Already beloved for provisions and coffee-shop treats, Mill & Main’s restaurant, open since early May, has brought a whole new level of rejoicing to Main Street in Kerhonkson.
“One of our loyal, wonderful cafe customers came in with his partneron a Saturday and we had no seats left inside; I heard him in the backyard,on the phone to a friend, saying, ‘Oh my God, this place is so hot
I can’t even get a table!’ And he was so happy to be there withus in that moment of being the happening place in town,” saysCulinary & Marketing Director Claudia Sidoti.
The menu is seasonally inspired and interpreted by mother-andson chef duo Sidoti and Chris Weathered—the son of Sidoti and her husband, General Manager Paul Weathered. Their multicultural heritage drives the eclectic menu.
“I’m half Italian and half Colombian, and Paul is from Antigua, and Christopher got the whole mix: the foods that we grew up with, that were important to each of us and passed along by parents and grandparents,” Claudia says. “So our menu is a really nice mix of dishes from our Colombian, Italian, and West Indian backgrounds.”
Mill & Main’s restaurant, open since early May, has brought a whole new level of rejoicing to Main Street in Kerhonkson.
That can mean a crispy Caribbean codfish fritter—something that Paul’s mom served on special occasions, enhanced with pickapeppa Mayo—or a vegetarian spin on Jamaican-style patties stuffed with wild mushrooms instead of beef. “So we put trout on the menu,” says Sidoti, “in spring, because it felt very springy, and Chris made it trout Limoncello, with Italian liqueur. Spaghetti with clam sauce is another hugely popular dish. We started doing oysters on the half-shell last weekend— the response to high-quality fish and seafood has been really good. Our menu isn’t huge, but it’s carefully curated.”
The community’s loving it. “Turning over the dining room three times in a night was surprising, but not shocking—we’ve been here long enough to know the people are here and want to come out,” says Chef Chris. “It’s been really special to see all these people that have built their loyalties to the cafe come in and shop in the morning and then come in at night for dinner. We love when people who are passionate about food try something they’ve never eaten before and discover a new favorite.”
The menu is seasonally inspired and interpreted by mother-and-son chef duo Sidoti and Chris Weathered—the son of Sidoti and her husband, General Manager Paul Weathered. Their multicultural heritage drives the eclectic menu.
Flowers by Whimsy Flowers Farm
If you’re in the mood to try something exotic, Mill & Main will oblige; if you’re after a burger, theirs is topped with a crisped blend of parmesan and cheddar and balsamic caramelized onion, and Chris’s mango barbecue sauce has a passionate fan base all its own. “The vibe is come-as-you-are friendly,” says Lily Feldman, Christopher’s partner, who can often be found chatting folks up in the dining room with baby son Marlow and handles Mill & Main’s social media and marketing. “But it’s kid-friendly inside and the backyard is kid paradise.” There’s a small but thoughtfully crafted kids’ menu featuring Italian chicken cutlet fingers and bagel pizzas.
Open mic nights, live performances, and more have arisen spontaneously. “It’s so much fun to discover all the people in your community that are really good at something,” says Feldman. “We were blown away by our first open mic. So many people came out and shared so much talent! On our social media, I always ask people to tell me what they want to do, what would be fun, and it’s such an honor to be able to do that stuff with them. Chris, Claudia, and Paul have really created a hub for the community in such an organic way that it didn’t feel forced, and people are so happy to come be part of it.”
Some of the happiest, no doubt, are the 29 locals on the Mill & Main team—like the line cook who started as a dishwasher, and the barista who can bring her mom over for late-evening drinks and walk home. “Finding qualified staff isn’t always easy, but we did it,” says Sidoti, a veteran of decades in high-end hospitality. “And it’s great to hire someone with the right spark who barely knew what a cappuccino was, and watch their knowledge and skill grow. It’s a skill set they can take anywhere with solid experience at a quality place; but so far, people have stayed, and we love that.”
Sidoti says the whole thing’s about enlightened self-interest; the family wanted a great place to have dinner, and had the resources needed to make it happen. And from the contractors such as Charles Roth from Upper Restoration, to close friend Lijah Friedman— the photographer whose work hangs on the walls—and the farmers who grow the fine ingredients, they found ample material and inspiration close at hand.
“Our menu is a really nice mix of dishes from our Colombian, Italian, and West Indian backgrounds.” – Culinary & Marketing Director Claudia Sidoti.
This fall, the back patio will stay open with space heaters and a firepit as guests dine on the harvest bounty (expect some spectacular apple- themed flavors) and as the weather grows colder, hearty Sunday suppers and indoor demos with culinary experts are in the forecast. And great drinks, of course, from fine local wines and beers to a cocktail program informed by the Mill & Main team’s unique heritage and sensibilities: an Aguardiente sour, a basil berry bramble, a shaken colada, a Caribbean sorrel spritzer mocktail. Mill & Main has been tapped to host a few milestone events, and the team looks forward to doing more: If you haven’t nailed down a spot for your holiday party yet, talk to these folks for an unforgettable evening. “We had a vision, we had an idea, and we had a plan to some degree,” says Sidoti, “but it really has come together almost better than we envisioned it could. We feel very fortunate and very, very lucky.”
mill & main restaurant
317 Main Street, Kerhonkson
845-626-1255
eatmillandmain.com
