The Authority on Fresh Fish Since 1981

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NY Times

The restaurant affiliate of the fish market of the same name, is merrily bobbing on the swells of 26 successful years. Known by regular patrons as E.F.G., this soignée seafood house excels at turning fresh catches into beautiful plates of food for a crowd, seven days a week, under pressure.

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Gregg Vigliotti for The New York Times

Tshe broiled gray sole.

Gregg Vigliotti for The New York Times

The blackberry lime mousse.

We dined twice, on sweltering nights. Eating at E.F.G. is a little like swooning aboard a vintage Grand Banks yacht, with a top-drawer caterer below decks and a cool sea breeze — in the form of perfectly calibrated air-conditioning — blessedly blowing through the whole enterprise.

The trim décor lifts the mood. It all just adds up: varnished wood, stately banquettes, shimmering porthole sconces, port and starboard lanterns, an ocean blue abstract canvas and bold French posters — one of which, featuring a jubilant red-suited bellhop astride a giant lobster, inspired E.F.G.’s logo.

Did I mention the decorative oyster plates that run the length of the dining room wall? The little window that allows you to watch as a kitchen worker shucks oysters, one every 10 seconds? Our smart, unassuming waitress? The water glasses that were never less than half full?

On a Monday night, when a weekly lobster special was on, the place was packed like a can of brisling sardines. Our 40-minute wait seemed shorter, perhaps because everyone — hostess, bartenders, waiters maneuvering around us — was so nice. We nursed drinks and watched a parade of ruddy pound-and-a-half lobsters go by on the arms of servers, along with giant baked potatoes.

The menu, which offers delight and variety, changes daily based on the availability of fish. Rick Ross, the owner, and his buyer go to the New Fulton Fish Market five times a week. Arsenio Flores, the longtime chef, balances blasts of Americana like jumbo lump crab cake with lobster sauce and red-pepper preserves, with more classical preparations like skate wing encrusted with herbs, almonds and pine nuts with a retinue of bronze potatoes, pancetta, savoy cabbage and Grenobloise sauce.

First-rate appetizers included the grilled calamari with snappy roasted potatoes and slim green beans in a summery tomato and basil pesto sauce; crisp breaded octopus with shaved fennel, pickled onions and candied lemon vinaigrette; taut grilled shrimp brushed with adobo oil; and a sweet-and-sour salad of endive, thyme-scented sautéed onions, Gorgonzola, fig jam and lemon vinaigrette.

But two starters had less pizazz: a salad of peekytoe crab and avocado ornamented with limp gaufrette potatoes; and pan-seared scallops that hadn’t stayed in the pan long enough to caramelize, atop a tired corn salad.

For an entree, you can’t do better than fish and chips, at $19 the least expensive on the menu. Made with snow-white New England cod on the night we ordered them, the super-fresh fillets were dipped in beer batter and fried to perfection, as were the husky potato wedges stacked alongside them.

On the other end of the price spectrum, pan-seared wild Alaskan salmon with grilled asparagus and a brisk navel-orange gastrique was $36; the pale, luxurious fillet had huge, glossy flakes but lacked the beefy flavor that I associate with wild Pacific salmon. (The same dish was offered with organic Icelandic farmed salmon for $26.)

No matter, I am still daydreaming about pan-seared golden snapper over garlicky crushed potatoes with wild mushrooms and peas in a creamy sea of mustard beurre blanc; saffron risotto with a bounty of shrimp, scallops and crab meat; and broiled gray sole with baby carrots, haricots verts, leeks, capers and thyme-laced fumet.

Nothing on the dessert menu swims, but don’t let that stop you. Pretty blackberry and lime mousse, lemon sponge cake layered with whipped cream, chocolate lava cake with vanilla ice cream in a dressy hazelnut tuille, robust sorbets with precision-cut fruit, and blissful Almond Joy ice cream. You can’t go wrong.

We saw, too late, a chocolate soufflé float past on its way to a table. How had we missed that? As if we needed an excuse to go back.

Eastchester Fish Gourmet

837 White Plains Road
Scarsdale
(914) 725-3450

eastchesterfish.com

EXCELLENT

THE SPACE Seating for 75 in a stylish, nautical-themed storefront with one or two bum tables near the front door. The bar, where patrons can also eat, is squeezed during peak hours. Wheelchair accessible.

THE CROWD Mostly adult, with a smattering of children. Nice casual dress. Impeccable but never stuffy service.

THE BAR Full service bar, with craft beers on tap. Astute, fairly priced wine list with many bottles around $40.

THE BILL Soups and first courses, $8 to $14. Entrees, $19 to $38 (for a DeBragga and Spitler shell steak). Desserts, $7 to $11. Major credit cards accepted. Monday lobster special runs year-round, $26.95. On Thursday, clams are $1 each and oysters are $1.25 each.

WHAT WE LIKED Endive salad; shrimp with adobo oil; calamari with tomato and basil pesto sauce; octopus with fennel and pickled onions; fish and chips; golden snapper with mustard beurre blanc; saffron seafood risotto; gray sole with vegetables and capers; skate wing with Grenobloise sauce; Almond Joy ice cream; lemon sponge cake; blackberry lime mousse; chocolate lava cake; sorbet trio with fresh fruit.

IF YOU GO Lunch, Thursday and Friday, 11:30 a.m. to 2:30 p.m. Dinner, Monday to Thursday, 5 to 9:30 p.m.; Friday and Saturday, 5 to 10:30 p.m.; Sunday, 5 to 9 p.m. Reservations taken for groups of five or more. Parking on Summerfield Road and in lot behind restaurant with meters that operate until 7 p.m.

RATINGS Excellent, Very Good, Good, Fair, Poor.

Eastchester's HamletHub - Rick Ross: Serving Top Quality Fish for Over 30 Years

Although finding a restaurant that offers top quality fish  in New York can be difficult, most Eastchester residents had the luxury of dinning at one of the most trusted restaurants in the area for over 30 years, The First Gourmet.

The chefs from The Fish Gourmet go to the New Fulton Fish Market every night and personally select the fish. They purchase only the freshest and finest fish available, all of which is filleted on the premise, which is why the restaurant menu changes daily.

Since 1981 The Fish Gourmet has formed long-standing relationships with the community, which the owner, Rick Ross, says is his favorite part about having a restaurant in the area.

Located at the ideal location between Scarsdale, Eastchester, New Rochelle and Bronxville, and conveniently next to the Bronx River Parkway and the Hutch, The Fish Gourmet receives a large amount of support from local families.

"Eastchester is a wonderful place to raise a family," Ross says. "I've had a lot of local kids from the community work for me through the years and I'm still in touch with many of them. Many of our customers dine frequently in the restaurant or fish market and after 30 years I've watched their families grow, kids go to college, birthdays and anniversaries celebrated."

 Read the full article here.

The Journal News: Where to buy fish in Westchester and Rockland

This week marks the start of Lent, when many Christians will abstain from meat on Fridays for 40 days. To find inspiration for Friday fish dishes, look no further than these Lower Hudson Valley seafood shops, where helpful fishmongers offer a wide variety of fresh fish and prepared foods.

Apple Farm, White Plains. At Apple Farm, shoppers walk through the bustle, around the piles of fruit and vegetables, past the Italian deli case and on to the rows of whole fish on ice. Just take a plastic pan and help yourself; the multilingual fishmongers will weigh the fish for you. Fish is about 20 percent of Apple's business all year. Go: 37 Tarrytown Road, White Plains. 914-288-9521.

C& M Seafood, Pomona. A ton— literally— of fresh fish and seafood moves in and out of C&M Seafood every week, an impressive figure for a 400-square-foot retail space. To be fair, though, not all that finned food is sold directly through the fish market. Not long after the fishmonger's shop opened in 1978, customers started asking for prepared meals, with as many as 250 orders coming in every Friday during Lent. Eventually the owners opened Gilligan's, which has grown into a full-service, 150-seat seafood restaurant that shares the same piece of Pomona real estate. Go: 366 Route 202, Pomona. 845-354-1161.

 Read the full article here.

Best of Westchester -2013 Reader Pick

Old Fashioned Ice Cream Sundae - Journal News, July 25, 2012

Ice cream desserts get all decked out for summer at local restaurants

Old-fashioned Sundae

Where to get it: Eastchester Fish Gourmet, 837 White Plains Road, Eastchester. 914-725-3450, www.eastchester fish.com.

What’s in it: This dish is total temptation — and worth every single calorie. It’s a tall soda-fountain glass filled with Jane’s Ice Cream, chocolate fudge sauce, fresh whipped cream and strawberries.

The experience: The real draw is in the quality of the ice cream: Jane’s is created in small, homemade batches with local, organic products in upstate Kingston, with corporate clients that include such luxury Manhattan hotels as the Carlyle and Algonquin and the restaurant at Saks Fifth Avenue. Plus, the flavors are varied, unique and marvelously creamy: Fan favorites include Killer Chocolate, Coconut Almond Joy, Cappuccino Kahlua Caylypso, Hazelnut Fudge, Dulce de Leche, and Blueberry.

Price: $8 ($10 to split).

What you’re likely to say when it arrives at the table: Oh. My. Gosh.

 

 

The Journal News - June 4, 2012

There are plenty of fine restaurants that specialize in seafood, but usually, a good portion of offerings are still dedicated to pleasing the meat-eaters in the crowd.

Not so at Eastchester Fish Gourmet, affectionately called EFG by its regulars. Here, except for a single high-quality steak, the entire menu is devoted to fruits of the sea.

You’d be hard-pressed to find a place serving fresher scallops, oysters, clams or fish either, and no wonder: Either owner Rick Ross or his retail store’s manager — EFG also operates an acclaimed fish market, just four doors away — are at New Fulton Fish Market before dawn as many as five days a week.

That means nothing at EFG is previously frozen, and dishes change often to reflect the best catches. So right now, soft-shell crabs, John Dory and Dover sole are among the many choices, with striped bass expected to come in next month. And there are always oysters, though they’re from different regions at different times of the year; the mollusks are so popular that at the restaurant’s Thursday night raw bar special — when all oysters and clams are $1 each — staffers can expect to shuck up to 1,000 by hand.

My husband and I stopped by on a weeknight recently, and I’ll admit that I was worried about him as my dinner companion. He’s a finicky eater, who’ll only eat certain shellfish prepared a particular way, and he flat-out refuses to take a bite of anything with fins or gills. Yet we had a delightful meal from beginning to end, owing just as much to the excellent service and lovely setting as the tasty fare.

Our waiter was attentive but didn’t hover, and he was quick with great tips, noting that any whole fish could also be served as a fillet, for those who loathe struggling with the bones. And the décor manages to be elegantly nautical, not kitschy, highlighted by wood beams, a few hanging boat lanterns, hand-painted porcelain oyster platters and round glass sconces that resemble portholes.

I opted for the grilled calamari for my first dish, which came prepared much like a stew. Mixed with crispy roasted potatoes, French green beans and a basil tomato pesto sauce, it was a wonderfully savory starter, and hearty, too, a welcome treat on a rainy evening. And though the grilled branzino looked enticing, served Mediterranean-style with capers, tomatoes and olive oil, the herb tagliatelle with shrimp, scallops, mussels, clams and crushed tomatoes won out as my entrée.

As for my husband, he does enjoy scallops, so that was the clear choice for his appetizer. They arrived perfectly pan-seared, resting atop a creamy carrot puree with a few dollops of herb oil. That sent up red flags for Picky Hubby, but he was pleasantly surprised to find that the slightly sweet carrot paired perfectly with the buttery scallops.

He followed that up with the restaurant’s lone concession to landlubbers: the New York shell steak, which was tender and flavorful, whimsically garnished with three tiny cippolini onions. From DeBragga and Spitler, the famed Manhattan meat purveyors, the beef was topped with a delicious port wine sauce and would have pleased diners at the very best steakhouse.

We finished by sharing two desserts, which are also legendary among EFG loyalists. The signature chocolate soufflé was billowy and remained moist, not soggy, after a server briskly broke the top and spooned in a warm chocolate sauce. And the old-fashioned sundae was to die for, featuring flavors from Jane’s Hudson Valley Ice Cream.

EFG gained its reputation with its fish market, which opened in 1981, and expanded to include a restaurant six years later. It did so well that, in 1997, Ross moved it down the block to its current space. It’s now a neighborhood institution, one that draws newcomers as well as locals who’ve been buying their fish here for 30 years. But it’s well worth the trip for those who don’t live close by — even if you’re bringing along a meat-eater.

ZAGAT Ratings & Reviews

Food Decor Service Cost
25 18 22 $49

“Fabulous fresh fish” awaits at this “fan favorite” in Scarsdale that’s “still going strong” with “beautifully presented” plates served in an “understated”, nautically themed setting; the “no-reservations policy” and “sardine” seating can be “annoying”, ditto the “high prices”, although a more affordable early-bird special is “spot on.” (note: early bird special available November through March)

Scarsdale Patch - Eastchester Fish Gourmet's 'Secret' Side Business

Eastchester Fish Gourmet dishes up parties for residents in the know.

Read the article...

Best of the Decade – Westchester Magazine March 2011

There’s only one word you want to hear in regard to a fish market: fresh. Eastchester Fish Gourmet? The freshest. Staffers travel to the New Fulton Fish Market every day and select fish from the recent catch, which they filet in-house for maximum freshness. And, if you don’t want to broil your own fish, they do a pretty great job of cooking it, too. Try the garlic-laden tagliatelle, or the surprisingly greaseless fish ’n’ chips.

Read the article...

Westchester Magazine - Bargain Bounty

"Eastchester Fish Gourmet gives diners have new incentive to dine out Monday evenings (5 to 9:30 pm): lobster."

Read the article...


Restaurant

914-725-3450 ext 1

837 White Plains Rd.
Scarsdale, N.Y. 10583 (Map)

Click here to email us

LUNCH:
Thu - Fri // 11:30 - 2:30

DINNER:
Sun // 5:00 - 9:00
Mon-Thur // 5:00 - 9:30
Fri – Sat // 5:00 - 10:30

Fish Market

914-725-3450 ext 2

MONDAY - FRIDAY: 9:00 - 7:00

SATURDAY: 9:00 - 6:00

SUNDAY: 10:30 - 2:30

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