by Jerry Eimbinder
On Monday through Wednesday, the three-course, prix-fixe dinner at Goldfish Oyster Bar & Restaurant in Ossining is easily one of the best values to be found in Westchester. Appetizers include shrimp tempura, sautéed mussels in a garlic lemon broth, and fried calamari. A baker’s dozen of main courses are available including New York strip steak, pan seared salmon, and seared sea scallops. Enticing desserts such as ricotta fritters makes the meal complete, and the tab is only $15.
Continue reading "Culinary Adventures June" »
by Jerry Eimbinder
Chef/owner David Thomas, of Tarrrytown’s Jack & Dyl’s, has long been a daring and inventive chef, but his flair for creativity, until recently, has been on display only at dinnertime. Now Jack & Dyl’s is serving breakfast and lunch on weekends for the first time since the restaurant opened nearly five years ago. True to form, even familiar items on Chef Thomas’s breakfast/brunch menu such as omelets, eggs, French toast, waffles and pancakes have inspired custom touches, unusual ingredient mixes and, fun, if not descriptively appropriate, names. “Breakfast is served with a creative spin,” said Thomas, “but plainer versions are available if preferred by the customer.”
Continue reading "Breakfast and Then Some - New Spring Dining Offerings in the Rivertowns" »
