Westchester Eats

Walking into Peter Pratt’s Inn is definitely taking a step back in time.  The dining room is wonderfully dark with wooden ceiling beams and white stone walls with a fireplace at one end to crackle you warm on a drizzly cool day.

The wine list is quite impressive with bottle prices beginning around $40 and escalating quickly.  Wines by the glass lack luster.  A huge kudos for Peter Pratt’s Inn, however, for taking their wine business seriously!  Each bottle is maintained at the appropriate temperature, perfect for enjoyment.

The Hot and Sour Salad appetizer, although having an enticing name, was more tangy, cool, and bitter.

Scallops on a bed of pureed cauliflower were nicely grilled and drizzled with a parsley infused oil – - great match.

Sauteed Tiger Shrimp over a tiny bed of risotto were perfectly done, and the risotto just creamy and al dente enough to satisfy.  The plate included a short stack of spinach leaves with just a hint of vinaigrette and a few asparagus tops carefully trimmed and turned revealing inner white layers.

Dessert recommendation is the homemade ice cream.  A taste of each flavor-packed mini-scoop will dance on your tongue.  It is a small tasting – - don’t sneeze or your scoop will vanish.

The staff is friendly and reasonably attentive.  Faithful regulars haunt this restaurant.  Jonathon Pratt, the friendly owner, can be seen sitting at the end of the bar savoring a glass of wine while managing his business.  The ambience would benefit from a bit of music in the background.

Good food, great wine list, yet expensive for what you’re getting in return. 

Save Peter Pratt’s Inn as a special-occasion destination (reservations recommended).  You’ll enjoy it.

Peter Pratt’s Inn

673 Croton Heights Road

Yorktown, NY  10598

914-962-4090

www.prattsinn.com

Usually I look forward to eating at Goldfish Oyster Bar & Restaurant in Ossining.  The last experience was more than disappointing, however.

The food was almost to its standard but fell flat in a couple of areas.  Clams with linguine lacked “kick” when they should have had a bit of zing and the sautéed spinach paired with the seared scallops was basically unseasoned.  The asparagus and scallops did rise to the occasion.

Here is a short list of disappointments:

• Stains on the inside of the menu (the acetate covers over the sheet)
• Unpolished wine glasses served with water stains from the dishwasher along with fingerprints
• Red wine taking on the almost 77 degree temperature of the room
• Rare attentiveness by our waiter – - had to flagged down numerous times

The missing factor here, it was decided, is Lukas.  He was off that night.  Lukas is the manager who runs a very tight ship.  He can be seen making sure every menu is wiped down and ready to go.  Before being served any wine (regardless of temperature), your glass is polished until crystal clear.  He will ensure your service experience is pleasurable.

When we commented about the wine’s temperature being too hot, the waiter said, “Yeah, right?” Completely agreeing.  Our waiter of the evening, is a manager there too.  I asked if they planned to solve this problem any time soon.  He replied about the need to spend money on fixing the empty fish tank.  I jokingly reminded him that the fish don’t bring revenue, but the wine service does.  He agreed and acknowledged the joke with a big laugh.  He didn’t get it.

My advice:  Call ahead and inquire as to whether Lukas is working.  If he’s not, wait until he is managing the show.