914.666.5676
252 Main Street Mt. Kisco, NY 10549

914.666.5676
252 Main Street, Mt. Kisco, NY 10549

Westchester Magazine - January 2016

Excerpts from Weschester Magazine January 2016 article. Click here to see full article.

 

... For an upgrade from your Campbell’s-and-Kraft-singles combo from childhood, try a Grown-Up Grilled Cheese at Mt. Kisco Diner (the most popular of the four varieties features Swiss and goat cheese, apple, spinach, and fig jam): It comes with a cup of creamy roasted tomato soup, flavored with vegetable stock, shallots, garlic, heavy cream, and roasted beefsteak and plum tomatoes. The diner’s chicken matzoh ball soup also draws fans, especially during Jewish holidays, for its simple adherence to tradition, says Harry Georgiou, whose family has run this diner for 22 years. The Grown-Up Grilled Cheese at Mt. Kisco Diner comes with roasted-tomato soup.


... They’re fragrant with thyme, made using a cream sauce of garlic, onions, butter, heavy cream, and thyme. And the potato gratin accompanying the cowboy rib-eye at X2O Xaviars on the Hudson (Yonkers) is so creamy and rich, you might swoon. Also in Yonkers, Carlo’s Restaurant makes potato croquettes—little footballs of creamy carbs, cheese, and ham surrounded by a browned, crunchy coating.

Now more about those no-utensils-necessary french fries: Mt. Kisco Diner kills with its frites bar, offering six varieties—such as rich truffle fries, topped with grated Parmesan, fresh thyme, and rosemary—served in paper-lined cones.


... And the Yankee Pot Roast at Mt. Kisco Diner is so tender because it’s braised for four hours in beef stock, red wine, mirepoix, fresh oregano, and bay leaves. The certified Angus eye-round is accompanied by a crispy potato pancake and braised red cabbage with a touch of sweetness. More in the mood for poultry? The classic oven-roast turkey plate is dressed with gravy made from drippings, cornbread stuffing, mashed potatoes, and cranberry sauce. At firefighter Nick Triscari’s Wooden Spoon (New Rochelle), he’s recreated his firehouse favorite smothered pork chop. Triscari pounds the pork loin super-thin and coats it with Panko bread crumbs, drizzling a light gravy mixed with caramelized onions on top for a crispy, creamy savory result.