The Small Bites bloggers met at Village Social in Mount Kisco a couple of weeks ago for a sneak peek of chef Mogan Anthony’s new fall menu.
It’s the first time I’ve been to Village Social for dinner — I once had a lovely lunch on the outdoor patio — and I can see why this is such a popular restaurant. The food is sophisticated (and delicious) and the setting is modern and fun. If you haven’t had a chance to taste some of the new fall dishes, I (and the other bloggers!) highly recommend you make a reservation. Here’s a look at our meal.
A table for 10!
Red and white sangria:
Salt Baked Beets with Whipped Ricotta and Pistachio Vinaigrette:
A lovely tang from goat milk, and a subtle orange flavor hanging around the background.
Backed Local Squash with Homemade Cheese Curd, Maple Vinaigrette and Walnuts:
A nice sage and brown butter flavor, too.
Roasted Cauliflower with Vadouvan Spice and Buttermilk Vinaigrette:
Sweetness from the mozzarella and a sharp fennel contrast.
Crispy Brussels Sprouts with Apple Cider Vinaigrette, Pickled Shallots and Almonds:
A meaty, umami-style flavor… very satisfying.
Wood-Oven Grilled Manchego Cheese with Chestnut Honey and Pedro Ximenez Sherry Vinegar:
Like the best grilled cheese you’ve ever had!
Tuna Pretzel with Kimchee Aioli:
Brilliant! The preztel crust is so crunchy it’s like eating nuts! In a good way!
Grilled Lamb Sausage with Hudson Valley Goat Milk, Dates and Mint:
A nice cumin flavor with a cooling, yogurt-y sauce.
Confit Octopus with Calabrai Chili Bagna Cauda:
The spice sneaked up on us toward the end!
70 Degree Olive Oil Poached Burrata Cheese with Grilled Bread:
It’s worth getting this dish for the presentation alone!
Here’s the pizza course. (I think every meal should have a pizza course, don’t you?)
The sinfully rich Sunny Side Egg Pizza, with prosciutto, truffles and Parmigiano Reggiano:
The incredibly fun Brussels Sprouts Pizza with artisanal pancetta, pecorino and mozzarella (had a nice crunch):
The Cauliflower Pizza with Preserved Lemon, Crumbs and Buffalo Mozzarella (this one was a little too dense for me):
The entree courses!
The beautiful Branzino a la Plancha:
The skin was so crisp and the tomato-olive sauce was deep and complex.
Mushroom Fettucine with Pecorino, Chives and Herbed Crumbs:
Decadent and filling, with a nice al dente pasta.
Slow-Cooked Skirt Steak with Mashed Potato and Smoked Onion:
The smoke was such an integral part of this dish; it was like barbecue!
And, as if we could possibly fit this, the dessert course.
Peanut Butter Mousse:
Way lighter than Reece’s! Believe me, you’ll find room.
Salty Caramel Pie:
Like Chess Pie or Crack Pie, and just as good.
The mess after dinner!
The fall menu is now available at Village Social. I’d love to know what you think! Let me know in the comment below.
Here’s the 411 on Village Social.
