"We enclosed the building, wrapped it in glass and built it out," said owner Peter Kelly.
This Peter Kelly's dream, to bring something to the community where he grew up--Yonkers."It was kind of a return to my roots and an opportunity to see if a restaurant can have an impact on a community," said Peter. And it has. In the two years since X20 has opened, it's become a destination spot. As for the food, Peter calls it contemporary American. The menu changes seasonally, but a popular dish is the tuna. Peter uses sushi, sprinkles it with a little oil, salt and pepper and then it's coated with a mix of puffed rice -- like unsweetened Rice Krispies and dried seaweed. "The seaweed adds a salty character and replicates the sea so it gives color and textural note to the fish," said Peter.
Recipe courtesy of Peter X. Kelly, Xaviars Restaurant Group Ingredients: 4- 6 Ounce pieces sushi grade tuna (cut about 21/2 inches thick)
Pan Seared Ahi Tuna With Puffed Rice & Dried Seaweed
2 Ounces Puffed rice*
2 Ounces Dried Seaweed (Japanese rice seasoning mix)*
2 Tablespoon Olive or Grape seed oil
Salt & Freshly ground pepper
Steamed Chinese Broccoli & Bok Choy to serve along side tuna
Serve with Yuzu butter (optional) Method:
NEW YORK AND TRI-STATE AREA NEWS
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