United States of America
Grew up in Flushing - still have the accent to prove it. Food obsessed before it was fashionable. Also love to travel, go to the theater and walk for miles on sidewalks (that's different than hiking).
At Al Rayyan (785 Central Park Ave, Yonkers, 914.200.5666), you'll find all manner of pita bread, a date-baked bread, and kaak (a sesame stone bread). According to Naseem Abuali, a partner at the Middle Eastern market, the most popular bread is the manakish - a flatbread either plain or topped with thyme.
"The holidays are the time when what we eat is based on our memories," says Armonk's Zero Otto Nove chef Ciro Perrotta. And during this season he cooks "food that plays with our imagination" and relishes familes and friends enjoying their time around the table.
Photo by Claire Grummon When Cross River's Bacio Trattoria reopened its doors this spring after a five-month renovation, customers weren't sure what to expect from the perennial neighborhood favorite. But the restaurant kept the cozy family feel while combining the best blend of casual and modern in its styling.
By Abbe Wichman -Abbe Wichman Coming full-circle is how Angela Baldanza describes the direction New Canaan's Baldanza Market and Café is taking as it enters its third year of business.
Looking to bring home a Blithering Idiot or can't decide between a Hoppy IPA and a smooth Pilsner? You don't have to make up your mind when you shop or take a seat at Brew & Co. in Bedford Hills .
As children we were admonished not to eat with our hands. But for at least one dish on the menu at The Turk, utensils are not necessary. The restaurant brings Turkish food to a town that's become a mecca for ethnic cuisine.
Stepping into The Horse & Hound Inn is like stepping into the past-a genteel time of foxhunts and stagecoaches. For the past 20 years, that sense of a different era has served this mainstay well.
With a nod to the past and an eye to the future, the refurbished KR Cafe is serving, as its tickets say "Good food for good people." Owners Sascha and Evan Greenberg jumped at the opportunity to buy the Katonah Restaurant last year.
Stepping into La Crémaillère is a lovely experience during any season, but there is something particularly special during the holidays. Here, you can indulge in a bûche de Noël for dessert or celebrate the New Year with Eggs en Cocette-an egg custard that signifies new birth for the coming year-by a roaring fire.