This past weekend we took Max and Olivia to visit their aunt and uncle in Williamsburg, Brooklyn, where we dined at the famous Roberta’s.  I can’t write much about the children’s menu for this place because, to be honest, I barely looked at the menu for myself.  You go to Roberta’s for the marvelous pizzas.  It’s one of the few restaurants in NYC that still makes its pizza in a wood-burning oven (Max loved watching the pizzas being made), and it’s well worth the trip.  We ordered several pizzas, all unique and delicious – from the must have Bee Sting and the Axl Rosenberg to the traditional Margherita for Max and Olivia.  The entrance looks like a hole in the wall, and they don’t take reservations (get there early if you don’t want to wait a long time), but the atmosphere is perfect for everyone, including children.  So, if you are ever in the area or remotely nearby, I highly suggest eating here (and don’t leave without ordering the amazing sticky buns for dessert).   Thanks again Uncle Kevin and Aunt Katie!

Roberta’s

261 Moore Street (Bogart Street)

Brooklyn, NY 11206

robertaspizza.com

718.417.1118

Ingredients

• penne pasta
• olive oil
• asparagus, trimmed and cut into 1-inch pieces
• salt and freshly ground black pepper
• cherry tomatoes (sliced in quarters)
• fresh or frozen peas
• mascarpone cheese (depends on how creamy you want the sauce.  I used 1½ spoonfuls)
• lemon juice (to taste – I used half 1/2 lemon)
• lemon zest (1/2 lemon)

Directions

Sorry for the lack of measurements.  This was a fly by the seat of my pants dinner, and I didn’t note the exact measurements of the ingredients I was using.  I promise to update at a later date with pictures and measurements.  However, exact measurements are not needed to make this dish. 

Bring a large pot of salted water to a boil over high heat. Add the pasta and a drop of olive oil, and cook until tender but still firm to the bite (about 10 minutes).  Just before the pasta is ready, add the asparagus and peas, and cook another 2-3 minutes (just until the asparagus is slightly soft).  Drain the pasta, reserving a little of the pasta water.

In a large bowl, add the cherry tomatoes, mascarpone cheese, lemon juice and lemon zest.  Transfer the cooked pasta, asparagus and peas into the bowl.  Toss well, adding salt and pepper to taste and the reserved pasta water as needed for consistency. 

Enjoy! 

As the skies turned dark with storm clouds and the heavy rain started to fall, my husband turned to me and suggested we try another restaurant for my blog.  I thought to myself, “I love the support, but tonight? Seriously?”  Not wanting to be the stick in the mud, I rallied, and it was well worth it.  This weekend we tried King Street Restaurant and Bar in Chappaqua.  I viewed their children’s menu online before we went, so I knew going in that I would be ordering from their regular menu.  The children’s menu includes the staples: chicken fingers with French fries, pizza, etc.  In their defense, the menu does include grilled chicken with mashed potatoes and green beans, and I would have gone that route if I didn’t see anything on the regular menu that Max and Olivia would have enjoyed.  They don’t take reservations for small parties (we were a party of 4), so I suggest going early.  We got to the restaurant around six and only a few tables were taken, but that quickly changed (despite the weather mentioned above).  I like eating early when we go out with Max and Olivia–I know I’m getting them fed before there is any chance for an overtired meltdown, and I can still get them home at a reasonable bedtime.  My husband and I can enjoy cocktails when they are asleep.  Anyway, back to the menu.  We ordered the prosciutto and fig flatbread for Max and Olivia to share.  It was absolutely delicious and large enough for my husband and I to each have a taste.  I had the Pan Seared Scottish Salmon, and Justin had the Pistachio Crusted Brook Trout, which we both enjoyed.   For dessert, we shared the crème brûlée.  Never having tried crème brûlée before, Max was a little skeptical of the caramelized top (in my opinion the best part), but once we dug in he enjoyed the custard very much.  King Street will definitely be on our list of places to revisit.

King Street Restaurant and Bar

76 King Street

Chappaqua, NY  10514

kingstreetrestaurantandbar.com

914.238.9600

After reading the recent review in the NY Times, I was excited to take my family to Cedar Street Grill in Dobbs Ferry.  We were not disappointed.  Our server was extremely nice and helpful, and the owners seemed to work their way around the restaurant making sure everyone was having a pleasant dining experience.  I called on our way to the restaurant to check on their availability – no problem.  When I made our reservation I told them we would need one highchair.  I was so impressed when we arrived to find the table actually set with the high chair.  It doesn’t seem like much, but I can’t tell you how many times we have gotten to a restaurant and have been brought to a table only to have to stand around and wait for a server to switch out the chair with a highchair.  It makes the entire seating process much more complicated than it needs to be.  The children’s menu is nothing impressive, standard options in fact; however the regular dinner menu has multiple choices that are great for children.  Shrimp and Grits, Fried Green Tomatoes, and Grilled Corn and Black Bean Soup are just some of the options on the menu and are $10 or less.

IDEA:  Can we just eliminate a children’s menu.  Can we get restaurant owners to identify options on their regular menu that can be offered in a smaller portion for our children?

Max and Olivia shared the Mac and Cheese appetizer.  It was the perfect size for them.  I tasted a little of their order and I am please to say the pasta was not overly covered with cheese.  Olivia also had a few pieces of my salmon and red lentils, which she enjoyed, and Max had the corn on the cob side that came with my husband’s order of ribs.  Overall we had an enjoyable Sunday evening and will definitely be going back.

Cedar Street Grill

23 Cedar St., Dobbs Ferry, NY 10522

914.674.0706

cedarstreetgrillny.com

I must admit, I was a little disappointed when I discovered Day Boat Café, in Irvington, had closed their doors and that a Greek restaurant was moving in.  However, MP Taverna is an excellent addition to the Westchester dining scene.  Chef Michael Psilakis offers a Modern Greek inspired menu that is sure to satisfy everyone in your family.   The children’s menu (also a coloring book) at MP Taverna offers young diners a burger with smashed fries, mac and cheese, meatballs with pasta, pasta with butter or tomato sauce, or a grilled cheese with smashed fries.  Not great, so we decided to choose from the regular menu for everyone.  There are so many delicious options and, having both children with us, Max and Olivia could share an entree.  We started our meal with the Chef’s signature dip appetizer ($12 for a combination of three dips or $8 per dip).  Olivia, the yogurt lover in our family, enjoyed the yogurt with cucumber and dill option. Max enjoyed the warm pita dipped in the eggplant with roasted pepper, and my husband and I shared the third option, the feta with spicy chilies and herbs.  For an entrée, Max and Olivia had the meatballs ($8.50).  I know there is a meatball option on the children’s menu, but because we had pita with our appetizer, I wanted to avoid another carb, and the children’s portion comes with a side of pasta.  The regular portion is larger so Max and Olivia easily split an order (there was even enough for Justin to try some).  It was the perfect size for them, and they both seemed to enjoy their dinner very much.  In my mind, completing more that ¾ of their food means they liked it.  For my entree, I offered the Grilled Branzino with fingerling potatoes, cherry tomatoes and olives.  Justin had the Sea Bass special – delicious!  We ordered a side of vegetables just to add something green to our plates.  The side was good, but completely not necessary.  Each person had more than enough to eat.  The interior has been renovated to a more formal, a little too dark (in color only), dining room.  Noise reducers have been installed to help control the volume in the restaurant, which was an issue with the old space.  On a nice night there are tables available for drinks or dinner on their patio.  It’s convenient, but I’m not sure I would enjoy the noise of the trains while eating outdoors (let me know if you have dined outside).  We did not have time for dessert, but this gives me an excuse to go back – not that I need one.  I’m looking forward to dining at MP Tavern again.

One more thing…I found this link on the restaurant’s website and thought it was appropriate to share.  Celebrity Chef Michael Psilakis offers up some ideas for how you can get your kids safely involved with a summertime barbecue.  http://www.ny1.com/content/163580/keep-kids-in-the-mix-when-planning-a-summer-bbq

MP Taverna

Irvington, NY 10533

http://michaelpsilakis.com/mp-taverna/mp-taverna-irvington/#&panel1-2

914-231-7854

Last night was my son’s birthday.  I wanted to make a special meal for him, but I didn’t have much time to prepare dinner.  In addition to being a mother of two, I work in finance and am at my office from 8am – 4pm Monday through Friday.  I tried a recipe, courtesy of Giada De Laurentiis and the Food Network, absolutely worthy of sharing.

Going out to eat can be expensive.  So from time to time, I will share fun, kid friendly, recipes the entire family can enjoy.  I am always on the hunt for easy weeknight meal ideas.   Enjoy!

Round and Round Pasta (Recipe courtesy Giada De Laurentiis)

Serves: 6 to 8 servings (adults)

Ingredients

Pasta:

• 1 pound rotelle pasta
• ¼  cup extra-virgin olive oil
• 2 shallots, thinly sliced
• 3 medium carrots, sliced into ¼ -inch rounds
• ½ teaspoon kosher salt
• ¼  cup fresh orange juice (I used a little more, probably ½ cup)
• 2 medium zucchini, trimmed and cut into ½ -inch rounds
• 2 cups cherry tomatoes, halved
• 1 pound sweet Italian sausages, cooked, cooled and sliced into ½ -inch rounds

Dressing:

• ½  cup mascarpone cheese, at room temperature (4 ounces)
• 1 tablespoon lemon juice
• Zest of 1 large lemon
• 1 teaspoon salt, plus extra for seasoning

Directions

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large bowl.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the shallots, carrots and ¼ teaspoon of the salt. Cook until the carrots begin to soften, about 4 minutes. Add the orange juice, zucchini and the remaining ¼ teaspoon salt. Bring to a boil. Cook until the juice thickens and the zucchini is tender, about 2 minutes. Add the zucchini mixture to the pasta.

For the dressing: Whisk together the mascarpone cheese, lemon juice, lemon zest and salt in a small bowl until smooth.

Pour the dressing over the pasta. Add the tomatoes and sausage slices and toss until coated. Season with salt.

A kids menu worth mentioning first thing on Monday.  My family and I tried the newly opened Havana Central in Ridge Hill this weekend.  I was a little nervous, as we were a group of 10 (7 adults, 3 children), but I was pleasantly surprised.  The staff was incredibly helpful and very pleasant.  The children’s menu offered a variety of options, including roast chicken, grilled shrimp and skirt steak.  Every item on the children’s menu is offered with the option of rice, steamed broccoli, small salad or fries.   The drinks choices included a selection of juices, kid size fruit shakes, milk and even a fun non-alcoholic mojito.   Max enjoyed the shrimp with rice, my nephew enjoyed the half order of chicken and rice and Olivia dined on the queso fundito with ropa vieja.   It’s also worth noting that the adults in our group all seemed to enjoy their food, including the queso fundito, various types of empanadas, pulled pork tacos and a steak sandwich.  My only suggestion would be to order for your children when you sit down.   Our meal, keeping in mind we were a party of 10, took 2 hours. Overall, Havana Central is a great option for dining with your children.

Havana Central

Ridge Hill Shopping Center

1 Ridge Hill Blvd., Yonkers, NY 10710

(Between Market St & Fitzgerald St)

914.423.5500

No children’s menu here, however, they are willing to make most of their pasta entrees in a smaller portion for your little one.  Perfect – this is just what we have been looking for.  Max and I shared the green bean salad for an appetizer.  Delicious – fresh green beans with heirloom tomatoes, red onions and fresh herbs.  Max had Pasta Bolognese for dinner and a small side of fresh berries for dessert.  I hate to write anything negative when the dining experience was almost perfect, but I have one complaint.  The restaurant doesn’t take reservations, and they will not seat a table until everyone has arrived.  It is a policy I know many restaurants have, but one I’m not a big fan of.  We went on a Tuesday evening, and the place had three tables taken.  Three of the four in our party were there, but we could not sit at our table.  I think it’s important to point out the three there were myself, Max, and my friend who happens to be 8 months pregnant.  I think an exception could have been made.  It’s definitely not something that will keep me away; it’s just something for management to consider.

Finalmente Trattoria

31 Beekman Ave. (Lawrence Ave.)

Sleepy Hollow, NY 10591

914-909-4787

I’ve been to this restaurant a million times and have always had a wonderful experience.  Perfect atmosphere; views of the Hudson and dining next to a tasty fresh garden.  I didn’t think much of it until we recently went for dinner with the kids.  The staff was very nice.  The host even took my travel seat to the table and set it up before he sat us.  The children’s menu, however, lacks the same attention – chicken fingers, pasta with butter or pizza.  I spend so much time trying to find healthy choices that are the right size for the kids and the right price for my wallet.  Most of the portions on a regular menu are much too large for most adults, so I tend to stick with appetizers and sides.  It just doesn’t seem fair.  I really wish restaurant owners and chefs would spend a little more time developing a better children’s menu.  The menu at Harvest is a little tricky, but I did manage to find something for Max and Olivia, and they enjoyed it very much.  We ordered the Creamy Polenta and Grilled Hen of the Woods appetizer.  It was a nice size portion of polenta with mushrooms, garlic and fresh parsley -something that could be a perfect item for their children’s menu.  For dessert, they had the fresh fruit platter.  It was way too large for them, but the rest of us enjoyed eating what was left.

Harvest on Hudson

1 River St. (Main St., off Southside Ave.)

Hastings-on-Hudson, NY 10706

www.harvest2000.com

914-478-2800

Walk into some of the best restaurants in Westchester, and you are presented with a menu based on cuisines from amazing countries made with the freshest local ingredients.  However, when I ask for a menu for my son and my daughter, the options tend to be rather limited and a far cry from the selections I am offered.  The typical children’s menu consists of fried chicken fingers, pasta with butter or pizza.  Oh but wait, for the same low price you get an ice cream sundae for dessert.  What’s not to love?

Our country struggles to solve the epidemic of childhood obesity while serving french fries at the meeting table.  Wouldn’t it be nice if restaurants offered smaller portions of their regular menu?  Why not pasta with pesto sauce instead of butter?   Grilled chicken with an heirloom tomato salad as a side instead of fried chicken fingers with a side of fries?   A healthier selection is all I am asking for.  Our children deserve the same quality of food we receive.

I am on a search for restaurants that offer fresh, healthy menu options for children.  I will be exploring restaurants in the Westchester area with my two kids.  We will report on the menu options and provide a review of the food.  Hopefully, I can help you make smart choices about what you’re putting on your child’s plate.