Owner David Starkey’s emphasis is on fresher, healthier Cal-Mex dishes and the result is an eatery that’s half taqueria and half organic café. Starkey tries to make his offerings as healthful as possible: much of his produce comes from Stone Barns Center in Pocantico Hills . Burritos dominate the menu, but there are also tacos, giant flour quesadillas, and fajitas. Tomatillo is informal, a place to kick back and relax. It’s also easy on the wallet. That leaves extra cash to fuel up on tequila.
- Westchester Magazine
Having spent considerable years in California and New Mexico, and having eaten a pretty good tamale or two, I have been roundly disappointed by Mexican food here on the East Coast. Tomatillo, hard on the banks of the Hudson, is trying its utmost to change minds like mine.
Throwing authenticity to the wind - I would guess there isn't a lard bucket to be found in the kitchen - owner David Starkey has come up with a fun cross between a whole-earthy cafe, a college pub and a tacqueria. Almost everything on the menu not only tastes good but is also good for you.
- New York Times
Chef-owner Dave Starkey buys local produce for his restaurant, Tomatillo in Dobbs Ferry (13 Cedar St., 914-478-2300)."I pay $8 a pound for spinach and mixed greens," says Starkey, "but not only are they beautiful and flavorful, they last and last. Instead of wilting from two weeks' storage and travel from California, they were picked that day. The freshness can't be beat." Starkey is proud of the purple tomatillos in his tomatillo sauce, the heirloom tomatoes in his pico de gallo and a simple salad he composes of different greens. "It’s very fresh food and eating here doesn’t break the bank," says Dobbs Ferry customer Marc Hoffmeister. "My only complaint is that this place is closed on Monday."
- Journal News