The Taphouse- An Upscale Pub-Steps away from the Tuckahoe Train Station
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- Written by Judie Dweck
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Across the street from the Tuckahoe train station, is the charming and friendly Taphouse. After a busy day in the city, it is refreshing to make a stop at The Taphouse just steps away. This upscale pub has been satisfying our tastebuds since 2007. With its varied menu and welcoming atmosphere, you can dine on the main level with its long wood and marble bar or at one of the many tables with bentwood chairs. Wood paneled walls, rich paisley wall paper, wood fans and antique lighting set a very comfortable mood. Past the open kitchen, at the rear, is a more intimate dining room with a glowing fireplace. Upstairs is a 75 guest dining room and downstairs is a wine room. These separate dining rooms suggest a great opportunity for private parties. If you choose to enjoy drinks with your meal, many craft beers, bottled beers, wines and cocktails are plentiful.
Operating partner, Chris O’ Brien is a constant presence at The Taphouse, where his friendly charismatic manner sets the relaxing mood at this local dining spot. He grew up helping his dad, who owned several restaurants. O’Brien describes The Taphouse as, "An American restaurant with upscale pub food, offering a high quality product. We have a good foundation. A large part of our staff has been here since we opened in 2007. I have loved to watch our restaurant grow through the years. We have many loyal customers, whom we have developed relationships with. It is important to keep relevant and keep our eyes and ears open to restaurant trends. These days our guests are well educated in the culinary field and each day at The Taphouse provides a new experience. My favorite part of the business is developing good relationships with our staff and our guests. I would have loved to serve the late Anthony Bourdin at The Taphouse.”
We chose a table at the front windows, where we could watch the trains go by. The varied menu at both lunch and dinner with daily specials allows you to visit often and enjoy a great variety of creative dishes. The menu is divided among snacks, classic starters, soups and salads, big salads, sandwiches and pub fare. After a sampling of the dishes here, I would add the words upscale and elevated to the description of The Taphouse.
Among the snack offerings are house made pretzels, and braised Brussels sprouts with bacon, Dijon mustard and crostini. We loved the tuna tartar. The very fresh cubes of tuna were tossed with avocado and mango and dressed with a hint of ginger and soy sauce. Surrounded by house made potato chips, the pure simplicity of this dish was evident. Very creative was a dish of eggplant meatballs. Resting on a pool of romesco sauce, the meatless meatballs were rolled in a thick layer of panko crumbs. When sautéed, they resulted in a scrumptious appetizer, with mozzarella, parmesan and basil adding an Italian flavor to the dish.
Among the classic starters there are crab cakes, calamari and Buffalo wings and probably the best PEI mussels I have had in a while. Large, meaty, plump and tender, this bowlful swam in a broth of white wine and just enough garlic and herbs to give them zest. The grilled bread was perfect for dipping so we enjoyed every last bit of this lovely dish. Soups and salads each had their Taphouse touch. Mushroom soup had the flavor of truffle oil. Spinach salad was tossed with butternut squash, pecans, cambozola cheese and lingonberry jam and a roasted beet salad paired with baby greens, walnuts, goat cheese and champagne truffle vinaigrette were each fine combinations.
Main courses range from interesting sandwiches to big salads and pub fare. In the past I have loved their char grilled Taphouse burger with everything fries and crispy onions on a brioche roll. Shortribs and sirloin sliders are popular, as well. Entrée salads of cobb, grilled shrimp, blt salad, steak salad are each nicely prepared. On my recent visit, I enjoyed some pub fare entrees each beautifully presented. Pan seared salmon arrived with sliced roasted zucchini, halved grape tomatoes and fingerling potatoes, each nicely browned. Romesco sauce and a bouquet of fresh dill completed this delightful dish. Very unique and pretty sophisticated to be called pub fare was a hearty bowlful of forbidden rice. Black rice was tossed with edamame, shitake mushrooms and carrots. Large chile glazed shrimp surrounded the rice and sliced avocado added a trendy touch. Strips of fried wontons added crunch to this ginger flavored dish. If beef is your desire, try the open faced steak sandwich topped with caramelized onions, mushrooms, onions, bleu cheese and a thick slice of house smoked bacon. A red wine sauce and skinny fries completed this hearty dish. Future entrees might include the very popular organic roasted chicken with lemon pan sauce, Taphouse meatloaf or fish and chips.
For dessert enjoy a cookie ice cream sandwich, the Taphouse version of a chipwich, double chocolate lava cake, beer battered apple fritter or other sweet endings to your meal.
All of these creations are the work of Chef Kevin Bertrand who has been heading the kitchen here for many years, almost since its inception. Each day there are lunch and dinner specials offered in addition to the printed menu. Chef Bertrand offers his creative slant to the classics using high quality ingredients and combining them in appealing presentations.
Enjoy creative American fare at The Taphouse which brings pub food to a new level of culinary artistry.
The Taphouse
16 Depot Square
Tuckahoe
914-337-6941
Recipe: Pan Roasted Frenched Chicken Breast for 2
2 chicken breasts with skin on
Salt and pepper to season breasts
3 ounces white wine
2 sprigs of fresh thyme
1 cup chicken stock
1 ½ Tbsps. unsalted butter
………………
3 red bliss potatoes cut into quarters
2 quarts cold salted water
3 cloves smashed garlic
6 to 10 black peppercorns
¼ bunch thyme
Olive oil for browning potatoes
Thyme, salt and pepper to season potatoes
Season breasts with salt and pepper. Place chicken skin side down in heated sauté pan with a bit of olive oil. Lightly brown for 4 to 5 minutes. Place chicken in 450 degree oven for 18 - 20 minutes. Remove chicken and let it rest for 10 minutes, skin side up. Remove excess fat from pan and deglaze pan with wine and thyme. Reduce by half and add the chicken stock. Reduce to 2 ounces of liquid and add the butter. Strain and serve,
For the Potatoes
Bring the water to a boil and add garlic, peppercorn and thyme along with potatoes. Cook until potatoes are fork tender. Drain and cool. Place oil in pan and brown potatoes in it with thyme, salt and pepper. Pat dry and serve with chicken.
Scarsdale Seniors Put On a Happy Face at Weekend Production of Bye Bye Birdie
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- Written by Jamie Robelen
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Each year it’s a Scarsdale tradition for the senior class to put on a musical starring the kids who haven’t had the chance to be onstage throughout high school. This year was no different: the cast of Bye Bye Birdie was mainly made up of kids who you might not expect to be involved in a musical. There were athletes, Speech and Debate team members, and Model UN kids. After only seven weeks of rehearsal, the show had a three-day run from May 17th to 19th in the Scarsdale High School auditorium.
The two female leads, Lindsay Gelles as Rosie and Becca Sklar as Kim, were standouts in the cast. Both girls had lovely singing voices and great stage presence as their characters. Lindsay is an avid dancer and she got to show that off in a few of her numbers, especially the Shriner’s Ballet and Spanish Rose. Christina Coco and Simon Krohn were the funniest people onstage. Christina played Willy Wonka in the class of 2019’s eighth grade musical, and is known for her singing, so it was no surprise that she brought so much to the role of Mae Peterson. Simon, on the other hand, is known for being a Scarsdale athlete. As Harry MacAfee, he brought so much personality to his character and had the audience laughing on almost all of his lines.
The show came together under the production team, and the leadership of Director Katie Nova with help from Assistant Director Aerin Gelblum. Each aspect of the production- direction, music, choreography, costumes, publicity, props, sets, and makeup- were headed by students. Class advisors Carol D’Angelo and Michael Egan produced the show, and Steve Bogardus was the technical advisor, but other than that, the seniors took responsibility for their jobs and made sure everything that they were in charge of got done.
The whole community came to see the show, from families of cast members to high school classmates to parents bringing their elementary schoolers. Everyone in the cast had a great time working on the show. The senior musical is a great Scarsdale tradition that leaves enduring final memories of high school for everyone involved.
The History of Arthur Manor and How It Sparked Scarsdale's Suburban Transformation
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- Written by Joanne Wallenstein
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A two-part interactive course and walking tour called "The History of Arthur Manor and How It Sparked Scarsdale's Suburban Transformation," will be presented by Jordan Copeland through the Scarsdale Adult School on Thursday, May 16 at 7pm and Saturday, May 18 at 10am. Through an investigation of old photographs, maps, articles, and the physical legacy of long-ago events, we will examine the early twentieth century creation and growth of Arthur Manor and Edgewood. You will learn how the Arthur Manor development initiated the transformation of Scarsdale from a rural area of farms and estates to the modern suburban community it is today.
Sign up at the Scarsdale Adult School to reserve your spot. Learners can register for either the walk or the tour, but will get the most out of doing both. Sign up here.
Breakfast, Lunch and Dinner- Filipino Style at Hapag
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- Written by Judie Dweck
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I’ve spent years sampling the cuisines if the world, from Italian, French, Japanese, and Spanish. However, I noticed the sign Hapag in The High Ridge Shopping Mall in Yonkers and realized I had never taster Filipino cuisine. With great enthusiasm at trying something new, I made plans to visit this newcomer to Westchester.
The windows were filled with many potted plants, and a colorful sign announced the recent opening of Hapag. In the Tagalog Filipino dialect Hapag translates as “long table”. True to its name this compact space houses two long picnic style tables and benches, suitable for large groups or several small ones. There are also a few tables for two or three and counter space with stools, as well. They surely have made good use of their limited space. Light colored wood paneled walls and interesting rope lighting fixtures and traditional straw hats on the walls, complete this simple and functional spot.
My visit to Hapag was on a Sunday at noon. The intimate space was very busy. The two long tables were filled with happy family groups enjoying the very classic dishes of their Filipino heritage. Within minutes of my arrival, the line of people waiting to savor this interesting cuisine reached out the door. I was greeted by Jennie Berbano, who described Hapag as “family oriented, casual and friendly serving authentic Filipino cuisine. The chefs are adept at preparing these classic dishes. Jennie said, “Our goal for the future is to introduce the area to Filipino cuisine. We chose this location because it is convenient to many Westchester communities. Our cooking is influences by Chinese and Spanish cooking. Popular ingredients are garlic, onions, many fresh vegetables, rice, tomatoes, soy sauce, and vinegar and fish sauce. “The restaurant is owned by Jojo Berbano, Juando Laureles and Bong Camara, who bring the tastes of Filipino cuisine to Westchester.
You can savor this Filipino cuisine throughout the day at Hapag. Starting with breakfast among the choices are several fried egg combinations with garlic fried rice. A ginger based broth, arroz caldo with chicken sounded interesting. Breakfast meals arrive with orange juice or coffee.
With the long tables suitable for groups of friends or families, Hapag offers many dishes for sharing, which gives you the opportunity to try 
Pancit: Stir fried noodles and vegetablesmany dishes. As Sunday meal, I made my way through the menu of classic dishes. Very tasty with a similarity of the cuisine of China was a dish of pancit. These stir fried rice noodles were mingled with a variety of vegetables and cubes of both chicken and pork. Cabbage, carrots, scallions and peapods added crunch and color and a squeeze of fresh lemon added zest to this tasty dish. Sinigang arrived as a hearty bowl of tamarind flavored broth chock full of large pieces of vegetables, including white radish, eggplant and onion. Chopped tomatoes added an additional flavor component to this unusual potage. This sweet and sour broth filled with hearty vegetables is a fine cool weather choice.
One of the Filipino national dishes is adobong. We tried it with both chicken and pork. The meats were marinated in vinegar, soy sauce and garlic. The large pieces arrived in a dark and rich sauce, a bit heavy for my taste. Among all of the dishes I tasted, one of my favorites was ukoy. This was a large and crispy fritter of a julienne of carrots and bean sprouts in a sweet potato batter with sliced scallions on top. In the center was a head and shell on prawn, waiting to be devoured. Lumpia, another favorite of mine, and very popular is an eggroll wrapper filled with pork or vegetable, tightly rolled and fried until golden. You can’t eat just one. Served with a sweet and sour sauce, they were addictive. Skewers of bbq pork were delicious, as well. Yet to be sampled as I become more daring are pork cheek, pork belly, and shrimp paste stew. A pleasant beverage to pair with your meal is calamansi, prepared with the juice of a small lemon like fruit.
It was time for dessert. Very popular is halo halo, which means mix, and quite a mix it is at Hapag. A large goblet is filled with shaved ice and layered with sweetened beans, jelly of various colors and milk. It is a colorful ending and seemed to make several guests quite happy at a nearby table who shared it. I opted for a Spanish influenced leche flan. This vanilla custard was smooth, creamy and very soothing, just sweet enough to satisfy my need for dessert. Other tempting sweets are the classic biko, a sweet rice and coconut milk confection with caramelized brown sugar and cassava budin, a yucca based bread pudding.
AdobongAfter sampling many of the dishes at Hapag, I can advise people waiting on line that it will be worth the wait. Enjoy adding another dimension to your culinary knowledge and try the interesting cuisine in a friendly atmosphere at Hapag.
Hapag
1789 Central Park Avenue
High Ridge Shopping Center
Yonkers
914 652 7773
Recipe: Chicken and Adobo – Serves 2
2 pounds chicken in serving pieces
3 pieces dried bay leaves
8 Tbsps. soy sauce
4 Tbsps. white vinegar
5 cloves garlic, crushed
½ chopped onion
1 ½ cups water
3 Tbsps. cooking oil
2 Tbsps. cornstarch
1 tsp. sugar
¼ tsp salt
1 tsp. whole peppercorns
In a non reactive bowl, place chicken pieces with soy sauce, vinegar and, 3 cloves of garlic and marinate it refrigerated for 4 to 12 hours to absorb the flavors. In a large pot, sauté the onion, bay leaves, peppercorns and 2 remaining cloves of garlic. When the mixture is golden place chicken pieces, skin side down in the sauté pan. Add water and bring to a boil. Lower heat and simmer for 20 minutes. Turn chicken over and cover and simmer for 10 more minutes. Mix together the cornstarch and sugar and enough water to make a slurry. Add it to the chicken pan while turning the chicken every now and then. Keep boiling the mixture and basting the chicken pieces uncovered until the sauce thickens and is reduced by half or for about 2 or 3 minutes. Serve.
Halo Halo
Casa Amore: Where Love Is An Important Ingredient
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- Written by Judie Dweck
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Love is the theme at the new Casa Amore in Pelham. Even the poster board menus carry the heart and love motif. Two large planters with colorful blossoms as well as greens and pansies line the building’s façade and announce the arrival of spring. Yes, we have arrived at the new Casa Amore in Pelham – now the totally renovated former site of Villa Nova who occupied the site for forty seven years. The dining room seats over 100 guests and a large bar shares the room. A beamed ceiling, wood and mustard colored painted arches add character to the large space. At the back is a handsome red tile wood burning pizza oven where a large variety of pizzas and many roasted dishes are prepared. Crisp linens and fresh flowering plants give the tables a festive appearance. There are also two banquet rooms upstairs, each seating over 100 guests.
Growing up, wwner Christopher Gizzo worked aside his father in the restaurant business. He has had extensive experience in nightclubs, fast food, banquet preparation and restaurant management. His most recent project was to open Casa Amore. “ A successful restauranteur must love what he does. You must be passionate and have pride in your work, be serious and treat your guests and staff well. Our atmosphere is upbeat and not stuffy. We offer classic and innovative dishes. Given the chance, I would have loved to serve Aretha Franklin and Denzel Washington, who both had and have a great appreciation of good food. Our goal is to provide our guests with a dining experience that is above and beyond their expectations and to make people happy.”
As I settled myself at a table near the window, a familiar face from the past, in chef’s whites, walked toward my table. It was Chef Brian MacMenamin, whose talent in the kitchen I enjoyed at Heathcote Tavern, Larchmont Oyster House and Club 
Car, to name a few of his endeavors. With Chef MacMenamin in the kitchen my expectations for a fine meal were very high. Casa Amore is not your ordinary Italian dining spot. MacMenamin indicated that, “ Our menu is 90% organic. It is easier to get organic ingredients then it was in the past, and we enjoy using them. Our menu includes many classic Italian dishes as well as a variety of grilled meats . Interesting preparations of Wild Scottish Salmon, Arctic Sea Bass and Piedmont truffles add a glorious touch to this varied menu. Chef MacMenamin is the third generation of culinary professionals in his family. He studied at The Culinary Institute Of America as well as in Switzerland for pastry arts. “ A chef must have patience. I enjoy using high quality meats, fish and vegetables. Roasting lamb and beef in the wood-burning oven, in addition to preparing pizzas, gives the dishes here a great flavor. “
With this talented chef in the kitchen, I anticipated creatively presented dishes exhibiting his flair and expertise. The charming menu at Casa Amore starts with many appetizers titled first kiss. For sharing there is a cold antipasto, a raw bar platter and a raw bar castle for four. We began our meal with tuna and avocado tartar. The presentation added to the fine ingredients in this dish. Ripe avocado tossed with cubes of pristinely fresh tuna, formed the centerpiece. Surrounding this large mound of tartar, were fresh greens and enoki mushrooms, as well as crisp triangles of fried wontons. Wasabi and white balsamic sauce was piped onto this dish along with dots of red caviar. A quail egg topped this refreshing starter.
Another fine choice was the grilled Portobello mushroom. Here, the two mushroom caps surrounded a mound of seasoned goat cheese. A variety of wild mushrooms and pesto flageolet completed this pleasant starter. Baked stuffed little neck clams were combined with bits of turkey bacon and bread crumbs. A fresh flower decorated the plate, adding a touch of the season. Eggplant parmigiana, mussels fra diavolo and Nonna’s meatballs are some classic Italian starters.
Several salads, such as burratta with figs, classic Caesar, and chopped gorgonzola are among the lighter starters which can become entrees with the addition of a protein. Lentil and hot sausage soup, minestrone and brandied lobster bisque in a bowl of bread are some soup options.
Pasta dishes include many classic options such as penne ala vodka, cavatelli casa amore with broccoli rabe and sausage, fettuccine carbonara and even Sunday gravy with potato gnocchi and many meats. Quite delicious was the elegant butternut squash ravioli surrounded by roasted sea scallops and chunks of lobster in a browned sage butter. Yummy… I wouldn’t mind a dish right now.
Among the main courses are classic chicken scarpariello, parmigiana, veal marsala and Sorrentino , lamb osso bucco and lobster fra diavolo. This kitchen does beautiful things with fish. Porcini varnished salmon and seafood gratinato are just waiting to be tried. Truly divine was the pesto crusted sea bass. Here the fish was cooked to perfection with a pesto crumb delicate crust, resting atop coarsely crushed potatoes tossed with chunks of lobster in a beurre blanc sauce. It was rich and absolutely divine.
From the grill, steaks range from porterhouse, T bone, New York Strip and filet mignon. Choose a housemade sauce to accompany your steak. Rack of lamb, lobster tails and surf and turf are other choices. We savored the Berkshire Farms master reserve Wagyu double cut pork chop. WOW …so tender. It is pork’s answer to kobe beef. This generous chop was surrounded by cherry peppers, both hot and sweet, (I chose only sweet), sliced sausage, potatoes and onions. It was a hearty excellent entrée.
Sweet endings include carrot cake bread pudding, peach and marscarapone torta rustica, chianti roasted pears, house 
made zeppole and even chocolate chip home bakes cookies and milk. The banana cream pie presented to me with its caramelized banana slices, pie crust and freshly whipped cream was a perfect ending, although I was only able to manage a spoonful of its goodness after my enormous and delightful meal. Maybe I’ll begin my next tasting with dessert. I also must return to try the many varieties of pizza that are offered. If I return for a light bite, many interesting sandwiches burgers and earthy special await the lunchtime guest.
Enjoy a meal lovingly prepared and served at Casa Amore in Pelham.
CASA AMORE
65 First Street
Pelham
914 365 1044
Tuna Tartar (serves 2)
4 ounces sushi grade tuna in small dice
1 medium shallot, minced
½ avocado, semi firm, in small dice
2 ounces agenori seaweed salad, minced
2 Tbsps. dark sesame seed oil
1 Tbsp. wasabi powder
Salt and pepper, to taste
2 fresh quail eggs
Wasabi drizzle sauce
Wasabi and chili pepper tobiko
Enoki mushrooms
Mix the first seven ingredients together carefully. Divide mixture into two molds of 4 ounces each. Chill for a half an hour. Unmold onto two cold plates. Garnish each with a quail egg, wasabi drizzle sauce, chili pepper tobiko and enoki mushrooms . Serve very cold with plum wine or green tea martini or crisp Australian sauvignon blanc.
