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Yes, These Are Mozzarella Donuts and Yes, They’re As Good As They Look

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Photos by Isi Albanese

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.

Wood fired pomodoro sauce, Parmigiano Reggiano, basil, spicy olive oil, lemon zest make-up the burrata affogato.

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.

The gluten free Roman pizza has a focaccia like crust.

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). 

Okay so they’re not doughnuts as in jelly or chocolate glazed, but that doesn’t mean they’re not delicious.

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
Mount Kisco
914.241.1200

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