New Farm-Driven Restaurant Putting Down Roots In Mamaroneck

MAMARONECK, NY — It's easy to see why the owners of the soon-to-open Augustine's Salumeria e Pasta Joint fell in love with the space across from the Mamaroneck train station on Halstead Avenue.

What looks from the outside like a simple, but inviting village storefront opens into a bright space with sky-high sunlit ceilings that somehow evoke both the feel of a neighborhood cafe in Italy and a grand gallery space. In fact, as the finishing touches are put in place in both the front and back of the house, the tall walls in the formal dining room are being prepared for the first of many planned rotating art installations.

Chef Marc Taxiera and General Manager Brianne Myers will celebrate the opening of their new restaurant with a decidedly unique take on Italian-inspired, farm-driven cuisine on June 21.

While the husband-and-wife team's passion for the new venture is evident when they show off the personal flourishes they brought to the space on Halstead Avenue, they light up when they start talking about the food.

"The ingredients are so important," Taxiera explained. "When you have great ingredients, you don't have to do much to create a great dish."

Taxiera and Myers bring decades of restaurant experience in New York City to their new restaurant. Chef Taxiera was the Executive Chef of the famous Russian Tea Room and the ultra-seasonal Beppe restaurant. Myers was the General Manager at iconic places such as Eataly, BLT Steak and Loring Place.

Their passion for free-range and small producers in Westchester County predates their move to Mamaroneck. They even developed their own beef program for grass-fed Texas longhorn steer from Ritchie Land & Livestock in Enid, OK. The couple said the first steer from the ranch is due to arrive just in time for the grand opening.

Taxiera describes himself and Myers as "locally inspired, small producer-friendly, free-range Italian, seekers of awesome ingredients."

The 65-seat location will have casual seating up front in the "Salumeria" as well as a back room offering a private event space that will be able to host 25 patrons while they enjoy the seasonal menus tailored to the freshest ingredients on offer at small farms.

The wine list will focus on smaller producers from Italy and the rest of Europe, with new world highlights incorporated. Even the cocktails reflect the kitchen's seasonal market commitment.

“Our intention is to provide an upscale, yet casual experience with friendly service and amazing food,” Myers said.

Augustine is Chef Taxiera's middle name and the name of his grandfather who was an American WWII veteran. The chef's grandmother, Angelina, was born and raised in San Leucio, a village outside Caserta.

In what is recounted as a "movie-like scene," Angelina first saw the American soldier out of the window of the store she worked in. They fell in love, got married, and after Taxiera's mother was born, they relocated to the U.S. Augustine was such a fan of the Sunday pasta Angelina would make, that he made a special fork which had tongs bent for "optimal pasta-to-mouth-delivery." In fact, when Augustine passed away, he was buried with pounds of spaghetti and his favorite fork.

Augustine’s Salumeria will be open Tuesday through Saturday for dinner, beginning at 4 p.m. daily, with brunch anticipated to begin in the following weeks. The dinner menu is available here.

The impressive new concept is in need of a staff to match. Email info@Augustines for information about open positions.