Business of the Week: Chappaqua Station, Chappaqua

Part of Chappaqua’s Metro-North Railroad station has been turned into a popular spot around town thanks to local couple Peter and Erin Chase.

In the fall, the Chases opened Chappaqua Station restaurant, a farm-to-town café that aims to put the spotlight squarely on the region’s sustainable food sources. No strangers to the hospitality industry, the Chases have been involved in the development of more than 40 restaurants and bars throughout the country and abroad.

Peter Chase said he is enthusiastic about offering good, wholesome food at affordable prices to local residents and taking the lead in the county’s farm-to-table movement.

“We wanted to create a restaurant that would offer something more healthful,” said Chase, a New Jersey native. “And we felt we had the ability, expertise and knowledge to create food from local ingredients.”

The Chases have partnered with longtime business associate and Chef Alan Ashkinaze, whom they have partnered with on other ventures. Many elements of the restaurant’s menu have been culled from Ashkinaze’s vast experience working in top-notch establishments, including Milleseme in New York City and at The Waldorf Astoria.

The trio has been careful to retain the charm of the commuter waiting area in the town-owned building, which is listed on the National Register of Historic Places. It includes a refurbishment of the original ticket booth and retention of its vintage benches and turn-of-the-20^th century lamps.

The room is decorated entirely in oak, with exquisite architectural details that add to its ambience. There is a definite European feel, including the addition of classic French bistro tables and chairs.

Ashkinaze’s kitchen is complete with Combi ovens, operated by convection, steam and a combination setting that uses dry heat and steam to maintain precise humidity levels, giving him more control of the food’s moisture levels.

Adding to the décor is a collection of black and white photographs from local photographer Francesco Mastalia. Chase said the display will be replaced every month with the work of local artisans, farmers, educators and sustainable lifestyle lovers, part of the restaurant’s “It Takes a Village” concept.

 

The restaurant is conveniently located close to the Saturday outdoor farmer’s market, giving Ashkinaze a wide selection of fresh fruits, vegetables, cheeses and dairy products to choose from.

Offering some of the best restaurant prices in Westchester, diners can choose a healthful selection of inventive salads starting at $7, some of which are dairy or gluten free. They include the orzo salad with heirloom tomatoes, black olives and cow’s milk feta cheese; the couscous and quinoa salad with Chappaqua Farmer’s Market grilled vegetables; the kale and shaved Brussel sprout salad, dried cranberries, toasted sweet walnuts and Champagne citrus vinaigrette; and the curry roasted cauliflower salad with raisins, pine nuts, capers and peppers.

Ashkinaze’s entrees include his signature grilled chicken, grilled salmon, filet mignon and tuna tataki, seared rare with sesame-ginger vinaigrette.

The restaurant also serves up a few “indulgences,” – beef sliders with various toppings, hot dogs and the tried and trusted grilled chicken sandwich.

There is also a cheese and charcuterie section, a selection of artisanal cheeses from the tristate area as well as French favorites like the Fromager d’Affinois, a double cream soft cheese, and Brebicet, a creamy cheese made entirely from ewe’s milk.

Cured Italian meats are also available. There are dishes such as Cacciatore, a blend of Italian salami with caraway, coriander and red chili; Saucisson Sec, a French salami with garlic and black pepper; and Finocchiona, an Italian salami with fennel seed and garlic.

Chase said Ashkinaze’s $12 flatbreads are among the restaurant’s most requested items. The Culinary Institute of America alum creates a smorgasbord of delicious options that blend ingredients such as fig marmalade, Maytag blue cheese, almonds, arugula, sausage, broccoli rabe, tomato and mozzarella that are sure to satisfy any palate.

Chase said his new restaurant is attracting an array of customers, from the busy morning commuter who stops by for coffee or tea and a freshly baked muffin or croissant to those seeking a healthy salad, entrée or dessert for lunch or dinner.

“We wanted people to feel comfortable,” Chase said.

The restaurant carries a wide selection of wine, beer and hand-crafted cocktails created by mixologist Eben Klemm. Enjoy jazz every Saturday night at the restaurant. Tickets are $10 and can be purchased on Eventbrite.

Chappaqua Station is located at 1 Station Plaza in Chappaqua. It is daily, except for Sunday. Call 914-861-8001 to make a reservation for the Saturday night jazz sessions. For more information, visit www.chappaquastation.com.