Many of us felt a deep, profound sadness when, on April 16, City Limits Diner closed its doors and turned off the lights. After 18 years, the Livanos Restaurant Group decided the county landmark was in need of a floor-to-ceiling renovation. According to the owners, “We opened in White Plains 18 years ago, and due to the wear and tear that comes with time, we are excited to be giving the restaurant a much needed facelift.” Gone, at least temporarily, are the beloved chicken noodle soup, Chinese dumplings and Valrhona chocolate pudding.
When the upscale diner opens at the beginning of June, diners will find an extended bar area and an updated, contemporary aesthetic. According to John Livanos, “Customers can be assured that while the original City Limits in White Plains will have an updated look, the high-quality service, incredible food, and even the prices, will not change.” Die-hard diner fans can follow the renovations on Facebook (Like them), and can even post questions for the owners. When the restaurant reopens, Pastry Chef Tracy will continue to create a variety of artisanal products daily, such as breads, pastries, pies, and specialty cakes, including long-standing gluten-free favorites such as her Flourless Valrhona Chocolate Torte. She will also be adding a variety of new gluten-free items including an Oat and Almond Scone. In the new state-of-the-art kitchen, Chef Peter will whip up the same menu of classic dishes that the local crowd has grown to love over the years, including Maryland Lump Crab-Lobster Cake Benedict, Orange Lemon Waffles, and Smoked Chicken & Corn Quesadillas, adding a few new items to the list including Grilled Squid and White Bean Salad with Parsley Vinaigrette. We were able to get a copy of the recipe for our readers.
Grilled Squid and White Bean Salad with Parsley Vinaigrette -- Adapted from Chef Peter Assue, City Limits Diner, White Plains, NYIngredients:
- 2c white beans cooked
- ¼ c carrot minced
- ¼ c red onion minced
- ¼ c celery minced
- 1 T lemon juice
- 3 T extra Virgin olive oil
- Toss all ingredients lightly, salt & pepper to taste.
- 2 Large squid –cleaned
- 1T Olive oil for brushing
- Parsley Vinaigrette
- 1 c extra virgin Olive Oil
- ½ c white wine vinegar
- 1 t shallots, minced
- 1 bunch parsley, no stems
- Salt and pepper to taste
1. Brush cleaned squid with olive oil, grill 2 minutes on each side. Reserve on side and slice when cool.
2. Mix white bean salad with arugula & radicchio. Add sliced squid on top and dress with parsley vinaigrette
As background, the Livanos family has been in the restaurant business since 1957, when John Livanos immigrated to the United States from Greece. The family owns City Limits diners in White Plains and Stamford, Connecticut; Abboccato (home-style Italian), Molyvos (Greek, with the largest all-Greek wine list in the United States), and Michelin Star recipient Oceana (American seafood) in New York City; Burger DeLuxe in Wayne, New Jersey; and Westchester’s own Moderne Barn (sophisticated American), in the Livanos’s home town of Armonk.
The Livanos family is targeting the first week of June for the grand reopening. We can’t wait.