Cooking with Affection at Bistro de Ville
Thursday, 06 November 2025 13:04
Last Updated: Thursday, 06 November 2025 13:14
Published: Thursday, 06 November 2025 13:04
Joanne Wallenstein
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There’s a little corner of Paris on Summerfield Street in Scarsdale. Opened by Scarsdale residents in September 2023, Bistro de Ville was an instant hit with locals who liked the warm atmosphere, the delicious French fare and greetings from an owner who knows your name.
We wondered what it takes to open a successful new restaurant in Westchester and spoke to Carol Napadensky about her background and what it takes to host a bistro with style. Here is what she shared:
What was the genesis for opening a French bistro in Scarsdale? How did you choose the location and concept?
We are Francophiles at Heart! Kevin, my husband is a Classically Trained French Chef and we have always dreamed of bringing traditional French Bistro to our own neighborhood. When this opportunity on Summerfield Street was presented to us with a fully operational restaurant already in place we felt it was a sign. We set out to create a place where community, food, and friendship come together close to home, but with the Heart of Paris. That’s how Bistro de Ville was born!
Tell us about yourselves—is this your first restaurant? Are you local residents?
We have lived in Scarsdale for 15 years while raising our two children. When we first moved to Scarsdale, my sister and I ran a small Personal Catering Company in which we provided great experiences and dinners to local residents. For the last 10 years– and still now — I am a real estate agent with Julia B. Fee Sotheby’s Reality. These experiences have given me the opportunity to meet and befriend so many of the wonderful people of Scarsdale, who over the years have always encouraged us to follow our dream.
Before starting a family, I got my start as a cook under Bobby Flay at Mesa Grill. After that I moved on to the world of pastry and desserts in New York City at two iconic French restaurants, La Côte Basque and La Grenouille. Those restaurants unfortunately have been lost in time, but our guests are always fascinated by the stories of those “extinct” culinary roots.
Food has always been at the center of our lives both professionally and at home so opening Bistro de Ville felt like a natural extension of who we are.
Who is the chef? Where did he work before?
My husband Kevin also trained in traditional French kitchens such as at La Côte Basque, La Grenouille, Russian Tea Room, Quatorze Bis and others. He is the current chef/partner of Bistro de Ville, Br’ers BBQ and the chef at Purdy’s Farmer & the Fish. Kevin and I develop the menu at Bistro and oversee the kitchen.
How did you design the menu?
Our cuisine starts with a foundation in classical French technique, with respect for tradition but with a modern twist shaped by our chef experiences and world travel. We cook the food we love to eat! Simple, soulful dishes all done well! We follow the seasons, work with local farms (including ours at Purdy’s) and local vendors as much as possible and always remain true to the generosity and elegance of the French bistro spirit.
What are some customer favorites?
Guests love our French onion soup, roast duck, steak frites, duck liver mousse, escargots, and our warm, fresh baguettes. Desserts like chocolate mousse, seasonal tarts, and clafoutis are very nostalgic for many people. There’s always a dish that reminds someone of Paris or a special moment in their lives.
Why do you think you’ve been so successful, especially in such a challenging industry?
This restaurant is personal. It’s not just a business, it’s our home, our friends, our community. People feel that when they walk in. We’re here every day, we know our guests by name, and we cook with real affection. I think that authenticity is what makes us different.
What are some of the newest menu items for the fall?
What’s important for us about any items on the menu is that they are fresh and in season. We change the menu many times throughout the year. While the main item on a dish like the duck will stay on the menu, we will change what we serve with it. For instance, we have had Black Misson figs on the duck through the summer into the fall and now we will change that to gooseberries and braised endive through the winter and change again in the spring. The ratatouille with 
eggplant, zucchini and gold bar squash will be replaced with honey & harissa roasted carrots. We stay true to French cuisine and only cook what is in season with the ingredients that are readily available to us. While also considering our guests dietary restrictions such as gluten, seafood and dietary choices. We have many options on our menu that are vegetarian if not vegan.
Are you planning anything special for the holidays?
Yes we have a few events planned for the end of this year. Every year on the third Thursday of November is Beaujolais Nouveau. A celebration of the season and the fall harvest. This is the first wine released from the harvest. We are presenting Beaujolais Nouveau Wine with delicious regional specialties such as Foie Gras, Bœuf Bourguignon, Jambon Persillé and poached pears.
In December We are planning a special holiday wine dinner. This will not be a traditional multi course menu paired with wine. It will be more of a social, cocktail style evening a “Tour de France” if you will. Showcasing the food and wine of France from multiple different regions.
And of course, we will offer a special Christmas Eve or “French Réveillon” & New Years Eve prix fixe menus, special for the evenings on those holidays. We continue to offer live music during Sunday brunch. We have an eclectic bench of musicians we rotate through on a weekly basis. We are always promoting the live music and all future events on our Instagram @bistrodeville
Do you host private events?
Yes we welcome private events. Intimate celebrations, birthdays, bridal showers, corporate dinners. Guests love that it feels like a Parisian salon. Warm, elegant, and intimate. Anyone interested in hosting a event, can reach out to us at [email protected].
Is there anything else you’d like to add?
I have discovered a new passion: all of the flower arrangements for the dining room and events are done by myself personally and I would like to think this new hobby/passion may grow into its own business one day. Les Fleurs du Bistro de Ville, By Carol!
Bistro de Ville has brought us exactly what we hoped for, a place where we cook for the people we care about, close to home. It’s our dream, shared with our community. “Once a Chef forever a Chef.”
Bistro de Ville
185 Summerfield Street
Scarsdale, NY 10583
(914) 574-6364
www.bistrodeville.com
Dining and Cooking