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Written by Judie Dweck

Category: The Goods

Published: 15 April 2019

The Taco Project with locations in Yonkers and Tarrytown has just arrived in Bronxville on Pondfield Road, which formerly housed Still Meadow and Scarborough Fair. Mexican restaurants have become very popular, each having their own unique appeal. Owned by partners and lifelong friends, Nick Mesce, Carmelo Milio and Sebastian Aliberti, with whom I had the pleasure of chatting, I discovered that The Taco Project has a delightful buzz about it. With very fresh ingredients, high quality and reasonable prices, Aliberti said, “We offer a contemporary twist of Tex-Mex food We love to create a unique menu as well as a friendly vibe. We are a boutique type of spot, California inspired and experimental. Our personality is behind our restaurant. We are a fast and casual spot that is hip for young and old and we bring “spunk” to our contemporary menu. To be successful, a restaurant owner must be humble and treat their staff well. We treat our staff like family. We are always open to improvement. Although we are quick and casual, we never lose our attention to detail. With Chef Alfonso Vivar heading the kitchen, and the three partners keeping an eye on the dining room, Bronxville’s Taco Project is quick to become a favorite spot to enjoy Mexican style food in a contemporary manner.

The bright and cheerful corner space is simply decorated with a Mexican flair. A white brick wall boasts a mural exploding with color. The limited seating is mostly counters and stools. You place your order at the counter which displays the full menu, and be seated. Your Taco Project logo tee shirt and sneaker clad wait staff will bring your order to you from the open kitchen in the rear of the restaurant. Intricate Spanish tiles, and lots of Mexican inspired art work line the walls and a painting of Frida Kahlo watches over the guests. Upon my lunch time visit, every seat was occupied and a long line of people were leaving with takeout orders. The sun was shining through the many windows as we anticipated our tasting.

Each dish arrived on a paper lined metal tray. Crisp, freshly prepared corn tortilla chips accompanied a dish of smoothly textured guacamole. Taco Project salsa was prepared with chunks of fresh tomatoes mingled with its juices and spices. It was a light and refreshing. Corn on the cob arrived as Mexican corn brushed with cotija cheese, cayenne pepper, and mayonnaise. Sweet and spicy, it was a joy to demolish every last bit of corn off the cob. Another starter worth trying are the sidewinder fries. These fan shaped slices of potatoes are dipped in a craft beer batter and fried to a golden brown. With chipotle aioli, jalapeno ketchup and Mexican blue cheese, this starter is one of those dishes where you can’t eat just one.

On to the tacos. Hard to resist were the short rib tacos. The tender shreds of braised short ribs were garnished with a homemade mole sauce and topped with a julienne of radish, fresh cilantro, and caramelized onions. Generously wrapped in a corn tortilla it was a perfect choice. Also scrumptious was the shrimp taco. Here, a tempura batter encased each shrimp. Fresh mango, cilantro, radish and tomatillo sauce completed this tangy combination. Atlantic cod was the filling for the fish taco, either sautéed or battered. We enjoyed the sautéed chunks of fish, combined with a red cabbage slaw, guacamole, cilantro and radish. Other taco choices, served two to an order, on soft yellow corn tortillas or hard shell, for an additional cost, are free range chicken, steak with chimichurri and guacamole, crumbled Mexican chorizo, braised pork belly with pineapple salsa, classic ground beef, and veggie with black beans, smoked corn and jicama among its ingredients. Specials are added to the taco menu regularly and may include salmon, or pulled pork.

Burritos here are filled to order in a flour tortilla and served with rice and beans, cojita cheese and sour cream. Add steak, chicken, fish or vegetables to customize your burrito. A flour tortilla “bowl” is your serving dish for a burrito bowl. This can be filled with your choice of ingredients. Quesadillas can be ordered with fillings of your choice, as well. Even the salads here are unique. Try smoked corn and field greens with a jalapeno cilantro vinaigrette or honey habanero chicken salad with free range chicken and mixed greens.

The Taco Project is a spot where you should make every effort to leave room for dessert. Of the three choices, I sampled a delicious housemade flan with caramel sauce and fresh whipped cream. It was more like a wedge of cake, rather than a pudding. A coconut tres leches cake was also a homemade treat. The portions are large, so be prepared to share. Next visit perhaps I will end my meal with their homemade churros. Jarritos, Mexican sodas are offered in many flavors. Beer and wines are available and housemade sangria with fruit are some beverage choices. We chose the house made agua frescas. The hibiscus variety was rich and the classic horchata, the cinnamon infused rice drink was most refreshing.

As the logo of The Taco Project suggests, “Live Love and eat Tacos”. If the tacos are prepared at The Taco Project, you are certainly going to enjoy them, as well as other menu choices. Visit The Taco Project where a feeling of youth and joy permeate the atmosphere.

The Taco Project
65 Pondfield Road
Bronxville
(914) 356-8226

Recipe:

Taco Project Guacamole and Chips

3 ripe Haas avocados
2 Tbsps. fresh lemon juice
1 small red onion, diced
2 Tbsps. minced cilantro
1 tsp kosher salt
½ jalapeno, diced
Place all ingredients in a bowl. Mash until smooth. Adjust seasoning to taste. Serve with lightly salted yellow corn tortilla chips, homemade if possible.

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Written by Joanne Wallenstein

Category: The Goods

Published: 25 April 2019

Con Edison has found a new source of natural gas to address the current shortage, but it won’t be online soon enough for many. In February the utility company announced a surprise moratorium on all new gas lines as of March 15. In the six weeks between the announcement and the beginning of the moratorium they received 1,600 applications for new lines, an indication of the high demand for natural gas, which is apparently in plentiful supply. The trick is delivering it to Westchester.

On April 24, Con Edison announced an “agreement with the owners of an existing natural gas pipeline that serves Con Edison’s facilities in Westchester County for additional natural gas capacity. Once completed, this reasonable, low-impact solution will provide Con Edison with the natural gas capacity needed to lift the current moratorium on new gas hookups in Westchester County.”

“Under the agreement, Tennessee Gas Pipeline would provide the increased natural gas capacity to Con Edison’s distribution system in Westchester by upgrading compression facilities on its system outside of New York State. These upgrades will enhance the capability of the existing pipelines to transport incremental natural gas supplies for Con Edison. Subject to the necessary approvals, the incremental capacity could be placed in service by November 2023.”

The rub is that the moratorium will be in effect for the next four and a half years, which is a huge blow to development in the county. Why they did not start searching for additional resources years ago is not clear.

In they meantime the utility says it is “continuing to implement the company’s $223 million Smart Solutions program for customers who are interested in alternatives to natural gas, including incentives to electrify heating systems, upgrade HVAC controls, install geothermal heat pumps or weatherize their homes. The increased gas capacity plan allows more time for technologies to advance, and for customer adoption to increase for alternative heating and cooking solutions.”

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Written by Judie Dweck

Category: The Goods

Published: 01 April 2019

Westchester County’s dining options include many steakhouses and many pubs. If you can’t decide between a steakhouse and a pub, your answer is a visit to the new Hurley’s Steakhouse and Pub in New Rochelle. On busy Division Street a home furnishing store has been completely gutted and transformed into a tastefully decorated new place to dine – Hurley’s Steakhouse and Pub. Owned by Paul Hurley, a seasoned restauranteur, the charming Mr. Hurley grew up in Dublin where he trained as a bartender and restauranteur. Upon coming to New York, he used his skills to open many restaurants in city hall, midtown and uptown Manhattan locations. Hurley said, “New Rochelle needed a spot like Hurley’s. With its opening in November, New York City came to New Rochelle. Our goal for the restaurant is to keep our guests happy and have them make many return visits. A very important quality of a restauranteur is the ability to talk to everyone. It is a hospitality industry. The best part of the business is when a guest enjoys the experience and returns often. If I were dining here I would like to share a table with my family. I would start with lobster bisque or baked clams followed by one of our Irish dishes or a sirloin steak.”

The restaurant’s design is the work of Hurley’s talented wife Finola, who works behind the scenes. The pub area has a large well stocked marble bar and several high tables. Charming bar related artwork lines the walls. You can order from the regular menu here or enjoy snacks from the pub grub selections. They include Buffalo wings, cheeseburger sliders, colossal shrimp skewers and mozzarella sticks, to name a few choices. The main dining room boasts a glowing stone fireplace surrounded by comfortable leather chairs. Brick and dark wood and tufted brown leather banquettes give a warm cozy feel to the dining room. Care is even evident in the rest rooms. The ladies room walls are lined with photos of movies leading men and the men’s room has photos of actresses. Upon entering these areas a smile is sure to come to your face.

Executive Chef Manuel Balcon, who worked with Hurley in the city, heads the kitchen. I was seated at a white linen clad table and was graciously served by waiters Mario and Ruben. Tuna tartare arrived as a combination of ripe cubes of avocado and very fresh tuna marinated and tossed with white and black sesame seeds. The generous mound of goodness was garnished with sesame topped cucumber slices. Next, the popular baked clams were small, whole and tender with a well flavored crumb topping. Fresh lemon and a buttery sauce added to the plate, nice for dipping. Future beginning might include crab cake, sizzling Canadian bacon or char grilled sizzling oysters or perhaps the very popular lobster bisque. For a lighter start, a classic Cobb, Caesar or iceberg wedge salad or a lovely arugula salad with beets, goat cheese, pistachios and a raspberry walnut vinaigrette are good starters.

The steak and chop board offers prime fillet, tomahawk ribeye, New York Sirloin, porterhouse, veal chop, rack of lamb and short ribs. We savored the prime fillet. It arrived as ordered black and blue with a sprig of herbs as a garnish. There were typical steakhouse sides of creamed spinach, and hash browns. We ordered Brussels sprouts, quartered and tossed with bacon and drizzled with honey. The honey added a nice flavor. We also enjoyed a selection of wild mushrooms and onions. A variety of sauces are offered with your steak, but I prefer mine unadorned.

With Hurley’s background beginning in Ireland, some Irish traditional fare is offered here, as well. Would I try Shepherd’s pie, fish and chips, or bangers and mash? It was chicken pot pie that I chose. The individual oval casserole was chock full of white meat chunks of chicken, carrots, celery and potatoes in a creamy sauce. Topped with house made puff pastry it was very satisfying.

Weekends offer nice options at Hurley’s. Try the Sunday brunch from 11- 4. Some choices are lobster omelet, eggs benedict, corned beef hash, challah French toast and a Hurley burger. Paul Hurley indicates that,” Sundays are made for prime time Sunday roast. They offer roast prime rib of beef with horseradish cream, mashed potatoes and vegetables with natural beef au jus.

Monday through Fridays offer a prix fixe lunch, a good value with choice of appetizer, entrée and dessert. If you enjoy an early dinner during the week, take advantage of the early bird special dinners. If sandwiches are your desire, try a selections from the sandwich board, each served with French fries. Roasted chicken club, salmon BLT, prime rib dip, and corned beef on rye are some choices. Hurley’s extensive and ambitious menu seems to offer something for everyone. Popular entrees of grilled salmon, surf and turf shrimp fra diavolo, seafood towers and a variety of burgers are possibilities, as well.

Desserts of key lime pie, cheesecake, chocolate mousse are among the many desserts.

For a dining experience including steaks and chops, pub fare and Irish specialties and much more served with Irish hospitality in a beautiful warm setting, pay a visit to Hurley’s Steakhouse and Pub in nearby New Rochelle.

Hurley’s Steakhouse and Pub
15 Division Street
New Rochelle, NY
(94) 738-6000

Recipe:
Hurley’s Steakhouse and Pub Tuna Tartare (serves 2)

Ingredients:

300 grams sushi grade tuna in small cubes
4 green onions, finely chopped
2 Tbsps. toasted sesame seeds
Seaweed salad, recipe below
1 avocado finely chopped
Handful chopped cilantro leaves
Juice of 1 lime, fresh
Pinch salt and pepper

For the sauce
2 cloves garlic, minced
1 Tbsp. grated ginger
2 spring onions, chopped
2 Tbsps. soy sauce
1 Tbsp. each of sesame oil, rice vinegar and honey

Directions:
Add the cubed tuna, green onions and sesame seeds to the bowl of sauce and mix together. In a separate bowl place avocado, cilantro, lime juice and salt and pepper. Garnish with seaweed salad (recipe follows) and toasted sesame seeds.
Seaweed Salad:
Ingredients:

1/2 ounce dry mixed seaweed
1 Tbsp. rice vinegar
½ Tbsp. sesame oil
½ Tbsp. soy sauce
½ Tbsp. sugar
Salt to taste
½ Tbsp. toasted sesame seeds
½ scallion finely chopped

Directions:
Place seaweed in bowl with cold water. Soak for 5 minutes and drain of excess water. Whisk together remaining ingredients and toss with seaweed. Place on top of the tuna tartare.