Reviews
cabbage hill farm pork chop
IN Town Magazine January 2008
The Flying Pig on Lexington
Award Winning, Farm Fresh When it first opened as a café in the village train station, the Flying Pig was an immediate sensation, as much for its whimsical charm as its fabulous offerings. A year ago, owner Nancy Kohlberg decided to take a gamble and open a full-service restaurant, taking the space of Café Antico, on Lexington Avenue. It's paid off big time. In October, after just a year in its new location, the restaurant was recently included as one of Gourmet magazine's top 100 eat-local, farm-to-table restaurants. "It's an amazing honor," says managing partner Michael LoDolce.
An extensive interior renovation-the noise level used to be deafening and the overhaul has thankfully dimmed the din-and a new menu showcasing farm-fresh, flavorful foods from the Hudson Valley, are attracting new fans to Mount Kisco every day. Executive chef Lesley Sutter, a California native, creates seasonal menus, so now in the colder months, you'll see red meat, more fish, and a vegetable stew that will knock your socks off.
Many menu ingredients are grown or raised in Mount Kisco, at 200-acre Cabbage Hill Farm, which Kohlberg also owns with her husband, Jerome. So look for a side of Cabbage Hill Farm glazed bacon, paired with Anson Mills creamy, stone-ground grits, a hormone-free chuck burger, and roasted whole trout from the Cabbage Hill Farm aquaponics center. They even have healthy desserts here ... slow-roasted apples with a sparkling cider sabayon, and a succulent, warm gingerbread cake with apple compote. You can also get homemade ice cream, from Jane's in Kingston.
"It has been rewarding to see the outburst of community support for our new location, new food, and new look," says Nancy Kohlberg. "We are particularly proud of our fresh, Mount Kisco-bred trout, our black pigs, and our unfailing support of small farms, local farmers, and the farm-to-table concept in dining."
Gourmet Magazine (Award issue) October 2007
The Flying Pig came early to the local movement, and its straightforward American food (trout, big salads, pork chops, pasta, and great burgers) has converted an entire suburban community to the sustainable ethic.
LoHud's Small Bites Blog
Maryanne June 4th, 2007 at 9:20 am
The grass fed burger at Flying Pig is worth the trip from anywhere in the county, especially when the weather is nice - their patio is lovely. their farm connection really makes a difference in quality of the greens served, I agree with you!
Westchester Magazine December 2007
Marge Perry and David Bonom - We love the spirit of The Flying Pig: its mission is to use organic and chemical-free ingredients from small, independent, local farms. And despite this righteous goal, we love that throughout the two-story restaurant, a sense of humor is evident. Who could help but smile when greeted in the front hallway with the sign, "Be nice or leave." And then there are the pigs. They are everywhere, but not in overwhelming numbers: they are on the walls and tucked on shelves here and there. Amazingly, they manage to always stay just this side of kitsch-and make us smile.
We loved everything about our pink, juicy, tender Cabbage Hill Farm pork chop. We loved the pure pork flavor of the simply grilled chop, and we loved the apple cider reduction that seeped over the chop and onto the creamy pillow of celery-root mashed potatoes. This dish tells us there is something there in the kitchen-it can't be pure luck when a dish is that good, when all its elements are cooked and seasoned to perfection.
