Village Social Kitchen + Bar
As told by Chef Mogan Anthony
The impact of your upbringing on your food: My background as a Malaysian, born an hour away from Thailand, play a huge part of me being a chef—especially from a creative perspective. I always add grains of spices into my food in subtle ways; people love it but
[can not] pinpoint what it is, which makes it even better.
On balancing several restaurants: We have four locations and they are all different in concept, which makes my job challenging, but that’s what I enjoy the most. Each restaurant has its own executive chef and I’m just setting the tone for them. I always open and pass it on to my chef and continue working with them.
Menu item you will never remove: We recently add crackling kale and it became an overnight success. It’s gluten and dairy-free; it’s crunchy, zesty and spicy. People love it, so I won’t take it off.
Interesting takes on old favorites: I used to make rice crackers tuna at Perry St (a Jean-Georges restaurant); it was my project for at least two years. I switched it up with pretzel crusted tuna, which became the most iconic Village Social dish to date.
Westchester Burger Company
A wide variety of hearty burgers and other comfort food specials are served, but make sure to leave room for the tasty desserts. Click here for more.