Newspaper article The Record (Bergen County, NJ)

Bergen Restaurateur Expanding Up the Hudson

Newspaper article The Record (Bergen County, NJ)

Bergen Restaurateur Expanding Up the Hudson

Article excerpt

A restauratuer from Palisades Park with a slew of metro-area restaurants is opening a chic new spot on the Ossining waterfront in Westchester next month.

3 Westerly Bar & Grill is a nautical-themed gastropub sandwiched between the Ossining ferry terminal and the Metro North train station, making it an alluring dining destination by land or by sea.

"There's nothing like this in the area," says owner Jeremy Casilli, who plans to open in early April. "We're so thrilled to be a part of Harbor Square."

A Rockland County native, Casilli got his degree and moved to New York City to pursue acting. But after touring with a few troupes, he became frustrated with his modest earnings and switched gears to learn the hospitality trade.

Something clicked.

Years later, his list of restaurant vitae includes storied Manhattan properties such as Lobby NY, the Soho and Tribeca Grand Hotels, and, more recently, Pier 115 in Edgewater, N.J.

He is planning to open another nautical-themed resto, Hudson & Co, in Jersey City in eight months. Not bad for a kid from Sloatsburg.

For this latest project in Ossining, Casilli hired James Beard Foundation Award-winning chef Hok Chin (Koi, Setai) to create what he describes as a "globally inspired gastropub" menu.

"The concept is American bar and grill, but my background is in French culinary training and I, myself, am Chinese," says Chin, who moved to the U.S. from Hong Kong roughly 26 years ago. "So guests will see a lot of Asian and European influences in the food, as well."

Some of Chin's signature dishes for 3 Westerly include Drunken Baby Back Ribs prepared with a sweet ginger beer and apple cider glaze, Veal Osso Buco dumplings dressed in a black truffle porcini sauce, and a crunchy rice cake topped with tuna tartare.

But he aims to please a broad spectrum of diners, he says.

"Dry-aged steaks that have been aged 28 days will be cooked to order," says Chin. …

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