
John Bruno Turiano
Editor at Westchester Magazine
Editor and Writer at Freelance
editor, writer, foodie, pie baker. Don't follow the recipe, make the recipe.
Articles
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Aug 26, 2024 |
westchestermagazine.com | John Bruno Turiano
If you haven’t been to New Rochelle in a while, you may not recognize the downtown. A development boom is underway in the Queen City of the Sound with 40-plus residential projects either recently completed, in progress, or greenlit as the city is reinventing itself. For Thomas Yagoda, managing partner with Tom Middleton at the new American bistro Town House Kitchen + Drinks (previously known as Town House, which closed last December), there’s “lots of excitement about present development.
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Jun 27, 2024 |
westchestermagazine.com | John Bruno Turiano
At Kura Revolving Sushi in Scarsdale’s Midway Shopping Center, a polite nod of acknowledgment is the appropriate response to the staff’s in-unison greeting of “Irasshaimase!” or “Welcome to my restaurant,” in Japanese. This is not a full-service restaurant concept, nor would I call it counter service; Kura is in its own category: kaitenzushi or conveyor-belt sushi.
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May 2, 2024 |
westchestermagazine.com | John Bruno Turiano
Scheduled to have opened by press time is Astarah (112 N Main St, Port Chester; 914.640.2814; astarahny.com), a Mediterranean restaurant featuring a 100-inch wood-fired oven within which most dishes are prepared, wines from boutique producers, and a Himalayan sea salt meat dry-aging room. The space previously was Eugene’s Diner.
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Feb 26, 2024 |
westchestermagazine.com | John Bruno Turiano
Foodies partial to fancy tasting-menu restaurants should reassess their expectations of beer-food pairings — and of where beer belongs at the dining-out table — before going to Miles, The Prince.
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Feb 16, 2024 |
westchestermagazine.com | John Bruno Turiano |Tina Nouri-Mahdavi
The Chinese province of Shanghai has brought us many delicious dishes (roast duck, pork buns, drunken chicken), but the best of them all may be soup dumplings. Known as xiao long bao (XLB) or “little dumplings in the basket,” the delicately pinched, semi-transparent steamed wrappers contain a sweet-smelling filling of pork and a mouthful of savory hot broth. In the heart of winter, they’re one of those foods that are simultaneously warming, comforting, and filling.
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