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Inside: Restaurant North in Armonk
I don’t say this about too many restaurants, but I walked out the door of my meal at Restaurant North last week plotting my immediate return. This is not a real review — the restaurant had only been open 6 days when I went, and I’ve gotten to know chef-owner Eric Gabrynowicz over the years, so it’s hard to be impartial — but my first impressions of this new farm-to-table restaurant are this: North could quickly become a dining destination for people all around the Lower Hudson Valley and the region. The food and the wine are that good.
And yet. It’s still a neighborhood restaurant, with just 45 seats and a casual, airy vibe. You could go there, sit at the bar, and order a flatbread with wild mushrooms and lardo and a glass of Burgundy. Or you could call ahead to request a 8-course tasting menu — as chef Eric prepared for every single table of his friends and family in the restaurant after just three nights of practice service. (He opened to the public two days later.)
The restaurant sort of just popped on the scene all at once — no beleaguered delays; no problems with permits. Eric left Tavern at the Highlands Country Club in Garrison in May, and he and partner Stephen Mancini, the general manager, gutted the former La Scala restaurant at the corner of Main and Bedford Road in downtown Armonk.
Here is a quick look inside.
