Exit 4’s owner/chef Isi Albanese always had a creative eye when it came to his menu offerings. Whether it’s over-the-top shakes and s’mores Nutella pizza or piled-high sandwiches and gleaming sushi, his fare his not just about the top-notch flavors but also the mouthwatering visuals.
Now it’s not like there aren’t enough choices at the 80-seat upmarket cafeteria that features nine food stations (i.e., sushi and poke bowls, house-made pasta, barbecue, sandwiches/panini/wraps, wood-fired pizza, salads and soups, shareables, seafood, and a bar with wine and beer on tap), but deciding what to order just got a bit more complicated with the addition of nine menu items.
And a number of these new items involve mozzarella, of which the kitchen makes approximately 100 lbs per week.
“I could never find a commercial mozzarella stick that I thought was any good to put on the menu,” says Albanese. “So, I decided to make my own.”
His imaginative culinary spirit took hold and instead of the typical linear baton Chef Albanese crafted a delectable Mozzarella Donut (there’s already is a Mac ‘n’ Cheese Donut on the menu so why not).
Other dishes not-to-miss are the shrimp scampi pizza (eat a slice and then submerge the crust in the creamy broth!), affogato burrata, and the spaghetti squash with stracciatella.
Exit 4 Food Hall
153 E Main St
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