It’s always a mistake to let the world in on your latest find, a restaurant where it’s already hard to get reservations and after I write this will become impossible. But the owner of this ordinary bistro with extraordinary food worthy of the highest temple of cuisine is from Scarsdale, so I write this in the hope that we can keep it a secret in the 10583 zip code.

La Mangeoire isn’t in the most convenient part of town, that is, not in the theatre district, not near Lincoln Center, not even near New York City’s best shopping, but it is, as the Guide Michelin says of restaurants it awards three stars, vaut le detour.

Gerard Donato, of Scarsdale, has run this Provencal jewel for 30 years -- at least three lifetimes for a New York restaurant -- but he has now been joined by Christian Delouvrier, whose previous turns in the kitchen were (no less) with Alain Ducasse at the high temple of cuisine in The Essex House, and at the equally luxe Maurice at Le Parker Meridian. He also presided over Lespinasse.

But M. Delouvrier was looking for something different and at the same time, M. Donato tells me, he was looking for a chef. And what a chef he found. This inspired collaboration allows Mr. Delouvrier to bring the finesse of haut cuisine to a comfortable, unfussy bistro environment with what I like to think of as real French food – the kind of country cooking that he learned at the knee of his grandmother.

He reproduces the home cooking I used to get in Dijon, where the mother of the family that took me in was, I thought, probably the best cook in France --and where I gained fifteen pounds in one summer, even while bicycling all over the country. Perhaps it was there that I learned the real meaning of the word cochon.

And believe me, you may be tempted to eat like a pig at this mangeoire. The word is translated, literally, as the feeding trough.

Here, the roast chicken is succulent, a juicy whole bird with crusty skin served on a bed of pommes frites that seem never to have touched any oil. It would be a bargain at twice the price of $60, which serves three! My 10-year-old epicurean son adored the very simple salad that is included in the price – just lettuce and vinaigrette -- and he kept trying to find out what made it so delicious. (He wants me to get the recipe for the dressing.) I go for the chicken every time, but each evening there’s a plat du jour – lamb one night, pork another – so you’ll never get bored with the selection no matter how often you go back, which I’m sure you will. And don’t stint on the country pate with your aperitif. Served with perfect bread, it’s divine.

Wines that pair well with the cuisine are carefully chosen with attention to price as well as taste, and are available by the glass as well as by the bottle.

Although I’d had my fill by the time dessert was offered, the rice pudding intrigued me and I was sorely tempted -- until I remembered those fifteen French pounds. I respected my waistline this time but, typically accommodating, they came up with an off-the-menu hot fudge sundae for my delighted son.

Scarsdale has a grand restauranteur. Don’t tell anybody! Please.

La Mangeoire
1008 Second Avenue
New York. N.Y.
212 759-7086
http://www.lamangeoire.com/

Marilyn Berger is a journalist, epicure and author of This Is A Soul, the story of an amazing American doctor who saves lives in Ethiopia.

I’ve got Mint on my mind – and not the weed that seems to have taken over my garden. I’m talking about Mint Premium Foods, the cheese and gourmet shop, now restaurant, on Main Street in Tarrytown. I had been to an event catered by Mint at the Jacob Burns Film Center and from the hordes around the tables I could tell they were serving something special -- so when I heard that Mint had moved and expanded I was eager to check it out.

Mint is now located in a large loft-like space on Main Street that has been refurbished to look more like Soho than Westchester. With a pressed tin ceiling, rich wood floors and a communal table, the space is immediately inviting.

Upfront you’ll find the walls lined with shelves of delicacies for sale and large refrigerator cases filled with tempting cheese, salads and charcuterie. Further back there’s ample space for dining at handcrafted tables that are made from poplar trees from the nearby Rockefeller estate.

The inspiration behind Mint comes from owner Hassan Jarane who hails from Morocco and serves up dishes influenced by his home

A selection of Mint appetizers

Throughout the meal, the waiter treated us to little extras like olives, dried vanilla-infused cherries and a selection of cheeses and charcuterie.

But Mint offers more than small bites – their full dinner menu provided many tempting options. To start, there are mussels in saffron beer broth or the Mint Salad with romaine, tomatoes, olives, feta and house vinaigrette. We also thought the roasted beets with goat cheese and jumbo lump crabmeat sale with baby arugula and corn sounded good too!

For the main course there’s Moroccan chicken over a bed of orzo, baby back ribs with polenta and cole slaw, duck confit with caramelized apple and roasted beets, warm tuna nicoise on mixed greens with a fried egg and caviar, swordfish with a jerk sauce over potato gratin and sautéed spinach and more. We tried the evening’s special, which was sea bass encrusted in potatoes as well as the Jambalaya rice with chicken, Andouille sausage and crab and both were memorable.

Cheese and Charcuterie

Sadly we only got to taste a little of what’s on the menu at Mint, and that’s why we’ll be going back soon.

Visit them yourself and let us know what you tried.

Mint Premium Foods
19 Main Street
Tarrytown, NY
914-703-6511
Open Tuesday through Sunday from 10 am to 10 p for lunch and dinner

Jambalaya with Andouille sausage, crab and chicken

Potato encrusted sea bass

I’ve developed a new addiction. Enticing aromas, mouthwatering displays, and heavenly flavors that combust like fireworks in your mouth, have me completely hooked. I can’t get enough, and I know I’m not alone. I’m talking about the charming gourmet eatery called Cooked & Co. (The Nutella Muffin is to die-for, but we’ll get to that a little later.)

Cooked & Co. opened its doors in mid-April of this year, infusing some much needed “zest” back into our town’s culinary scene. Herb Lindstrom, Melissa Iscaro, Denise Ruggiero and Christian Petroni are partners in this unique and refreshing dining experience, which also mirrors their unique blend of gastronomic techniques.

Herb Lindstrom states, “This place doesn’t work unless we’re all together. We each bring something essential to the table.”

Food is truly a culinary art to this fun-loving foursome. And, you immediately feel that sentiment once you walk into Cooked & Co.’s beautifully designed space. It has a meticulously rustic feel, which is warm, inviting and elegant. You feel as though transported to an enchanting provincial European eatery, without the hassle of travelling and the high expense. I’m sold.

Herb Lindstrom and Melissa Iscaro

After working at one of Scarsdale’s food and catering staples, Standing Room Only, for seven years, Herb decided it was time for a place of his own. He credits his time at SRO with providing endless amounts of inspiration and business acumen. It’s also where he met Melissa and Denise, and knew that when he went out on his own, it had to be with them.

The final ingredient to their masterful partnership came when Melissa introduced Christian into the group. Christian had been the Executive Chef at Peniche, and then Chef Partner at Barcelona before joining Herb, Melissa and Denise.

The four of them skillfully combine their mutual love of food, cooking aesthetics, and heartfelt desire to “feed the soul.”

“There’s nothing like seeing someone trying your food, and then going ‘Wow.’ We live for that,” says Herb.

Well, “Wow” is exactly what I exclaimed after inhaling one of Cooked & Co’s original creations. Their “Nutella Banana Muffin,” which has become something just short of iconic, is out-of-this-world-heavenly-orgasmic. Multi-orgasmic, actually. No. Joke. And, that’s exactly what I told the crew at Cooked & Co. too.

The now infamous “Nutella Banana Muffin” was a genuine collaboration of Cooked & Co.’s daring foursome. And, a true representation of how the four consistently work together.

The Nutella Banana Muffin

The next day, they were all standing around, still focusing on their new creation, when Melissa suggested roasting some hazelnuts and adding that into the mix as well. Excitement bounced from one to the other, until someone exclaimed, “Let’s punch a whole in the middle and pump it up with Nutella!” Excellent.

And, voila`…the “Nutella Banana Muffin” is born. (Unfortunately, my hips and thighs are not so thrilled.)

But, don’t get me wrong. Cooked & Co. has something gourmet for everyone. I happen to be a particular fan of their roasted eggplant Panini. It’s now my once-a-week special lunch treat. Yum.

There are plenty of deliciously dietetic options to choose from as well. They do a turkey and veggie burger that is phenomenal, and “can’t be made fast enough.” In the mood for Italian, but want to watch your waistline, try the healthy chicken parmesan dish.

Christian Petroni Putting on the Final Touch

Feel like you want to spice up your evening, go for the tequila BBQ chicken and short ribs. Just, make sure you don’t forget their delicious corn salad. Or, perhaps you feel like a little comfort food. I suggest the meatloaf, which contains a sinful blend of cheddar cheese, bacon and onions. And, I’m only mentioning a couple of items. So, obviously, you get the idea.

If you happen to be organized and want to plan your meals for the week ahead of time, Cooked & Co. offers a great service. Get on their mailing list for regular menu updates. You can place your order online, and can either pick it up in-store, or for an order over $50.00, they’ll provide delivery. Pretty great.

Loyal local patron, Kim Cyzner, definitely thinks so. She took a cooking class with Herb a couple of years ago, and still orders from Cooked & Co. When I asked Kim how she feels about their food, she gave me a cheeky smile, and simply stated, “Well, it definitely beats my cooking.”

Well said, my friend. Well said.

Cooked & Co.
128 Garth Road, Scarsdale, NY.
Store hours; Monday through Friday 10:00am – 8:00pm, and Saturday 8:00am – 3:30pm.
Closed on Sundays

Denise Ruggiero Making the Famed Muffins

Contributor Sharon Lippmann, writes about her "so called suburban life," as a proud resident of Scarsdale, NY. She is a writer, blogger, mom, wife, daughter, sister, friend and one sassy chick. She loves exploring the interesting, strange, perplexing, vexing, ridiculous and funny that life offers up frequently. Enjoying more of what she has to say about nothing, and, well, everything at mydailypill.com.

In the past, ice cream seemed like the perfect warm weather snack. However, ice cream is now being threatened by the arrival of a new craze: self-serve frozen yogurt. Frozen yogurt differs from ice cream in that it is often low-fat, or even nonfat. Customers can choose from dozens of healthy toppings including fresh fruit and nuts. Another benefit of frozen yogurt is that it is a good way to satisfy cravings with choices of toppings like candy and baked goods. Frozen yogurt can be consumed by someone looking for a healthy meal or for a tasty dessert. The trend originated in California in 2005, where Pinkberry became the first of these self-serve frozen yogurt places to open. Pinkberry was an immediate success and so similar shops opened all over the country. While we do not have any Pinkberrys nearby, we have plenty of other comparable options. Here is a sampling of some of the local self-serve frozen yogurt places.

GoGreenberry
GoGreeberry is a great place to finish a meal after eating a slice of pizza at S&J Pizza next door. They have six unique flavors of frozen yogurt. Some of my favorites include green apple and red velvet cake. I personally do not like some of their other flavors such as pistachio and green tea. They are constantly changing their flavors, although, taro, their most popular flavor, is almost always available. Taro is a tropical root vegetable found in pacific and oceanic lands. They have pretty much every topping one could ask for. Be sure to try their yogurt; you will not be disappointed.

58 Garth Rd
Scarsdale, NY 10583
914-722-2026

Yogo Joy
I was impressed with the environment of this frozen yogurt destination. The bright colored walls, furniture and the upbeat music make for an enjoyable atmosphere. The frozen yogurt is just as good as that of GoGreenberry’s. Yogo Joy focuses mostly on fruit based flavors including pomegranate, mango, blueberry and many more. They have many different toppings such as fresh fruit, dry fruit, nuts, and candy. If you are interested in planning a party, you can take advantage of their private party room.

16 Harwood Court
Scarsdale, NY 10583
(914) 725-8818

Yogo Berry
While Yogo Berry has been around the longest of these three shops, I prefer the other two. Recently, I found their frozen yogurt to be watery and it contained bits of ice in it. Not to mention that it is more expensive than its competitor’s prices. The floors are dirty and the toppings are stale. The Korean barbeque that they also sell gives off an awful smell. If you are in the mood for frozen yogurt, pick one of the other shops.

754 Central Park Ave
Scarsdale, NY 10583
(914) 472-2598

Red Mango
It may not be in the most convenient location (Rye Brook), yet it is certainly worth the trip. There is a reason it was rated #1 brand of frozen yogurts and smoothies in the country. Red Mango continues to attract customers with its delicious flavors of frozen yogurt. They rotate between 40 different flavors. Some of their most popular flavors are cake batter and strawberry milkshake. Currently, they are offering a limited time only flavor called honey badger, made from nonfat vanilla frozen yogurt and honey. I suggest you try honey badger before time runs out as well as their other delicious flavors!

104 S Ridge Street
Rye Brook, NY 10573
(914) 305-4478

This article was contributed by John Berman of Edgemont.