One Twenty One has been a cornerstone of the North Salem community since 2000. After 14 years of business and the return of former chef, Beck Bolender— who recently honed his skills in New York City at Jean-Georges—owners Michele Savino and Peter DeVito were encouraged to take their already popular establishment to an even higher level of culinary excellence. With Beck Bolender at the helm, One Twenty One went through a dramatic redesign and reopened in May 2014, bringing a modern, affordable dining experience to North Salem. One Twenty One’s menu focuses on globally inspired dishes starring local and seasonal ingredients from Hudson Valley farmers and purveyors. Completing the dining experience are the reimagined wine, beer and cocktail menus, which have reached new creative heights but remain fun and unintimidating.

A new spirit can be felt in the restaurant redesign: young and modern but with a relaxed, chic country atmosphere. An entirely new bar and lounge area invites guests to gather with friends; it’s a relaxed environment where one can enjoy the full One Twenty One menu – without the formalities. The main dining room marries country charm with a modern sensibility and features a grand window looking into a redesigned kitchen with wood-burning oven. The lower level contains a separate dining space, the Ridge Room, with sleek modern touches, perfect for private events. Whether dining for lunch, brunch, dinner, a special event or simply stopping by the new bar and lounge, the team at One Twenty One looks forward to seeing you very soon.

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    Beck Bolender Executive Chef

    Beck Bolender has returned home to North Salem and One Twenty One from his most recent position at Jean-Georges in New York City, where he honed his skills for over five years and garnered the high accolades of becoming the youngest sous chef in Jean-Georges history. Beck’s interest in cooking was catalyzed at the age of 14 when he first joined the 121 Restaurant team and was taken under the wing by owner Peter DeVito. Together they started 121 Inflight Catering, providing VIP orders for private jets. Beck went on to work in the company’s restaurants before attending the Culinary Institute of America (CIA), during which time he completed an externship at Jean-Georges, an invaluable experience that cut his teeth in this industry. After ascending the ranks at Jean- Georges’ Nougatine and Jean-Georges kitchen, he was ready to take his experience and put it to the test back where he started: in North Salem and at One Twenty One.