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February 2018

Lenny’s Seafood & Steakhouse

By Claudia Lutzky


In 2015, Lenny, from Il Castillo in Mamaroneck, opened his namesake restaurant, Lenny’s Seafood & Steakhouse, in the beautiful location that once housed La Sala in Larchmont. It is warm and airy with a beautiful bar and a cozy fireplace. There is a separate room downstairs for private parties with its own bar and fireplace and can accommodate up to 60 guests. Lenny’s long-term connections in the business allowed him to find a top chef from a famous NYC steakhouse.


Lenny’s serves the finest USDA Prime steak, from a private farm in Texas. It is aged for 21 days, hand-selected and fresh supplies are delivered daily. The result is a selection that offers abundant marbling, juiciness, tenderness and superior flavor. The menu also includes a huge raw bar with fresh seafood towers for groups from 2 to 16. Mouthwatering, buttery lobsters are prepared to perfection. Veal and lamb chops, racks and filets are also part of the outstanding menu selections.  Lenny points out that the menu offers gluten free options for anyone with dietary restrictions. The seafood brought in fresh daily includes halibut, salmon and seabass. The beautiful and tasty red shrimp are from the U.S. Gulf.

Lunch is a real treat. Lenny’s serves his prix fixe “Restaurant Week” menu - 3 courses and coffee or tea for $20.


For Valentine’s Day, Lenny will offer several romantic specials and present each date with a rose.


The Halibut served with a mélange of vegetables and the creamiest mashed potatoes was delectable. One menu item that stands out is the Lobster Home Fries with Leak and Truffle Oil. Do order the Filet Mignon – cooked to your perfection.


While the local restaurant scene has become an international corridor with many wonderful options, Lenny’s is “the” seafood and steakhouse sure to be added to your list of go-to restaurants for Valentine’s Day, lunch with friends or a wonderful evening out.


Lenny has graciously offered to share his recipe for, “Maccheroni al Formaggio.” A delicious dish of small shell pasta, wild mushrooms with truffle oil and finished with toasted bread crumbs. It is just delicious.


Lenny’s Seafood & Steakhouse

2047 Boston Post Road, Larchmont









Al Formaggio


(Lenny makes this in a large batch.

He has modified it for a smaller

serving. Add each ingredient half

at a time to blend then add more

of each ingredient if desired)


½ pint of heavy cream

1 cup asiago cheese grated

1 teaspoon homemade

breadcrumbs or store bought

Mixed wild mushrooms, sliced

1 teaspoon of white truffle oil

Pre-cooked pasta, small cut


Make a basic béchamel -

2 tablespoons butter melted with

2 tablespoons flour.


Add half of the cream, the mushrooms, the asiago and white truffle oil.


Check for consistency, add more cream if dry.


Mix everything together.


Cover with breadcrumbs.


Bake in the oven at 350 degrees for 7 minutes.