Spring Guide 2021

S pr ing

HUDSON VALLEY Guide

MNeawhsopac A SPECIAL SUPPLEMENT TO HALSTON MEDIA ~ MARCH 18, 2021

2
TRACKS

PHOTOS: TABITHA PEARSON MARSHALL

PAGE 2 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – MARCH 18, 2021

HALSTON MEDIA We Welcome S pring!
SPECIAL SUPPLEMENT

The Staff Dear Valued Reader, The Spitale Family:
We are heading into the spring with a few things Eric, Leah and Sadie
EDITORIAL TEAM
VIM WILKINSON on our agenda: To be closely connected with our “Eric is most excited to hit the open
communities, to stay relevant, and to create valuable road on his new motorcycle. Sadie is
SPECIAL SECTIONS EDITOR partnerships. ready to spring into her new spring
[email protected] wardrobe on outdoor play dates. I am
We want to be the go-to source when someone needs excited to explore the great outdoors
ADVERTISING TEAM a recommendation for a restaurant, for a renovation
PAUL FORHAN company or for some help for our seniors… we want with Groovy, the family dog,”
914-806-3951 to be there to inform and to suggest. As always, we Leah Spitale said.
stand by our towns and try to be the best we can as
[email protected] your community newspaper. The Manglani Family:
BRUCE HELLER Rachit, Nisha, Aviana
914-486-7608 is year, our Spring Guide has some exciting new
additions, including valuable information to bene t and Araaya
[email protected] our communities.We may not have covered everything,
CORINNE STANTON but we have done our best and will continue to do so. “Looking forward for some great
914-760-7009 weather, barbecuing and opening
As part of this new chapter, we are excited to explore the pool, and if more restaurants are
[email protected] new emerging collaborations and dimensions. One such open to dine, that would be great to
LISA KAIN plan is having more local faces decorate our pages. We get out more,” said Nisha Manglani.
want to hear stories and write stories about our towns, the
201-317-1139 people and their families. Our communities are the heart The Borstelmann
[email protected] of our papers. Family: Pete, Tara,
Olivia, Mason, Landon
JENNIFER CONNELLY
917-446-7757 and Ashton

[email protected] “The kids don’t know it yet, but they
SHELLEY KILCOYNE are getting a puppy! So, I think that is
CO-FOUNDER the most exciting thing happening this
914-924-9122
spring,” said Tara Borstelmann.
[email protected]
JAY GUSSAK PHOTOS: TABITHA PEARSON MARSHALL

914-299-4541
[email protected]

PRODUCTION TEAM MEET THE FAMILIES ON OUR COVER

TABITHA PEARSON MARSHALL Decorating our cover are three beautiful local families
CREATIVE DIRECTOR/PHOTOGRAPHER
[email protected] and their children. Meet the Spitales, the Borstelmanns

CHRISTINA ROSE and the Manglanis. ey told us what they are looking
ART DIRECTOR/DIGITAL PRODUCTION MANAGER

[email protected]

EXECUTIVE TEAM forward to as spring unravels all around us and how

BRETT FREEMAN this year’s spring cheer is much needed as a celebration,

CEO & PUBLISHER as a new beginning to an old

845-208-8151 continuum.
[email protected]
MNeawhsopac We met them on2 a bright
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REQUEST WEEKLY DELIVERY
MNeawhMNsoeapwhasocpac sunny2 day that was a prelude to
TRACKS
TO
Subscribec 2
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FOR YOUR LOCAL PAPER,2 our much-awaited spring. We
TRACKS
CALL 845-208-8503 had fun capturing some happy
@ .2
moments and smiles as the
TRACKS

OR EMAIL CIRCULATION HALSTONMEDIA COM

SUBSCRIPTIONS ARE COMPLIMENTARY FOR RESIDENTS children climbed on rocks and

AND BUSINESSES IN THE TOWN.

OUT OF TOWN MAIL SUBSCRIPTIONS ARE jumped in puddles…just being

$150 PER YEAR FOR FIRST CLASS MAIL. children all in the backdrop of

NEWSPAPERS PUBLISHED WEEKLY BY the beautiful Muscoot Farm

HALSTON MMNEeDawIhAso, LpLaCc and trails.

MNeawhsopaMNceaNMwhesaowhpsoapcac Vim Wilkinson

Special Sections Editor

2 2 2
TRACKS TRACKS TRACKS

2 Table of Contents
TRACKS
4 Food & Restaurants 20 Around Town 23 Senior Corner
MAIN OFFICE 27 Happy Trails 30 Spring Sports for Kids
118 N. BEDFORD ROAD, SUITE 100

MOUNT KISCO, NY 10549
©2021 HALSTON MEDIA, LLC

MARCH 18, 2021 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – PAGE 3

TAVERN

MUSCOOT celebrating100years
TAVERN

Our outdoor seating & dining tent are the ideal spot
for a Safe, Warm & Scrumptious dining experience!

Our Food is Extraordinary and our Charm Unforgettable! Stop in and try our
Chefs fresh daily seafood specials, famous “Mussels Muscoot”, our juicy, secret

house blend burgers, chops & signature thin crust pizza!

After all, we were Voted one of New York States BEST HOLE IN THE WALL
Restaurants “That will blow your taste buds away”

To place your takeout order! Give us a call: 914-232-2800

view our menu: www.muscoottavern.com • 105 Somerstown Turnpike, Katonah, NY 10536

PAGE 4 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – MARCH 18, 2021

Food &
Restaurants

Culinary Colors of Spring

BY VIM WILKINSON

It is de nitely not an exaggeration to say that we are in the heart of a sensational culinary landscape.
Age-old authentic family Italian recipes stand their ground among avors from Austria, Germany and France that exist harmoniously among exotic avors such as ai
and Indian. is beautiful tapestry of co-existence is bursting with colorful avors and dining options. e restaurant industry took a big hit in the past year, but we are here
to lift them up again, because that’s what we do to support our neighbor. is spring we are excited to share with our communities delightful culinary news from some of our
food industry players. Go ahead…indulge in some seriously sumptuous dishes all right here in our towns.

Le Fontane Ristorante

Corner of Route 139 and Route 100, Katonah
914-232-9619 | lefontanerestaurant.com

is beautiful, quaint Italian restau- grass fed meat that he brings in from

rant brings us a taste of Italy right here New Zealand to be curated as hearty

in Somers. Le Fontane is ready to open meat/carne options in the menu, such as

up its patio once again to celebrate the the grilled sirloin steak with red wine and

warmer months. e owner, Antonio Ab- gorgonzola.

bate, has a big surprise for the spring and Backed by the beautiful Le Fontane

summer and can’t wait for the premier of garden, a relaxing patio dining experi-

the baby scallop risotto. Magical ingre- ence may just be the thing we need.

dients like sa ron and lemon zest blend Indoor dining is also available with

merrily with jumbo shrimp seared in safely distanced tables. Antonio takes

luxurious wine sauce that is lifted by saf- the safety of his patrons seriously and PHOTO: TABITHA PEARSON MARSHALL
PHOTO COURTESY OF LE FONTANE RISTORANTE
fron in this above-average risotto, served has made every necessary step to ensure

beautifully with a pair of grilled aspara- his patrons are safe and feel comfortable

gus. Perfectly seared baby scallops add dining at Le Fontane. For those who are

just the right sizzle to this elegant dish. looking for a great take-out, Le Fontane

Tendered to perfection, this is just one of o ers an extensive menu for lunch and

many famed dishes at Le Fontane. dinner. A special feature in the take-out

Another masterpiece that enhances the menu is the Dinner for Two package

light avor of spring is the Icelander fresh (o ered on selected days), which is a

cod prepared in the signature wine sauce carefully crafted menu that includes an-

with fresh tomatoes, shrimp and clams. tipasto, middle course, entrée, vegetable

Antonio takes pride in the hormone free, side and dessert.

“CULINARY COLORS OF SPRING” CONTINUED ON PAGE 6

MARCH 18, 2021 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – PAGE 5 OPEN 7 DAYS
See website for
New Spring
Menu Available daily hours

Online. Order Online!

NiMghtonSdpaeycial HHaopupr!yTUES-FRI 3-6 • SUN 12-6••$$3•2D$O2O•1FOM/F2FEAFPSLTRTLAAIICCSNPEPABDEHESCEDOAIRRAUNSILNSDT$EKY2PWSICOZOIZFNFACEKISMMTAEPNOILURSTS Takeout
Featuring a
3-course menu for Patio season is here! Family meals
19only$ .99 are here to stay!
including FREE glass We have the covered
of House Wine! Dinner for 4
Available all Night Monday! openanfdohreattheed psaptrioing!
30starting at $
Also available 4-5pm Tuesday -Thursday
And Sunday from 3-5 Includes salad, pasta & garlic knots.
Large selection available.

Get 2 large cheese pies

for only $20!

Check out our signature Savor Crust!

(Toppings can be added for additional cost)

Take Out Only: In House
Dining Only:
9Large $ .99
Complimentary
Savor Crust Pizza
House Wine
Limit 1 Per Customer • Toppings Additional with Purchase of Entree
or Full Size Pasta Dish
Pinot Grigio, Merlot,
Cabernet or Chardonnay

18 Clark Pl, Mahopac, NY 10541 • www.savormahopac.com • (845) 628-3081

Order with confidence. All silverware, dishes, cookware and surfaces sanitized after each use.

PAGE 6 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – MARCH 18, 2021

Nadine’s Restaurant Fortunato Multari, owner and executive chef of Mamma Rosa | PHOTO: TABITHA PEARSON MARSHALL

715 Saw Mill River Road, Yorktown Heights Mamma Rosa Ristorante
914-962-4298 | nadinesrestaurant.com
252 Route 100, Somers
914-232-8080 | mammarosaristorante.com

As they say in Austria, ‘gemütlichkeit’ refers to a feeling of warmth, friendliness We can’t possibly write about
and good cheer and that is what Nadine’s is all about.
restaurants in the area without
Christian and Pamela Schienle, owners of Nadine’s Restaurant, added in a spec-
tacular cuisine blend to the area with their German, French and Austrian in u- including Mamma Rosa, the
ences. Christian, who is from Vienna, Austria, was proud to introduce a unique
culinary experience that adds a twist to the mainstream restaurants in the area. family owned and run restaurant

e weekly specials at Nadine’s are outrageously unique and guarantee unbeat- that welcomes all guests like their
able choices. From beef bourguignon on Mondays, and rindsrouladen—beef roll
stu ed with pickles, onions and bacon served with mashed potatoes and vegetables own family.
on Tuesdays—to beef goulash on Saturdays and chicken cordon blue on Sundays,
one is guaranteed to nd something new and delicious every day of the week. ese Born and raised in Italy, Fortu-
are all on top of the already extensive regular menu that oozes with European a-
vors from venison osso bucco to wienerschnitzel (breaded pork) to the sauerbraten, nato Multari, the owner and ex-
a traditional German roast of heavily marinated meat all priced reasonably.
ecutive chef, has been in the res-
Another plus point to this unique treat as we head into the spring is the spacious
and social-distancing friendly outdoor seating area. Nadine’s is excited to welcome taurant business since he was 17.
patrons to its newly-opened beer garden that creates a perfect place to enjoy all of
Nadine’s extraordinary o erings. Co ee lovers can seal the deal with an eclectic Fortunato named his restaurant
array of choices, including Nadine’s Delight and the Viennese iced co ee. Nadine’s
brings us a piece—a very impressive piece—of Germany, France and Austria right after two important women in PHOTO COURTESY OF MAMMA ROSA RISTORANTE
here in Yorktown. his life, his wife and his mother.

PHOTOS COURTESY OF NADINE'S RESTAURANT Mamma Rosa’s menu curated from passion, beams with Italian pride capturing

the warmth and comfort of Italian continental cuisine. Heavenly dishes add glisten-

ing glow to Mamma Rosa’s menu, resulting in irresistible choices.

Pleasing appetizers like the oreganate-baked clams with seasoned breadcrumbs

in white wine and lemon sauce stand out among other well curated appetizers.

Mamma Rosa’s salads add beauty and color to the menu. e three color salad and

the pear salad emit irresistible freshness. Soups like the stracciatella orentina-egg

drop soup with spinach complement the menu perfectly. e menu reveals a tre-

mendous variety of pasta, meat, seafood and vegetarian dishes that spell one thing,

a beautiful cascade of unbeatable avors.

Veal portobello—veal layered with prosciutto, portobello and melted mozzarella

in a brown sauce leads the menu that includes some extraordinary dishes like chick-

en Mamma Rosa—chicken sautéed with garlic, mushrooms, sweet peppers, sau-

sages and sliced potatoes. Chicken Fortunato is topped with asparagus, prosciutto

and melted mozzarella in a pink sauce. Another A-list dish comes from the seafood

menu, the zuppa di pesce, which bursts with mixed fresh seafood avors in an im-

maculate marinara sauce over linguini. Mamma Rosa also spoils its patrons with a

variety of daily specials carefully planned by Fortunato himself.

So, stop by Mamma Rosa, say hi to Fortunato and stay for a beautiful outdoor

dining, the cozy indoor or simply order online for a takeout, curbside or delivery

option.

“CULINARY COLORS OF SPRING” CONTINUED ON PAGE 7

MARCH 18, 2021 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – PAGE 7

Chef Rob On Wheels

Yorktown Town Hall (Parking Lot) 363 Underhill Ave., Yorktown Heights
914-354-3023 | robcookfood.com

Rob Del Balzo is revolutionizing the food complemented by fresh crunchy celery. ere’s a

scene in an area that is dominated by traditional grilled chicken avocado wrap, soups and salads,

restaurants. and to add to the sumptuous variety, Rob’s 12-

Chef Rob On Wheels is adding a little sizzle inch red pizzas are a wonderful treat for pizza

in the Yorktown neighborhood. ere must be lovers. e family meal menu has its own im-

something special about Rob and his food truck pressive share. Chipotle bbq pulled pork, braised

because, as he says, once he gets the people com- brisket and cajun grilled chicken are just a few of

ing in to taste his food, they stay with him, with the delectable choices.

PHOTO COURTESY OF CHEF ROB ON WHEELS repeated visits almost all the time. With a big per- e food truck concept is not new, but it is rare
PHOTO: TABITHA PEARSON MARSHALL
sonality and a passion to cook, Rob is no ordinary in the towns we live in, giving a refreshing ad-

food truck guy. He has owned restaurants, been on dition for choices. It spells convenience, fun and

TV and has done production catering for a few deliciousness all in one. It’s a promising option

big TV shows. Rob’s personality shines as the guy to our new normal where we want to be out-

next door who you would want to hang out with doors to enjoy the fresh air and treat ourselves

while biting into a delicious roll or a avorful wrap. to simple food made extra special. Located next

e lobster rolls are a fan favorite. You can’t go to Yorktown’s skate park and the Yorktown trails,

wrong with the butter poached lobster roll that you can catch the food truck Tuesdays-Saturdays

leads the menu with succulent claw and knuckle from 10 a.m. to 6 p.m. Stop by Chef Rob On

lobster meat poached in warm butter. e origi- Wheels the next time you are in the area or on a

nal version is equally taste provoking with lob- quest to nd something di erent. Rob will take

ster meat tossed in special spiced lemon mayo, care of the rest!

“CULINARY COLORS OF SPRING” CONTINUED ON PAGE 8

Delicious
Lobster Rolls

28 Valley Road • Katonah, NY • 914-401-9045 Corned Beef
www.katonahpasta.com Reuben

O de Early fo Holidays! Wood
Fire Pizza
Assorted Fresh Homemade Raviolis
Sauces Made Fresh Daily • Prepared Meals Private catering and
truck rental available
Fresh Cut Pasta and Lasagna Sheets

AS SEEN ON Text the word ORDER

P leas also visi es fin estaurants Food Network to 914-354-3023 Brisket Mac
& Cavuto Live and Cheese
Dolphin South to order online
Pleasantville
The Blue Dolphin Le Fontane www.robcookfood.com | 914-354-3023
Katonah Somers 363 Underhill Ave, Yorktown | Tues-Sat 10am- 6pm

PAGE 8 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – MARCH 18, 2021

UnWined Kitchen Peter Pratt’s Inn

Somers Commons Shopping Center | 80 Route 6, Baldwin Place 673 Croton Heights Road, Yorktown Heights
914-519-6190 | unwinednewyork.com 914-962-4090 | peterprattsinn.com

UnWined Kitchen (previously known of the ingredients it uses. Everything, in- A beautiful setting and
as UnWined Winebar & Kitchen), a cluding pasta, ricotta and mozzarella are
newish addition to the impressive res- made in house and to order. Its shrimp, quality food in any season
taurant line-up in our area, opened ini- meat and chicken are antibiotic free and
tially as a winebar with a menu of eclectic local organic supply is a priority. Every embraced by the history be-
American small plates. dish has the chef ’s own personal twist and
that gives this restaurant an identity that hind the Peter Pratt’s Inn
e idea was to bring a piece of Man- is its own. A favorite is the UnWined’s
hattan and Brooklyn to Northern West- signature atbread, a mix of stracciatella, has earned this establishment
chester and add a variation to the buzzing prosciutto, pesto, arugula decorated gor-
local restaurant landscape. is fresh idea geously with balsamic glaze and served some major attention.
won the restaurant some credits and it on a wooden paddle board, adding to the
evolved to become much more than just uniqueness of it all. In early 2020, the Lajqi
a winebar.
An extensive and varied menu that Family became part of a long
e restaurant takes pride in the quality changes seasonally keeps the culinary ex-
citement alive. Unique cocktails curated list of proud owners, being the
PHOTOS COURTESY OF UNWINED KITCHEN with craft and premium alcohol comple-
mented with 30 interesting wines by the sixth family to carry on the
glass are all part of the UnWined expe-
rience. UnWined certainly had its pan- tradition of ne dining and
demic set-back, but faithful customers
stood by this local business. warm hospitality. A tastefully

UnWined’s all-you-can-eat-and-drink renovated interior and exte-
Sunday brunch is the talk of the town
with a few other surprises lined up for rior, including the expansion
this spring. For a start, the outdoor pa-
tio seating gives the much needed choice of the deck and the addition of PHOTOS COURTESY OF PETER PRATT'S INN
for patrons uncomfortable sitting inside. a beautiful cozy re pit, makes
Interesting catering menus crafted for
the holidays, private event-hosting, wine dining inside or outdoors a wonderful experience all year long.
pairing dinners and bourbon nights are
in place. e popular trivia night is in the e menu aunts carefully selected dishes that are frequently refreshed for an
plans to return monthly… It’s all about
“Live, Love, Eat” at UnWined. exciting dining experience. e Inn carries the age-old tradition of local farm-to-

table dining that gives it a well-respected identity among its patrons. is spring,

the Inn’s grandeur takes center stage as it presents beautiful dishes equivalent to

treasured artwork. e Sunday brunch is packed with pleasant choices, from steak

quesadilla with melted cheese, fried egg and hand-cut fries. Grass-fed Angus beef

burger topped with a fried egg, bacon, cheese and hand-cut fries gives a whole new

meaning to the art of burgers. e butter toasted Belgian wa es and fried chicken

present a hard to resist option. Traditional all-American brunch such as the eggs

benedict stand out with the Inn’s very own twist, presenting crab cake, Canadian

bacon and house-made hollandaise sauce. Your search for the perfect Easter brunch

may just be over with this discovery.

Daily new specials have been curated to decorate the menu and ll it with taste

provoking additions. Delightful starters, entrées that combine beauty and culinary

excellence, generous portions of signature soups and mouth-watering desserts will

create a memorable evening at this great treasure that keeps us mesmerized in the

present while getting a glimpse of the past of what this beloved Inn holds.

“CULINARY COLORS OF SPRING” CONTINUED ON PAGE 9

MARCH 18, 2021 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – PAGE 9

Titan Steakhouse

947 South Lake Boulevard, Mahopac | 845-595-8222 | titansteakhouse.com

Two weeks into its opening when Titan Steakhouse was about to hit its biggest run, everything came to a

halt due the pandemic.

An accomplished businesswoman and an inspiring owner, Allison Palais pushed through the pandemic era.

A year later as the challenges start to subside, Titan Steakhouse is ready to welcome spring. A supporter of lo-

cal artists and musicians, Allison provides opportunities for local talents by featuring their beautiful paintings

that decorate the walls of the restaurant while the occasional acoustic guitarist entertains the guests. Allison is

a strong believer of keeping the art of dining alive and embracing the social aspect of this experience. She has

branded Titan Steakhouse as a place where everybody knows your name… something like the atmosphere in

the old sitcom “Cheers.” Be it Taco Tuesday or Prime Rib Sunday, patrons are drawn to the warm and friendly

atmosphere.

e food echoes the high bar set by Allison to please the customers. e restaurant is known for its por-

terhouse for two, an irresistible daily special. When the porterhouse steak makes an entrance into the dining

area, all heads turn to the aroma and sizzling skillet that accompany the steak. e Titan Steakhouse is also

becoming increasingly famous for its all-natural burgers. e latest ad-

dition to the existing delicious burger line is the avorful, gluten free,

vegetarian burger.

For those a little price conscious, a ursday night dinner special comes

with an appetizer, entrée, dessert and co ee, all for one low discounted

price.

A good relationship and collaboration between Allison and her chef

results in culinary masterpieces that craft the brand of this extraordinary

restaurant, which is becoming a favorite among locals and patrons from

PHOTO COURTESY OF TITAN STEAKHOUSE neighboring towns. e folks at Titan will always be glad you came. Allison Palais, Proprietor, Titan Steakhouse | PHOTO: CORINNE STANTON

“CULINARY COLORS OF SPRING” CONTINUED ON PAGE 10

UPCOMING EVENTS EASTER & SPRING SELFIE MUSEUM -
PHOTO OP PIT STOP

PRESENTED BY DOGWOOD EVENTS
Easter pictures have a brand new look this Spring at
Je erson Valley! Join us from March 4th–April 11th
for three gorgeous rooms decked out in massive
sunflowers, beautiful butterflies and yummy Easter
treats. PLUS a traditional Easter Set and dozens of
smaller unique photo ops to fill your camera with as
many pics as you want!
To purchase tickets, visit https://PitStop.as.me/ or scan
the QR code below with your phone’s camera.

For future events, visit JeffersonValleyMall.com

PAGE 10 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – MARCH 18, 2021

Villa Barone Hilltop Manor

466 Route 6, Mahopac | 845-628-6600 | villabaronehilltop.com

BY JESSICA JAFET have been creating memorable a airs since these momentous events, it all happens According to Crecco, the future of
Weddings, happy celebrations and big 2001, and after this challenging year, they under one roof, something that is a source Villa Barone Hilltop Manor looks bright.
are eager to welcome guests back. of pride for the owners.
events are back—and Villa Barone Hilltop “My brother and I are looking forward
Manor is ready to once again host these Co-owner Johnny Crecco said that “We are pretty booked up for the year to a very positive 2021 and to move for-
special occasions at its beautiful venue in they “can’t wait” for their re-opening on 2021, with all the 2020 brides that moved ward for all of our brides and grooms; we
Mahopac. March 15, with 50 percent capacity and their dates,” Crecco said. “But we still are pretty excited just getting back to do-
a maximum of 150 people per event, a have some availability.” ing what we love to do,” he said.
e proprietors of the large banquet hall
number he expects will increase.
PHOTOS COURTESY OF VILLA BARONE HILLTOP MANOR “We have high-end Manhattan

touches, with gazebos, waterfalls,
crystal chandeliers and marble dance

oors and lots of room,” Crecco said.
e venue on Route 6, with its

large waterfront property, beautiful
views and Roman-style landscaped
gardens hosts not only weddings, but
also bar and bat mitzvahs, sweet 16
parties, Quinceanera, New Year’s Eve
galas, corporate events and more.

With full catering services and a
sta dedicated to every detail for

Local restaurants in your area

The Blazer Pub Kisco River Eatery Peter Pratt’s Inn

440 Route 22, North Salem 222 East Main Street, Mount Kisco 673 Croton Heights Road, Yorktown Heights
914-277-4424 | theblazerpub.com 914-218-3877 | kiscoriver.com 914-962-4090 | peterprattsinn.com

Burger Barn Le Fontane Ristorante Salsa Verde

289 Route 100, Somers Corner of Route 139 and Route 100, Katonah 325 Route 100, Somers
914-276-0600 | theburgerbarn.com 914-232-9619 | lefontanerestaurant.com 914-556-6626 | salsaverdesomers.com

Chef Rob On Wheels Mamma Rosa Ristorante Savor Ristorante & Bar

Yorktown Town Hall (Parking Lot) 252 Route 100, Somers 18 Clark Place, Mahopac
363 Underhill Ave., Yorktown Heights 914-232-8080 | mammarosaristorante.com 845-628-3081 | savormahopac.com

914-354-3023 | robcookfood.com Muscoot Tavern Titan Steakhouse

Fratelli’s Pizza & Pasta 105 Somerstown Turnpike, Katonah 947 South Lake Boulevard, Mahopac
914-232-2800 | muscoottavern.com 845-595-8222 | titansteakhouse.com
1 Heritage Hills 202 Center, Somers
914-276-3450 | fratellispizzapasta.com Nadine’s Restaurant UnWined Kitchen

Il Forno 715 Saw Mill River Road, Yorktown Heights Somers Commons Shopping Center
914-962-4298 | nadinesrestaurant.com 80 Route 6, Baldwin Place
343 Route 202, Somers
914-277-7575 | ilfornosomers.com Olympic Diner 914-519-6190 | unwinednewyork.com

Katonah Pasta 195 Route 6, Mahopac Villa Barone Hilltop Manor
845-628-0876 | olympic-diner.com
28 Valley Road, Katonah 466 Route 6, Mahopac
914-401-9045 | katonahpasta.com 845-628-6600 | villabaronehilltop.com

MARCH 18, 2021 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – PAGE 11

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PAGE 12 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – MARCH 18, 2021

Savor Ristorante
& Bar—

a fresh twist
to an old tradition

BY VIM WILKINSON

ne of the online reviews for combination. e pizza menu continues PHOTOS COURTESY OF SAVOR RISTORANTE & BAR seared calamari with white wine, lemon
to seek its glory through the Savor crust and garlic herb butter, recruiting a spring
OSavor Ristorante & Bar said, rolls and calzones that complete the pizza to Tiramisu. is tempting deal is available fresh taste.
“…someone in the kitchen here menu as one of the A-listers of the game. all-night Mondays; 4-5 p.m. on Tuesdays
knows what they are doing.” to ursdays; and from 3 to 5 p.m. on Sun- e menu dives deep with an array
at someone might just be Rick Megna, THE TAPAS & BAR MENU days. of pasta dishes. e Spaghetti Carbon-
main chef and owner of Savor Ristorante & ara leads with the traditional recipe of
Bar,Mahopac’s latest addition to impressive Do not expect a regular tapas menu THE FULL CATERING MENU parmesan cheese, onion, butter and egg
eateries. e former owner and master chef from Savor. It’s glorious, but simple, yolks tossed in spaghetti and topped with
of Rick’s Seafood and Char Steakhouse, a unique, yet a crowd pleaser, showcasing Savor’s catering menu feeds corporate crispy guanciale and parmesan crisps. e
humble Rick Megna is no stranger to the some extraordinary contenders. Kung Pao meetings, private events and parties. Full Shrimp and Scallop scampi risotto and a
restaurant industry and is the perfect entre- Dumplings and Oriental Sesame Wings tray and half tray options of Traditional few other favorites each have a unique Sa-
preneur who knows the right blend for a Fried Calamari to the exotic Coconut Cur- vor signature added.
restaurant to stand out. nd their place next to Tru e Arancini, ry Mussels and party favorites like Jumbo
Bu alo Wings, Charcuterie Platter and Shrimp Cocktail serve as appetizers. Tra- THE DESSERT MENU THAT
It has a menu that is unique, has lots Crab Cakes. A brilliant showcase of a- ditional pasta dishes like the Pan Seared SEALS THE DEAL
of options, reasonably priced and above vors, from Asia to the Sicilian pride, pro- Day Boat Sea Scallops, Veal Martini and
all, meals that burst with avor. All these vide startling choices and decadent taste a whole host of dishes carve the selection From Panna Cotta, the vanilla bean
are topped by skilled kitchen sta who that accompany every piece and every bite. with perfect choices for an unforgettable custard topped with caramel, creamy
secretly craft magical dishes behind the event with attractively balanced meals. Home-Made NY Cheesecake to Godiva
walls of the restaurant and separate them- A SPECIAL WORTH MENTIONING and Cranberry Bread Pudding, the des-
selves from the mediocre. at is the se- THE DECORATED DINNER MENU sert menu oozes with avor and heavenly
cret ingredient that Savor seems to have A 3-course meal for only $19.99 that delights.
mastered. A kaleidoscope of options in comes with a free glass of house wine is hard By now the precedent set by all the
its menu sends customers ocking to this to beat. A ordability does not compromise other menu options at Savor builds up to A lovely addition to the neighbor-
young restaurant. the taste and grandeur of the dishes. e reveal the grand dinner menu. It is solid hood and the surrounding towns, Savor
standard still stands high with culinary de- and does not disappoint. It’s appetizers ga- Ristorante in Mahopac o ers a pleasant
THE SAVOR CRUST PIZZA lights such as the Eggplant and Prosciutto lore with the top picks such as the unique dining experience for both indoor and
Rollantine appetizer to the luxurious Hand Beef Carpaccio – thinly sliced Filet Mi- outdoor patio dining. e spring just got
Living up to the hype, Savor’s pizza Made Cannelloni, nished gracefully with gnon, arugula, citrus vinaigrette, shaved a little more interesting with Savor joining
menu is packed with irresistible choic- a pesto cream sauce. e entrées sizzle,from parmesan decorated with tru e oil and the culinary crusade of our towns.
es. Authentic wood- red pizza and the Chicken Martini, Shrimp Scampi Risotto capers and Sauteed Calamari – tender pan
unique Savor crust pizza are not some- to Linguine Vongole. To nish it o , the
thing to be missed. It’s crispy with the dessert line-up stands strong with some-
right amount of avor just to comple- thing for every super taster, from Chocolate
ment the toppings and shine as a winning Dipped Cannoli, Godiva Bread Pudding

18 Clark Place, Mahopac
845-628-3081

savormahopac.com

MARCH 18, 2021 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – PAGE 13

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PAGE 14 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – MARCH 18, 2021

Muscoot Tavern
and Kisco River
Eatery Welcome

Back Diners

BY JESSICA JAFET

ot many restaurants can say they atmosphere (with vintage low ceilings, es; it is romantic and a bit more modern—
worn oors and wood stove) and remains great for a date night or for families—and
Nhave been around for 100 years. as a go-to restaurant for locals looking for the prices are very reasonable.” e eatery
Muscoot Tavern is one of fresh American fare. specializes in fresh seafood, meat and new
them—in business since the
1920s and still standing after this “We are known for our pizzas, signa- American o erings.

challenging pandemic year. ture hand-blended burgers, fresh seafood Choose from dishes like “Prince Ed-

To adapt to the circumstances, owner and our terri c everyday specials,” Ep- ward Island Mussels,” which are prepared

Bobby Epstein put up a huge tent with stein said, adding that the restaurant uses with white wine, cream, scallions, butter

heaters for outdoor patio dining at his local purveyors and local farms to buy and herbs; and BBQ ribs that are slow-

quaint restaurant, which is located on from as much as possible, and is always roasted Danish baby-back ribs in a house-

Somerstown Turnpike, not far from the seeking quality ingredients, including made barbecue sauce with French fries

corner of Route 35. He said he also in- USDA prime meats for its dishes. and cole slaw. ere is a burger menu, a

creased the focus on take-out and deliv- ere is something on the menu for ev- raw seafood bar, salads and soups as well.

ery, which helped sustain the business eryone, with starter dishes like little neck “I am wonderfully optimistic,” Epstein

throughout the winter. clams, mussels, chicken wings and garlic said. “We are taking super precautions

“We are looking forward to the spring- shrimp. Add to that a pizza menu and a about cleanliness and social distancing

time; we have a bunch of outdoor tables range of entrees like“Zpaghetti” (zucchini and I feel that as the weather gets warmer

that are socially-distanced,” said Epstein, noodles, fresh garlic, grape tomato, white and more people are receiving their vac-

who grew up in Bedford and said he has wine and basil, “Lacey’s Linguini” (jumbo cines, I think business is going to return

been going to the tavern since he was a shrimp,grape tomatoes,garlic,pesto cream to a semblance of normal.”

kid. “We can’t complain, we are still open sauce) or “Muscoot’s Colossal Burger,”(10 As for the beloved Muscoot Tavern,

and in business—and I look forward to oz. black angus and beef brisket blend on Epstein feels even more con dent. “I

better times.” brioche roll with pickle and cole slaw). would certainly love for it to be here for

In fact, beginning on March 19, restau- Fresh lobster ravioli is made with shallots 100 more years,” he said.

rants in Westchester can welcome guests in a cherry wine cream sauce. e estab-

indoors with 75 percent capacity; the tav- lishment is open seven days a week, serv- Muscoot Tavern
ern is eager to see neighbors and friends ing lunch and dinner, with a friendly and 105 Somerstown Turnpike, Katonah
back at the eatery and local hangout. inviting bar area as well. 914-232-2800 | muscoottavern.com

e rustic, red tavern has been called Epstein is also excited about his sister

the Muscoot Diner, the Muscoot Res- establishment, the Kisco River Eatery, an

taurant, e Little Brauhaus, the Mus- elegant dining space in Mount Kisco, that Kisco River Eatery
coot Inn and the “Scoot,” at di erent is named after the Kisco River, where Ep- 222 East Main Street, Mount Kisco
times. It last changed hands when Ep- stein shed as a boy, according to its web-
stein took over in 2014 and continues site. “ e restaurant has its own charm,” 914-218-3877 | kiscoriver.com

PHOTOS COURTESY OF MUSCOOT TAVERN to be popular for its charming and cozy he said.“It’s got a lot of wood and replac-

MARCH 18, 2021 – SPRING GUIDE – SPECIAL SUPPLEMENT TO HALSTON MEDIA – PAGE 15

A new era of local
grocery shopping

experience

BY VIM WILKINSON
In recent years, we have seen a dramatic change in the addition of grocers who focus on quality
and healthy options.
With some powerhouse grocers like Uncle Giuseppe’s Marketplace, DeCicco Family Markets
and Green’s Natural Foods serving the area, there is little to complain about running out of
options. For the fans of these supermarkets, they know what these stores have to o er. For the
rest of us, let’s take a peek at what these quality grocers are all about.

“A NEW ERA OF LOCAL GROCERY SHOPPING EXPERIENCE” CONTINUED ON PAGE 18

A breath of fresh air...

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