PORT CHESTER, N.Y. -- In celebration of its 10th year in business, nessa has dug deep to its roots and been "recreated," according to Owner Marc Tessitore. In other words: The restaurant's original chef, executive chef Brady Duhame, came back over the summer and made some major changes.
"We started early and worked late," said Tessitore. "Weekend after weekend he came [from Boston] and we challenged ourselves, creatively and physically with new recipes, new ways of thinking and slicing and butchering and slow roasting. It was a month long marathon of a cooking extravaganza."
The result: A complete menu overhaul, more innovative cocktails (shout-out to mixologist master Albert Corbelli formerly of Milk and Honey, and Elaine’s NYC) and a distinct international wine list featuring small vineyard wines from Napa Valley, France and Chile, all of which pair perfectly with the new "nessa-sary" nibbles bar menu (all items $8).
Among the new dishes featured: Crispy Polenta Fries with a Spicy Aioli Dipping Sauce,a bowl of Angry Mussels in a Fra Diavolo Sauce, Pappardelle with Lamb Ragu tossed with Gaeta Olives, Golden Raisins, and Whole Milk Ricotta, and Pan Roasted Salmon (gluten free) accompanied with Quinoa, Zucchini, Almonds, Raisins and Greek yogurt Sauce.
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