New Rochelle has stepped up its game with an enlivened dining scene and Town House is leading the charge. It's set within a three-floored historic building filled with unique touches including black-and-white mosaic-tiled flooring, comfortable booths and a wide bar. Chef Chris dos Reis delivers on the promise of American brasserie food with starters such as charred squid over a sunchoke-squid ink puree. An upcharge for the house made sourdough is worth every penny to sop up the delicious sauce. Elsewhere, pan con tomate is tired and ho-hum, but here it's impressively crisp, fluffy and tangy. Other menu highlights include beef tartare with pommes allumettes; tempura green beans with kimchi and togarashi; and steak au poivre with Szechuan notes.