29 VISIT WESTCHESTERGUEST.COM TO SEE MORE UPCOMING EVENTS VISIT WESTCHESTERGUEST.COM TO SEE MORE UPCOMING EVENTS At Westchester’s award-winning brew- ery, it’s about much more than beer. This winter, look forward to a new menu with a changed focus—away from Asian flavors and towards elevated, American bar food (plus lots of ingredients from the Hudson Valley). Two menu favor- ites remain: The beloved crispy chicken sandwich (drink it with the Hop Com- mander IPA) and the sweet, citrus-fla- vored wings (pair it with the Effortless Grapefruit IPA). A preview of the new menu also includes these gems: a muf- faletta sandwich, pork belly rillette, beer pickles, and house-made pretzel sticks with beer cheese. Saltaire 55 Abendroth Avenue, Port Chester At this raw-bar-forward restaurant with great happy hours (and wine deal Wednesdays), you’re going to want the seafood Bolognese (a classic Bolognese but with seafood sausage) over home- made linguine as well as their pasta car- bonara made with Maryland lump blue crab, the general manager Roy Santos said. For those wanting to really live it up, Santos says recommends ordering prized Alaskan King Crab (made famous by the TV show “Deadliest Catch”). It’s pricey at about $65 per pound, but for Santos’ money, it’s worth it. Once he tried it, “I found out what real crab tastes like. I feel like I’ve been fooled all my life,” he said. 273 Kitchen 273 Halstead Avenue, Harrison Start with the venison carpaccio at this small Mediterranean restaurant that’s all about letting the ingredients speak for themselves without a ton of dress-up. This winter, chef-owner Constantine Kalandranis recommends the shellfish paella with orzo; the Hudson Valley duck breast surrounded by apples, parsnips, and brussels; a “curing” duck-bone broth, and a pasta featuring braised duck (can you tell they use every part of that duck?). The best part is you get a four- course meal for $49. Even better: Kalan- dranis is offering caviar at an affordable (for caviar) $35 per once. Eastchester Fish Gourmet 837 Post Road, Scarsdale You might want to arrive early in the evening for a chance at ordering the rare and surprising types of fish the East- chester Fish team often procures. Plus, the seafood-focused menu will get some winter additions: Nantucket bay scal- lops, bouillabaisse with mussels, clams, scallops and shrimp, duck breast and duck leg confit, and a braised short rib. More good news: By January, Go Fish, their take-out lunch spot, should be open next door. Maria 11 Huguenot Street, New Rochelle The winter menu plans of Giovani Cuc- ullo, who runs this exciting, new Italian restaurant, are enticing. Apart from cacciucco (a Tuscan seafood stew), he’ll have an appetizer version of cassoulet that he calls “decadent.” There will be braised meats, of course, including: a lamb shank with carrots and veal osso buco on occasion. Any braised meats are going to show up elsewhere: in a carrot dish topped with lamb sauce and as a pasta filling. Another pasta to get excited about is his gnocchi with oxtail ragu. Braised lamb shank with carrots at Maria