• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Inside Press

Magazines serving the communities of Northern Westchester

  • Home
  • Advertise
    • Advertise in One or All of our Magazines
    • Advertising Payment Form
  • Digital Subscription
    • Subscribe
    • Subscriber Login
  • Print Subscription
  • Contact Us

Food

A “Portal to Europe” and Fine Dining at Mentor’s in Chappaqua

February 25, 2023 by Nolan Thornton

PHOTOS BY NOLAN THORNTON

Enjoy Freshness, Creativity–and even some Mom-Inspired Recipes

Mentor’s Mediterranean Steakhouse is a steakhouse like no other. Located right on King St. in Chappaqua, walking through the French doors into Mentor’s is like walking through a portal to Europe. All the normal steakhouse fare is there like the New York sirloin steak and the potatoes au gratin, but Mentor’s also boasts a vibrant seafood and salad menu. The branzino, for instance, is imported from Greece.

“We use the exact same distributors as the top Mediterranean restaurants in Manhattan,” said Mentor’s owner and namesake, Mentor Berisha. As you can imagine, city quality with local convenience has proven to be a great recipe for success.

The grass-fed beef comes from the Piedemonte region of Italy. Steaks from Piedemonte are considered among the best in the world, much like Kobe beef from Japan. Chefs dry-age the already beautiful cuts of meat from 35 to 41 days, ensuring the highest possible level of quality. Domestic cuts like their lamb chops and veal chops come from the heartland, like Nebraska and Colorado. “I’ve been in business with my vendor for 20 years,” said Berisha. Ensuring the highest possible quality product is tantamount for Berisha.

There is no rule for the perfect meal at Mentor’s because the truth is that you really can’t go wrong, but a perfect meal at Mentor’s certainly might contain some of the following:

Mentor’s Mediterranean Chips, Octopus, Caprese Salad, and the Spanakopita Rolls to start. One of the great things about the restaurant is that even the dishes that might seem on the heavier side are light and refreshing. None of the appetizers will ruin your appetite before the main event.

The Cacio e Pepe or the Bucatini each make for wonderful middle courses. The Cacio e Pepe, Mentor’s speciality, is prepared tableside utilizing a gigantic wheel of Romano cheese. The flavor alone is worth the price, but the added bonus of the show makes this item a must for any first timers at Mentor’s.

Like every great steakhouse, Mentor’s has every side dish imaginable. From creamed spinach to truffle fries to brussel sprouts, Berisha made sure that no customer would ever be refused a steakhouse favorite.

And finally, going with a dry-aged NY Sirloin is a can’t-miss for the main course. The only problem with Mentor’s is that you’ll almost certainly be tempted with other options like the Chilean Sea Bass or the Whole Branzino.

When Berisha opened Mentor’s in June, there weren’t really any restaurants trying to do what he had in mind: combine a traditional Mediterranean restaurant with a traditional American steakhouse. “Folks get bored really quickly with the same items on the menu,” said Berisha. He wanted a restaurant where a group of people could go out for dinner and everyone could actually find something that they wanted – not simply settle for the same old dishes. Berisha admitted there were challenges trying to make this new concept work, but at the end of the day everything clearly worked out. “I wanted to bring these folks something different, and I think I’ve achieved it,” said Berisha.

Berisha’s love for seafood and Mediterranean cuisine is in his blood. He was born in Croatia but grew up in Kosovo. “A lot of the dishes came from my mother’s cooking and my grandmother’s cooking,” said Berisha. Growing up, Berisha’s mother had to get to stretch a budget. “She always found the freshest ingredients and seasoned everything beautifully but simply, with salt and pepper and homemade olive oil,” said Berisha. This approach was not only essential, but also forms the core of Mentor’s Steakhouse and the Mediterranean palette in general. Mentor’s food is delicious in large part because the fresh ingredients are allowed to speak for themselves.

Berisha isn’t just passionate about the food; he’s equally enthusiastic about the community. “It’s my privilege to welcome people at the door and to make the Cacio e Pepe tableside when I can,” said Berisha. “I fell in love with Chappaqua. It’s a beautiful, beautiful town.” Berisha appreciates all the love and support he and his staff have received since opening their doors earlier this year and he is eager to pay it forward. “I will be nothing but supportive for everyone in this great town,” Berisha said.

Visit https://mentorssteakhouse.com/

Filed Under: Restaurant Spotlight Tagged With: dining, Food, Mentor Berisha, Mentor's Mediterranean Steakhouse, steakhouse

Advice to Help Everyone Stay Safe From Covid Infection through this Year’s Thanksgiving Gathering

November 18, 2020 by Inside Press

Recommendations from the Westchester County Executive to stay safe and still enjoy the holiday together. 

Here is the food and home safety advisory shared by Westchester County Executive George Latimer who encourages residents to keep their Thanksgiving celebrations small and as safe as possible this year and to follow the Health Department’s tips for a healthier holiday.

Latimer said: “This is the year to make your Thanksgiving gathering more intimate, and to cherish your immediate family members and traditions. Consider setting time for a virtual visit with distant relatives and friends. If you do invite others to your holiday table, spend some time outdoors and keep the windows open when you’re inside.”

Health Commissioner Sherlita Amler, MD, offered some extra advice to reduce Covid-19 exposure:

  • Open the windows — the wider the better and as many as possible — to promote cross-ventilation.
  • Run your kitchen exhaust fan.
  • Keep guests out of the kitchen.
  • Wash or sanitize hands frequently.
  • Have your guests wear a mask unless they are eating or drinking.
  • Avoid passing platters from person to person.
  • Designate one person with gloved hands to serve buffet style from a central location.
  • Consider making side dishes in single-serve ramekins and using single service plates and utensils.
  • Ask your guests to reduce their contacts and potential exposures for the two weeks prior to their visit.
  • Remind your guests to stay home if they have any COVID symptoms or a fever, are awaiting COVID test results, or are under quarantine or isolation orders.
  • Have your returning college student limit his or her exposure to others and get tested this week, next week and a day or two before returning home, wear a mask throughout their travel home when around others, whether by plane, train or car, with windows open.
  • Invite your guests to wear masks and meet you for a walk, a turkey trot or a hike in a park.

Amler said: “It is especially important to keep uninvited germs out of your holiday meal, so wash your hands thoroughly when you arrive and before you take that first bite. Good hand hygiene can help reduce the risk of flu, Covid-19 and other respiratory illnesses.”

Restaurants have taken steps to increase safety, but outdoor dining remains preferable to indoors. When dining out, if you do not see a permit, contact the Health Department to assure the restaurant complies with State and County sanitary codes.

At home, when you remove your fresh or defrosted turkey from the refrigerator, do not wash it — this spreads pathogens onto kitchen surfaces. Fully cook the turkey to kill bacteria that causes foodborne illness. The Health Department recommends holiday hosts and their helpers follow these 10 food safety tips:

  • Wash hands and food-contact surfaces with hot water and soap thoroughly and often.
  • Thaw turkey in a pan in the refrigerator, allowing 24 hours for every 5 pounds.
  • Keep raw meat, poultry and their juices away from ready-to-eat foods.
  • Use separate cutting boards, plates and utensils when handling raw turkey to avoid cross-contamination.
  • Wash items that have touched raw meat with hot water and soap, or place them in a dishwasher.
  • Rinse all fruits and vegetables in cool running water and remove surface dirt.
  • Cook turkey and stuffing to 165°F, as measured by a food thermometer. Check the turkey’s temperature by inserting the thermometer in three places: the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing.
  • When preparing the meal, cut down on the amount of fat and sugar in recipes and boost flavor with fresh herbs instead of salt.
  • Refrigerate turkey, stuffing and sides within two hours.
  • Reheat leftovers to at least at least 165°F before serving. (Check the temperature with a metal probe thermometer.)

 

For more food preparation safety tips, go to www.westchestergov.com/health. SDA Meat & Poultry Hotline: 1-888-MPHotline (1-888-674-6854) USDA-FSIS: Chat live with a food safety specialist in English or Spanish at AskKaren.gov (En Español), 10 a.m.–6 p.m. ET, Monday through Friday. Web-based automated response system available 24/7.

News courtesy of the Westchester County Executive

Filed Under: Surviving COVID-19 Tagged With: Food, Food Safety, gatherings, Safe handling, thanksgiving, Thanksgiving celebrations, \

Delectable Dishes & A Growing Music Scene at Winston

March 8, 2019 by Ella Ilan

With a few years behind him on the Mount Kisco dining scene, Executive Chef Michael Williams diligently goes about the business of running a successful kitchen and restaurant. Winston, named after Williams’ pitbull terrier, is a beautiful three level restaurant with a rooftop bar and lounge serving innovative modern American fare.  Besides the steady stream of diners coming for the food, a growing music scene has enticed new guests to visit and enjoy live music offered on Tuesdays and Wednesdays.

The Chef

A veteran of some of the finest kitchens in Manhattan including Park Avenue Café, DB Bistro, Oceana, and Mirezi, Williams paid his dues working methodically up the kitchen hierarchy. Raised in Korea in a food-focused home by his Korean mother and American father, who worked at the U.S. military base there, Williams learned to appreciate good food at a young age. His mother taught him Korean cooking and his father, a bit of a gourmand, taught him American and international cooking.

Honing his skills and pursuing as much experience as possible, he worked at many New York City restaurants over the course of a decade, always seeking new challenges and cuisines.   

“I gravitated more to the French kitchens because they were natural teachers. When you work in a French restaurant, in which I worked quite a few, the chefs would go out of their way to explain the process of what you were doing and why each step was important,” he explains.

Sweet Treat
‘The Sampler’
Warm Chocolate Lava Cake, White Chocolate Mousse, Banana Bread Pudding, Mango Cheesecake

The Food

Williams’ years of experience and training with some of the best chefs is evident in his food. While they call themselves modern American, the French technique is behind a lot of Williams’ dishes, and there are flairs of Italian, Asian and other cuisines.

“The menu is a reflection of my experiences and comes from my palate which was developed working in various kitchens and my cooking is heavily influenced by French kitchens,” says Williams.

“The menu is also dictated by the palate of our guests. As Michael has been the chef of this kitchen for over four and a half years, his menu has evolved to what our guests like, still using his techniques and ideas but tweaking them in the direction that our audience is really looking for,” says general manager Jimmy Branigan.

Keeping things fresh, there are always seasonal offerings and specials.  Williams visits local farmers markets regularly and tries to utilize as many local products that he can.

My favorite dishes on a recent visit there were the Spicy Tuna and Avocado Toast off the bar menu and the whole roasted trout as an entrée. My husband thought that the mushroom spring roll was the best he had ever had. The Asian hanger steak was delicious with just the right amount of Asian-inspired seasoning.

Having trained in the pastry program at the French Culinary Institute, Williams’ expertise shines through in his desserts. All desserts, including ice cream and sorbet, are made fresh on site in a dedicated pastry kitchen.  The crème brulee trio was perfection.

The Space

The beautiful townhouse setting designed by Grandberg & Associates Architects lends to the comfortable and sophisticated atmosphere. The tri-level restaurant has a casual feel but with tablecloth type service. In warmer weather, they open up the indoor/outdoor rooftop area. In the winter, the space is enclosed and is available for private events. Private parties can also be accommodated throughout the restaurant.

The Music

Bringing in guests on traditionally slower nights, live music is performed on Tuesdays and Wednesdays from 6pm-9pm. Drew Bordeaux, who was born and raised in Mt Kisco, is their resident Tuesday artist. Bordeaux’s solo performances, influenced by blues and popular radio, are made up of percussive acoustic guitar and soulful vocals, entwined with live loops and violin solos. He “has a Sinatra way about him and really plays to the crowd,” according to Branigan.

Winston hosts four other musical acts on a regular basis on rotating Wednesdays. The lineup includes original music, jazz, pop, R & B and Latin sounds from performers such as Mojo, Pete Malinverni, Swirl, and the John Basile Trio.  For a complete schedule of upcoming performances, check out their website at www.winstonrestaurant.com

Winery Nights

Every other Thursday, Winston brings in a guest sommelier from an importer, distributorship or vineyard and they feature a handful of their wines, inviting guests to taste the wines and suggesting pairings with the menu. This is a fun opportunity for guests to try new wines and cultivate their wine knowledge.

Adding to their diversity of offerings, Winston also has a large format program, where they serve wine aged in large bottles ranging from 1.5 liters to 5 liters.  Guests can experience wine bottled in a larger vehicle, which ages slower and results in a smoother and rounder finish. It’s no wonder that the restaurant has received an Award of Excellence from Wine Spectator magazine.

If you haven’t already been, Winston is worth a visit and may soon become your local favorite spot. Reservations are recommended.

Winston
130 East Main Street, Mount Kisco, NY
(914) 244-9780

Filed Under: Health and Wellness with our Sponsors Tagged With: dessert, Dining Out, Food, live music, Mount Kisco, music scene, restaurant, Winston's

Feeding Westchester Celebrates 30th Anniversary

December 2, 2018 by Stacey Pfeffer

& Launches Mobile Food Pantry in Partnership with Pace University This Fall

It’s been a busy fall for Elmsford-based nonprofit Feeding Westchester (formerly known as the Food Bank for Westchester). The non-profit just celebrated 30 years with their fundraiser “An Evening in Good Taste” this past October. The event featured cocktails and cuisine from more than 30 Westchester-based chefs including local favorite Beau Widener, the Executive Chef at Crabtree’s Kittle House Restaurant & Inn.

Beau Widener Executive Chef at Crabtree Kittle House Restaurant and Inn and staff delight fundraiser attendees with their delicacies at “An Evening In Good Taste” Photo by Stacey Pfeffer

This fall also saw the introduction of a new Mobile Food Pantry in partnership with Pace University. Pace President Marvin Krislov attended the first mobile food pantry event on September 27 and spoke with student volunteers who participated by passing out produce to students and local residents.

Noelani Rivera, a first-year student at Pace said, “It was a really great experience to be able to help others, especially people so closely tied to our community.”

Tyler Kalahar, program coordinator at Pace’s Center for Community Action and Research in the Dyson College of Arts and Sciences, said the new mobile food pantry was in keeping with Pace University ‘s position as a leader in economic mobility in higher education. “Addressing hunger with the mobile food pantry program is simply another way to give students, particularly our first generation and students from low-income families, the resources they need to succeed in college,” Kalaher explained.

The mobile pantry visited the Pace campus on Halloween and November 27th. The next visit is scheduled for December 13th from 12:30-2:30 p.m. The program hopes to provide nourishing, stigma-free food in a location that is accessible to both students and the wider Westchester community.

The mobile food pantry is located at Pace University, 861 Bedford Road, Pleasantville, entrance 3, North Hall parking lot.

(L-R): Cornell Craig (Assistant Dean and Director, Multicultural Affairs and Diversity Programs at Pace), Zikomo Barr (Coordinator, Leadership Programs at Pace), Olivia Wint (Pace student volunteer), Natalie Holguin (Pace student volunteer), Marvin Krislov (Pace President), Tyler Kalahar (Program Coordinator, Center for Community Action and Research at Pace), Nicole Dobson (Feeding Westchester), Noelani Rivera (Pace student volunteer)
PHOTO COURTESY OF FEEDING WESTCHESTER

The Power of Feeding Westchester

1 in 5 Westchester residents do not know where their next meal is from.

Feeding Westchester provided:

  • 8.4 million lbs of food = 7 million meals
  • 2.2 million lbs of food provided to nearly 200,000 people through mobile food programs
  • Distributed over 432,000 lbs of food to over 3,000 seniors through their Senior Grocery Program
  • Grew local produce at 13 farm sites through their Food Growing Program
  • Partnered with more than 290 agencies across Westchester to feed the hungry

Source: Feeding Westchester 2017 Annual Report

Filed Under: Armonk Cover Stories Tagged With: community, Feeding Westchester, Food, Food Bank, fundraiser, help, hungry, Mobile Food Pantry, Pace University

Chic and the ‘TAUK of the Town’ in Armonk

June 1, 2018 by Grace Bennett

A new Armonk Square establishment is earning this designation–delivering a beachy, chic vibe–its walls adorned with local art. Serving now: New American food with a twist that is local, farm-fresh and fresh caught. Creative cocktails and outdoor dining are all part of the fun. This publisher stopped in during a festive Cinco de Mayo celebration to sample a few specials. At the friendly bar, I sipped on a tart, refreshing Blood Orange Margarita and savored a most satisfying salmon chowder, perfectly spiced with just the right touch of crème and teeming with fish. To reserve, call: 914-730-1144      — Grace Bennett

Additional background about Tauk:

The Chef

Tauk offers an inspired menu of New-American cuisine, emphasizing locally caught Montauk seafood, reputably sourced meats, local produce, craft cocktails and beers. The restaurant’s chef, Sean Fitzgerald, who hails from previous stints at Purdy’s Farmer & the Fish and Xaviers X20, combines his classic technique with a passion for street fare and a modern twist.

The Menu

The eclectic menu offers something for everyone, with options ranging from salads and sandwiches, to off-the-boat seafood, to hand-blended burgers, to steaks. Lobster rolls, wings three ways and mini tacos, along with ever-changing offerings, are always fresh, with a unique flair. The emphasis is on local, healthy, sustainable and seasonal ingredients, along with gluten-free, vegan and allergy-sensitive options, all at a reasonable price.

Creative Cocktails

In addition to the restaurant’s great food, the bar at Tauk, operated by General Manager Sue Vitello (previously from Armonk’s Moderne Barn) offers inventive and exotic cocktails, a selection of local craft beers and selectively chosen wines. Creative pairing with the chef’s selections and ingredients adds another level of gastronomic pleasure.

The Owner

With influences from his childhood vacations in Montauk, Leone envisioned and designed this restaurant to combine the best of land and sea. Its beachy interior and casual-chic flair create a relaxed, coastal-American theme. Says Leone, “I wanted to bring my own expression of Montauk’s vibe to Armonk for everyone to enjoy.”

Visit www.taukkitchen.com for special announcements or follow them on Facebook!

The Vibe

Food can be enjoyed surrounded by the driftwood finishings and local art, or if you prefer to dine at home, you can order to go or have it delivered. In the warmer months, outdoor seating in beautiful Armonk Square will be available. 

Tauk kitchen + bar

402 Main St., Armonk NY 10504

(914) 730-1144

Filed Under: Lifestyles with our Sponsors Tagged With: Armonk Square, farm fresh, Food, Local, Montauk, Tauk, Tauk of the Town, Tauk Restaurant

  • Page 1
  • Page 2
  • Page 3
  • Page 4
  • Go to Next Page »

Primary Sidebar

Please Visit

William Raveis – Armonk
William Raveis – Chappaqua
White Plains Hospital
Houlihan Lawrence – Armonk
Houlihan Lawrence – Briarcliff
Houlihan Lawrence – Chappaqua
NYOMIS – Dr. Andrew Horowitz
Raveis: Lisa Koh and Allison Coviello
Purple Plains
Compass: Miller-Goldenberg Team
Korth & Shannahan
Douglas Elliman: Chappaqua
Kevin Roberts Painting & Design
Elliman: Pam Akin
Compass: Natalia Wixom
Terra Tile & Marble
David Visconti Painting & Contracting
Houlihan: Kile Boga-Ibric
Temple Beth El
King Street Creatives

Follow our Social Media

The Inside Press

Our Latest Issues

For a full reading of our current edition, or to obtain a copy or subscription, please contact us.

Inside Armonk Inside Chappaqua and Millwood Inside Pleasantville and Briarcliff Manor

Join Our Mailing List


Search Inside Press

Links

  • Advertise
  • Contact Us
  • Digital Subscription
  • Print Subscription

Publisher’s Note Regarding Our Valued Sponsors

Inside Press is not responsible for and does not necessarily endorse or not endorse any advertisers, products or resources referenced in either sponsor-driven stories or in advertisements appearing in this publication. The Inside Press shall not be liable to any party as a result of any information, services or resources made available through this publication.The Inside Press is published in good faith and cannot be held responsible for any inaccuracies in advertising or sponsor driven stories that appear in this publication. The views of advertisers and contributors are not necessarily those of the publisher’s.

Opinions and information presented in all Inside Press articles, such as in the arena of health and medicine, strictly reflect the experiences, expertise and/or views of those interviewed, and are not necessarily recommended or endorsed by the Inside Press. Please consult your own doctor for diagnosis and/or treatment.

Footer

Support The Inside Press

Advertising

Print Subscription

Digital Subscription

Categories

Archives

Subscribe

Did you know you can subscribe anytime to our print editions?

Voluntary subscriptions are most welcome, if you've moved outside the area, or a subscription is a great present idea for an elderly parent, for a neighbor who is moving or for your graduating high school student or any college student who may enjoy keeping up with hometown stories.

Subscribe Today

Copyright © 2025 The Inside Press, Inc. · Log in