John McCarthy and Tom Miller still recall (and lament) the closing of Michael’s tavern, a Pleasantville pub that served its last meal in 2016. So, when Lucy’s, a decades-old institution known for live music, shut down last November, the two residents knew immediately what they wanted to do.
The result is Pleasantville Tavern, which opened June 12. Built around community, elevated pub food and local craft beer, it’s meant to be a neighborhood gathering space where you’ll also find 11 TVs focused on sports.
“We both coached and would go to Michael’s after games,” said McCarthy “The kids would have chicken fingers and mac and cheese and we’d have a beer, but since they closed 10 years ago, no one has filled that gap.” (His son and Miller’s son, recent college graduates, are best friends.)
Their new eatery, anchored by a large mural of Pleasantville circa 1930, was created with that vision in mind. “Pleasantville needed this,” Miller said, noting that the sentiment has been echoed (so far) by customers including many who, drawn in by the central location, have simply stopped by to look at the changes inside.
So what’s new and different at Pleasantville Tavern?
For those who remember Lucy’s, the new restaurant is completely different, as in almost unrecognizable. The space was gutted and infused with outdoor light thanks to the addition of multiple windows. There are so many — McCarthy is in construction while Miller is in tech — that the door that was formerly used for Lucy’s (on Wheeler) is now a window with the new entrance on the corner of Bedford and Wheeler.
The whole room, with a black, white and brown color scheme and the original wood floor (there’s also black and white tile), not only feels brighter, but larger, thanks to the destruction of Lucy’s stage and the extension of the bar (it now seats 20). The other big difference is the hallway that connects the back dining room to the front, making the space feel more cohesive as opposed to two separate rooms.
Adding to the expansive feeling: the seven TVs in front and four in back and the use of exposed brick, which adds warmth to the room.
The 130-seat place is still a work in progress. Black banquettes are coming to the dining rooms as are black and white photos of notable places around town with the goal of celebrating Pleasantville pride. “We want to bring that village feeling to the tavern,” said Miller.
Perhaps the restaurant’s strongest nod to history may be the mural inspired by a 1930 sketch of the building that’s now the police station (across the street). Miller said the designer they worked with found it, though they expanded upon it by asking their muralist Chris Rios to reimagine what Pleasantville looked like (the view is towards Bedford Road).
What’s really cool, for those who know Pleasantville history, is that the window on the police station’s second floor is now the station’s front door as the street was elevated to accommodate Metro-North’s train tracks underneath.
Elevated pub food from a Michelin chef
Another surprise is the food. Dennis Cruz has been cooking for 30 years and loves catching people off guard. Sure, you’ll recognize a burger, meatballs, or pasta, but it may be accompanied by a non-traditional sauce or an unexpected ingredient. “Its still food people can relate to,” said the chef. “But elevated.
“I like to take it up a notch.”
Cruz, who has experience in Michelin restaurants and worked at some of Manhattan’s most respected kitchens (think The Four Seasons and Gotham Bar & Grill), also trained in pastry (from the French Culinary Institute) meaning his menu is strong in both sweet and savory.
Menu items include a cowboy burger (with cheddar, bourbon barbecue glaze, onion rings and bacon), prime rib steak sandwich (with Swiss cheese, balsamic onions and herb aioli), beer battered fish sandwich and a host of salads.
As with any good pub, there’s plenty of apps such as tavern-style meatballs, wings, loaded nachos, calamari, Bang Bang shrimp quesadillas (with honey chipotle) and an artisanal Belgian pretzel.
You’ll also find Cruz’s mouth-watering desserts, among them sticky toffee pudding, chocolate fondant, vanilla crème brûlée and citrus olive oil cake.
And to wash it all down with? There’s a variety of drinks along with a commitment to locally-sourced beer including Soul Brewery (just down the street) and Captain Lawrence, which had its first keg ever sold outside its brewery at Lucy’s (old-timers will recall the company started in Pleasantville). To maintain that consistency, there will be two lines of Captain Lawrence. There’s also a commitment to have the best Guinness in Northern Westchester, thanks to Irish-born bartender Eamon Cox.
Plus, there’s more to come. Cruz is taking a slow-and-steady approach for now but eventually plans to roll out additional entrées and daily specials.
If you go
Address: 446 Bedford Road, Pleasantville, 914-764-7036, pleasantvilletavern.com.
Hours: 11 a.m. to 2 a.m. daily; late night menu until 11 p.m.
Good to know: The back room can accommodate private parties up to 50 and has its own separate 10-seat bar. With 11 TVs, the tavern is also hosting a variety of World Cup watch parties. Check their social media for details.
Funny coincidence: Unknown to both at the time, McCarthy and Miller had separately reached out to Michael’s a decade ago to see if they could take over the lease.
Hungry for more info?
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Jeanne Muchnick covers food and dining. Click here for her most recent articles and follow her latest dining adventures on Instagram @jeannemuchnick or via the lohudfood newsletter.
This article originally appeared on Rockland/Westchester Journal News: Elevated pub food, community focus at new Pleasantville tavern
Reporting by Jeanne Muchnick, Rockland/Westchester Journal News / Rockland/Westchester Journal News
USA TODAY Network via Reuters Connect
By Jeanne Muchnick, Rockland/Westchester Journal News | USA TODAY Network
