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August 6, 2015

| by Linda Viertel |

The Taco Project has recently obtained its liquor license and will now be serving Mexican beers, predominantly Spanish red, white and rose wines, plus Argentinian chardonnays and red and white sangrias. Owner Nick Mesce is excited about this next phase of the restaurant’s development, noting that eventually brunch specialty drinks such as mimosas and micheladas (a Mexican beer prepared with salt, lime juice, sauces and peppers and served in a salt-rimmed glass) will accompany brunch in the fall. But, for now, on Taco Tuesday from 5 to 10 p.m., he is offering one-half off on all beer, wine and sangrias. Customers can just come on in and order a drink.

Silver Tips Tea is now serving breakfast Monday-Friday from 9:30-11 a.m. Apple cinnamon, blueberry and cranberry scones arrive table-side with Silver Tips tasty preserves. And, owner Anupa Mueller’s breakfast special, scone with tea, is only $5. In addition, she is offering strawberries with yogurt and cream, croissants with smoked salmon on cream cheese, or croissants with sliced hard-boiled eggs and cream cheese, Gluten-free bread is also an option.  And, don’t forget that her personally selected and directly sourced teas – flavored, organic, decaf or herbal – are always available.

Open Table has become the new successful direct link to Irvington’s Mima Vinoteca. Still the welcoming 75-seat restaurant and bar serving comforting Italian dishes like the ones owners John Leggio and Dana Santucci’s grandmothers and mothers served, their new spring/summer menu features baby kale salad, zuppa del giorno (made with the freshest seasonal ingredients) and market fish along with all their signature favorites. Happy hour is still Thursday and Friday 5-7 p.m. and house wine is half-price every Monday night.

The chef at Sweet Grass Grill, Juan Jimenez, comes from Mexico, and he and his sous chef Fernando Gomez, who hails from Uraguay, are doing interesting farmer’s board weekly specials so diners can sample a variety of offerings week after week. Also, Chef Jimenez is helping at the “farm to taco” Tomatillo where he and owner, Dave Starkey, are playing with some new menu ideas for late August. One new dish at Sweet Grass that has become a big hit is the vegan Philly cheese steak: sauteed seitan with kale, onions, peppers and vegan cheese. As always, Starkey’s farm-to-table mission keeps his customers dining on the freshest seasonal meat, fish and produce available in both restaurants.

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