve m ag Polic ................ .........8-9 E MA spital deterior solete d for Th o. ace ces Us d thr RINO e Brief .......1 closed ating.” by retail 20 14 e plan, un greater de e zon- site plus 35 oughou in garag by ORGA toward Arts “The t the 15 , 10 ye , wa es nsity. NIZAT & En s.............. 2-14 veile on It sol Ch -st ars Park whichand leads s is is .4d in tertai ION uti ree es de .....15 de Relig acr pro nm sits to to Aben ious whos ter-b as ed vis ed by April developme jected t spaces. e the finitely traon being pro Servi ent ...16-1 that site an the no droth in 20 e off Clas nsf nt St po Po Tr orm wi ree the the 7 ce 18 an sed sified rt said. affic rth. d the ll be t-W ati ne Sim ices s ........ s .........16 reme Ca rli Westc on s Bu are loc or ks , to build. d take abou complet w mixe “It is We village,”onal for ........ diatio ate ta ed he d En t ild stc Na 36 d ste Ke 18-19 gin Ho housi ing n month built. use neigh hester’s rva r Av at 18in ma na n Narva ” “out eers, Inc lt fro s borho fir 55+, ng units e. It calls , He ad od be st fic of the bo . explainem TR C 500 res for sen for 23 1 Worksgin g pa co-founde . “W ded x ap rtn ing lio 0 identi , r proble e recogniz proach” d their al unitsiors ages was de said thi er of St and a n-square that the un s de -fo to m ree tre iqu signe e targe tra tha ot ou ma mend te 1 mi “If we velop fpro t the t tra tio d ted acre nal, being to be tra ment space, “th ous amou ject includ l- projec don’t fix re today, ffic is a bligh e of any nt of es the pro ” he sai t can ted sit built on nsforpro largest pu d. no e: fun “a 15- “that wa ject in We common blic at Holt said t be suc blem, thi ces s ction rem s are Hi ally on a roc not easy stchester,” a Ro gh Street oval of sful.” ad to an k the area is 50 pile.” Th accompli d allow and rerouand Bosto light sh 0 fee t lon e common out ofing only rig ting the n Post g, act tra ivated game-chHigh Str ht turns int ffic, eet o Plea anger. He , is the maand se tu rn to talked ab in ou page 20 t
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Prais for m e and crit i ixed use h cism dish e ospit We Nev al sit d out er e pro jectMiss A Wee
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word on exactly when the new Piero’s will open, but stay tuned.
Port Chester Hall has a new name and menu On Sept. 12, Port Chester Hall at the train station changed its name to Heartland Black + Gold. With the name change came a light renovation removing the train theme and a new menu. The alterations are meant to help the former restaurant and beer hall appeal to a wider audience. Finishes and furnishings have been changed and new artwork installed to create an eclectic exhibit of original photography along with prints of iconic figures. All these elements combine to create an environment that takes you out of the train station and into a “sexier” and alluring environment. Gone are the beer mugs and three sizes of beer which have been replaced with one size, served in a glass, for $7. The classic large pretzel with cheddar ale dip that was a big hit is no longer on the menu but still available. The new menu is arranged in three pricing categories so diners can make selections from $7, $11 and $15 sections including dishes like Moroccan Turkey Meatballs, Mussels with Thai Coconut Curry, Kobe Beef Sliders and Jerk Spiced Shrimp Skewers. The cocktail, wine and beer menu is simply structured with all beer $7, wine $8 and cocktails $10. All the Black + Gold beers, developed over 20 years, are brewed by Kelly Taylor, Heartland’s award-winning brew master. Heartland’s exclusive craft beer offerings include a harvest favorite for fall, Smiling Pumpkin Ale, made with honey-roasted pumpkins and simmered with ginger, cloves, cinnamon, and nutmeg. And for the cocktail lovers, there’s The Black + Gold, a refreshing twist on summer made with fresh mint, orange and rye whiskey.
Patsy’s still on the table Patsy’s, the historic coal-oven pizzeria in East Harlem regarded as one of New York’s original pizza joints and known for its traditional New York style thin crust pizza, is still coming to Port Chester. Founded in 1933 by Pasquale (Patsy) Lanceri, it is not to be confused with Patsy’s Italian Restaurant located in Manhattan near Carnegie Hall since 1944. Although I thought the deal had fallen through because the owners were dragging their feet, Patsy’s will be opening an Italian restaurant and pizzeria where Spadaro Ristorante briefly made a splash last summer. The space at 50 Abendroth Ave. it will occupy was totally renovated to accommodate Spadaro, but Patsy’s proprietors are doing their own makeover and even moving the bar again. Work is currently taking place inside the space with no indication of when it might be completed. Patsy’s has also opened locations in Nanuet and New Rochelle.
—Jananne Abel
To advertise in this special monthly dining section call Elaine at the at 914-939-6864.
Friday, September 18, 2015 | WESTMORE NEWS
Dining Out & About Advertisers receive extended listings.
Sonora Nuevo Latino Cuisine 179 Rectory Street Port Chester 933-0200
Whole Foods Market
Irish/American Davy Byrnes Irish Pub & Restaurant 538 Willett Avenue Port Chester 937-2106 Full Irish menu includes Gaelic Mixed Grill, Shepherd’s Pie, Corned Beef and Cabbage. Also Irish Beef Stew, Corned Beef Sandwiches, Fish & Chips, Irish Soda Bread, salads, pastas, seafood, steak, Chicken Pot Pie, turkey, burgers, soup, chili, Sherry Trifle, New York Style Cheesecake, Guinness Dark Irish Beer, Hart Irish Beer. Lunch: Sun.-Sat. 11:305, Dinner: 5-10 p.m. Credit cards: VISA, MC, AX. Some off-street parking.
McShane’s Pub & Restaurant 123 North Main Street Port Chester 937-7800
Italian Fortina Rye Ridge Shopping Center 136 South Ridge Street Rye Brook 937-0900
Marianacci’s Restaurant 24 Sherman Street Port Chester 939-3450
Nessa Ristorante 325 North Main Street Port Chester 939-0119
Pasquale II Ristorante 2 Putnam Avenue Port Chester 934-7770
Piccolo Italian Gourmet 321 North Main Street Port Chester 914-481-5678
Tarry Market Café 179 North Main Street Port Chester 253-5680
Tarry Lodge 18 Mill Street Port Chester 939-3111
The Travelers Club Westchester County Airport 240 Airport Road Rye Brook 437-7650
Italian/Mediterranean Il Sogno Ristorante 316 Boston Post Road Port Chester 937-7200
Italian/Pizzeria Angelo’s Pizza & Pasta 147 Irving Avenue Port Chester 939-0900
Antonio’s Pizza and Restaurant Pathmark Shopping Center 130 Midland Avenue Port Chester 939-5137
Arcuri’s Pizza & Salad 46 North Main Street Port Chester 937-5120
Domino’s Pizza 262 Boston Post Road Port Chester 967-5070
D’Onofrio’s Pizza & Pasta 199 South Regent Street Port Chester 934-2900
Frank’s Restaurant and Pizzeria 23 Putnam Avenue Port Chester 939-8299
Frankie & Louie’s Restaurant 414 Willett Avenue Port Chester 939-0202 Specialties include: Mozzarella sticks, fried calamari, zucchini sticks, grilled chicken salad, Caesar salad, antipasto, pasta fagioli, tortellini soup, eggplant parmigiana wedge, veal & pepper wedge, Penne a la Vodka, homemade manicotti, Chicken Marsala, Veal Cutlet Milanese, scungilli marinara or fra diavolo, shrimp marinara; meatball, mushroom and Luigi’s Special pizzas; stuffed pizza; focaccia, baked ziti, lasagna, salad and broccoli gourmet pizzas; sausage & pepper and chicken roll calzones; fresh baked cakes and pastry. Weekly specials. Mon. & Tues.: Large pizza plus 50 chicken wings. Wed.: Family Style Night. Thurs.: Ravioli Night. Sun.: Pasta Madness. Hours: 11 a.m.-11 p.m. 7 days a week. Catering available. Free delivery lunch & dinner. Credit cards: AX, VISA, MC. Ample free parking in lot.
John’s of Arthur Avenue 508 Westchester Avenue Port Chester 481-8888 or 481-8889
Michael’s Restaurant & Pizzeria 125 Midland Avenue Port Chester 939-2241
Specializing in Natural Juice Catering Available
OPEN Breakfast • Lunch • Dinner Wednesday through Monday • 9 a.m. - 10 p.m.
100 North Main Street, Port Chester, NY Proprietors: 914-939-2204 Se Habla Español Javier & Rosa Castillo
Fax: 914-939-8491
Papa John’s Pizza
Pizza Pasta & Things Kohl’s Shopping Center 529 Boston Post Road Port Chester 939-8000
T & J Pizza & Pasta 227 Westchester Avenue Port Chester 939-4134
Villa Rustica Pizzeria & Trattoria 261 South Ridge Street Rye Brook 939-8888 or 939-8885
Japanese Edo Japanese Steak House 140 Midland Avenue Port Chester 937-3333
Luncheonettes Bagel Emporium 211 Irving Avenue Port Chester 937-5252
Café 800 800 Westchester Avenue Rye Brook 914-694-5758
Dougie’s Standby 604 North Main Street Port Chester 939-0022
Lenny’s Bagels
Belle Fair Gourmet 20 Belle Fair Boulevard Rye Brook 939-2370
Lyon Park Deli, Café & Catering
35½ North Main Street Port Chester 305-3220
Peruvian Food
117 North Main Street Port Chester 481-5096
200 South Ridge Street Rye Brook 939-1379
Coals
S
E TAKE F A C O TI
UT
575 Boston Post Road Port Chester 708-1985
Italian/Pizzeria
MI
International
29 Putnam Avenue Port Chester 937-1171
Listings continue on page 8
Get your local news any way you want. PRINT • WEB • MOBILE How to log in to www.westmorenews.com With your paid subscription to the Westmore News you not only receive your newspaper in the mail but can fully access all your local news at our website. You are already preregistered for web access. Just go to westmorenews.com. On the right hand side under “Subscription Login” click on “login.” In the box that pops up enter your subscription number in the username field. Your subscription number is the four-digit number following the “#” sign located on the mailing label of your Westmore News or your subscription renewal notice. Your password is the first word located below the four-digit number. It should be your last name or the first word of your organization’s name. If you need help, please call us at 914-939-6864 or e-mail us at subscriptions@westmorenews.com.
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WESTMORE NEWS | Friday, September 18, 2015
Dining Out & About Advertisers receive extended listings.
Frankie & Louie’s
RESTAURANT • PIZZERIA Specializing in Catering Daily Blackboard Specials Fresh Baked Cakes for All Occasions
FAST DELIVERY
414 Willett Avenue Port Chester, NY 914-939-0202
OPEN 7 DAYS
LET US CATER YOUR FOOTBALL PARTIES New and Improved Menus On-line Ordering Available at www.frankienlouies.com
Luncheonettes Marini’s Deli
El Parral Restaurant
340 Willett Avenue Port Chester 939-4201
2 South Main Street, Port Chester 939-0409
Vinny’s Luncheonette
25 North Main Street, Port Chester 690-2797
182 North Main Street Port Chester 939-9591
El Plebeyo Restaurant La Gladys Restaurant 453 Ellendale Avenue, Port Chester 481-1365
Mexican bartaco 1 Willett Avenue Port Chester 937-8226
Chipotle Mexican Grill Rye Ridge Shopping Center 100 South Ridge Street Rye Brook 937-0351
Coyote Flaco 115 Midland Avenue Port Chester 937-6969
El Tio Restaurant 143 Westchester Avenue Port Chester 939-1494
Kiosko 220 Westchester Avenue Port Chester 933-0155
Luis’ Place 135 South Main Street Port Chester 939-3132
Mary Ann’s Mexican Restaurant 23½ North Main Street Port Chester 939-8700 Specialties include: Turkey chili, avocado spring rolls, chicken or beef tostadas, tuna salad, super steak wraps, variety of quesadillas; enchiladas, fish tacos, grilled salmon, shrimp chipotle, grilled chimichangas, variety of burritos, sizzling chicken breast/skirt steak fajitas, pollo chipotle, mixed grilled skirt steak/chicken breast & chorizo, taco and taquito Mexican combo, tamales. Seasonal outside patio dining. Open 7 days: Sun.-Thurs. 11 a.m.-10 pm., Fri.-Sat. 11 a.m.-12 a.m., brunch Sat. & Sun. 11 a.m.-4 p.m. Parties and catering available. Most major credit cards accepted.
Pollos al Carbon los Gemelos 6 North Pearl Street Port Chester 939-1913
Rancho Grande 8 Poningo Street Port Chester 939-8125
Salsa Picante Mexican Restaurant 110 Adee Street Port Chester 481-5488
Sin Dulce Pastry & Bakery 146 North Main Street Port Chester 481-1283
Taqueria La Picardia 118 Westchester Avenue Port Chester 937-2003
Northern Italian Alba’s Ristorante 400 North Main Street Port Chester 937-2236
Peruvian Acuario Cevicheria y Mas 163 North Main Street Port Chester 937-2338
Bambú Restaurant & Nightclub 30 Broad Street Port Chester 481-5040
El Chalan Restaurant 3 B ROA D S T. P O RT C H E S T E R , N Y + 9 1 4 - 3 0 5 - 8 3 8 3 + H E A RT L A N D B A N D G . C O M
Peruvian
45 Midland Avenue Port Chester 934-2244
Misti Café Takeout 100 North Main Street Port Chester 939-2204 Specialties include: Sliced hotdogs and French fries; potato stuffed with beef, onions, egg and olives; chicken and rice soup (Peruvian style); fish soup; salads; shrimp cooked in onions and tomatoes with rice; Peruvian style shrimp fried rice; fried calamari; rotisserie chicken with salad and French fries; Peruvian style beef/chicken with spaghetti; Peruvian style fried steak with onions and rice; chanfainita (Sat. & Sun.); purple corn soft drink. Open Wed.-Mon. 9 a.m.-10 p.m., closed Tuesday. Catering available. Street parking. VISA, MC accepted.
Misti Restaurant 110 North Main Street Port Chester 939-9437 Specialties include mussels cooked in onions, tomatoes and sweet corn kernels, Peruvian-style seafood sushi; soups: beef, chicken, seafood; variety of salads; fish morsels cooked in onions and tomatoes; shrimp cooked in spicey sauce, steamed seafood in Peruvian spices; rotisserie chicken (pollo a la brasa) with French fries and salad, chicken fried rice, Peruvian-style beef with spaghetti, pepper steak, roast beef, “Hungry Joe” Steak with fried plantains, egg, bacon and rice, beef tripe stew with rice; custard. Open Mon.-Thurs. 8 a.m.11 p.m., Fri.-Sun. 8 a.m.-12 midnight. Lunch specials. Delivery or takeout available. Street parking. VISA, MC accepted, ATM on premises.
Nico’s Chicken 137 Irving Avenue Port Chester 939-7090
Pio’s Chicken 148 Irving Avenue Port Chester 305-2491
Salvadoran La Pupusa Loca de Port Chester 165 Westchester Avenue Port Chester 935-0767
Rinconcito Salvadoreno Restaurante 20 Broad Street, Port Chester 937-9287
Seafood El Palacio de los Mariscos 134 North Main Street Port Chester 939-2222
Port Chester Seafood 295 Midland Avenue Port Chester 937-2232
Saltaire Oyster Bar and Fish House 55 Abendroth Avenue Port Chester 939-2425
South American Inca & Gaucho Restaurant Seafood & Steakhouse 173 Westchester Avenue Port Chester 939-2100
RESTAURANTS: To advertise in this special monthly section call Elaine at the at 939-6864.