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Vincenzo De Raco, Formerly Of X2O, Joins MTK Tavern In Mount Kisco


Yorktown Heights resident Vincenzo De Raco, formerly at X2O Xaviars on the Hudson as a line/grill cook, has replaced Christopher Brogan as chef de cuisine at MTK Tavern in Mount Kisco. The restaurant features a separate lounge area plus stage (live music Thursdays to Saturdays) and a menu that mixes American, Mediterranean, and Asian cuisines (“Ameriterrasian” per the restaurant).

A party was held on September 30 to celebrate the new chef and menu.

Grilled octopus with spiced Greek yogurt, frisée, pinto beans, and smoked almonds; Chicken roulade, goat cheese, arugula, romesco, and white balsamic aioli

From left: Shah Krish, Owner Jeff Rosen, Chef de Cuisine Vincenzo De Raco, and Alejandro Torres; De Raco and his team at work.

Expect small plates such as deviled eggs with crispy pork belly and pickled shallots and eggplants discs flash fried with truffle honey, plus mains including skirt steak with chimichurri; cedar-wrapped salmon, and sweet and smoky mescal-glazed baby back ribs. 


Deep-fried pigs ears are much better than you’d think.

Adventuresome Eater Alert: Listed under “Sides” for $4 is a dish you don’t see often on any menu—pigs’ ears. Here’s how Chef De Raco prepares them.

“I poach the ears for three hours with bay leaves and thyme until fork tender. Then I let them air dry for 24 hours. Finally, we julienne them and deep fry at 350 for 2 minutes and toss them with some salt and a spice rub.”

How do they taste? Just like any respectable bar snack food should—salty, crunchy, and a little greasy, but in a good way.

MTK Tavern
30 E Main St
Mount Kisco
(914) 218-3334; mtktavern.com


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