Isi Albanese is the latest Westchester restaurateur to bring a NYC dining trend—in this case the communal food hall—to Westchester.
“I wanted a communal experience while giving emerging culinary talent an outlet to create and experiment with new food trends at individualized stations,” says Albanese.
The 80-seat Exit 4 Food Hall has nine food stations, each with its own blackboard menu.
They are: Charcuterie 153, offering smoked and cured meats and savory cheeses; Rawsome Seafood Bar by Mount Kisco Seafood (don’t miss the lobster roll); Inno Sushi by James, a classic sushi bar with grab-and-go or dine-in options; Rotiss-A-Q with rotisserie-cooked meats prepared by former owner of A&S Marketplace John Cioffi; Piacci Pasta Bar serving first-rate pastas; Fuoco Wood Fired Pizza; Dirty Roots by Myong, where Chef Myong Feiner proffers Korean/Asian twists on healthy salads and juices; and Paninis, Sandwiches and Wraps, also by Chef Feiner (the ahi bánh mi is a must-order).
Classic sushi, specialty rolls, and sashimi by Inno Sushi.
There’s also a small-plates bar, X4 on Tap, serving a rotating selection of 10 craft beers and 8 wines on tap, locally roasted specialty coffees from BPM Roasters, and Jones craft soda. Java geeks can freak over nitro coffee, which is cold-brewed (i.e., steeped and not heated) coffee infused with nitrogen gas, kegged like beer and served on tap.
Executive Chef Rahsaan White heads up the Exit 4 culinary team and previously served as a personal chef for heavyweight boxer Michael Grant.
The majority of seating consists of communal tables and benches made from recycled wood salvaged from storm damage.
Exit 4 is in the space occupied for 20 years by Bellizzi, a casual pizzeria with a play area, also owned by Albanese.
Exit 4 Food Hall
153 E Main St, Mount Kisco