Chef Nicolas Di Bona, a Westchester native, recently opened his first restaurant, Madison Kitchen, at 7 Madison Ave., Larchmont.
The restaurant features fusion dishes including Maine lobster risotto and Hawaiian big eye tuna served with sautéed bok choy and sushi rice.
Madison Kitchen, designed by New York-based architect Vincent Celano of Celano Design Studio,  has a rustic theme, with a reclaimed wood bar and a bio-fueled fireplace with textured stone walls.
Before starting his own restaurant, Di Bona, 28, served as a busboy at Peter Pratt’s Inn in Yorktown Heights and was promoted to executive chef soon after he graduated from The Culinary Institute of America. Within a year, Di Bona helped Peter Pratt’s Inn earn a Zagat rating of 25, which is the restaurant’s highest ranking to date.
