Landlord Rush Wilson Vows to Attract More Retailers to Scarsdale Village
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- Written by Joanne Wallenstein
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Why are so many storefronts empty in Scarsdale Village? Is it the parking? The lack of restaurants or competition from online retailers? And what effect do all the empty stores have on the few existing tenants?
Rush Wilson, the man who owns a good chunk of the storefronts downtown, was invited to the October 6 meeting of the Scarsdale Forum to shed some light on the dismal state of affairs downtown.
The most recent losses were Imagine Candy who will close their doors after five years in the Village on October 15 along with interior designers Paris Interiors who occupied a double storefront on East Parkway. Storefronts once occupied by Taiim Cellars, the short-lived Yogurt shop on Harwood Court and cosmetics retailer Space NK have been vacant for years.
Addressing an interested group, Wilson said, "I am aware of the need for a vital village center and retail environment. Seven vacancies with five in the Harwood Building are far too many." He linked Scarsdale's woes to national trends, saying "Brick and mortar retail is suffering."
He said, "We want more variety in village retailers, such as women's apparel, shoes and jewelry, frozen yogurt, a packing and shipping store like UPS and a book store." He asked the audience to keep their fingers crossed, as he is currently in discussion with a book retailer who is considering opening in the Village.
Wilson claimed that rental fees were not the issue and resolved to secure some tenants, saying "Our reputation for high rent will not hinder our efforts to get food in town," but then added that the reason more restaurants are not in Scarsdale is that "expensive venting" is required.
One audience member said, "Larchmont has a great restaurant scene. Why are these historically absent from Scarsdale? Wilson said, "Our biggest problem is venting. Full service restaurants require venting. It's a six-figure investment with quarterly maintenance. It takes a well-established restaurant to justify the expense."
Bob Harrsion asked what the cost per square foot was to rent in Scarsdale and how this compares to Larchmont, Mamaroneck, Bronxville? Wilson claimed not to be "familiar with other communities but said rents in Scarsdale range from $50-$60 per square foot."
Wilson was rushed from podium before a longer discussion could ensue, but it was not clear why he was unable to make the investment in venting to attract more restaurants – or offer tenants incentives to make it economical for them to do the infrastructure work.
One fed up retailer who was sitting in the crowd said, "It's frustrating. There is 4,000 square feet of vacant space in the Harwood Building where we could have a flagship restaurant. Why not install the venting?"
LWVS Voter Registration Drive and Important Information for Voters
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- Written by Joanne Wallenstein
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Deb Morel and Lisa Eisenstein
•Voter Registration Forms must be postmarked by Friday October 14th Lisa Eisenstein assists with voter registration
•Absentee Ballot requests must be postmarked by November 1st
•Absentee Ballots must be postmarked by November 7th
Links to voter registration forms and absentee ballot applications can be obtained at www.lwvs.org. The Scarsdale Public Library also has copies of both forms on hand. You may also visit www.vote411.org, which provides personalized information about polling locations, candidates and issues.
First time voters were not the only ones registering to vote. Many new residents to Scarsdale were registering as well. It is important to note that if a voter has moved or changed names since the last time he or she voted, re-registration is required, as a voter's polling locale has likely changed.
Many residents inquired about the timing of when to expect requested absentee ballots. The Board of Elections has informed the League that absentee ballots are not available yet. They are expected within the next few weeks and will be mailed out to those who have sent in an absentee ballot request form. To obtain an absentee ballot more quickly, voters can pick them up in person at the Board of Elections in White Plains.
Elizabeth Bermel and Amy Cooper
2016 General Election Information
Local voter registration for Scarsdale residents will be held at Scarsdale Village Hall in the first floor lobby on the following dates:
Thursday, October 13, 2016: 5:00 p.m. to 9:00 p.m.
Saturday, October 15, 2016: 12:00 p.m. to 9:00 p.m.
The General Election will be held on Tuesday, November 8, 2016, between 6:00 a.m. to 9:00 p.m. Polling Locations are as follows:
Election Districts Location
1, 2, 19 Greenacres School
3, 4 Fox Meadow School
5, 11, 12 Scarsdale Library
6, 7 Village Hall
8, 9, 10 Edgewood School
13, 14, 18 Heathcote School
15, 16 Quaker Ridge School
17 Crossway Fire House
Important Deadlines:
Mail Registration (N.Y. Election Law Section 5-210(3))
Applications must be postmarked no later than October 14th and received by the Westchester County Board of Elections no later than October 19th to be eligible to vote in the General Election.
In-Person Registration (N.Y. Election Law Sections 5-210, 5-211, 5-212)
You may register at the Westchester County Board of Elections or any state agency participating in the National Voter Registration Act, on any business day throughout the year but, to be eligible to vote in the General Election, your application must be received no later than October 14th.
Change of Address (N.Y. Election Law Section 5-208(3))
Notices of change of address from registered voters received by October 19th by the Westchester County Board of Elections must be processed and entered in the records in time for the General Election.
2016 Deadlines for Absentee Ballots:
• Tuesday, November 1, 2016 - last day to postmark an application or letter of application by mail for an absentee ballot.
• Monday, November 7, 2016 - last day to apply IN-PERSON for absentee ballot at the Westchester County Board of Elections.
• Monday, November 7, 2016 - last day to postmark ballot. Must be received by the Westchester County Board of Elections no later than November 21st.
• Tuesday, November 8, 2016 – Last day to deliver ballot IN-PERSON to the Westchester County Board of Elections.
To look up a polling location by residence, or to find additional information on the General Election and voting, residents may visit the Westchester County Board of Election website at http://citizenparticipation.westchestergov.com/find-polling-place or call (914) 995-5700. Residents may also call the Scarsdale Town Clerk's office at (914) 722-1175 for further details.
A Casual, Cheerful Creative Oasis at 808 Social in Scarsdale
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- Written by Judie Dweck
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On a commercial street right off Route 22 in Scarsdale, is a delightful new relaxing oasis, with a, menu of Italian classics and many innovative variations, which are creating quite a buzz. Chef and co-owner Salvatore Cucullo, proved his expertise at the popular 808 Bistro and his new venture at 808 Social is certain to please, as well. Potted palm trees, and lounge type chairs as well as tables frame the entrance and give 808 Social a resort like feel. Large glass doors open into a dining area with barn siding walls, an industrial ceiling, distressed wood tables on iron pedestals, a welcoming bar, an open kitchen highlighting an authentic pizza oven and kitchen towel napkins adding to the casual atmosphere and have transformed this vacant office building into a lovely and friendly spot, where guests are made happy with exciting food. 808 Social is the brainchild of Chef Salvatore Cucullo and his partners Michael Mondrone and Frank Valenti. While Cucullo creates his specialties, his partners attend to the dining room.
Small plates, large plates, salads, pizzas, and paninis await you at this newly opened 808 Social, where Italian comfort food is creatively prepared. Add music, wine and spirits and the mood is set for a very satisfying lunch or dinner, with Sunday brunch to follow soon.
Chef Cucullo literally grew up in the restaurant business. By age eleven, he was preparing pizza at his grandfather's restaurant in the Bronx. He honed his skills at his family's restaurant in New Rochelle. He followed his passion at The Culinary Institute of America. He did a great deal of travelling and he introduced Japan to pizza. The pizza spot he helped to start is still in business. Cucullo indicated," I love food and at 808 Social, we put an original spin on our dishes. Our aim is to achieve a fun environment for friends and families as they enjoy our little bites and drinks. As the evening progresses, the restaurant gets loud on purpose. Our goal is to build our clientele and become a staple in the area. Our menu is unique. We go back to our roots by offering Italian specialties with our own special variations. Our preparations are truly original and we use organic and locally sourced ingredients when possible."
A recent meal started with a sampling of the small plates and salads. We contemplated the eggplant napoleon, panko crusted with buffalo mozzarella and vine ripened tomatoes with a balsamic reduction, the mac and cheese Bolognese, the bocce ball, a large beef and veal meatball or the grilled calamari taco. It was a difficult decision. We finally chose the Italian eggroll. Here an eggroll wrapper was filled with sausage and peppers or broccoli rabe and cheese and fried to a golden crisp. Served with Napa slaw, sriracha and soy garlic aioli it was a fine variation of the Asian appetizer with an Italian slant. Also, quite delicious was the tuna poke bowl. Sashimi quality tuna cubes were well marinated and dressed with a soy and citrus mixture. Crunchy quinoa, cucumbers and scallions completed this bowl of freshness from the sea. A wonderful grilled beet salad arrived with quartered garden fresh beets tossed with baby arugula, and topped with hazelnut whipped ricotta. Toasted quinoa added crunch to this salad, as well. We all have enjoyed potato chips and sweet potato chips, but here at 808 Social we were treated to outstanding beet chips which may have led to the expression, you can't eat just one. Served with a carrot pureed dip they were truly addictive. A fellow guest at my table who turns her nose up at the mention of beets just loved them, as I did. Other options are chilled melon soup, kale Caesar salad and arugula salad with gorgonzola, dried cherries, candied walnuts and horseradish dressing. A board of meats and cheeses is nice for sharing.
The impressive pizza oven enticed us to 
sample some of the 12-inch pizzas. A classic Margherita pie was savored by one of my dinner partners. I just loved the more inventive pies. Each was well done with a thin very crisp crust, strong enough to hold the interesting and bountiful toppings. A variation on the Italian theme, we loved the melanzane pie with roasted eggplant, caramelized onion, tomato, ricotta and fresh basil. The meatball pie with crumbled meatball, with ricotta, mozzarella, and chili flakes was a winner, as well. A calamari and shrimp pie with marinara was a good choice, for the seafood lover. Other unique combinations are a red, white and green pie with kale pesto, sun dried tomatoes and buratta or the lox pie with house cured lox, ricotta, capers mozzarella and dill.
If pasta is your desire squid ink linguine with seafood and traditional manicotti are among the offerings. There are several inventive Panini choices baked in the pizza oven. Very special was the short rib with shaved parmesan and onion chutney. Hearty and divine. A dinner guest enjoyed the panko crusted eggplant Panini with kale pesto. Among the large plates are a half wood roasted chicken, dry aged rib eye steak, a fish of the day, freshly caught in Montauk and the best burger I have tasted in a long time. Once again the creative juices of Chef Cucullo's imagination are flowing with his excellent Social burger. Top quality beef forms a burger topped with cranberry onion jam, sopressatta and mozzarella. It is wrapped in their house made pizza dough and sealed and baked for a perfect result. It arrives crispy and upon cutting into it, the juices and aroma envelop you. Just writing about it makes my mouth water.
The dessert menu includes brownies prepared by Chef Cucullo's Mom - very enjoyable - with ice cream and a drizzle of chocolate syrup. Cannoli shells are baked in the pizza oven and are filled with a lovely mixture of honey, ricotta and hazelnuts. A cookie platter of house made Italian cookies, a Belgian waffle, and zeppole are several other sweet choices.
A visit to the new 808 Social, will put a smile on your face as you savor the very talented Chef Cucullo's interesting creations. His inventive enthusiasm in the kitchen sets 808 Social on its own pedestal. Enjoy a friendly fun-filled meal there soon.
808 Social
185 Summerfield Street
Scarsdale, NY
(914) 723 2600
Recipe: Stuffed Long Hot Peppers {serves 1 or 2} – Chef Cucullo's favorite dish!
Ingredients
2 long hot peppers
1 small diced hot sopprassata
1 small diced sweet soppressata
1 cup ricotta cheese
2 Tbsps. grated parmesan
1 Tbsp. chopped parsley
2 Tbsps. panko bread crumbs
1 tsp. olive oil
Salt and pepper, to taste
A few Tbsps. of your favorite marinara sauce
Instructions:
Split the long hot peppers lengthwise. Remove seeds and soak the peppers in cold water. In a bowl, combine the hot and sweet soppressata, parsley and chees. Mix with a spoon and add the salt and pepper. Stuff the pepper halves with this mixture. In a separate bowl, combine the panko and the oil. Gently mix them together. Sprinkle the panko mix on top of the stuffed peppers. Bake at 450 degrees for about 6 to 8 minutes. The peppers should be cooked, but crunchy. All the ingredients should be hot. Place marinara at the bottom of a serving dish and put peppers on top.
Judie Dweck has been writing about restaurants and food for many publications. She teaches creative cooking to children at Scarsdale elementary schools. Through the years, her articles have appeared in Jack and Jill Magazine, Spotlight, The Pleasure of Cooking and The Scarsdale Inquirer. She balances her restaurant tastings with daily ballet classes.
Meet Me at the Station for Dinner
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- Written by Judie Dweck
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Rails Burrata Chipotle Calamari Rails Meatballs: A Hearty Starter Perfectly cooked scallops
My destination this week was to visit Modern on the Rails in Mamaroneck. It is housed in the second oldest and surviving train station building on the Metro New Haven Line. It was most recently the home of Club Car. The impressive Romanesque Revival style red brick building, overlooks a tree lined park with umbrella tables and lush plantings on either side of the heavy wood doors of Modern on the Rails. As you enter, you are transported to the past century.
The large space keeps its old world feeling with very comfortable circular banquettes, many gleaming crystal chandeliers, stained glass and a welcoming bar. A large wine cabinet, built in keeping with the style of the period by Mr. Tomic is a beautiful piece of craftsmanship. Seating about 160 guests inside and 60 outdoors, Modern on the Rails is a delightful place to dine.
The menu is extensive and at dinner many specials are offered, as well. We started with selections from the raw bar. Jumbo shrimp, creamy purple mountain oysters, from the west coast, Bailey variety from Delaware and familiar bluepoints from Long Island were presented over ice, with horseradish, cocktail sauce and mignonette sauce. I happily slurped these fresh from the sea delights. The menu's appetizers ranged from classic Italian to more creative preparations. My taste buds were perked up with chipotle calamari. These tender fried rings, were mingled with a smoked chipotle sauce and cherry peppers. A drizzle of balsamic glaze completed this piquant dish. For the less adventuresome, try the simply fried calamari with marinara sauce. Little neck clams were a fine choice, as well. They were freshly shucked and whole and lightly topped with nicely seasoned breadcrumbs. Rails fried meatballs were a hearty starter. The large kobe beef meatballs were beautifully spiced and were served with a dollop of ricotta on top. They sat in a pool of marvelous homemade marinara sauce. From the specials, Rails burrata should not be missed if it is available upon your visit. The creamy centered burrata shared the plate with grilled house made crostini, fig jam, baby arugula and a garnish of bits of bacon. The combination of tastes and textures was delightful. Polenta Calabrese, mussels marinara, rice balls and several salads are some other possibilities.
Entrees range from chicken in many classic preparations, parmigiana, Marsala, scarpariello, bruschetta or simply roasted. Beef Sorrentino with eggplant, mozzarella and prosciutto, Colorado lamb chops, and Hatfield Reserve pork chops, with mixed peppers, onions, sausage, potatoes and mushrooms all sound most appealing 
Desserts include Juniors Cheesecake, tiramisu, cannoli and apple tart. We tried a homemade crepe with orange jam filling, a sweet ending to a well-prepared meal
With a setting as beautiful as that of Modern on the Rails, keep in mind that it is a perfect party venue. Their catering facilities offer in house and off premises options. Whether you choose lunch, dinner, Sunday brunch, happy hour or a party, Modern on the Rails offers the excellent combination of welcoming service, lovely surroundings and delicious food.
Modern on the Rails
1 Station Plaza
Mamaroneck NY
(914) 777 9300
Rails Meatballs (Serves 4)
¼ pound ground beef
1 pound kobe beef
1 clove garlic, minced
½ loaf of a 6 inch Italian bread, day old, soaked in water
1 egg
2 ounces grated Pecorino Romano cheese
1/4 ounce minced parsley
¼ cup breadcrumbs
Salt and pepper to taste
4 Tbsps. olive oil
4 Tbsps. fresh ricotta cheese
1 cup of your favorite marinara sauce
Squeeze out and drain off the water from the soaked bread. Place bread pieces in a bowl. Mix the bread with the cheese, parsley, egg, bread crumbs, salt, pepper and garlic. Add the meat and mix together until blended. Form the mixture into balls of about 1 ½ inches each. Heat olive oil to medium in a skillet. When the oil starts to sizzle add the meatballs and fry until evenly cooked. Place ¼ cup sauce into each of 4 bowls. Divide cooked meatballs among them. Top each with a tablespoon of ricotta and serve as an appetizer.
Judie Dweck has been writing about restaurants and food for many publications. She teaches creative cooking to children at Scarsdale elementary schools. Through the years, her articles have appeared in Jack and Jill Magazine, Spotlight, The Pleasure of Cooking and The Scarsdale Inquirer. She balances her restaurant tastings with daily ballet classes.
Comedy for a Cause and the Acceleration Project Named Outstanding Advocate for Small Business
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Berkshire Hathaway HomeServices will host Comedy for a Cause, bringing comics from the Comic Strip in NYC to Westchester for a show to benefit the Sunshine Kids (kids with cancer) on September 22. Tickets are $65 per person and include the show and dinner at Mulino's at Lake Isle.
We asked Mark Nadler of Berkshire Hathaway a few questions about the upcoming event and here is what he shared:
"I have always been supportive of cancer charities, having lost both of my parents at young ages to cancer. The difference with the sunshine kids foundation versus other cancer charities is that it provides children with cancer a community of other children also with cancer to do activities, take trips and have life experiences with. They build life long relationships and friendships through these ongoing activities.
This is the primary charity that Berkshire Hathaway HomServices supports, raising millions of dollars per year.
The idea for the event has been used by other Berkshire Hathaway HomeServices New England/Westchester offices and in fact, one of the comediennes is a relative of one of the agents in the company. Warren Buffet, CEO of Berkshire Hathaway is one of the most generous donors of charities in the world, having pledged to give 98% of his assets away during his lifetime.
We felt that by bringing an event to Westchester that is not found usually outside of Manhattan would allow people a chance to come out and have a good time laughing at something funny which seems sorely needed. At the same time, it supports this good cause. The event is open to the public and tickets are still available online or by contacting our office. There will be dinner by Mulinos restaurant at Lake Isle, silent auction items and a 50/50 raffle. To purchase your tickets, please click here:
TAP to be Awarded for Advocating for Small Businesses
The Acceleration Project (TAP) is set to receive the award, Outstanding Advocate for Small Business, at Westchester Magazine, 914 Inc.'s fourth annual Small Business Awards, on September 22, 2016. The magazine's fall issue celebrates the success of local small businesses, the entrepreneurial spirit of their owners, and the individuals and entities who support them.
Managing Editor, Amy Partridge, introduced the magazine's announcement - "We honor 14 organizations that embody the spirit and grit of successful entrepreneurship...among them two organizations whose mission is to serve and support Westchester's under-50-employee businesses and nonprofits", especially noting the challenge to select just a handful of organizations from the large pile of submissions they receive.
"We are so honored to receive this award. I am proud of the hard work and dedication our consultants provide to our clients. We look forward to growing as an organization and increasing our impact to keep main street vital in Westchester." - Jane Veron, CEO, TAP
The Acceleration Project is actively recruiting consultants and internal staff. Their mission is to:
1. Support the vitality of local economies by providing strategic advice to accelerate small business growth.
2. Empower professionals to make a meaningful impact in the community while continuing their career development.
To learn more about TAP, visit www.theaccelerationprojectorg.
