Restaurants in Mount Kisco

Lauded by the New York Times for a "vision that stretches far beyond Asia," Neo World Bistro and Sushi Bar forges new cuisine out of Eastern and Western influences. Indonesian-born head chef Sianto Njotoatmodjo borrows liberally from Italian, French, and Indian culinary traditions, turning out new takes on classics including seafood risotto, chicken in teriyaki beurre blanc, and spicy tuna with avocado and mango in paratha-style bread. Decked out in shades of light green and chocolate brown, the sleek dining room lies adjacent to the sushi bar where specialty rolls are named for positive and inspiring feelings such as "hope," "humble," and "hey, this is tasty sushi."

We are bakers of bread. We are fresh from the oven. We are a symbol of warmth and welcome. We are a simple pleasure, honest and genuine. We are a life story told over dinner. We are a long lunch with an old friend. We are your weekday morning ritual. We are the kindest gesture of neighbors. We are home. We are family.

353 Restaurant provides a menu of seasonal fare, tapas, and hearty Italian entrees within an elegant interior. Diners enjoy chef Joseph Messina's rich culinary concoctions, such as succulent seared sea scallops ($22), served alongside lobster mashed potatoes and braised field greens in a shallot-Chianti reduction, and palate-pleasing pizzas brimming with fresh ingredients. Pair these solids with liquids from a daunting wine list while admiring the brick-lined dining room, then send a lucky homemade dessert to its demise in an ocean of flavor. Classy live music trickles from the lounge on the weekends, and a refreshing garden patio awaits the return of the warmer months.

Cuisine Type: Italian

Most popular offering: Tagliatelle bolognese

Reservations: Optional

Kid-friendly: Yes

Delivery / Take-out Available: Takeout only

Alcohol: Full bar

Number of Tables: 11?25

Outdoor Seating: No

Established: 2013

Parking: Parking lot

Handicap Accessible: Yes

Pro Tip: For a quite and more relaxed setting, visit us on the weekdays for dinner or any day for lunch.

Q&A with Maurizio, Owner

In your own words, how would you describe your menu?

Food doesn't need to be complicated in order to taste good and nourish the body and soul. In fact, we believe quite the opposite at Sette E Venti, instead focusing on mastering the core ideals behind a good, satisfying meal. Our authentic Southern Italian cuisine begins with fresh ingredients. Our herbs, produce, meat, and seafood are handpicked by our chosen distributors to ensure quality. Heart and soul are poured into every phase of your meal, from its initial composition in the kitchen by our renowned chef, to when a member of our knowledgeable and accommodating wait staff delivers it your table. We are proud to also offer the community fresh whole-wheat and delicious gluten-free options to complement our growing list of decadent homemade pastas.

What is one of your most popular offerings? How is it prepared?

One of our most popular offerings is the tagliatelle bolognese: our signature tagliatelle pasta topped with a delicious ragout of veal, pork, mortadella, fresh plum tomatoes, and seasoned spices, all slowly cooked to ensure top-quality taste.

Is there anything else you want to add that we didn't cover?

We are the new guys on the block and we will strive to leave a lasting impression on this lovely community. Our goal first and foremost is to please the customer and to make sure everyone goes home with a smile and a full stomach.

The name says it all at Global Grill, where Chef Myong's innovative culinary style manages to transcend both borders and traditions. Above all else she values the integrity of her ingredients, including sustainably grown produce, locally raised meats, and freshly caught Bronzino and Orata that are flown in from Greece overnight. Every recipe she creates accentuates the naturally vibrant flavors of these ingredients, a feat which she accomplishes by using an internationally-inspired spice rack. Rather than constrain herself to the culinary style of one culture, she adopts an approach that incorporates flavors from every corner of the compass. In addition to garnering a handful of Westchester Magazine's "Best Of" awards in recent years, Global Grill also earned praise from The New York Times for its cuisine's freshness and staff?s attention to detail.

A razor-sharp sense of balance is evident throughout the seasonal menus. Crispy Hudson Valley duck arrives with a rum-apple-apricot-chili compote and cider reduction, using the tension of sweet, savory, and spicy to create a distinctive entr?e that has endured as a crowd favorite. Chef Myong's organic, Korean-style fried chicken achieves an extra layer of flavorful depth by soaking in a spicy brine, and the miso-marinated Chatham Cod with forbidden black rice and exotic mushrooms lend a hearty-yet-balanced contrast to the fish's bright citrus gloss. Beyond its main fine-dining menu?which comprises an impressive number of gluten-free options?Global Grill also features a selection of tapas-style small plates that Chef Myong updates whenever she receives a new flash of inspiration or a particularly intriguing ingredient from the market.

O2living, a holistic health and wellness center, treats bodies with nontraditional methods designed to heal and improve overall quality of life. One such method is a live-food diet, which cleanses systems with meals made of raw, live foods, such as locally harvested greens and macrobiotic salads and soups.

Also popular are O2living’s juice-cleanse regimens, which chefs press daily from organic fruits and vegetables. One visit to the café, where they juices are created, had reporter Alice Gabriel of The New York Times vowing to improve her own lifestyle, calling the fare “motivational.”

In addition to diet plans, O2living offers yoga classes, organic skincare treatments, and relaxing massage. A one-year membership to O2living completely overhauls bodies with such perks as a monthly mini facial, unlimited yoga classes, four seasonal juice cleanses, and access to a living-food chef and educator.