From its humble beginnings in the quaint Hudson River town of Piermont, New York, Olar was known for serving up rustic Neapolitan pies, classic Spanish tapas, and hand crafted pastas that drew in both locals and foodies from all parts of New Jersey, upstate New York, and New York City and kept them coming back for over a decade.Now in its new location in Northvale, New Jersey, the restaurant, now known as Olar Noso - which means "our home" in Galego, the language spoken in Galicia where the Dominguez family is from - is an evolution in not only name alone.They have managed to scale the restaurant concept generously while replicating the quality and preserving the reputation the former Olar had garnered over the years. Evolving into Olar Noso meant giving Olar's loyal customers everything they loved, while also enhancing their experience with more seating, more elbow room, a full bar, a private event space, and, finally, ample parking.
Indulge in an unforgettable culinary journey at our exclusive supper club in Park Ridge, NJ, where the visionary Executive Chef Nicolas Pescatore and his bold, innovative techniques to craft culinary masterpieces. Chef Pescatore creates a dynamic six-course Michelin-style tasting menu that elegantly fuses Italian, Japanese, and American influences. Nicolas's meticulous attention to detail and creative approach, combined with daring fusion of French precision and Southeast Asian flavors, elevate each dish to an extraordinary level. Freshly made pasta, farm-to-table ingredients, and cutting-edge techniques merge in this ever-evolving works of culinary art that change every three weeks. This $85 per person, BYOB dinner promises a captivating and unforgettable dining experience. Join us to witness the seamless collaboration and harmonious artistry of culinary master at work.
Roberto Paciullo’s hometown of Salerno is transported to the streets of Tuckahoe. Zero Otto Nove is the fourth outpost of his famous restaurants from Arthur Ave. in the Bronx. From the atmosphere to the food, stopping by Zero Otto Nove is taking a quick trip to Italy. All the pastas are homemade, and all ingredients are brought in from New York's Real Little Italy, Arthur Avenue.
PETER’S STEAKHOUSE is a delicious new addition to the town of Eastchester, an American Steakhouse featuring a variety of seafood selections. We bring you a "steakhouse expertise" of 15 years. We're the ultimate steakhouse destination for steaks, seafood and wine lovers seeking a memorable dining experience and an educated service. Our dry-aged steaks are marinated to perfection from a porterhouse for two to scrumptious Dry Aged Porterhouse. Other signature dishes include daily-featured selections of fresh seafood, delicious appetizers and family-style sides. Relax at our cozy and unique bar and enjoy many categories of cocktails and fine wines from around the world. Our sommelier is happy to guide you through our wine list and make recommendations of the perfect pairing.
Via Garibaldi Ristorante Italiano is an authentic Italian Restaurant located in White Plains. We strive to provide our customers with a traditional ‘family style’ experience. Our well-crafted menu includes an assortment of delicious Italian dishes, ranging from common favorites like our wood-fired brick oven pizzas to our mouthwatering delicacies. Additionally, we serve a selection of prestigious wines imported from Tuscany, Liguria & Sicily.
Le Flames Bar and Grill, un premier Steakhouse américain ouvert dans le comté de Westchester, à New York, et fondé en 1992 par Nick Vuli, a été salué par les critiques locales et nationales comme étant une référence en cuisine américaine. John Mariani, du Wine Spectator a écrit, «Incontestablement, le meilleur, le plus richement aromatisé steak de sulonge que j'ai eu cette année était à Flames Steakhouse.» Ce classique de restaurant américain, raffiné et intemporel, définit le concept du steakhouse, avec son engagement à n'acheter que les meilleurs produits disponibles dans les marchés. Coupes de bœuf de premier choix, veau et agneau, homards entiers de 2 - 10 livres, chair de crabe et poissons sont livrés tous les jours au restaurant.
