Secrets of the Chefs
The Willett House: Aged To Perfection

– By Janice Llanes Fabry -

The Willett House in Port Chester is in its prime, celebrating its 20th anniversary this year. Banquet manager Emilian Ryan, who has worked at the steakhouse for over a decade, believes it had all the ingredients for longevity from the start.

“The Willett House has excellent steak, all top-quality food, a comfortable ambience and a professional staff,” she explained. “Since day one, regular customers have enjoyed the experience and have fond memories of the place.”

The restaurant has the distinction of being Westchester County’s first New York-style steakhouse and was originally the brainchild of four entrepreneurs: John Hopkins, Neil Hopkins, Chris Denisco and Tony Cerretta. Although other steakhouses have cropped up in the area over the years, the Willett House remains at the forefront thanks to the efforts of current owner George Slider. In addition to providing quality food, he has combined the classic elegance of a steakhouse with a warm and relaxed atmosphere. In addition, he has always maintained the integrity of the original turn-of-the-century building.

The Willett House occupies the site of the former Westchester Grain Company, which was transformed into a bedding company and then a plumbing supply house. Steeped in tradition, the spacious restaurant is decorated with 19th century photographs, white tablecloths and brick walls. It still has the original plank floor, water pump and pressed tin ceiling. A 6’ by 15’ mural in one of its five multi-level dining rooms depicts life in Port Chester circa 1900.

The menu has drawn customer loyalty for two decades. Chef Rene Xelo worked at various establishments throughout Westchester before settling at Willett House. Almost a decade ago, he became head chef and made the kitchen his own. “I’m very particular,” admitted Xelo. “I like to go to my own butcher in New Jersey, Strassburger Meats, and pick out the very best prime meat. I also pick my own vegetables by hand.”

Although his porterhouse steak for two reigns supreme, clients love the filet mignon, New York strip steak, prime rib and chateaubriand with mashed potatoes, fried onions or creamed spinach side dishes. There is something special for non-meat eaters too, as many patrons come in for the 2½-to 7-pound lobsters.

Other offerings include roasted free-range chicken, veal chops, pork loin and surf and turf. Starters include their signature jumbo shrimp cocktail and crab cakes, as well as Gorgonzola and Caesar salads and the classic sliced beefsteak tomato and onions with Willet House’s homemade dressing. For dessert, Xelo’s singular crème brulée cheesecake is a meal’s crowning glory.
An extensive wine list is also available, with wine vintages 2003 and older half-priced on Sundays.

To commemorate the restaurant’s milestone, guests are invited over the next few months to enjoy a $55 anniversary three-course dinner. It includes an appetizer, a choice of entrée — filet mignon au poivre, roast prime rib, New York strip steak, garlic-crusted salmon, chicken francese or a 2-pound lobster — a vegetable, and dessert and coffee.

Happy anniversary, Willett House.
For reservations, call 939-7500 or e-mail willetthouse@hotmail.com. Private parties of up to 110 guests can be accommodated.

Crème Brulée Cheesecake

Crust:
Graham crackers, crumbled
Melted butter

Crème Brulée:
12 egg yolks
1 qt. heavy cream
2 c. sugar
2 T. vanilla extract

Cake:
3 lbs. cream cheese
4 whole eggs
1 c. sugar
¼ c. heavy cream
Dash of lemon juice
Dash of vanilla extract

Preheat oven to 350 degrees. Line the bottom and sides of a cake pan.
Stir the crust ingredients until they bind. After mixing the egg yolks and heavy cream, mix the crème brulée ingredients. Pour into the pan. Finally, mix the cake ingredients and pour on top of the crème brulée.
Bake for one hour.

The Willett House

20 Willett Avenue
Port Chester
Hours:
Monday–Thursday: noon–10 p.m.
Friday and Saturday: noon–10:30 p.m.
Sunday: 4-9 p.m., dinner only
Private parties anytime