Just about 9 years ago the chef at X2O Xavier's won the James Beard Award for Best Chef in the region and for some years I tried to get into X2O located on the Hudson River with its magnificent views of the Palisades across in New Jersey as well as the George Washington bridge and on a decent night, the Manhattan skyline. After pretty much everyone I knew left Westchester County or passed away, I gave up trying to get in, but happened upon the name the other night as we were overnighting in Yonkers before a nearby family funeral. The place seemed a bit dated with worn fabrics and a large central 80's chandelier on the second floor, but we settled in for a fine meal and great service.
Will ordered a Rock the Cashmere made from Slovenia Vodka(featured here), pomegranate liqueur, Grand Marnier and Cranberry while I opted for the Misha with the same vodka, Meyer lemon and ginger syrup. They were slightly sweet and we asked for them less sweet, but still tasty. Homemade roquefort cheese biscuits arrived and I was hooked and then came a nice amuse of Potato Blini with seared halibut mango puree and micro greens.
We decided to order a glass each of the Darby Viognier/Rousanne blend called "Le Deuce" 2016 from Columbia Valley in Washington State which was perfect with our starters:
Will chose the delicate Steamed Japanese Custard with Warm Shellfish, Santa Barbara Uni and Tempura Haricots Vert. A warm dashi broth was poured over the small cup tableside, and while Will thought the dish not too excited, I had to admire it for its complexity and the yummy shellfish chunks. I chose the Spaghetti Chitarra with Uni Butter, Shrimp & toasted crumbs which had a really nice spicy kick and a rich thick buttery sauce.
The restaurant is not huge, but the one large square room(you need to get a table on the south wall for the prime view, and ours was the best) was fairly full and with a large menu to start, I was surprised there were so many specials. Will and I settled on two from the main menu(I was tempted by the crusted venison special) to split:
Veal Sweetbreads with Roasted Figs, Parisian Potatoes & Hen of the Woods Mushrooms with a Madeira Creme Fraiche and Leaf Spinach which was extremely rich, but tasty and the meat cooked to perfection, lightly breaded and tender as could be. The Long Island Duck Breast with Togarashi, Sushi Fried Rice with Confit Leg, Snow Peas, Peppers and Shitake Mushrooms, Hakurei Turnips and Black Miso Jus seemed to be in the leaning of the chef's yin/yang French/Asian fusion. You couldn't decide if you were eating French or Asian, but the meat was perfectly cooked to just past rare with a nice crunchy skin crust. An "Alfar" Rioja Vendemia Seleccionada 2012 from bodegas Gardi Grande was a brilliant Spanish medium to full bodied red with smoky overtones that was ideal with both dishes.
We ordered a side of Crispy Cauliflower with Nuoc Cham(fish sauce)butter that was delicious but less crispy than it should have been.
The chef sent out a complimentary side salad for us both of Grilled Broccoli with shaved Anjou Pear, pomegranate seeds, caramelized pecans in a honey-cherry vinaigrette that was rich and yummy but a nice foil at the end of the meal subbing for our dessert for sure! We felt very French having this afterwards.
As if it was not enough Mango Sorbet arrived in cones and then roasted almond Truffles with almost liquid centers. At the door was a giant jar of almond brittle, but we were stuffed, so they packed up a bagful only after giving us a giant box of about 15 of the truffles to take home as well. The staff was extremely helpful and kind, but kudos goes to Victoria who made us feel as if we were at home. It was a nice diversion after the long drive to NY and we will have to return when Sam heads to boarding school nearby next school year.
