Photo courtesy of Milton Point Provisions
The Sound Shore eatery celebrates local flavors in Westchester County, with house-made desserts you won’t want to pass up.
When Rye native Monty Gerrish decided the time was right to ramp up the dinner offerings at his Milton Point Provisions, known as a Sound Shore go-to for elevated, locally sourced breakfast and lunch fare, he knew the one to call. “Evan is probably the best thing I’ve done in my career,” says Gerrish of Chef Evan Kalogiannis, formerly of Dobbs Ferry’s The Bit. “I needed someone who could come in and just go,” he says. “We’re in sync; we have the same food profile and palate.”
For Kalogiannis, the best part about his new gig is the “freedom to have fun” in the kitchen. “[Gerrish] says as long as it tastes good and looks nice, go for it.”
Another high point for Kalogiannis, who spent five years in New Orleans cooking aside some of the country’s top chefs, is the 3,000-lb, kiln-dried, oak-fired grill and rotisserie, which produces about 80% of the menu, along with the smoker out back. “The possibilities are endless,” he says, excitedly. “We have no restraints.” And he adds: “The flavors that come up are remarkable.”
Kalogiannis draws on the southern, French, and smoked-food inspo he gained in Nawlins when cooking up wood-roasted whole fish and rotisserie prime rib. The cozy space, full bar, and house-made desserts only add to the foodie fun.
615 Milton Rd, Rye; 914.925.9800; miltonpointprovisions.com
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