A full parking lot is usually an indication that a restaurant is popular. After driving by Village Social in Mt.Kisco, I had to stop in and investigate for myself. I decided a Tuesday evening would be a perfect time have dinner there. Upon entering the eatery on Main Street I immediately noticed the modern-rustic decor featuring wood floors, ship lap siding, brick walls, exposed metal trusses, and soft lighting provided by Edison bulbs. The barroom features plenty of seating and a large semi oval shaped bar with a polished concrete counter.
Once I was seated I started to review the menu at noticed the variety of interesting dishes. Village Social is called an American Bar and Kitchen but Master Chef Mogan Anthony takes great pride in using an array of spices based on his background (he is from Malayasia) and his culinary training. He seems to vary the menu and experiments with new ingredients and dishes. A lot of time and preparation goes into the development of each dish before it makes the menu. There are many specialty items and the menu changes twice a year (Fall and Spring). There is a variety of small plate dishes and I was advised by the staff to try a few.

Some amazing selections include Salty pretzel tuna with Kimchee aioli and scallions.

 

 

 

Corn milk Polenta bites with freeze dried corn and brown butter honey, Milk and Honey Risotto fritters with                             Prosciutto de Parma and basil salt and Poached Shrimp Piri-Piri

with Malaysian ground crili.

 

 

 

 

All of these small plate dishes were fantastic and had an explosion of flavor from the creative paring of spices and ingredients. The culinary creativity is quite apparent and the presentation of each dish was pleasing to the eye.

For a main course I chose the Shrimp and Quinoa bowl with mussles, calamari and roasted tomatoes. It was cooked and served in a chicken broth and wine stock and was light and flavorful while enhancing the taste of the seafood.

Another superb dish was the Steak and Egg Entree with scallions, sesame seeds, chili condiment and steamed Japanese rice. The use of a fried egg was different and we would see this again in another item we would sample.

There is an array of wood oven fired pizza for all tastes. This is not your usual old school pizzeria style pizza. I sampled the Sunnyside Egg Pizza with San Marzano tomatoes, prosciutto and truffle oil. The wood fired oven really makes a difference in the finish to the overall taste, and how it makes the crust light and cripsy. So good! I brought the rest home.
Upon enjoying all the creative and unique dishes, I could not leave Village Social without a taste of their home made desserts. The Royal Chocolate Truffle Pie was a work of art and tasted as good as it looked. It is enrobed in a pretzel crust with peanut butter custard, 100% cacao nibs a sprinkling of popcorn on the side. This mouth watering dessert was as good as it gets.

 

 

 

 

 

 

Village Social is a special restaurant with dishes I have not found in other dining establishments. Chef Mogan Anthony and Chefs de Cuisine  Mauricio Nunez and Daniel Yacashin are quite innovative and seasoned at what they do. Service was friendly and efficient.

Village Social is a place for all. The separate bar room was filled with singles and some couples and the main dining room was a mix of couples, families, and groups of friends. A full restaurant on a Tuesday evening is certainly a sign that Village Social is a hit. There will be outside seating returning April 1st for lunch and then fully opens in May . There is also Happy Hour from 4-6pm with $5 wine and beer selections as well and certain appetizers.  A new location will be opening in Rye this summer.  Don’t miss the fun!

 

Village Social Kitchen and Bar
251 Main Street Mt. Kisco NY 914-341-6260
villagesocialkb.com

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