By Karen Talbot
X20 Xaviars on the Hudson
71 Water Grant Street, Yonkers
Dec. 13, 2017: This handsome glass-enclosed restaurant, right on its own pier on the Hudson River in Yonkers, with sweeping views of the George Washington and Tappan Zee bridges, specializes in “globally influenced American fare.” Peter Kelly, restaurateur and renowned chef, makes sure that you have a first-rate dining experience. The food, service, and presentation are near perfection on all counts, and valet parking is a bargain compared to New York City.
Appetizers: Our culinary evening started with the following appetizers: Thai grilled shrimp with cold sesame noodles, scallions, cucumber, and toasted peanuts; seafood crepe, rich and creamy with lobster, shrimp, scallops, and crab in a mascarpone sauce, and an appetizer special--very sweet bay scallops served in two seashells in a delicious spinach sauce. Everything was extremely tasty and flavorful.
Another noteworthy item from this category is the Fall Harvest Salad consisting of pears, apples, and butternut squash. I would also like to highlight the breads--wonderful French mini baguettes and blue cheese biscuits, literally "to die for!"
Main Course Entrees were also special: Braised short ribs of beef, rich in flavor with sunchokes puree and crispy cauliflower in a chili and onion crust with port glaze; veal sweetbreads with roasted figs, served with Parisian potatoes and hen-of-the-woods mushroom in a Madeira crème fraîche sauce with leaf spinach.
Two specials of the night were berry crusted venison, cooked to order and moist, and tasty swordfish, served with basmati rice and bok choy. One other noteworthy entrée was pan-roasted Montauk skate with Robuchon potatoes, snow peas, guanciale, and balsamic brown butter. Two sides I recommend having are the crispy buttered spaetzle with scallions and creamed spinach with nutmeg.
Don’t skip desserts--they are so good! Warm Valrhona chocolate cake with Grand Marnier ice cream and orange confit; cranberry and apple cobbler; passion fruit sabayon tart with butter cookie crust and sour cream sorbet with soft “torched” meringue; banana walnut bread pudding served with bananas foster and vanilla bean ice cream; and a very generous piece of organic carrot layer cake with mascarpone frosting, crème anglaise, and candied pecans. The pound that I gained was worth every delicious bite of these creative over-the-top desserts.
Peter Kelly also makes and sells Slovenia vodka, which has won many of the world's most prestigious awards for its quality. It is the only vodka in the world that uses buckwheat in the distillate; the water source is the Julian Alps, which has Europe’s most pristine water. It is available for purchase at the restaurant and at many restaurants in New York City and the tristate area.
The service is prompt and our captain, Elias Luna, was very attentive. Peter’s brother, Ned, creates all of the beautiful floral arrangements on the tables.
X2O is not inexpensive, but it is very reasonable compared to many high-end New York City restaurants. Chef Kelly also owns and operates Restaurant X and Bully Boy Bar in Congers and Events by Xaviars, which caters events from 100 to 1,000 guests in the tristate area.
Pictured here: Views inside X20 Xaviars on the Hudson.
Photos courtesy Peter Kelly