“Everyone’s like, ‘You’re so busy, why do you want to sell?’†She said. “It’s our plan. We’ve always wanted to be the best. If we wait too long, it will be too late to start something new.”

“People are like, ‘I know, I understand. You’re tired,’” she said. “But no, no, we’re not tired. We’ve got a lot more energy, but we just want to start putting it on something else.”

As the restaurant nears its 22nd year, the couple are ready for the next chapter. When they bought the property, where they also live, they were looking for an idyllic town setting with a good school system for their four daughters, then aged three, four, seven and eight. Now that they’re adults, they’ve all moved and “we don’t need the six bedroom house that Bernard and I are in,†Sarah said.

The estate at 20 West Lane, comprising the restaurant building and the Bouissou house on 1.93 acres of land, is listed with Necklaces to $ 3 million.

The Bouissous met as chefs in New York City in the 1980s, working together on The circus. They were married on Bastille Day in France in 1990, and moved to Norwalk in 1992, continuing their culinary careers in the city: Bernard at Tavern on the Green and Sarah ran her own restaurant business. Bernard also later served as executive chef at La Panetiere in Rye, NY

“We were looking to buy our own accommodation and we would say in a perfect world we would find a restaurant with a house on the property with a good school system and a great city,†Sarah said.

One day Sarah and her food and beverage manager walked past the property in Ridgefield and the manager pointed it out to her. “Six months later, we owned it,†she said.

Only a few months after the opening of Bernard, the Bouissous won a four-star review in the New York Times, in which critic Patricia Brooks raves about the trio of foie gras (“an exquisite trio!â€) which remains one of the most popular dishes on the menu. The restaurant has also won numerous Wine Spectator awards for its wine list.

As the country faced an economic downturn in 2008, the couple feared people were not spending money on fine dining. They decided to present Sarah’s Wine Bar, with a cheaper and more casual menu and vibe in the upstairs seating area of ​​the restaurant.

The new concept was so successful that guests encouraged them to turn the entire restaurant into Sarah’s, but the Bouissous stuck with the return of fine dining – and it was, Sarah said, with the rebound of Bernard about two years later.

The COVID-19 pandemic didn’t even particularly slow them down, she said. While other fine dining restaurants have turned to more casual take-out and family-friendly meals, Bernard’s has kept its basic menu available, taking care to prepare dishes like the trio of foie gras and rack of lamb. as neatly as possible in on-the-go containers.

“We decided we wanted to stay who we were, and people really liked it. We didn’t really switch to a different formula,†Sarah said. “We’ve always been a place for special occasions. We tried to make it special, even if you weren’t there.â€

As Bernard’s once again welcomed guests for indoor dining, they decided to merge the menus, offering “the best of Sarah and Bernard” in both spaces. Guests looking for a more formal experience sit in the Bernard’s dining room, and those looking for a more casual evening will choose Sarah’s upstairs seating.

For their next step, the Bouissous said they were looking to open a delicatessen with ready meals, and potentially continue catering, “but not a restaurant,” Sarah said. “We would like to close the door at 6.30, 7 [p.m.] and have some nightlife. “

They don’t have a specific location in mind for this new project because they don’t know how long the sale can take. The restaurant will operate normally until it is sold, with plans coming up for Christmas Eve and New Year’s Eve dinners.

“We are both convinced that the universe is going to present us with the right place,†Sarah said. “We’re not really looking, because we’re just waiting to see… we could be here for another year, or two years. We’re releasing it out into the universe.”

Sarah said some of her favorite memories of the restaurant include alfresco Bastille Day wine dinners in Bernard’s Gardens and birthday parties for his daughters, where Bernard would bring their friends into the kitchen and cook. cakes with them. The four daughters have worked in restaurants or in the catering industry in several roles, as hostesses, bartenders and sous chefs.

“We’ve always wanted to be part of the community … I hope whoever takes over will have that same mindset,” she said. “There is something special about this building. It was built in 1875. It’s been a restaurant since 1946. And there have only been three owners. It’s an amazing race for a restaurant, and it So there is good energy in these walls for the next [owner.]”

“It won’t be the same,” she said. “But there are a lot of really talented chefs who have a vision, and who have ideas and dreams … I know that person or people are there.”

Another highly acclaimed New York restaurant is making a triumphant comeback.

Benno, the eponymous restaurant of chef Jonathan Benno and The Bastion Collection, will finally reopen for dinner service on Friday, October 1.

After nearly two years of complete closure due to the pandemic, Benno returns with an emphasis on high-quality fine dining celebrating French gastronomy with an emphasis on seafood.

Just a few weeks ago, the chef launched a new, more laid-back concept at the Evelyn Hotel, where Benno is located. Benno Bar serves French bistro cuisine in a more casual setting, with small platters like dry sausage with pickles and salmon rillettes with baguette croutons served with cocktails.

The return of Michelin-starred Benno marks a more upscale opening in the property.

“As a longtime New York chef with two concepts under one roof, I want to be part of our city’s comeback,†says Chef Benno. “Benno and Bar Benno both bear my name because they truly reflect my passion for French cuisine and seafood. These restaurants also represent my commitment to New York, the city I call my home.

Benno’s full menu will be offered à la carte in the dining room and bar. Executed by Chef Mark Zuckerman, the meal begins with a selection of snacks, including a Nordic crab fondue with sea urchins, vadouvan, scallops au gratin with Noilly Prat and orange, and a caviar service with Regiis Ova. Caviar.

For dinner, vegetables are in the spotlight, with the return of the casserole egg in a glass, the brassica salad with sunflower seed dressing, and the Carnaroli risotto with matsutake and castelrosso. Pasta also features prominently on the menu, with offerings like celeriac agnolotti, black trumpets and puffed spelled spelled, quadrotti with robiola fondue and chestnut honey, and russet crab potato gnocchi, smoked trout roe and chive oil. Main courses emphasize beautiful ingredients, like the skate almond stuffed with crab mousse, butternut squash and brown butter mousseline, and the return of the popular pepper steak and Peking duck. with sautéed foie gras and spicy duck jus.

For dessert, Pastry Chef Rebecca Choi and The Bastion Collection Company Pastry Chef Salvatore Martone offer seasonal treats like the Spice Gala Apple Cake with Oat Streusel and Brown Butter Ice Cream, and the Cake with hazelnuts with hazelnut dacquoise, chocolate sponge cake and fresh cream with chamomile ice cream.

The beverage program created by Beverage Director Juan Carlos Santana features premium cocktails inspired by New York City. The Duke of Provence, a play on the Duke’s martini, features French gin that has been washed with Vermont creamery butter and herbs from Provence, with a touch of champagne vinegar, served straight from the freezer. The wine program highlights small producers with responsible cultivation practices.

Benno will open with dinner service Tuesday through Saturday from 5:00 p.m. to 10:00 p.m.

I’m not the only one who believes that food is one of our greatest unites.

Every ingredient in a dish comes together to provide a sensory experience, telling us a story about the richness of our diversity in a way words never can. The more I discover new flavors, food and culture, the more I know it’s true. But I also know that the American restaurant industry has yet to truly harness, reflect, and reward the beauty of this diversity in our food community, and it’s time for that to change.

I have known this for decades and have spent my career advocating for this change because I have experienced the stark reality of inequalities in our system. When I moved to New York City in the late 1980s, I fell in love with the hospitality industry, the vastness of its influence and its accessibility. I thought it was a place everyone belonged to, including an outlier like me.

After living and working in France, where I learned the basics of classic French cuisine, I returned to New York in 1992 with the goal of climbing the corporate ladder and eventually cooking dishes worthy of many. New York Times stars. I wanted to bring my high standards to the cuisine of my heritage, by launching an upscale African-American diaspora concept. I looked for mentors in the industry who looked like me and understood my vision. A mentor, the late chef Patrick Clark, suggested that I leave New York City, citing that it would be easier for me as a woman to go to a smaller arena to throw.

But I was determined to be successful in New York. I hit the curb and was greeted behind closed doors at every fine dining restaurant I applied to, including entry-level jobs. Without any opportunities or resources, I was forced to go out on my own sooner than I wanted. I became a self-taught entrepreneur / restaurateur, but that too posed many challenges, especially with investors. The truth is, there weren’t many investors investing in businesses run by women, let alone women of color. Unfortunately, access to capital remains one of the biggest obstacles for BIPOC people in the industry.

As a young black chef, I aspired to achieve industry greatness by being recognized by the James Beard Foundation (JBF) in any capacity, as a chef in my region, cookbook author or media personality, whatever hats I wore. I never imagined that I would one day be a member of the JBF Board of Directors, let alone chairman of a committee that oversees the James Beard Awards, the most prestigious honor in the American restaurant industry. There was certainly no sign that this could ever be a possibility. I had seen the Foundation as an exclusive club to which I would never belong, in an industry where I did not yet feel valued.

That perception changed when six years ago I was invited to attend a James Beard Foundation Chief’s Bootcamp for Politics and Change, which brought together leaders from different walks of life to learn how to capitalize on their voices. Later, I was invited to a JBF Women in Hospitality Summit and was told there was an entrepreneurial leadership training program specific to developing women. I began to see the Foundation for what it was and what it could be: an opportunity to reshape the landscape of our industry. I was a presenter at the Awards in 2002 and I distinctly remember watching the sea of ​​mostly white male chefs of European descent and being rejected and underestimated by most of them. So it was inspiring when the Foundation honored Chef Leah Chase, known as the queen of Creole cuisine, in 2017, and when, as a presenter, I saw several black chefs win awards in 2019.

These changes, fostering a climate of equity and inclusion, must also take place across our industry.

Be the change you want to see in the world.

I’ve been doing this in my restaurants my whole career. What I’m most proud of is the environment of diversity and inclusion that I have created at Brown Sugar Kitchen and Town Fare, my Oakland restaurants. But in the wake of COVID-19 and a national racial justice math, it became painfully obvious that the industry has failed many others who have experienced the same closed doors and lack of representation as me. . These people were among those hardest hit by the pandemic, who lacked the support and resources to withstand the shutdowns and shocks to the system. It was a perfect storm for a much needed speech on how we can create a more inclusive industry, as well as addressing inequalities in our food system in America.

The James Beard Foundation recently announced changes to existing programs, an ongoing price audit and the launch of new initiatives with the goal of creating a more equitable and sustainable industry. The programs I desperately needed when trying to find my way into the industry, especially the Legacy Network program, which connects new talent with mentors who reflect the diversity of our food community, and the Investment Fund for Blacks and Native Americans, break down the barriers to capital that I have faced throughout my career.

Among the most exciting changes is the James Beard House Fellows program, which launched in May. The James Beard House reopened with a pilot program to train and support emerging culinary talent. For decades, cooking at the James Beard House has been an aspiration for many chefs and considered a career milestone, but for many chefs from marginalized communities it seemed like an elusive dream. The James Beard House Fellows Program has created a more inclusive space by reimagining the historic James Beard House as a training and development center for the next generation of industry leaders.

At their core, these changes aim to tackle the root causes of systemic racism in our industry, laying the groundwork for what I hope will be a catalyst for change across our nation’s food community. The James Beard Foundation and the Awards are recognized as the flagship of culinary excellence, and this will always be at the heart of what we do and who we are. But as Foundation CEO Clare Reichenbach said, our definition of good food goes beyond what’s on the plate and extends to culture, fairness, diversity and to inclusion.

These changes are pushing new standards, in an industry where this is long overdue.

Tanya Holland is the Executive Chef / Owner of Brown Sugar Kitchen, located in Oakland, California. The author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland participated in the 15th season of Excellent chef on Bravo, appears in new HBO Max show Selena + Chef starring Selena Gomez and is the host of OWN’s Tanya’s kitchen table. In 2020 Holland launched Tanya’s Table Podcast with MuddHouse Media. She sits on the board of directors of the James Beard Foundation and chairs the James Beard Awards Committee.

The opinions expressed in this article are those of the author.

A 1am cup of coffee can really do the trick, but you need the right atmosphere – usually a dinner-style environment, to really capture the stillness of the morning.

Sure, you can make yourself a cup of coffee from the comfort of your own home, but why do it when you can sit in a restaurant any time of the day talking to your waiter with the constant smell of fresh coffee and the journalists of WIVB Channel 4 will keep you company at your table for one?

Unfortunately, diners, restaurants, shops and much, 24 hours a day whatever became a thing of the past once COVID-19 reached the United States in March 2020. It has since become more difficult to keep workers on staff due to pressure from local business owners to pay them. employed at a rate they cannot afford due to the current economy or simply because too many of their employees have decided to stay home due to health concerns. Whatever the reason, it has been found cost effective to keep the doors closed overnight for many places.

However, a local restaurant in western New York City is always open 24 hours a day for that cup of coffee you feel like sipping in solitude.

Jim’s Truck Plaza is perhaps the only local restaurant open every day of the week at all hours of the day.

Stop for a cup of coffee and try one of their delicious omelets at Jim’s Truck Plaza, located at 2125 Walden Avenue, Cheektowaga, NY 14225. It’s just off Exit 52 East of I-90 .

It was with dry eyes that Australians said goodbye to Novak Djokovic, the tennis superstar their country sent packing because he was not vaccinated against COVID-19. Their laws require foreigners entering the country to be vaccinated. The Serb, there to defend his Australian Open title, apparently assumed he would break the rules for mere mortals.

Djokovic has endorsement deals worth an estimated $30 million a year. Its arrogant refusal to follow the public health mandates imposed on ordinary Australians may reduce its commercial value, as it should.

One sponsor, French clothing brand Lacoste, has already said it will review the controversy. Not a good sign for Djokovic, he also thanked the organizers of the Open “for all their efforts to ensure that the tournament takes place in good conditions for the players, the staff and the spectators”.

As a very casual consumer of professional sports, I’ve long been mystified just how much doing masterful things with a ball warranted trash cans of gold in compensation. As a taxpayer, I don’t like being asked to subsidize professional sports arenas. As a cable TV subscriber, I don’t like the “sports fee” added to my bill. This source of enrichment for professional teams and their players – sneakily turned into a tax – is particularly annoying to us who don’t care who plays, where they play or what they play.

This much-shared irritation with licensed sports celebrities precedes the row over COVID-19 vaccinations. But when you add other bad behavior in defiance of public health measures, you wonder how long before a hole is dug in their inflated value.

Another prime example is Brooklyn Nets guard Kyrie Irving. New York City requires professional athletes to be vaccinated if they want to play at home.

Irving was due to be paid more than $35 million this season but is not on the court as he refuses to take a shot. Irving says he’s not opposed to the vaccine. He just doesn’t want to be told to get it — this in a city where delivery people can’t enter a restaurant without proof of vaccination.

In November, Mayor-elect Eric Adams said New York would not make an exemption for Irving. And although the Nets could let Irving play home games in Brooklyn if they pay a (miserable) $5,000 fine per infraction, the NBA refused to give the go-ahead. The NBA argues that teams should follow local laws, presumably for the good of the sport.

The assumption that sports heroes are unconditionally revered reached a ludicrous height when Djokovic’s lawyers argued that by canceling his visa Australia could stoke hostility towards vaccinations. Really, if his refusal to get his shots influences uninformed fans, all the more reason to ship him.

See. I’ve seen the emotional powers of sports heroes. My house was a house of worship for Tom Brady. Those days are over.

ESPN writer Howard Bryant worries about what this weird sense of entitlement will ultimately do to professional sports. Djokovic “cemented his membership in the most infamous group of the pandemic – the multi-millionaire anti-vax athlete who behaves as if his fame, wealth and huge platform to spread misinformation set him above the rest of us”.

Bryant noted that the usually admirable Los Angeles Lakers forward LeBron James has been posting memes comparing COVID-19 to the flu. Green Bay Packers quarterback Aaron Rodgers lied about being vaccinated, then trolled his critics by claiming he was some kind of Ayn Rand superman.

Some insist the Australian government was making an example of Djokovic. In fact, the government simply made no exception for him. The pedestal on which sports celebrities stand is lowered a lot.

Follow Froma Harrop on Twitter @FromaHarrop. She can be contacted at [email protected].

The East End Food Institute has announced the grand reopening of the Riverhead Farmers Market at the former Homeside Flowerist and Garden Center, specifically at 139 Main Road in Riverhead. To celebrate local farms and producers, they will launch on Saturday November 27 for small businesses and the market will run from 9 am to 1 pm each week until April 30, 2022. For the first time, the market will accept the benefits SNAP (formerly known as Food Stamps) and will also partner with Field & Fork Network, a Buffalo-based nonprofit that has expanded the Double Up Food Bucks program to New York City. If you are a producer and want to join the market, applications for suppliers are open and accepted as you go. Apply to become a salesperson. If you have any questions, please email the Outreach and Education Coordinator Vivian Le at [email protected].

Manna at the Lobster Inn continues its educational program on Manna Mondays aquaculture, with speakers and presentations, on Monday, November 22. Tim Heuisler of Small Batch American Whiskey is the guest speaker. Led by co-owner Donna Lanzetta and sponsored by the Manna Ocean Foundation, this program hopes to raise awareness about aquaculture through guest speakers including farmers, fishermen, authors and educators. Manna Monday starts at 6 p.m. and is free, unless otherwise noted.

Andréa Antoine from The lobster roll glory, bake apple and cranberry pies for Thanksgiving. The pies are made with spicy apples, a filling of butter crumbs and fresh cranberries. Only 50 pies will be available for pickup on November 24 at the new location of the Lobster Roll in Southampton where the Princess Diner was located. A 10-inch deep pie costs $ 32 and will serve six to eight people. To order, send an email [email protected].

Nick & Toni is once again offering DIY pizza kits for two this fall. The kits include all the ingredients needed to make a Nick & Toni pizza dinner at home. Kits include: a Nick & Toni Caesar salad, fresh pizza dough, Nick & Toni pomodoro sauce, fresh mozzarella, and step-by-step instructions on how to make the perfect pizza, all for $ 36. Kits are available and are only offered Thursday through Sunday. Kits can be ordered online at nickandtonis.com and can be picked up anytime after 5 p.m.

Baby cotstopover on the Hameau Vert at Hampton Bays will remain open this winter with a three-course prix fixe meal of $ 40 from 5 p.m. to 6 p.m. There will also be dinners and dances on Friday and Saturday evenings from 6 p.m. to 10 p.m. You can bring your own wine; there is no corkage fee. Look for modern, classic French cuisine with North African and Caribbean influences.

Get back to basics by taking Stefanie Bags‘live a one-hour Zoom cooking segment on Wednesday, December 8 at 6 p.m. where she will prepare three recipes. She holds a Master of Science in Nutrition from Teachers College at Columbia University and is a Certified Nutrition Specialist, Certified Dietitian Nutritionist, and a graduate of the Natural Gourmet Institute for Health and Culinary Arts. On December 8, the Hamptons nutritionist will demonstrate how to create a creamy broccoli soup, savory lentils, roasted whole fish and a dark chocolate treat. Each hour-long class costs $ 25. The menus are all gluten and dairy free. You will receive the Zoom link and the recipes when you register. A zoom recording will be provided after the course to all registrants.

Food quote: “People who love to eat are always the best. ~ Julia child

Do you have news on a restaurant or a tip? Write to us at [email protected]!

Beach Bistro takes the right track in the event of a pandemic

About “A local restaurant at the water’s edge now requires that customers be vaccinated” July 31: Congratulations to Sean Murphy, owner of the Beach Bistro, for caring more about the health and safety of his customers than the profits.

By also requiring all workers to be vaccinated (as Michael’s on East and other restaurants have done recently), diners will feel safer and more comfortable, and can enjoy their meals more.

States began banning smoking inside restaurants when medical evidence showed second-hand smoke was harmful to others. Sitting next to unmasked and unvaccinated people in crowded restaurants also puts customers at risk of a widespread and deadly disease.

Following:How to send a letter to the editor

Murphy once had a confrontation with a client about his immunization needs. However, he reports that most diners seem grateful and grateful, and he has been rewarded with increased sales. Other restaurateurs should take note: if you build a safe environment, we’ll come.

Larry Beck, osprey

Macron, a bad model for the governor

Roger Brown’s July 27 column praising French President Emmanuel Macron and denigrating Governor Ron DeSantis left out the fact that Macron’s policies on COVID-19 resulted in protests by 200,000 protesters in Paris and elsewhere. French cities (“Gov. DeSantis needs a French course on the management of the unvaccinated.).

The videos didn’t make it look peaceful. I guess they don’t agree with your “awakened” science.

The Herald-Tribune should stick to the facts and not continue to promote pro-Democrats.

Thomas Jendrysik, Sarasota

Critical Biles Ignoring Mental Illness

I was absolutely appalled at the lack of empathy shown by the author of the August 1 letter “Biles and the ungrateful generation. “ She clearly never suffered from any form of mental illness.

Immediately linking the withdrawal of gymnast Simone Biles from Olympic competition to her belonging to an “ungrateful, unpatriotic, abused and spoiled†generation clearly demonstrates the writer’s ignorance of the many manifestations and dangers that come from mental illness.

Biles participates in a sport that requires extreme precision. Distracted or improperly executed movement could cause serious injury or death. She alone knows her body and her mind.

In consultation with medical experts, it was ruled that she should withdraw from some Olympic events, rather than risk her personal safety.

Michael Phelps, the most decorated athlete in Olympic history, has a well-documented history of battling mental illness. Phelps applauded Biles’ decision, predicting his move “would open up this mental health issue even further.”

Let’s hope so! Maybe if so, the letter writer will understand better about mental health and the fact that it has nothing to do with being part of “that ‘awake’ group.

Paul E. White, Sarasota

A case shows why the common good comes before everything

Typhoid Mary, Mary Mallon, was the first person in America identified as an asymptomatic spreader of a fatal disease. She was the cook responsible for much of the typhoid epidemic in New York City.

Mallon refused to give urine samples for testing. In 1907, she had to be arrested for quarantine.

Defenders for Mallon have argued that she could give assurances upon her release that she will change careers and take hygienic precautions to protect others. (She never washed her hands.) They took it away; she was released.

Using false names, Mallon resumed cooking, frequently changing jobs with outbreaks of typhoid. When she was found in 1915, she was working in a hospital kitchen in the midst of a typhoid epidemic. She spent the rest of her life in forced quarantine.

Had he lived back then, Governor Ron DeSantis would have led his advocates, fighting for Typhoid Mary’s “right†to refuse typhoid testing; his “right” to practice his deadly culinary skills; his “right†not to wash his hands (masking was not a problem at the time); and his “right” to continue to spread typhoid.

The rights sometimes collide. The rights of the common good must prevail.

Carol DeChant, Sarasota

Librarian rescuers during the COVID crisis

I would like to say Thank you to employees of the Sarasota County Library System for their innovative ways to get books to us during the pandemic.

Thank you to the librarians who showed up for work every day. Thank you for having a “help†librarian on duty. Being able to get books saved my life while I waited for my shots.

Thanks to the county for maintaining the grounds of the Venice library – the fountain

and the plantations are beautiful. The new striping is useful in this narrow aisle.

This is the best use of my taxes!

Ruth Boysworth, Venice

Breakfast is a big part of the day in Mount Kisco, and these restaurants, cafes, and bakeries are killing the game early in the morning.

Breakfast is one of the most important meals of the day and in Mount Kisco, New York, it is especially popular. Small towns are known for many things, but this small Westchester village cooks up great early-morning meals that are popular with visitors and locals alike. Whether it’s a plate full of Belgian waffles you’re looking for or something a little more modern and chic, this small town is sure to offer just that.

Also included here are bakeries and restaurants specializing in desserts, because when it comes to breakfast, the more options, the better! Plus, who are we to deny anyone a well-deserved sweet treat?

Related: Breakfast at Tiffany’s: What It’s Really To Eat At Blue Box Cafe In New York City

The best places for breakfast at Mount Kisco

Mimi’s coffee

With a whopping 4.8 out of five stars on Google reviews, it’s no surprise that Mimi’s Coffee House lives up to the early morning hype. It might not look like much from the outside, but Mimi is warm, cozy, and everything one would imagine in a small town cafe. With a variety of seating options ranging from boots to tables and outdoor seating, plus an open cafe bar, this is a staple in this city. The food, which includes baked goods, breakfast wraps, and small plates, offers plenty of options for small snacks as well as hearty meals.

• Dishes to try: Match latte, cappuccino, any coffee specialty, scones, muffins and breakfast wraps
• Hours: Monday to Saturday 7:30 a.m. to 6 p.m., Sunday 8 a.m. to 5 p.m.

Mount. Kisco dinner

New York is famous for its diners and when it comes to small town diners, Mount Kisco has visitors covered. Mount. The Kisco Diner is the perfect place to enjoy a full American breakfast, accompanied by a good, simple cup of coffee and a friendly atmosphere. It’s the locals’ choice when it comes to a sit-down breakfast, and the options for lunch and dinner are just as tasty. The proportions are hearty and the flavors comforting and fresh, making this another breakfast staple for early risers. Plus, with menu items like a milkshake with a whole ice cream bar sticking out from the top, or a Doritos mac and cheese, how could a dinner party go wrong?

• Dishes to try: Any of the loaded Belgian waffles, specialty omelets, cinnamon french toast, cinnamon milkshake, fruity pebble french toast
• Hours: Every day from 9 a.m. to 9 p.m.

Bagel and Bean Coffee

Are you in a hurry, but fancy something delicious for breakfast? Don’t hesitate to stop by the Bagel and Bean Cafe. This cafe serves delicious coffee with a simple but well-done menu with that classic New York breakfast twist. Anyone who likes to receive a hot sandwich for breakfast only to unwrap it and find cheese and eggs oozing from the center will surely fall in love. The coffee is great, but the food – and the quick service – only makes it ten times better.

• Dishes to try: Bacon, egg and cheese (or one of the breakfast sandwiches)
• Hours: Monday to Friday from 5:30 a.m. to 2 p.m., Saturday and Sunday from 6 a.m. to 2 p.m.

Sofia Deli & Cafe

There is one meet again that sums up the Sofia Deli & Cafe on the main street of Mount Kisco perfectly, and it doesn’t get much better than that. “What strikes me most about this place is the love of the craft. They love the food they cook for you, and it shows. Everything is carefully prepared with fresh and tasty ingredients. staff are always warm, helpful and extremely accommodating. I cannot recommend eating here more highly. ”

• Dishes to try: Avocado salad, Maya
• Hours: Every day from 6 a.m. to 6 p.m.

Bakeries and other restaurants

Starting the day off right is very important to many people, in which case Skinny Buddha is here to serve you. With still a 4.8 out of five star rating on Google, it’s easy to see how this restaurant has gained such a beloved reputation among locals and visitors alike. One of the best Comments included, “delicious nourishing foods for soul, body and planet!” And fans of this all-natural, plant-based, gluten-free restaurant could not but agree.

• Dishes to try: Burgers, smoothies, all vegan baked goods
• Hours: Monday to Saturday 10 a.m. to 3 p.m., closed on Sunday

La Tulipe Desserts

Tulip Desserts might not be the first thing that comes to mind in the morning, but with a 4.8 star rating and a list of delicious pastries, who would want to dispute it? It’s the kind of bakery one walks in and is immediately stunned by the quality and visual appeal of everything inside the display case, and it’s almost too pretty to eat. However, we highly recommend that you do just that – because these candies are not to be missed.

• Dishes to try: Croissants, cookies, muffins, macaroons, any of the gourmet cupcakes
• Hours: Tuesday to Saturday from 7:30 a.m. to 6:30 p.m., Sunday from 8:00 a.m. to 2:00 p.m., closed on Monday

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About the Author

If you love the energy of a summer in Newport, here are five restaurants where you can enjoy the food and the atmosphere.

They include a restaurant, Old World Italian bistro, classic French restaurant, pub and hotel dining room run by award-winning chef James Beard.

Dinner with a difference (Portuguese)

Franklin Spa, 229 Spring St., (401) 847-3540, on Facebook, is a simple restaurant serving breakfast and lunch daily in the heart of Newport. You can sit at the counter and watch the kitchen, or tables are also available. The menu offers plenty of comfort food, such as stuffed French toast, omelets, and burgers. But it also has plenty of Portuguese dishes if you are looking for ethnic cuisine.

Old World Italian cuisine, ambiance

Mom Luisa, 673 Thames St., (401) 848-5257, mammaluisa.com, sits on the Lower Thames, away from the maddening crowds. You visit here for excellent Italian food, fine wines and a romantic dinner in the nooks and crannies of a home. Is it perfect for a romantic dinner for two? Absolutely. Is it good for a family reunion? Yes, because it offers many vegetarian dishes, and not just those with their delicious pasta. Only dinner is served.

Eat like a local

Pour judgment, 32 Broadway, (401) 619-2115, pourjugementnewport.com, offers great local beers and affordable pub food in comfortable surroundings. I have never regretted any lunch or dinner that I have had there. For Judgment has a lot of personality. Burgers, wings and other comforting dishes are always there. It’s off the tourist route, and everyone would love to stroll down Broadway after their meal to shop, or really do some shopping if it’s early enough.

Classic, elegant and deliciously French

Can’t escape to Paris? Join the club. But you can enjoy fine French cuisine at Bouchard Auberge & Restaurant, 505, rue Thames, (401) 846-0123, bouchardnewport.com. With classic dishes and elegant service, this is the perfect place to celebrate a birthday or anniversary. But it doesn’t have to be just for a special day, because every time you enjoy a glass of their fine wine, a bite of snails or a Grand Marnier soufflé at Bouchard’s, it truly is a beautiful day.

A new chef in town arrives with credits

I haven’t had Chef April Bloomfield’s food as of this writing, but I definitely will. She is a recipient of the James Beard Award and has cooked at two Michelin-starred restaurants in New York City. Critics say his food is a revelation. She is the new culinary advisor at Vanderbilt, where her food will be served in the mansion dining room, garden, conservatory and on the rooftop terrace at 41 Mary St., (401) 846-6200, aubergeresorts.com / vanderbilt.

After:Taste of Glory: Nationally Renowned Chef to Revamp Vanderbilt Hotel Menu for Summer