Saturday, Oct 05th

cooked2Scarsdale’s own Cooked and Co. made it into the NY Times this month in an article called “Sinful Ways to Start the Day.” Author Alice Gabriel was taken with the Nutella Banana Crunch Muffin, which she called “A sizable molten core of Nutella, and lofty summit strewed with streusel and hazelnuts.” If you want to know more about the muffin click here to read what we published about it on Scarsdale10583 this summer.

But don’t bother to try and recreate it yourself, because lucky locals can stop by Cooked and Co. on Garth Road for breakfast, brunch, lunch or dinner to go.

For breakfast they bake a delicious array of creative muffins, and serve frittatas, breakfast wraps and oatmeal. Meet a friend for lunch and enjoy pizzas, soups, sandwiches or their salad bar at one of their tables by the window– and while you are there, pick out something fresh to take home for dinner – turkey meatballs, roasted fall vegetables, and chicken martini were just a few of the selections available this week.

Cooked and Co., 128 Garth Road, Scarsdale, (914) 205-3939

City Limits has reopened after a major renovation. The 50’s style diner is back and better, with a completely redesigned interior that’s turkeybriereminiscent of the past but cleaner, brighter and modern. The restaurant includes an expanded bar in the front as well as a bakery that sells fresh breads and colorful cakes and farm fresh produce. The menu has been updated as well -- small plates include Greek and Chinese selections like keftedes (Greek meatballs) with tzaziki and lobster wontons – and there’s a Middle Eastern vegetarian sample plate as well as Mexican offerings including nachos and quesadillas. There’s a dizzying range of choices including sandwiches, ten different burgers, wraps, salads, pizzas, pastas and entrees like roast turkey with cranberry sauce, stuffing and giblet gravy. Can the kitchen do all of this well? We can’t say, but the turkey and brie sandwich on raisin walnut bread with arugula, tomato, honey Dijon mustard and field greens was yummy – and the two halves proved to be enough for lunch and dinner that night.

Loyal customers seem pleased that City Limits is back. The parking lot was full the day we visited and a traffic man was attempting to manage the chaos.

City Limits, 200 Central Avenue, White Plains, NY (914) 686-9000

hummusOn Sunday at the Newcomers Picnic in Chase Park in Scarsdale, we chatted with Zamir, owner of the Taiim Falafel Shack in Hastings-on-Hudson. He is busy with construction on Boniface Circle in Scarsdale Village where they are renovating the former site of Vaccaros Shoe Repair where he will operate a wine bar as soon as they can open. On Sunday, Zamir was offering samples of their famous spiced hummus including masabacha, fresh basil, spicy red pepper and fava bean. He explained that customers at the Scarsdale location will enjoy a wide selection of wines accompanied by falafel, dips and other Middle Eastern specialties. Can’t wait! For now, try them in Hastings-on-Hudson at 598 Warburton Avenue – (914) 478-0006.

 

MPTavernaPaellaThere seem to be a lot of new Mediterranean restaurants in the area, but one we enjoyed was MP Taverna in Irvington. They are located in the former site of the Day Boat Cafe on the Hudson side of the railroad tracks. The dining room has kept a similar look from previous incarnations (I definitely have been to at least three different restaurants there … hope it’s not one of those cursed locations), with a sleek, elegant style. And though we went on a crowded Friday night you could actually hear your dining companions. The restaurant has a good cocktail menu and we tried one infused with cucumber vodka and elderflower liquer that was really special.

Chef Michael Psilakis hails from New York City, where he created Anthos after operating other restaurants including Kefi on the Upper West Side. This is his first venture in Westchester and we welcome him to the burbs. The thoroughly Greek menu has lots of choices in the appetizer department including traditional dips with lovely warm pitas, salads and a variety of meze including meatballs, calamari, sausages, octopus, mussels, ribs and a few other choices. I highly recommend the meatballs which were delicious and very hearty (served with fresh tomatoes and olives) and although we didn’t have the octopus (every party has a pooper and that was me!), it comes highly recommended. The eggplant was an unusual presentation of sliced eggplant with separate tomatoes and seasonings that at first glance disappointed us -- but blended together for a great taste. The mussels were also a different kind of preparation with “gigantes” large beans. We weren’t sure the dish needed the beans but the sauce and the mussels were great. The “meze” dishes are filling and you could certainly make a dinner of those with some side salads… but try to save room and try at least one entree.

Onto main courses where we shared a fresh grilled dorade and the Greek paella, Psilakis’ The chef’s take on traditional MPTavernaOctopuspaella was made with orzo and lamb sausage, -- and though it was a little soupy it was an interesting variation. Everything was prepared to order and although we had to wait awhile, it was worth it. The food is well-spiced and carefully prepared. Some of the other choices include a pork chop, a lamb shank, mixed grill and fish options. Prices are on the reasonable side with most appetizers costing from $8-12 and mains ranging from $15-22. There’s an extensive wine list that unlike many other places gives you lots of choices and price points; you can order by the glass, half glass, bottle and half bottle. And for beer drinkers, there are over 20 brands including craft beers and ales.

We were full but had to sample desserts since the waiter reported they are made on site. Opting for the parsnip walnut cake with ice cream, we were not disappointed. We thoroughly enjoyed our experience, were pleased to find an elegant restaurant with reasonable prices and plan to go back to MP Taverna soon.

MP Taverna
1 Bridge Street
Irvington, NY
914-231-7854

 

 

mintexteriorI’ve got Mint on my mind – and not the weed that seems to have taken over my garden. I’m talking about Mint Premium Foods, the cheese and gourmet shop, now restaurant, on Main Street in Tarrytown. I had been to an event catered by Mint at the Jacob Burns Film Center and from the hordes around the tables I could tell they were serving something special -- so when I heard that Mint had moved and expanded I was eager to check it out.

Mint is now located in a large loft-like space on Main Street that has been refurbished to look more like Soho than Westchester. With a pressed tin ceiling, rich wood floors and a communal table, the space is immediately inviting.

Upfront you’ll find the walls lined with shelves of delicacies for sale and large refrigerator cases filled with tempting cheese, salads and charcuterie. Further back there’s ample space for dining at handcrafted tables that are made from poplar trees from the nearby Rockefeller estate.

The inspiration behind Mint comes from owner Hassan Jarane who hails from Morocco and serves up dishes influenced by his home

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A selection of Mint appetizers
country and the Mediterranean. The meal we were served at their new restaurant was nothing short of special. Everything we tasted was packed with exotic and unexpected flavors, beginning with the olive oil and honey mixture we were served with our bread.

 

Throughout the meal, the waiter treated us to little extras like olives, dried vanilla-infused cherries and a selection of cheeses and charcuterie.

But Mint offers more than small bites – their full dinner menu provided many tempting options. To start, there are mussels in saffron beer broth or the Mint Salad with romaine, tomatoes, olives, feta and house vinaigrette. We also thought the roasted beets with goat cheese and jumbo lump crabmeat sale with baby arugula and corn sounded good too!

For the main course there’s Moroccan chicken over a bed of orzo, baby back ribs with polenta and cole slaw, duck confit with caramelized apple and roasted beets, warm tuna nicoise on mixed greens with a fried egg and caviar, swordfish with a jerk sauce over potato gratin and sautéed spinach and more. We tried the evening’s special, which was sea bass encrusted in potatoes as well as the Jambalaya rice with chicken, Andouille sausage and crab and both were memorable.

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Cheese and Charcuterie
We finished our feast with honey-laden, nutty baklava and refreshing mint tea … a sweet ending to a delectable dinner. It’s clear that Jarane knows how to cook, and when eating at Mint you feel like you’re a guest in his home.

 

Sadly we only got to taste a little of what’s on the menu at Mint, and that’s why we’ll be going back soon.

Visit them yourself and let us know what you tried.

Mint Premium Foods
19 Main Street
Tarrytown, NY
914-703-6511
Open Tuesday through Sunday from 10 am to 10 p for lunch and dinner

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Jambalaya with Andouille sausage, crab and chicken

 

 

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Potato encrusted sea bass

 

 

lamagoirechickenIt’s always a mistake to let the world in on your latest find, a restaurant where it’s already hard to get reservations and after I write this will become impossible. But the owner of this ordinary bistro with extraordinary food worthy of the highest temple of cuisine is from Scarsdale, so I write this in the hope that we can keep it a secret in the 10583 zip code.

La Mangeoire isn’t in the most convenient part of town, that is, not in the theatre district, not near Lincoln Center, not even near New York City’s best shopping, but it is, as the Guide Michelin says of restaurants it awards three stars, vaut le detour.

Gerard Donato, of Scarsdale, has run this Provencal jewel for 30 years -- at least three lifetimes for a New York restaurant -- but he has now been joined by Christian Delouvrier, whose previous turns in the kitchen were (no less) with Alain Ducasse at the high temple of cuisine in The Essex House, and at the equally luxe Maurice at Le Parker Meridian. He also presided over Lespinasse.

But M. Delouvrier was looking for something different and at the same time, M. Donato tells me, he was looking for a chef. And what a chef he found. This inspired collaboration allows Mr. Delouvrier to bring the finesse of haut cuisine to a comfortable, unfussy bistro environment with what I like to think of as real French food – the kind of country cooking that he learned at the knee of his grandmother.

He reproduces the home cooking I used to get in Dijon, where the mother of the family that took me in was, I thought, probably the best cook in France --and where I gained fifteen pounds in one summer, even while bicycling all over the country. Perhaps it was there that I learned the real meaning of the word cochon.

And believe me, you may be tempted to eat like a pig at this mangeoire. The word is translated, literally, as the feeding trough.lamangeoiredining

Here, the roast chicken is succulent, a juicy whole bird with crusty skin served on a bed of pommes frites that seem never to have touched any oil. It would be a bargain at twice the price of $60, which serves three! My 10-year-old epicurean son adored the very simple salad that is included in the price – just lettuce and vinaigrette -- and he kept trying to find out what made it so delicious. (He wants me to get the recipe for the dressing.) I go for the chicken every time, but each evening there’s a plat du jour – lamb one night, pork another – so you’ll never get bored with the selection no matter how often you go back, which I’m sure you will. And don’t stint on the country pate with your aperitif. Served with perfect bread, it’s divine.

Wines that pair well with the cuisine are carefully chosen with attention to price as well as taste, and are available by the glass as well as by the bottle.

Although I’d had my fill by the time dessert was offered, the rice pudding intrigued me and I was sorely tempted -- until I remembered those fifteen French pounds. I respected my waistline this time but, typically accommodating, they came up with an off-the-menu hot fudge sundae for my delighted son.

Scarsdale has a grand restauranteur. Don’t tell anybody! Please.

La Mangeoire
1008 Second Avenue
New York. N.Y.
212 759-7086
http://www.lamangeoire.com/

thisisasoulMarilyn Berger is a journalist, epicure and author of This Is A Soul, the story of an amazing American doctor who saves lives in Ethiopia.

cooked2I’ve developed a new addiction. Enticing aromas, mouthwatering displays, and heavenly flavors that combust like fireworks in your mouth, have me completely hooked. I can’t get enough, and I know I’m not alone. I’m talking about the charming gourmet eatery called Cooked & Co. (The Nutella Muffin is to die-for, but we’ll get to that a little later.)

Cooked & Co. opened its doors in mid-April of this year, infusing some much needed “zest” back into our town’s culinary scene. Herb Lindstrom, Melissa Iscaro, Denise Ruggiero and Christian Petroni are partners in this unique and refreshing dining experience, which also mirrors their unique blend of gastronomic techniques.

Herb Lindstrom states, “This place doesn’t work unless we’re all together. We each bring something essential to the table.”

Food is truly a culinary art to this fun-loving foursome. And, you immediately feel that sentiment once you walk into Cooked & Co.’s beautifully designed space. It has a meticulously rustic feel, which is warm, inviting and elegant. You feel as though transported to an enchanting provincial European eatery, without the hassle of travelling and the high expense. I’m sold.

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Herb Lindstrom and Melissa Iscaro

After working at one of Scarsdale’s food and catering staples, Standing Room Only, for seven years, Herb decided it was time for a place of his own. He credits his time at SRO with providing endless amounts of inspiration and business acumen. It’s also where he met Melissa and Denise, and knew that when he went out on his own, it had to be with them.

The final ingredient to their masterful partnership came when Melissa introduced Christian into the group. Christian had been the Executive Chef at Peniche, and then Chef Partner at Barcelona before joining Herb, Melissa and Denise.

The four of them skillfully combine their mutual love of food, cooking aesthetics, and heartfelt desire to “feed the soul.”

“There’s nothing like seeing someone trying your food, and then going ‘Wow.’ We live for that,” says Herb.

Well, “Wow” is exactly what I exclaimed after inhaling one of Cooked & Co’s original creations. Their “Nutella Banana Muffin,” which has become something just short of iconic, is out-of-this-world-heavenly-orgasmic. Multi-orgasmic, actually. No. Joke. And, that’s exactly what I told the crew at Cooked & Co. too.

The now infamous “Nutella Banana Muffin” was a genuine collaboration of Cooked & Co.’s daring foursome. And, a true representation of how the four consistently work together.

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The Nutella Banana Muffin
One day, Herb decided not to let good bananas go bad and came up with a banana bread recipe. He put it in the oven and when it came out, Denise said, “Why don’t we put some crumb cake toppings on too?!” Then, Christian came over and started drizzling a little Nutella over their new treat.

The next day, they were all standing around, still focusing on their new creation, when Melissa suggested roasting some hazelnuts and adding that into the mix as well. Excitement bounced from one to the other, until someone exclaimed, “Let’s punch a whole in the middle and pump it up with Nutella!” Excellent.

And, voila`…the “Nutella Banana Muffin” is born. (Unfortunately, my hips and thighs are not so thrilled.)

But, don’t get me wrong. Cooked & Co. has something gourmet for everyone. I happen to be a particular fan of their roasted eggplant Panini. It’s now my once-a-week special lunch treat. Yum.

There are plenty of deliciously dietetic options to choose from as well. They do a turkey and veggie burger that is phenomenal, and “can’t be made fast enough.” In the mood for Italian, but want to watch your waistline, try the healthy chicken parmesan dish.

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Christian Petroni Putting on the Final Touch

Feel like you want to spice up your evening, go for the tequila BBQ chicken and short ribs. Just, make sure you don’t forget their delicious corn salad. Or, perhaps you feel like a little comfort food. I suggest the meatloaf, which contains a sinful blend of cheddar cheese, bacon and onions. And, I’m only mentioning a couple of items. So, obviously, you get the idea.

If you happen to be organized and want to plan your meals for the week ahead of time, Cooked & Co. offers a great service. Get on their mailing list for regular menu updates. You can place your order online, and can either pick it up in-store, or for an order over $50.00, they’ll provide delivery. Pretty great.

Loyal local patron, Kim Cyzner, definitely thinks so. She took a cooking class with Herb a couple of years ago, and still orders from Cooked & Co. When I asked Kim how she feels about their food, she gave me a cheeky smile, and simply stated, “Well, it definitely beats my cooking.”

Well said, my friend. Well said.

Cooked & Co.
128 Garth Road, Scarsdale, NY.
Store hours; Monday through Friday 10:00am – 8:00pm, and Saturday 8:00am – 3:30pm.
Closed on Sundays

cookeddenise
Denise Ruggiero Making the Famed Muffins

 

 

 

 

 

 

 

 

Contributor Sharon Lippmann, writes about her "so called suburban life," as a proud resident of Scarsdale, NY. She is a writer, blogger, mom, wife, daughter, sister, friend and one sassy chick. She loves exploring the interesting, strange, perplexing, vexing, ridiculous and funny that life offers up frequently. Enjoying more of what she has to say about nothing, and, well, everything at mydailypill.com.