1 PlaceExpand Map
We sometimes like to take in a meal between crowds. It was about 4 pm on Saturday when we entered Sedona Taphouse on Boston Post Road, Mamaroneck. The first wave had emptied out, and we were promptly seated and handed the daily menu along with several beer and spirits menus. The Taphouse prides itself on over 500 craft beer selections.
Well, the concept is a bit quirky. The place is called Sedona, yet there is hardly an item on the bill of fare that suggests Arizona or the Southwest. They do however seem to have a healthier bent on the offerings. Maybe that's it.
We started with a pound of Southwest Roasted Wings, crusted, smoky and meaty, served with a good Ranch dressing and celery sticks. Followed with mains of: Bourbon Pork Chop, bourbon glazed, served with garlic whipped potatoes and steamed broccoli. The chop, served on the bone, had plenty of flavor. The sides melded well. Also had one of their specials of the day: the 8 oz. wagyu Alpine Burger, served with layers of cheese, sautéed onion and mushrooms and a touch of truffle oil. The burger came with 2 sides and when we asked about our choice our waiter noted the burger already came with fries. ( Neither fries or burgers are listed on the regular menu.) Ok. Got the fries, which were shoestring style, and an 'extra' side of bacon succotash for $3. It was prepared medium as ordered and did have a fine juicy flavor. We ended the meal by sharing a slice of creamy Salted Caramel Cheesecake.
Oh, yes, with all the craft beers available, I went with one of my favorites: a glass of Bronx Pale Ale.
Apparently, Sedona Taphouse has grown. They now have restaurants from Kentucky, Charlottesville, VA. to their home base in Norwalk, CT.
by Hana Asbrink | My latest haul. Welcome to Chow...
by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...
by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.