We had an exciting dinner at Chef Marc Taxiera’s gorgeous award-winning Spanish restaurant, Vida, located in Westchester County in Thornwood, New York, where we felt like we had left on an enchanted trip to Spain through the restaurant’s décor and Chef Marc’s exquisite menu. The Spanish ambience begins before you even enter the restaurant with the large-scale bullfighter artwork on the exterior wall, and once inside, the Spanish flair for the dramatic heightens the senses and whets the appetite! Delectable cuisine presented in an elegant and welcoming ambience, and impeccable service make Vida noteworthy. Olé!
We first met Chef Marc Taxiera at Westchester Magazine’s Wine & Food Festival in June 2026 where he was giving a culinary demonstration. Intrigued, we wanted to learn more and experience his approach and culinary style at his restaurant, Vida. Chef Marc Taxiera is a Michelin-recognized American chef whose culinary focus is on Italian and Spanish cuisine. A graduate of the prestigious culinary school, Institute of Culinary Education (ICE) in New York, Chef Marc honed his career working at top New York City restaurants including Felidia (then owned by Celebrity Chef Lydia Bastianich), Beppe (was owned by restauranteur and chef Cesare Casella), and the Russian Tea Room, before opening his own restaurant, Augustine’s Salumeria in Mamaroneck, New York, followed by Vida, which he opened in October 2024 in Thornwood, New York.
We had dinner at Vida on Wednesday, August 26, 2026, where we were enchanted with the décor that began outside with the bullfighter artwork, and continued as we entered the restaurant with its Spanish flair. A whimsical large lion wearing a gold crown graced one wall, and at the other end of the room there was a long marble bar with dramatic red rose arches showcasing the bottles of alcohol behind the bar. Tables lined the walls, and a private booth with a red tufted wall and gold chains created an inviting space for an intimate and romantic dinner.
There is also dining on the second floor, where the dining room transports patrons to a stunning Spanish villa with its high ceiling dripping with exquisite, antique crystal chandeliers, wood floor with Oriental carpets, large windows framed by elegant window treatments, and exposed brick and green flocked wallpaper accent walls. A large floral painting hangs over the fireplace decorated with a plethora of ivory candles in silver candlestick holders, flanked by an inviting seating area of antique settees.
In Summer months, there is also dining on their attractive roof with open-air dining among the stars, with a soothing water fountain accent on the wall as you enter the outdoor space, and Spanish music provides the perfect backdrop ambience. As it was a lovely late Summer evening, we took advantage of the beautiful weather and had dinner on the roof.
Lu Lu
The beverage menu has an excellent selection of wines by the glass, interesting cocktails, beer, and inspired mocktails for those who prefer to abstain from alcohol. As the night was young, we began our evening with two of their cocktails, Lu Lu and Smoke Show. Lu Lu was made with house-infused chili pepper tequila, grapefruit, vanilla, and had a salted rim and chili garnish. Spicy and well-balanced, this cocktail was as inviting to look at in its coupe glass, as it was appealing on the palate. Smoke Show made with bourbon, sweet vermouth, smoked honey, and smoke top made its dramatic entrance with smoke wafting in the air to engage and entice the senses, then rewarded the palate with its layered nuances of flavors.
Smoke Show
Smoke Show
Our first bite of the evening and experiencing Chef Marc’s culinary style was his Amuse Bouche of Deviled Eggs infused with uni, topped with trout roe, and garnished with minced chives. This was an elevated and attractive presentation with the orange of the trout roe complementing the bright yellow of the egg.
Deviled Eggs, Uni, Trout Roe
Our next delectable Amuse Bouche was two house made crispy potato chips topped with a dollop of sour cream, topped with caviar, garnished with micro chives, and lightly dusted with paprika. These small tastes were decadently crunchy, salty, and delicious, and paired with our cocktails, we were off to a delicious start.
Crispy Potato Chips with Sour Cream & Caviar
The well-curated menu is designed around Charcutería y Caviar, Tapas & Heirloom Tacos, Ensaladas (Salads), Parrilla (Grill), Paella – traditional Spanish rice served with roasted garlic aioli, Entrées, and Sides.
Gambas Al Ajillo
We continued with Gambas Al Ajillo from the Tapas & Heirloom Tacos section of the menu, which were succulent colossal shrimp sautéed in garlic butter and white wine, garnished with crushed dried red pepper, and accompanied by grilled crusty bread to dip in its rich sauce, which we did. In a word, fabulous!
Cauliflower
Our tasting continued with Cauliflower, also from the Tapas section, which was roasted cauliflower finished with a sweet-chili glaze, which was crispy and perfect and so tasty that they would turn nonvegetable eaters into vegetable lovers with this dish.
Vida has an extensive wine list with wines from around the world by the bottle, as well as a broad selection of wines offered by the glass. We parted ways on our pairing wines with a glass of a rich red wine, Rioja, Alberto Orte, La Antigua Classico, 2015 from Spain, with heady aromatics and lovely soft tannins on the palate, and a glass of the Alvarinho Nortico, Vinho Verde, 2023, from Portugal, which was dry, crisp, and a great complement to the tapas courses.
Pan Con Tomate
We also had the Pan Con Tomate, which Chef Marc explained is only on the menu in the Summer when tomatoes are in season, that he purchases at the Union Square Greenmarket in New York City on Wednesdays. This dish consisted of two slices of toasted bread that were rubbed with garlic, then layered with heirloom tomato pulp, serrano ham, topped with Manchego cheese, and garnished with pea shoots. This was another well-crafted dish that spoke volumes of Spanish style.
Blue Taco with Seared Tuna
The special Taco for the night consisted of two house made blue corn tortillas laden with seared tuna and pickled cabbage and garnished with a micro-beet leaf. For the tortillas, Chef explained that he gets his corn from Mexico, and they were light, well-crafted delicate tortillas with perfectly seared sliced tuna enhanced with the colorful and very tasty, pickled cabbage that rounded out this appealing dish.
Spain is noted for its Iberico Spanish Pork, and the Secreto from the Parilla section of the menu, must be experienced. Pasture raised, acorn and olive-fed, Secreto was a prized shoulder cut, with a deep intense marble, wagyu of pork, which was grilled, and served with Mojo Verde, Mojo Rojo, and Chimichurri sauces, and accompanied by broccolini.
Secreto Iberico Spanish Pork
Keeping with the Spanish love of the dramatic, the pork arrived under a large glass dome with smoke swirling around inside the dome. When the dome was removed, the smoke dissipated to reveal the beautiful presentation of the meat and the accompanying vegetable. On the plate it was impressive, and on the palate it was a memorable experience.
Secreto Iberico Spanish Pork
Paella is another traditional Spanish dish made with Spanish rice and served with roasted garlic aioli. Vida has three different versions on their menu to appeal to diverse palates; De Vida made with chicken, chorizo, seared beef, sofrito, and saffron; Mariscos made with scallops, mussels, shrimp, clams, and lobster broth; and Vegetal made with corn, mushrooms, corn puree, marjoram, and black truffle.
Mariscos Paella
We shared the Mariscos (shellfish) version of paella, which was attractively presented in a skillet with artfully arranged clams and mussels in their shells surrounding a plethora of sautéed shrimp and golden crusted scallops. This was another dish worthy of making a trip to the restaurant to experience.
Basque Cheesecake
We ended our dining experience at Vida on a lusciously sweet note by sharing their delicious Basque Cheesecake, with its stunning caramelized crust, and garnished with sliced fresh strawberries, which was light and delicious, and the perfect ending to our palates’ trip to Spain.
Debra C. Argen, Chef Marc Taxiera, Edward F. Nesta
The art of dining well is taking the time to relax and appreciate the food, the ambience, and to enjoy leisurely conversation. We did exactly that as it was a beautiful Summer evening on the roof as we watched the sky slowly darkening, the rising of the full moon, and the stars sparkling like diamonds. We cannot wait to return to Vida!
Until next time, Bon Appetit or as they say in Spain, ¡Buen provecho!
Vida – the word means “life” in Spanish, and “is built around everything that makes a great meal more than just dinner – the kitchen, the cellar, the people at the table.”
Vida is located 1.7 miles from Pleasantville, New York, 8 miles from White Plains, New York, 12 miles from Greenwich, Connecticut, and 30 miles from Manhattan.
Vida Hours: Dinner is served Tuesday and Wednesday from 5:00 pm until 9:00 pm, Thursday from 5:00 pm until 10:00 pm, Friday and Saturday from 5:00 pm until 11:00 pm, and Sunday from 4:00 pm until 9:00 pm. On Sunday, restaurant also serves Brunch from 11:30 pm until 2:30 pm. The restaurant is closed on Monday.
Private Dining and Events: “The restaurant has three distinctive settings for every occasion – from intimate dinners to full-floor celebrations.”
For more information on Vida or to make a reservation, please visit their website: https://vidarestaurantny.com.
You might also like to read the Chefs’ Recipes feature on Chef Marc Taxiera where he graciously shares his delicious recipe for Basque Cheesecake.
Vida – Where Every Bite Is Life
14 Marble Avenue
Thornwood, New York 10594
United States
Telephone: +1-914-825-8020
Email: info@vidarestaurantny.com
Website: https://vidarestaurantny.com
Facebook: https://www.facebook.com/people/Vida-Restaurant @Vida_Restaurant
Instagram: https://www.instagram.com/VidaRestaurant @VidaRestaurant
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