Crabtree's Kittle House Continues A Succulent Tradition

Even the weather cooperated when hungry diners gathered for the renowned Crabtree's Kittle House Pig Roast and Clam Bake on July 22.

The evening was balmy, and free of the raging rains of the previous day. Food lovers from New York and Connecticut mingled easily, the wine and beer on tap flowed freely. Passed hors d'oeuvres included mushroom crostini, and skewered shrimp, chicken, and beef, with dips of mango and peanut. Tables out on the patio were set for intimate groups of no more than eight people, the better to facilitate conversation. Blazing candlelight and soft music complimented the scene.

Owner John Crabtree circulated, and greeted many in the crowd like old friends. "We'd never miss the chance to eat these fabulous lobsters," declared one of my table mates. "At $85 a head, with free wine and unlimited food, it's an amazing deal. Almost any place else in Westchester, you'd pay so much more for a really great dinner, and get so much less."

In many ways, the evening resembled a backyard barbeque. Customers dressed accordingly; several gentlemen wore shorts, while the ladies sported summer dresses or blouses and slacks.

"We try to keep everything casual and fun," said Glenn Vogt, the restaurant's managing partner. 

The food was the star of the show in everyone's mind. A delightful cheese table included chunky, perfectly seasoned guacamole. Huge shrimp were kept on ice, and constantly replenished. Even the most devoted fan of clams and oysters on the half shell could not have wished for a more abundant offering.

The grill, which was constantly tended throughout the evening, was used to cook the wild King Salmon, and the Adobo marinated Churasso Steak with Chimichurri. 

The restaurant is well known for its dedication to using local products whenever possible. Accordingly, roast John Boys Farm Berkshire pigs and naturally raised chickens were served. A bit of whimsy brought an appreciative chuckle when the roast pig acquired a shiny green apple between its jaws. Golden ears of corn were a welcome addition to the repast. Platters of various salads were praised for their freshness.

No detail was spared to make sure that diners were kept happy. Even the lobsters, a great hit with all who devoured them, were already pre-cracked for ease of handling. And there was an ample supply of everything.

Crabtree's Kittle House achieves the distinction of staying true to tradition, yet always being on the culinary cutting edge. Frequent events are planned; since so many people visit the restaurant on a regular basis, it's important to keep the interest at a high level.

For example, this summer, there's a Friday night special offering of Blue Point Oysters for $1, and little neck clams for half that price. Captain Lawrence Liquid Gold and Chateau Les Fromenteaux Muscadat Vieilles Vignes 2008 are both featured at $4 a glass. The restaurant also vows that if you order 50 clams, they'll throw in the first glass free.

Chef Carmen Gonzalez, of TV's Top Chef Masters, is guest chef in July and August. Born in Puerto Rico, and internationally known for her Latin inspired cuisine, Chef Gonzalez is adding her own spin to many popular dishes.

The next Pig Roast and Clam Bake is scheduled for August. Please call 914-666-8044 for details.