Roll With Rye’s New Milton Point Provisions

Customers are evenly split between walk-ins and call-aheads for a menu that includes such items as lobster rolls and ricotta tomato toast.
Photos by John Bruno Turiano

What’s on the menu at Milton Point Provisions? Lobster rolls — CT-style hot and Maine-style, served cold — crafted with artisan ingredients, as well as a plethora of grilled dishes and rotisserie chicken, fired by kiln-dried oak wood.

One could say Rye native Monty Gerrish knew early on that his future vocation would involve food.

He knew what prosciutto was at 8 years old. In the fourth grade, he took cooking class after school with all the girls (“We made popcorn balls”), and one of his favorite childhood pastimes was preparing meals with his aunt who was a cook in the city.

As a kid, his family travelled extensively to Europe (one of his most memorable experiences was a meal at Le Bistro du Paradou, near Saint-Rémy-de Provençe), so Gerrish learned to appreciate good-quality olive oil and gourmet  cheese at a young age.

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Gerrish has since turned his knowledge and passion for sophisticated ingredients into a career, initially at Truffle Truck, selling artisan foods from Hunt’s Point Market to select Manhattan restaurants, and now as owner of gourmet-takeout-market and 25-seat restaurant Milton Point Provisions. The chef is David Awad, who formerly worked in the kitchen at Alto.

MPP’s side patio has patriotic cornhole boards.

Opened in June, in the space that formerly housed Dock Deli, the menu is “American nostalgia with hand-selected upmarket ingredients,” where many items (porchetta, prime rib, chicken, veggies) originate in a 3,000 lb. grill and rotisserie fired by kiln-dried oak wood.

Sourcing is from local purveyors, such as Scarpelli Sausage (Cos Cob), A. Mercurio Sons (Mamaroneck), Path Coffee Roasters and Kneaded Bread (Port Chester), and Four & Twenty Blackbirds Pie (Brooklyn) but also, per Gerrish, “from wherever the best is found,” like La Quercia Cured Meats (Norwalk, IA) and Duke’s Mayo (Greenville, SC).

“We’ve been called expensive,” says Gerrish,  who now lives in Cos Cob, “but I don’t care, because when I explain where I get my ingredients from, the fact is, they are the highest quality.”

The Hurricane chicken sandwich — served with standout house-made chips — is a signature order.

Offered on the menu are breakfast sandwiches, salads, sandwiches, meal kits serving 1-4, and daily dinner specials. “We have daily customers and even customers who come back multiple times a day,” says Gerrish’s fiancée, Hadley Mongell, who handles MPP’s finances. “It validates us in the right place at the right time with the right community,” noting their proximity to Coveleigh Club, Shenorock Shore Club, and American Yacht Club.

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Gerrish says one of the best aspects to opening in Rye, the city he grew up in, is that he sees some of his old Rye High classmates who have moved back to raise families. He also notes the excitement for a higher-end option for to-go food.

“The menu is my greatest hits of things I’ve eaten throughout my career, and I’m happy that I’m able to have others experience them.”

Milton Point Provisions
615 Milton Rd, Rye

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