MARCH 2011

Roasted Peppers Serves
Colorful Specialties!

Just like the multi-color pepper prints lining the brick walls at Roasted Peppers, chef/partners Darrell Belcher, brothers Juan and Roberto Lepe and managing partner Ruben Ocha Jr. are delivering a splash of color to every plate as they celebrate their first anniversary in Mamaroneck.

Chef Belcher, a graduate of the Culinary Institute of America, had previously worked with the Lepe brothers on the kitchen line at Sam’s of Gedney Way in White Plains prior to combining on their first solo venture. They serve a spirited menu of contemporary American bistro comfort foods with a good dose of south-of-the-border, and the flavors can be wonderful!

The casual dining room and bar is highlighted by pale green wood and brick walls, blond wood chairs, brown wood tabletops and black cloth napkins. Exposed piping on the ceiling, faux flowers, drops of red, yellow and orange, mirrors and dark tile floors meld into a comforting cheerful atmosphere.

Smear some of their complimentary roasted pepper hummus on a piece of their good crusty bread and consider such tasty starters as: Signature Stuffed Roasted Pepper, one half Picadillo stuffed pepper with ground beef, diced zucchini, carrots, onions and green olives – one half stuffed with romesco and goat cheese, served with charred tomato salsa; Lobster & Brie Quesadilla, with a crunchy pear relish and mango mojito sauce; and Table Side Guacamole, served with corn tortillas and plaintain chips with pico de gallo garnish prepared for two of four.

Fresh salads include: Warm Seafood, with shrimp, scallops and calamari tossed with fresh herbs, lemon vinaigrette with baby arugula and tomato salad. Salads can be enhanced with choice of grilled chicken, shrimp, salmon or sliced skirt steak, and choice of dressing.

Beautifully plated main courses include: loaded Red Snapper Tacos, lime chili grilled red snapper, avocado, lettuce and pico de gallo, with roasted jalapeno drizzle in wrapped in soft corn tortillas, served with a crock of baked rice and red beans; Lobster ‘Mac’, butter poached lobster meat with orecchiette, shitake mushrooms, truffle cream and cheddar gratin; Beer Braised Beef Short Ribs, smashed red skin potatoes, sautéed Swiss chard and crispy onions; and Rotisserie Organic Chicken, roasted half chicken, butternut squash, chorizo-potato hash, and mole sauce.

Burger lovers with enjoy the 8 oz. ground beef Kobe served here with choice of toppings: plain, pepperdew, smoked Applewood bacon, cheddar cheese and pineapple bbq sauce. Addicting sides include: sweet potato or truffle fries; shoestring fries or seasonal sautéed vegetables. The daily lunch menu includes such sandwiches as Roasted Chicken Panini, with pulled chicken, bacon, arugula, tomato, jack cheese, caramelized onions, drizzled with roasted jalapeno sauce, served with shoestrings.

Save room for such desserts as: Jalapeno Brownie with coconut ice cream, or the Lepe Flan with seasonal fruit.

A relaxing Sunday brunch is served from 11 a.m. to 3 p.m. Catering packages are available for all types of functions on or off-premise. There are weekday Happy Hours at the bar featuring specially priced cocktails and appetizers from 3 p.m. to 7 p.m.

Roasted Peppers, 320 Mamaroneck Ave., Mamaroneck. The restaurant is open 7 days a week for lunch, dinner and Sunday brunch. Lunch: Monday thru Saturday, 11:30 a.m. to 4 p.m. Dinner: Monday thru Thursday, 4 p.m. to 10 p.m.; Friday and Saturday, 4 p.m. to 11 p.m.; Sunday, 3 p.m. to 9 p.m. Sunday brunch: 11 a.m. to 3 p.m. Lunch entrees range from: $9. to $16. Dinner entrees: $11. to $25. Sunday brunch: a la carte main courses $12. to $17. Bar and cocktails. Weekday happy hours. On and off-premise catering. Major credit cards. Casual dress. Handicapped access. Municipal parking; free after 6 p.m. Reservations accepted. Phone: 914-341-1140. www.roastedpeppersny.com.

(Morris Gut has been tracking and writing about the dining scene in greater Westchester for over 25 years. He may be reached at: 914-235-6591. E-mail: gutreactions@optonline.net)

© Shoreline Publishing 2011
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