Westcheddar correspondent Billy Henderson was back on the scene last night at Westchester Magazine’s Best of Westchester 2011 party to scope out the restaurants with tables serving the tastiest free food. Check the resume…
It’s that time of the year again all. Thanks to Uncle Ralph for another great night. A little hot this year but that’s always better than rain. I stepped into this year’s party with a right hand that had a second degree burn and within an hour I had another issue. Upstairs I came across a French restaurant that was serving a little cup with shrimp and a pretentious coconut foam. As I got close to see what what was in the cup besides shrimp, some Frenchman attempted to “foam” my cup. A second or two into this “foaming”, the foam gun exploded into my left eye. After an emergency trip to the bathroom to clean my eye, I convinced myself that strangling some French guy is probably a bad idea. I returned to the same table to many apologies and I stood a few feet away as they “foamed” me a second time. Apparently coconut foam is more important than salt. Maybe next year Frenchie. So now I have one hand, one eye and a Bronx palate. Let’s get into it.
This place shows up with one chef, an attractive young lady to serve, and some suit to serve and bullshit. There is one dish. One great dish as opposed to three embarrassing ones. A slice of cherry wood smoked Duck breast, over a toasted fennel/cabbage slaw paired with a pickled cherry. Lights out. Amateur hour is now over. Put away your foam blasters and step your duck game up.
Not a restaurant but they do cater. The setup was a simple one; a table full of shaved ice that was covered with Connecticut Clams and Oysters from Virginia. Both were shucked in front of you and were described as “candy from Virginia and Connecticut.” Couldn’t have said it better.
These guys are in the running for me every year. The first dish was fresh Tuna salad on a homemade bun that was a size of a quarter. The second was a perfectly cooked scallop over a fresh corn relish with a roasted shallot aioli. Two strong dishes from a French place. No french foam or chefs involved at this table. Go figure.
Sushi Mike’s is always great. I overheard Sushi Mike telling another chef that he made 5,000 pieces of Sushi this year. Apparently 5,000 pieces of Sushi is just enough to let you run around the place, get drunk and flirt with rich white women. We’re gonna need a few thousand more pieces next year playboy. Just sayin’.
Chef Peter Kelly was on hand to personally serve his tuna seviche in a plastic cone. Fresh Tuna, watermelon, pineapple, dicon, poblano pepper and some source of acid. Tasty, clean and refreshing. Had to use the handle of my plastic fork to loosen the pieces jammed at the bottom of my cone. A much smaller pain in the ass than digging coconut foam out of your eye.
Shout to Westcheddar for being the best blog in Westchester. You gotta year to get a babysitter Stanley. See ya next year. Get there early. That’s my list. If you don’t agree, I really don’t care. Gracias.
Nice work Billy! Always an entertaining breakdown, and I love to see Mt. Kisco taking home three of the top five tables, you know your boy is well rooted in that community. I’ll def try to make it out next year. Stay cool Westcheddar!