4 Best Mediterranean Restaurants near White Plains

“Everything was delicious and the chef is creative with plating each dish. The outdoor seating is pretty with patio lighting.“

“Wonderful dinner. Gracious owner. Great creative cocktails and desserts“

“Fantastic food! Great value for money. I haven't had Persian food this good since I lived in Manhattan. WOW!!!“

“Chef Anthony Gonҫalves has done it again! Every single time I dine at Kanopi I am delightfully surprised by his creative, original and delectable dishes that pay tribute to Portugal. Add to that a wait staff second to none in terms of knowledge, generosity and personality, and breathtaking, sweeping views from over 40 floors high in the sky, and you can clearly see why this is my favorite tasting menu in all of Westchester. I’ve had a more pleasurable dining experience at Kanopi than at some of the many Michelin rated restaurants I’ve visited in the New York City.The last time I visited was in the summer so I was excited to sample the entirely new menu. I will admit that with my carb restricted diet, I am a sucker for good bread service that is worth the carb macros. We started with two types of broa, a kind of Portuguese corn bread that had fantastic density and flavor that really handled the bold flavor of the solar almeidnha olive oil. The purple broa was made with purple potatoes. It was beautiful in color and lighter in flavor. Both were grilled and the perfect warm greeting to start a fabulous meal.The pan seared scallop with citrus-quince marmalade and mondega piri piri oil was the perfect texture, soft and succulent, with a nice crisp on the outside from the caramelized marmalade. The piri piri oil is such a fantastic addition to the dish, being a touch spicy, a little salty, but also both sweet and sour. It really brings a nice complexity to a dish that could’ve easily been relegated to the single note of sweetness from the marmalade.The sea bass, marinated in an aguardente, soy, ginger and garlic marinade, was my date’s favorite dish. The fish was firm but flaked easily and really served the marinade well. The game changer, however, was the pureed fava beans with chourico! The chourico brought the spice to really liven up the dish, but was tempered by the earthiness of the fava bean puree, which added a very nice creamy, mouth feel juxtaposed against the texture of the fish.My favorite of the night (by the way, very hard to decide on a favorite), was the grilled octopus. It was cooked to the perfect consistency. The gorgeous burnt-orange colored romesco sauce brought a rich, peppery smokiness. The unexpected pairing with dried, crispy pata negra was genius. The salt and light fat, similar to an impeccably crisped high-end bacon, gave the dish even more interest and intricacy.The whole wheat creste di gallo pork and wild mushroom ragout was another surprise. Cooked in pork fat, without any pork in the dish, the pasta was surprisingly light for a ragout. The robust aroma and dense mushrooms gave the illusion of a hearty, heavy food but it wasn’t at all! Which is good, because there was still a beef dish and three more desserts to go!I’ll skip to my two favorite desserts. One of the most unique combinations I’ve had for dessert was the queijo, a mini seia cheese cake floating in bath of pretty pink pineapple foam with chunks of pink pineapple and pecans hidden in the foam. It could have easily been too sweet, but the pineapple had a touch of tartness, and the richness of the cheese plus the nutty flavor of the pecans cut the sweetness, and made a really lovely multifaceted dessert. My favorite treat however, has to be the bolo de bolacha. This is the stuff dreams are made of. Fantastically rich and sweet, the caramel colored almond cream was fashioned into the shape of golden oreo cookie (it was even imprinted and ridged with a design similar to an oreo cookie). I had to stop myself from licking the plate to get every last molecule of deliciousness! It was paired with delta cafes coffee ice cream and cookies.Clearly, I could go on and on about this phenomenal dining experience, but seeing how lengthy this is already I’ll stop here and suffice it to say this spot has one of my highest recommendations. I’ll be counting down the days until my next visit.“