Take a deep breath upon entering 3 Purdy Ave. and you might imagine you’ve been transported to a French café.
Following advice she received on Shark Tank, serial entrepreneur Jane Carroll plans to produce homestyle, preservative-free food in a large manufacturing kitchen in the historic Port Chester Savings Bank.
On opening night, the restaurant buzzed with life. Guests sampled ceviche, anticucho, leche de tigre, and nikkei — a Japanese-Peruvian fusion dish.
As Rye shoppers and diners visit local businesses this fall, they’ll encounter a slew of new and changed restaurants and retailers in town.
Because the business is small, family-run, and labor-intensive, the family decided to focus its energy where it would have the most impact.
Helmed by Chef Utku Cinel, the restaurant is an outgrowth of the Istanbul native’s two establishments in Manhattan.
That the new eatery sold out of its signature bagels on opening day was clearly the result of word of mouth and social media buzz -- the store had no outdoor sign.
The Taste of Rye event showcases local eateries that agree to offer a drink and one appetizer to all patrons who have paid the $65 ticket price.