Healthy MedMex Restaurant Opens in Scarsdale


Shrimp Tacos at PopoJito

A new, 30-seat restaurant in Scarscale is offering gluten-free, Mediterranean-inspired cuisine with a Mexican sensibility. PopoJito, located at 47 Christie Place across from the Scarsdale train station, is the latest culinary venture of Chef Constantine Kalandranis. He also owns 8 North Broadway in Nyack and 273 Kitchen in Harrison. Like those other restaurants, PopoJito offers creative, fresh fare featuring locally-sourced proteins, seasonal vegetables and classic flavor elements like smooth tahini and bright citrus.

Healthy with a Twist
What makes PopoJito different is its Mexican-inspired dish structuring, using freshly made corn-based tacos and tortillas to encase an array of grilled, cured or roasted proteins, along with chunks of lemony vegetable salads.

Every dish on the menu is designed to be both delicious and healthy. There are no gluten-based products used in the restaurant, and the menu is paleo-friendly. They are also fully organic, incorporating locally sourced ingredients that contain no GMOs, antibiotics, refined sugar or trans fats.

The food at PopoJito’s can be enjoyed either on the go or in the good-vibes-only restaurant. For visitors who choose to dine in, the space has a casual, welcoming atmosphere that invites them to relax and linger over their food. For those diners, PopoJito’s offers a tequila bar along with wine and beer.

Melding Meals
The name PopoJito merges the Greek word for “wow” (popo) and the Spanish word for “beautiful” (jito).

“It’s delicious and practical to meld elements of Mediterranean classics with Mexican sensibility to create super-tasty, healthy and portable dishes like grilled octopus with lemony tomato and cucumber drizzled with tahini and wrapped in a freshly made warm tortilla,” Kalandranis says. “Our customers in Westchester want great-tasting food that is straightforward, satisfying and easy. We’ve designed PopoJito’s essence around convenient and sophisticated food that is commuter-friendly.”

Kalandranis trained at the Culinary Institute of America, where he learned about cooking techniques, service and professionalism. Before opening his own restaurants in Westchester, he worked at esteemed dining establishments including Gotham Bar & Grill, Brasserie Perrier, Veritas, L’impero, The Tasting Room and Anthos, which received a Michelin Star. He also cooked for President Barack Obama at the White House.

After falling in love with the Hudson Valley during college, Kalandranis returned to the area to open 8 North Broadway. In 2015, he opened 273 Kitchen as well as 251 Lex in Mount Kisco.

PopoJito is open Monday through Sunday, from 11:30 a.m. to 10 p.m. Contact the restaurant at 914.713.8946. For more info or to see a menu, visit



Tilly’s Table in Putnam County, NY, Opens in June 2017 with Celebration

The weekend of June 3 and 4, 2017,  will be particularly special in Putnam County, which is celebrating the grand opening of the newly renovated Tilly Foster Farm, as well as Tilly’s Table, the county’s first farm-to-table event venue and restaurant. Weekend festivities will include a live broadcast on KICKS 105.5 radio, live country music, children’s activities and a farmers’ market.

The farm will be open to the public Saturday from 10 a.m. to 5 p.m., and Tilly’s Table will host public seatings with a prix fixe menu at 5, 7 and 9 p.m. On Sunday, Tilly’s Table will host the first of what will become a weekly event, the Farmers Sunday Brunch, from 11 a.m. to 2 p.m. Call 845.808.1840 for reservations (required).

The grand opening is the culmination of several years of planning. The revamped Tilly Foster Farm will offer regular family-friendly activities such as hiking, community gardening and cooking classes, as well as special events. Tilly’s Table complements the farm’s culinary arts program and taps into the growing interest in local, organic food and farm-to-table cuisine. The restaurant will be operated by Al and Joe Ciuffetelli of Homestyle Catering, in Mahopac.

For more info, visit



Harvest Moon Offers Food with a View in North Salem, NY

Harvest Moon Farm and Orchard, in North Salem, is known for its farm-fresh apples, produce, eggs, grass-fed meat and locally famous cider donuts. This summer (2017), the farm and restaurant is adding brick-oven pizza, made in an outdoor oven, to their menu. Guests can enjoy their pizza in the outdoor cider garden from 6 to 9 p.m. Fridays and Saturdays through September, with live music playing on Saturday nights.

Adjacent to the Hardscrabble Cider tasting room, the patio features views of the pristine, pastoral farmland and is flanked by a hanging basket-dressed pergola, herb gardens and carefully espaliered apple and pear trees. Guests can enjoy flights of hard cider, New York State craft beer and pizza in this casual outdoor space. General Manager Christine Covino says, “We wanted to create a beautiful, accessible space with a laid-back ambience for the community to enjoy both daily and on weekend nights. Guests can bring their whole family for a casual, fun evening on the farm.”

Open seven days a week, Harvest Moon serves a vibrant farm-based lunch menu from 8 a.m. to 3 p.m. Guests can choose all-time favorites, such as the Farmer’s Breakfast (bacon, egg and cheese on fresh-baked ciabatta) or new items, such as the Veggie Burger, Grass-Fed Beef Burger and assorted paninis. “The ingredients making up our menu are, as much as possible, sourced from the farm,” explains Covino. “All of the beef and turkey are raised here, the eggs are from our chickens and the vegetables are grown in our fields. It’s a terrific opportunity to offer our customers the best of what we do. Since what we offer depends upon what the farm has available, our menu is constantly evolving. Guests should be ready for some surprises along the way.”

Harvest Moon Farm and Orchard offers food to-go, on the patio or inside on the picnic tables in the newly expanded garden center, featuring pottery, garden tools, supplies and garden décor.

Location: 130 Hardscrabble Rd. North Salem, NY. For more information, visit

Hayfields Market Is “A New Take on an Old Store”

hayfields-customersHayfields Market, which opened last year in North Salem, is “a new take on an old store,” says co-owner Renea Dayton. It serves breakfast and lunch every day and sells provisions and other goodies, and its menu is a blend of traditional (classic sandwiches and fresh-baked goods) and and modern (world-class Illy coffee and espresso). Or as Dayton puts it, “We have free Wi-Fi, free dog treats and free carrots for your horse.”

The owners, who live locally, get their inspiration from the many hayfields all around town, Dayton says, and their goal is to keep prices reasonable and quality high. Hayfields serves hyper-local products from several bakers and farmers in the North Salem area, as well as local foods from a partnership with Hudson Valley Harvest. It offers a variety of gluten-free and some vegan options. “The gluten-free cheese roll has become a highlight for any sandwich on the menu,” Dayton says.

Although Hayfields is typically known for its summer business, the store will be open all winter long. In preparation for the holidays, the market is taking orders for fresh, locally raised turkeys. It also stocks a variety of seasonal candles and coffee table books for holiday gifts. Show them this news brief for a complimentary coffee or espresso.

Hayfields Market is located at the corner of Bloomer Road and Route 121, at 1 Bloomer Rd., North Salem. For more info, visit or call 914.669.8275

Reverie Caffe Opens at 21 Front Street in Putnam County, NY

reviereThe story behind Reverie Caffe, Patterson, NY’s, newest breakfast and lunch spot, is a familiar one—something about necessity being the mother of invention. Or as owners Megan and Francesca Denaut explain it, “We’d been waiting for a place to enjoy great conversation, good food, coffee and espresso, but sadly that didn’t exist in Patterson. So we decided to make it ourselves.”

The sisters set out to create “a place with a life-giving atmosphere in which to enjoy creative eating and authentic espresso.” The restaurant they opened in October is so much more.

Although Reverie Caffe offers a unique menu of salads, paninis and soups, patrons are also encouraged to orchestrate their own meals, Francesca says. “Any item can be tailored around your personal dietary desires, whether they be vegetarian, vegan or gluten-free. Almost everything is made in-house, so every single ingredient is known. Thanks to our world-traveled, Ritz-Carlton-trained chef, Robert Timan, we’re able to offer health-conscious snacks and meals at a great price.”

Even with that worldly influence, Reverie Caffe likes to keep it local, using coffee beans from Bear Mountain Coffee Roasters in nearby Mahopac, and herbal teas from Harney and Sons in Millerton. “Teaming up with them allows us to bring our customers a great product while supporting other businesses right in our own neighborhood,” Megan says. “Small towns thrive on local businesses, and being able to work together helps everyone.”

Reverie Caffe, 21 Front Street, Patterson, NY, also offers takeout by phone or text (845.818.0044). For more info, visit or

Green Life Café Now Open in Mamaroneck, NY

Gregory, Anthony, and Mark Caligiuris

Gregory, Anthony, and Mark Caligiuris

by Kazaray Taylor

Green Life is a new, health-focused café that is shaking things up in lower Westchester. Opened in June, this creative food venture is run by three Westchester brothers—Anthony, Gregory, and Mark Caligiuri. The men say that their love of food and community comes from their father Tony, who owned and operated Cold Cut City on West 231st and Broadway in the Bronx. They’ve gone their own way with Green Life, a trendy café that aims to provide the community with healthy, nutritious and delicious options that allow customers to eat well and live well.

The Food

The Caligiuris say that they were determined to create a menu in which taste is equal to nutrition. Green Life features protein bowls, salads, wraps, Paninis, soups, fresh-pressed juices and smoothies made with local, fresh, natural ingredients. They also serve daily seasonal specials based on the availability of local ingredients.

Healthier alternatives to deli sandwiches are among the specialties at Green Life, where diners can try grilled chicken with Swiss cheese, bacon, spinach and pesto sauce on a whole wheat ciabatta, or a sweet and savory Moroccan turkey wrap filled with lean slices of Moroccan spiced turkey breast, avocado, red bell peppers, cucumbers, lettuce and a bittersweet in-house cranberry and Greek yogurt spread on a gluten-free spinach tortilla wrap. Those craving chili can check out the café’s chili fiesta bowl, made with grass-fed beef and topped with sriracha sauce, farm fresh ingredients and superfoods.

Smoothie enthusiasts will also have abundant delicious choices at Green Life. “Our delicious recovery shakes include Berry•Good•4U and Green Muscle,” says Greg. “They’re both bursting with guilt-free flavors and filled with protein and powerful superfoods for any time of day. They also taste great with a side of CaveCrave’s grain-free granola.” Their seasonal O-Kale-Yeah is filled with fresh greens from local farms and topped with watermelon. Customers can also design their own smoothies with their choice of fruits, greens and protein, and fresh-pressed wheatgrass shots are available anytime, served with a wedge of lime.


In designing their beautiful café, the Caligiuris kept sustainability in mind. “When we originally took over this space from Emily & Mary, we had to demolish and gut the entire store,” Greg recalls. “In the process, we discovered that the beams from that store were still in good shape and usable, so my brothers and I decided to repurpose elements and preserve history by turning the beams into tables and chairs for our customers. The rest is history.”

Supporting Local Artists

The café is also enlivened by a local art wall where artists can display their work. “It’s our way of displaying and helping to promote local artists’ artwork,” says Greg. “This month’s beautiful 3D work is by the talented Priya Tambe, and it’s for sale. We’re always looking for new submissions and encourage local artists to submit examples to us at”

To see what’s cooking, and view the mouthwatering specials at Green Life, stop by or visit their Facebook page at

Green Life is open Monday through Saturday from 10 a.m. to 9 p.m. and on Sundays from 10 a.m. to 7 p.m. The café is located at 266 Mamaroneck Ave., Mamaroneck, NY. For more information, call 914.341.1725 or visit and




Best Thing I Ever Ate … Healthy, Yummy Menu Selections in Westchester, NY

Oaxacan Chicken Burrito
Oaxacan Chicken Burrito

To celebrate this season of abundant, fresh, delicious food, Natural Awakenings asked the owners of two local farm-to-table restaurants to name their favorite thing on the menu. Here’s what they said:



Tomatillo in Dobbs Ferry

“This is a tough question, since I love just about everything on both of my menus. But if I had to choose, I’d go with the item that I probably eat the most: our Oaxacan Chicken Burrito. I add guacamole to the burrito and just love the combination of the bright lime guacamole contrasting with the roasted, chocolaty taste of our mole negro. This mole is my own recipe with all of my favorite ingredients, including three types of dried chiles, almonds, prunes, plantains and, of course, some chocolate. Moles go great with our marinated chicken. Add some seasoned brown rice, creamy black beans and melted Monterey Jack cheese, and you are living large. It is my favorite burrito, hands down and mouths open, as we like to say here.”

– David Starkey, owner of Sweet Grass Grill and Tomatillo Restaurant.



13 Cedar Street, Dobbs Ferry, NY 10522



Sweet Grass Grill

24 Main Street, Tarrytown, NY 10591




Thyme in Yorktown Heights

“One of best things on the menu at Thyme is our gluten-free crab cakes. You wouldn’t even know that they’re void of gluten! We take juicy lump crabmeat and combine it with sautéed vegetables, gluten-free breadcrumbs and a gluten-free pale ale. Add some spice, form the patties and you’re good to go. It’s a simple recipe, yet full of flavor and much more health conscious than the average crab cake.”

– Tom Costello, Executive Chef and owner of Thyme, who shares his crab cake recipe with Natural Awakenings readers:

Thyme Crab Cake Final

 Gluten-Free Crab Cakes

by Tom Costello, Executive Chef and owner of Thyme


1 lb. lump crabmeat

1½ garlic cloves, diced

½ small red bell pepper, diced

½ small green bell pepper, diced

½ small orange bell pepper, diced

1 small shallot, diced

1 small Vidalia onion, diced

3 oz. Steadfast Sorghum Pale Ale (gluten-free)

½ cup gluten-free bread crumbs

4 eggs, beaten

4 oz. mayonnaise

1 tbsp. Dijon mustard

1 tsp. Old Bay seasoning

1 tsp. garlic powder

1 tsp. onion powder

gluten-free flour for breading (such as Bob’s Red Mill brand)

salt and pepper


Clean crabmeat, taking care to remove all shells

In a sauté pan on medium heat, sweat garlic, peppers, shallot and Vidalia onion in canola oil for about 6 minutes

Combine the breadcrumbs with Steadfast Sorghum Pale Ale to moisten

To breadcrumb mixture, add crab meat, garlic and vegetables along with 1 egg, mayonnaise, mustard, Old Bay seasoning, garlic and onion powders

Use 2 oz. of the crab mixture to form crab cakes

Prepare 3 bowl dredging station. In bowl 1, place flour and add salt and pepper to taste; in bowl 2, place the beaten eggs; in bowl 3, place the bread crumbs

Dust each crab cake lightly in the flour mixture, then the egg mixture and lastly the breadcrumbs

Fry in sauté pan with canola oil over medium high heat until golden brown on each side.


Thyme, 3605 Crompond Road,

Yorktown Heights, NY