As city-bound commuters dash to and fro’ and the pulse of the city continues to thrive, the Port Chester railroad station, a landmark since 1890, stands as a symbol of where we’ve been and where we’re going. Today, this turn of the century building is home to Our House Restaurant Group’s newest venture, Station House. In keeping with this dynamic restaurant group’s approach to hospitality, as seen with their popular Rye House Port Chester and Manhattan taverns, and last year’s mega outdoor hit, Village Beer Garden, Station House offers that same neighborhood vibe, this time, it comes rooted in history and coal-fired pizza.
The integrity of the historical railroad station remains. Its existing antique brass fixtures, tiered chandeliers, meticulous millwork, and exposed brick walls remain, having been given a scrape, a polish, and a coat of paint. The space is framed in light beige tones, rich red banquette seating, and billowy vintage red and taupe drapes which accentuate the large window panes throughout. The focal points of the restaurant are the grand bar, the open kitchen, and the bronze tiled coal-fired pizza oven. The kitchen is surrounded by a copper top bar and vibrant red barstools for diners to take a front row seat into the action. Antique mirrors, historical prints, and the charm of the existing ticket window only enhance the magic of the building’s transformation.
Station House is a neighborhood and family tavern at its core. The coal-fired pizza starts with a “mother” dough containing less than 1% yeast, and utilizes a 24 hour cold fermentation process, resulting in a more natural and complex flavor profile. Prepared thin, with a slight chew still withstanding, creative pie combinations include; Littleneck Clam & Bacon with parmesan, garlic oil, chili flakes, and fresh parsley; Chicken Pesto with mozzarella, sweet bell peppers, and pecorino; and Cajun Blackened Shrimp topped with jalapeno and andouille sausage. Snacks and starters come in the form of coal-fired chicken wings with a classic buffalo preparation or Thyme & Lemon style with sea salt and caramelized onions.
Crab & Artichoke Dip is made with creamy asiago, mozzarella, and served with coal crackers. Roasted oysters, homemade whipped ricotta, and those massive “Mama’s Meatballs”, a Rye House signature dish, are a must-try. Seasonal salads (served small/large) include: Kale Caesar with romaine, Tuscan kale, parmesan, and country croutons; and Summer Asparagus with farro, feta and tomato tossed in Dijon vinaigrette. A classic Baked Rigatoni with house made marinara, Italian sausage, parmesan, and mozzarella, shares the stage with coal-fired roasted crispy skin chicken with baby potatoes, rainbow carrots, wilted kale and thyme jus, and Roasted Branzino with fennel, cherry tomato, and lemon.
The beverage program consists of an extensive and always revolving international beer selection. Creative cocktails feature Our House Restaurant Group’s award-winning and seasonal concoctions, in addition to an impressive brown spirits collection and premium spirits.