Craving Carib dishes? Check out Krave

Caribbean Cuisine in New York

By Morris Gut

A vibrant Chyrisse Crisp and her team have brought downtown New Rochelle an exciting modern Caribbean/American Soul restaurant loaded with colorful, comforting dishes from the islands and America’s South. Krave Restaurant is a notable addition to the major development taking place in the ‘Queen City on the Sound’. Krave has partnered with talented Chef ‘Chrissy’.

As you enter, there is a long sparkling marble-topped bar/lounge area with bright yellow and green banquette seating. Perfect for networking.  

Move into the sprawling multi-sectioned dining room, a dramatically glass enclosed area, and part deep blue banquet seating. Overhead sparkling crystal chandeliers offer soft lighting throughout the room.

NY Times Food Editor Sam Sifton speaks at Bartow-Pell Mansion in the Bronx.

Chef Chrissy’s menu offers such tempting starters as: Lamb Meatballs topped with yogurt mint sauce; Cod Fish Cakes; Crab & Lobster Roll, Asian style fried rolls with a Caribbean twist; and Krave’s already popular Wings served lemon pepper, jerk, or fried.

Krave’s Signature Salad includes mixed power greens, pistachio, cranberries, apples topped with Gorgonzola cheese. Quinoa Salad includes tri-color quinoa mixed with grapes, cashews and seasonal vegetables.

The friendly staff will help take you thru such signature specialties as: ‘Pass The Dutchie’, traditional foods served in Dutch pots: Dutch Pot Fried Chicken; Jerk Pork & Jerk Chicken; Stewed Oxtail; Ackee with choice of fish; even Curry Goat on weekends.

Dishes from the sea include: Whole Red Snapper, choice of brown stewed, steamed, or escoveitch style; Salmon broiled or grilled; Whole Bronzini, Mediterranean Sea Bass broiled or grilled, drizzled with house jerk sauce; and curried or jerked Lobster Tail. 

BBQ lovers, check this out! Chef Chrissy has a couple of vintage smokers on hand for special occasions, and a gleaming Southern Pride smoker in the kitchen putting out such specialties as: Beef Brisket, Bone-In Baby Back Pork Ribs, House Made Jerk Sausage, and Pork Belly Sticky Buns topped with homemade slaw. House smoked meats and BBQ are served Thursday thru Sunday. Each dish comes with Fried Dumplings and Pickled Cucumbers.

If you’re in a vegetarian mode try the Tofu Chop Suey, Asian style; Veggie Fried Rice, seasoned with herbs and spices, served with seasonal vegetables; or the Run Down, seasonal vegetables and provisions cooked down in a coconut milk reduction. Chicken or Shrimp can be added as supplement.

Flavorful a la carte sides include: baked mac & cheese, Jasmine rice, rice & peas, mashed potatoes or fries, and asparagus.

Special Hint: Live entertainment is planned. Check ahead for details. A special Brunch Menu is served Sundays.

Krave Restaurant is located at 8 South Division Street, New Rochelle. Open Tuesday-Wednesday from 4 p.m. to 10 p.m.; Thursday, to 11 p.m.; Fridays, 4 p.m. to midnight; Saturday, 4 p.m. to 10 p.m.; Sundays, noon to 10 p.m. Closed Mondays. Menu price range: small plates from $10; Main courses: $10 to $45. Vegetarian specialties. Bar/Lounge. Party facilities & Outside Catering. Full take-out. Major credit cards. Proper casual dress. Municipal parking. Reservations accepted. Phone: 914-740-7240. Website under construction at this time.

TIMES FOOD WRITER SAM SIFTON SPEAKS AT BARTOW-PELL!

It could have been a scene from Newport, R.I., a spring garden party under a tent at the lovely Bartow-Pell Mansion Museum pebble court in the Bronx, along Shore Road in Pelham Bay Park. And it was a sellout. Perhaps 100 guests were treated to a culinary discussion by guest speaker Sam Sifton, food editor of The New York Times, recent winner of a 2019 James Beard Award. I am a fan of the food writing at The Times (especially the Wednesday Food/Dining section) and was excited to meet Mr. Sifton. Guests enjoyed to specialty cocktails provided by Pomp & Whimsy Gin. The luncheon included: Chilled Cucumber Soup, Grilled Chicken, Arugula, Watermelon, and Feta Salad, and for dessert Red Berry Cheesecake. A book signing followed. Sifton’s latest: Thanksgiving: How To Cook It Well. 

Bartow-Pell Mansion Museum, 895 Shore Road, Pelham Bay Park, Bronx, N.Y. Phone: 718-885- 1461 www.bartowpellmansionmuseum.org 

(Morris Gut is a restaurant marketing consultant and former restaurant trade magazine editor. He has been tracking and writing about the food and dining scene in the Bronx & Westchester for 30 years. He may be reached at: 914-235-6591. E-mail: gutreactions@optonline.net) 

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