Tucked away in Croton on Hudson is a small cozy restaurant with an attached pizzeria named Bella Paula. The inclination is to enter the restaurant through the main door as the door to the pizzeria isn’t as noticeable.  If you enter through the restaurant and ask for pizza, you’ll be directed to go through another door which is closed but labeled “restrooms.”  As confusing as that may be, it leads you right in front of the pizza counter.

I recently had a tasting of a unique pizza that they refer to as Grandma Pie.  It was delicious.  So much so, that I went back the next day and bought an entire pie.

The pizza is rectangular in shape.  The crust cannot be described as “thin crust” but it is not typical pizza crust either. It is something in-between.  The crust is crunchy and clearly takes on the heat of the oven by its deep rich color. It is very lightly cheesed, almost to the point of not being visible, although its flavor is present. in the center of each “square” that one would slice is a round dollop of a very rich reduced red sauce that has the intoxicating perfume of oregano.

Short of this, there is not much more to say other than you must try it for yourself.

Bella Paula

120 Grand Street

Croton on Hudson, NY 10520

914-271-2333

Event is Saturday, June 28th anytime after 1PM

Deprez Wine and Spirits in Croton-on-Hudson is having a wine tasting featuring party wines all under $15.  Vincent Deprez and his team are always knowledgeable and available to answer your questions and to make recommendations.

www.bestwinevalues.com

Featured Party Wines - all under $15

• Gaudron Vouvray sec ’04 (Loire)

• Ginglinger Riesling ’05 (Alsace)

• Chalone Chardonnay Monterey ’06 (Calif.)

• Frissant Touraine-Amboise rose ’07 (Loire)

• Pallavicini Cesanese ’06 (Lazio, Italy)

• Gravity hills Syrah Paso Robles ’04 (Calif.)

• Mas Gourdou Pic-saint-Loup “Roches blanches” ’05 (Languedoc, France)

Caponata is a delicious complex vegetable dish from Sicily.  Sicily, an island off the coast of Italy is famous for its abundance of fresh and bountiful produce.

This dish is often used as a relish to accompany grilled meats or fish or even as a contorno (side-dish).  In addition, you can use it to top crostini or add to your panini. The important note is that the vegetables should be cut into approximately the same size to accommodate even cooking.

Ingredients

1/3 cup extra virgin olive oil

1 celery stalk, chopped

1 medium eggplant, cut into 1/2 inch cubes

1 medium yellow onion, chopped

1 red bell pepper, cored, then seeded, and finally cut into 1/2 inch pieces

1 can diced tomatoes with juices (preferably organic) with juices (14 1/2 oz.)

4 tablespoons raisins

1/2 teaspoon dried oregano

1/4 red wine vinegar

1 tablespoon plus 1 teaspoon sugar

1 tablespoon capers, drained and rinsed

1/2 teaspoon kosher or sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

Fresh basil leaves for garnish

Steps 

In a dutch oven or heavy skillet, heat the oil over medium heat.  Add the celery and sautee until tender, about 2 - 3 minutes.  Add the eggplant and saute until it begins to soften about 3 minutes.  Next, add the onion and saute until it becomes translucent, about 3 - 4 minutes.  Add red pepper and saute until it is tender and crisp, about 4 - 5 minutes.  Add the diced tomatoes with juices, rasins, and dried oregano.

Simmer the mixture over medium-low heat until the flavors come together and the dish thickens.  Stir often, this should take about 20 minutes.  Next, stir in the vinegar, sugar, capers, and 1/2 teaspoon each of the salt and pepper.

Taste and add more salt and pepper to taste. 

Put the caponata into a bowl and finish with a garnish of fresh basil leaves. 

Your family and guests will thank you.

Enjoy.

Deprez Wines in Croton-on-Hudson has a solid reputation for its wine inventory and knowledgeable staff. Vincent Deprez and Philip, both fluent in French and the wines of France, along with Mike are solid in their recommendations.  Walk in, let them know what you are serving for dinner and you will not be disappointed.

Twice each year, this wine shop has a well-attended tasting at some local restaurant.

For spring 2008, the venue will be held at Julianna’s American Bistro located in Cortlandt Manor on Sunday, June 8, 2008 between 12 - 4PM.

Usually they have 12 distributors each with a nice mix of whites and reds.  Begin your tastings across tables with whites, and take notes.

Then begin with the reds.

Overall, you may have tasted anywhere from 50 - 70 wines.

The cost is $15 per person.  Make a reservation at Deprez or pay at the door.

Bring a group of friends and join other knowledgeable wine aficionados and foodies for a much anticipated biannual event.

Deprez Wines

Shop-Rite Center

454 South Riverside Avenue

Croton-on-Hudson, NY 10520

914-271-3200

www.bestwinevalues.com

The kitchen at 44 Tapas Lounge in Croton-on-Hudson has changed.  No, they didn’t get new equipment, they just replaced the staff. 

 New to the scene is Chef March Walker.  Chef Walker is a graduate of the Culinary Institute of America and has worked in several fine NYC eateries such as Gramercy Tavern, Beppe, and March (no relation).

Chef Walker’s cooking is innovative and fresh.  A recent tasting of duck confit was incredible.  Served with mixed greens, it took me back to experiences in France.

Spicy Pork Kebabs in a cooling yogurt sauce is are perfect for a spring transition.

They continue with Sunday Brunch and have reintroduced lunch throughout the week.

The chef is new, the menu has changed.  I recommend giving it a whirl.

 44 Tapas Lounge

44 Main Street

Croton-on-Hudson, NY 10520

914-271-2690

Sunday brunch has arrived at 44 Tapas Lounge in Croton-on-Hudson.  Out of character with the tapas, theme, they serve more traditional brunch fare.  German pancakes, traditional eggs benedict as well as another version with steak instead of ham.  Champagne and mimosas flow.  Interesting is the martini glass with a mix of creme fraiche and mixed seasonal berries. For the launch they had a nice jazz trio accompanying the meal.  Stay tuned for updates.

44 Tapas Lounge

44 Maple Street

Croton-on-Hudson, NY 10520

914-271-2690

Above is a recent special. Fall-off-the-bone lamb shank on top of pillow-soft gnocchi in a roasted tomato herb reduction.

You know those evenings when you are wiped out from a long day at the office? The last thing you want to do is cook…You are starving.  The solution is easy. Go home and jump into your comfortable jeans and head to Capriccio II.  This restaurant, located in Croton-on-Hudson is casual, friendly, and consistent.  The word Capriccio, in Italian, means “a whim” - - the restaurant siezes on the opportunity and is up to its namesake.

Italian-born Mike Macchia opened his eatery 21 years ago and has been cooking and serving delicious homemade dishes each and every day since.

Are snowstorms closing schools and restaurants around you?  You can rely on Mike and his staff to be open.  They should employ the same motto as the United State Postal Service. They are that reliable.

The restaurant is casual, which adds to its charm.  There is a healthy buzz in the dining room as locals enjoy the good eats from a menu not lacking in choices for everyone. Weekends bring a mix of families for lunch; but tend to fill with more young adults along with their friends in addition to dating couples enjoying each other’s company while sharing a bowl of steamy and flavorful pasta or a couple of slices.
 During the week, it is brimming with parents bringing their children where eating and homework happen simultaneously. Children are never tied to Italian Fare at Capriccio II.  They offer Chicken Fingers and other “kid favorites.”

The menu is diverse.  Everything from pizza and garlic knots to rich platters of Chicken Scarpariello, Cacciatore, and a delicious Piccata which is sauteed in a white wine lemon butter sauce along with a toss of capers. Every pasta dish I have tried has been notable.  The pasta is cooked al dente (to the tooth) and the sauces are complex and authentic. Each day, the specials board is creatively crafted and never disappoints.

Mike has created some very interesting pizza offerings.  Chicken Marsala pizza with bite sized chicken pieces marinated in Marsala wine is incredible.  The BBQ Chicken Pizza packs a punch of flavor and adds a slight hint of heat to the tongue.  There are the traditional standards, too. Two terrific stand-outs include the Buffalo Chicken Pizza and my favorite, Bruschetta Pizza with fresh bright tomatoes, olive oil, and shreds of fresh basil.  The true flavors of summer.  The crust on his pizza is the perfect consistency to hold the generous toppings and the portions will not let you down.

Salad sizes are also ample and you can make a meal out of one by adding grilled shrimp or chicken.  My preferred dressing is the house-made vinaigrette. My go-to salad is the Grilled Shrimp over Arugula.  The peppery grilled shrimp are of good size and perfectly prepared.  This pairs well with the naturally peppery essence of the arugula along with red onions and tomato.  The only thing I would do to improve upon this dish would be to have all the tomatoes at room temperature.  My Italian mother would never approve of a cold tomato - - It’s just not done.  So I just overlook that part and enjoy the rest.  These salads are perfect year-round.

Soups are rich and interesting. There is nothing better on an icy cold evening than a bowl of Mike’s Escarole & Bean Soup, a piece of crusty Italian bread for soaking, and a glass of red wine.  Food to live on.

There are a variety of beverages to accompany your meal from every kind of soda imaginable to wine varietals such as Chianti, Sangiovese, and Pinot Grigio.  The wines are not amazing but acceptable, if that is your mood.

A quick slice of pizza before a film or heading out for a cocktail makes Capriccio II the perfect destination. 

Do you want to stay at home in your bunny slippers and not venture outside? Give them a call.  They offer quick and reliable delivery.

Capriccio is a welcome haven in Croton on Hudson. It is in a convenient location where you can place an order, jump over to CVS, drop your mail at the post office and pick up a dvd at Blockbuster, then snag your tasty meal and head home, or not.

Capriccio II
46 Maple Street
Croton-on-Hudson, NY 10520
914-827-9123
Open daily 11am – 10pm

Note:  If you are ever in Myrtle Beach, check out the new Capriccio location.  Michael and his son just opened it and it would be a nice destination after several rounds of golf.

When tragedy struck the World Trade Center on 9/11, Chris Casino walked away from the destruction along with his huge trading job, and decided that new priorities were in order. 

Tucked away on 6N in Mahopac, NY is a wonderful find.  The place is called Holy Smoke.  On the board a sign reads a 1735 quote by English poet Alexander Pope, “Send me, gods, a whole hog barbecued.”  Task accomplished if that’s what you’re looking for.

Holy Smoke is outfitted with a smoke pit containing a huge stainless steel smoker.  This monster of a smoker runs anywhere from 18 hours a day to almost non-stop depending upon the season.  Native woods are soaked and then placed into the contraption along with hundreds of pounds of meat everyday.  Overnight, the meat is smoked to perfection creating a pink ring assuring you that this is good “Q.”

The restaurant is charming.  Red and white checkered curtains brighten the wooden dining room.  Adjacent is a decent sized bar with a few tables in the same area.  Each table is adorned with an ample supply of napkins, wet wipes, and two house sauces.  First there is the standard bbq sauce which has essences of molasses and even slight coffee.  My favorite is the mustard sauce which provides a tangy zip to meat which really needs no additional toppings, but this just pushes it in another direction.

The bar has a beer list that is almost overwhelming.  There are approximately 18 interesting taps (no Coors, Bud or Miller in these kegs)!  As many fine restaurants hand you a wine book, you’ll be presented with a beer offering that is pages long and the most diverse in the area.  Beers from all over the world including some very interesting lambics, Chimays, and Belgian Trappists.  Some beers actually pushing upwards of 12% alcohol by volume.  Not sure what you’ll want?  Just ask and you will be given a taste to help guide your palate.  In addition, you can order a flight of four beers served on a board in order from lightest to heaviest - - your own private tasting.

Chicken wings at Holy Smoke are none like you’ve ever had. They are rubbed with an interesting spice mixture that has a slight heat kick.  The wings are then smoked for hours becoming almost pink and ham-like on the inside. Then they go for a final “swim” in one of two sauces if you’d like:  Hot or bbq.

The onion rings are made with sweet vidalias and the batter is made from a dark brown ale and fried to a delicious crisp. Sweet potato fries are another option, but the rings are better.

Chris offers two styles of ribs, St. Louis and Baby Back.  As for the St. Louis ribs,  they are smoked for a minimum of 8 hours over native hardwoods.  They are on the lean side and are fantastic.  Although they are offered in three sizes (half slab, 3/4 slab, and full slab), you’ll be hard-pressed to go for anything but the full rack.  As for the baby back ribs which are tender and smoky, they get about 5 hours of tender loving care. The “babies” are only available as a full rack and you wouldn’t regret it anyway.

Chris has his method down to a science.  His pork and brisket receive a minimum of 17 hours of smoking.  Homemade chorizo between stuffing the casings and smoking, becomes a two-day affair and the results are memorable.

Of course there is Carolina Pulled Pork which comes as an enormous portion.  It is moist and the house sauces complement it well.

When ordering a main course you get a choice of two sides.  There are many to choose from.  Stay away from the apple sauce, it is uninteresting and more on the commercial (not house made) side despite the claim.  I recommend the creamed spinach which is made with a creamy soft Italian cheese and just fills your mouth with goodness - - a fantastic texture.  The coleslaw comes overflowing in a large ramekin.  The size of the shred is great but could use a bit more zip in the flavor. The baked beans are fantastic with little chunks of bbq meat throughout.

Finish your meal with one of their homemade pie specials, good stuff.

Certainly there are chicken dishes and burgers and the classic NY strip, but why go there when you can feast on true American bbq.  The real native dish of our country.

The sign on the restaurant reads, “Sinfully Fine Fare.”  You’re not kidding, Chris!

Holy Smoke

21 Route 6N

Mahopac, NY 10541

845-628-9795

HOURS
Mon.                 Closed
Tues.-Thurs.   11:30-9:00
Fri.- Sat.          11:30-10:00
Sunday:           12:00-9:00

Few places take a town by storm like the recent arrival of 44 Tapas Lounge (or just “44″ as locals refer to it) in Croton-on-Hudson.  The space formerly occupied by Salsa and most recently, Agave Azul, has come alive for area residents starving for a new venue.Co-owners Patrick Farley and Kyle Gallagher stepped in to create a restaurant/lounge centered around the Mediterranean concept of tapas or “small plates.” 

To newcomers, the origin of tapas began in Spanish taverns where patrons would cover their glasses of sweet sherry or wine with a small piece of flat bread to stave off fruit flies between sips.  Over time, tavern owners began placing small savory bites of food on top of the flat bread pieces for customers to snack upon.  Other cultures in the Mediterranean region adopted their own versions, too.  In Italy, they are referred to as piattini, and in eastern regions, you will find them called mezze. Whatever you choose to call them, they are simply prepared, delicious, and a great way to sample your way through interesting flavors and a great glass of wine.

 Anyway, back to 44.

 The color scheme remains the same as does much of the decor.  They have enhanced the environment with the use of votives on the walls, tables, and bar.  The barstools have been replaced by more stylish brown leather seating. The main entrance has been outfitted with comfy leather banquettes and side cubes to place your tapas and cocktail. Certainly, this has added to the lounge factor of the restaurant. The former agave field murals, were painted over  by artist, Michael Farley, with a modern abstract twist. Michael Farley presently studies at Maryland Institute College of Art.  Ambience has been kicked up a notch by intoxicating lounge music - - think Moby.

The owners are up to the task of making sure you are enjoying your experience as well as the likes of Jessica and Brie always with a smile, easy on the eye, and usually moving to the rhythm of the music.

New Year’s Eve was an evening to remember at 44.

In addition to their tapas offerings and other regular main courses, they composed a delicious menu just for the occasion.  Appetizers included pan seared Hudson Valley foie gras topped with a black mission fig chutney resting upon a truffled round of polenta.  Jumbo shrimp were the perfect foil for the creamy horseradish sauce served in a martini glass.  Finally, there was grilled quail with hints of thyme and rosemary served over a mixture of roasted shallots and garlic all resting on a bed of basmati.

Entree offerings consisted of an oven roasted New Zealand baby rack of lamb.  The lamb was crusted with black truffles and served with mashed potatoes made with roasted garlic and paired with tender marinated grilled asparagus. Next was the free range slow roasted cornish game hen.  The hen was roasted at about 240 degrees over many hours receiving a drizzling bath of a caramelized spicy apple glaze every 15 minutes by attentive chefs, Brian Newman and Gabriel Pollow.  The result was a crispy skinned bird the color of mahogany. The meat, juicy and tender. This was complemented by a basmati rice, pear, and raisin combination.  Finally, a grilled marinated veal chop of substantial size topped with a rosemary and crimini mushroom demi-glace.  There was a gorgonzola cream sauce for dipping along with truffled mashed potatoes.

Their wine list is presently the best and most diverse in town, pours are generous and prices in good order.

The evening was buzzing and the place was hopping.  Kacie on the waitstaff had a can-do attitude.  She worked like a machine and held her own.

A dj was brought to the scene and spun vinyl, yes… vinyl, all evening. Post-dining, tables were moved to the periphery and the floor became a stage for dancing, appreciating friends while allowing the cocktails and wine to carry one into 2008.

A newcomer has arrived in Croton and you would be doing yourself a disservice if you didn’t extend your welcome.

 44 Tapas Lounge

44 Maple Street

Croton-on-Hudson, NY 10520

914-271-2690

Flames Steakhouse in Briarcliff Manor is known for its evening hustle and bustle.  Have you tried it for lunch on a wintery weekend afternoon?  It’s perfect.  Sit at the bar and the likes of Tony will have you engaged in conversation about his life as retaurateur or any other subject you’d like to consider.  Nick Vuli created a concept that will steal your heart and you’ll find yourself willing to splurge to nourish your soul.

The menu is the same whether you’re an evening diner or someone who wants a little private quiet time on a lazy weekend afternoon.

The wine list is enormous and their offerings are over 60,000 bottles.  Prices are not inexpensive yet both food and wine deliver.

A recommendation is the lobster bisque to start.  Follow that with a twin-tails steamed lobster with drawn butter or even the porterhouse which is aged, tender, and absolutely delicious with your bottle of decanted red wine.

Side dishes do not disappoint.  Certainly they are traditional steak-house sides and they are done well consistently.  The buttery creamed spinach will harden your arteries as well as satisfy your palate.  The crispy onion rings are OK, but the not best I’ve had.  A serving of broccoli rabe with garlic and oil will complement any dish they offer.

Service is extremely attentive and not typical of a Westchester eatery - - this is more Midtown Manhattan old-style steak house service.  Be prepared to be referred to as “Sir” or “Ma’am” frequently.

Flames Steakhouse is not inexpensive - - a lunch for two with appetizer, entree, two bottles of judiciously selected wines and a cheese plate for dessert will drain your account of about $400.

Give yourself a break during the holidays and stop in on a wintery Saturday or Sunday afternoon for a nice meal and a good hearty decanted bottle of red.  Treat yourself and someone you care about. You’ll be glad you did.

Flames Steakhouse

533 North State Road

Briarcliff Manor, NY

914-923-3100

www.FlamesSteakHouse.com