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Bronxville's Underhills Crossing Celebrates 19 Years Of Food and Friendship

Steve Palm, right, with wine manager Richard Binet. Photo Credit: Suzanne Samin
Fish Tacos Photo Credit: Suzanne Samin
Octopus Photo Credit: Suzanne Samin
Steak Frites Photo Credit: Suzanne Samin
Veal Milanese Photo Credit: Suzanne Samin

BRONXVILLE, N.Y. -- Anyone can tell you that keeping a restaurant open for five years is no small feat. Try close to 20, and you're on Steve Palm's level.

Palm, an Eastchester native who owns Underhills Crossing in Bronxville, celebrated the restaurant's 19th anniversary on Wednesday, Jan. 22 with a party for supporters, friends and family.

Given Palm's infectious, loving spirit, "friends," means just about anyone.

Known colloquially as simply, "Underhills," the restaurant has become a main staple for foodies in Bronxville and the surrounding area -- all of whom are now counted among Palm's extensive list of friends.

What's the secret to keeping a restaurant going for so long? According to Palm, a strong staff of people who share the same vision.

"I am only as good as my worst employee," he said. "As my mother used to say, these people don't work for me, they work with me."

Palm started the restaurant with the help of his parents in 1995 at 27, but he knew he wanted in on the business when he was 5 years old.

"When I was done with college, she encouraged me to open up a restaurant of my own and see what happened before pursuing other ventures," he said.

Underhills' style is indisputably New American. Its selection changes with the seasons, is wide and contemporary; and most importantly, prepared with fresh ingredients purchased daily.

For something light, the fish tacos -- prepared with swordfish, napa cabbage slaw, pico de gallo and fresh lime -- have quite a kick of flavor ($9).

If you're feeling adventurous, the octopus is served with great Northern white bean bacon hash ($11).

For the more traditional, the steak frites -- comprising rock salted hanger steak prepared medium-rare, french fries, bearnaise sauce and ketchup -- won't disappoint ($16).

Also of note is the Veal Milanese, served with fresh greens and tomatoes ($19).

Underhills features a raw bar, serving oysters, lobster, shrimp and more.

Additionally, it has an extensive wine list, full bar and list of custom cocktails.

The "Sicilian Slap," features broken shed vodka, farmed blood orange juice, basil essence, fresh squeezed lime and "Sicilian slapped," basil -- which is exactly what it sounds like ($12).

Pair any of the culinary or beverage selections with live music from the restaurant's newest addition, a baby grand piano, and you have created quite the sophisticated evening.

Underhills Crossing is open Monday and Tuesday from 11:30 a.m. - 10 p.m., Wednesday and Thursday from 11:30 a.m. - 10:30 p.m., Friday and Saturday from 11:30 a.m. - 11:30 p.m., and Sunday from 11 a.m. - 9:30 p.m.

Street parking only. All major credit cards accepted.

Underhills Crossing is at 74 Pondfield Road.

Check back with The Daily Voice every Friday for our restaurant feature series.

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