Olde Stone Mill in Tuckahoe: Hudson Valley Restaurant Week 2012


Hi everyone, I’m Michelle and I’m excited to be reviewing the Olde Stone Mill in Tuckahoe for Hudson Valley Restaurant Week 2012.

This was actually my second visit to the Olde Stone Mill—I had lunch there with my family after my graduation from Sarah Lawrence two years ago—though my first time really experiencing the food, since I came down with a migraine during my graduation lunch and was unable to eat much of anything, though the waiter generously comp’d my meal and let me take the leftovers home. When I saw that the Olde Stone Mill was on the list of restaurants for HVRW I was glad to have another chance to try their food fresh from the kitchen, instead of reheated in the microwave!

A few notes about Olde Stone Mill before we get to the review: they have outdoor patio seating, which is great for brunch on a sunny morning or dinner on a warm evening. The Olde Stone Mill is just off a main road in Tuckahoe, so noise might be a factor when dining on the patio. However, they are in the process of adding an enclosed conservatory to the restaurant, which will be perfect for those looking for that alfresco dining feel with all the comfort of an indoor dining experience.

The Olde Stone Mill in Tuckahoe

Our friendly and attentive waitress seated us promptly when we arrived last Monday night. We were one of two couples seated in the main dining room, which was pleasant and spacious, with the ambiance of an upscale country inn. Cheery landscapes adorned the walls and a functioning grandfather clock and fireplace added character.

Now, to the food!

Olde Stone Mill’s portions were incredibly generous, even by non-restaurant week standards. The prix fixe consists of two appetizers (that were entrée sized portions in themselves!), a main entrée, and your choice of one of two desserts, along with coffee or tea.

My boyfriend Mike and I started with the mixed green salad—delicious greens along with a quarter or two of hiding somewhere near the bottom. The salad was nicely dressed in homemade vinaigrette that livened up the seemingly simple dish without overpowering it.

Mixed green salad

Each salad came with the choice of either Penne A La Vodka or a Potato Leek soup. Mike opted for the penne, which he said was pretty much what you would expect from staple Italian fare, with the exception being that the pasta was cooked to just moments past a perfect al dente. My soup arrived at just the right temperature—and just the right combination of sweet and savory—which made it nearly impossible to not clean my bowl, even though I knew that my main entrée was yet to arrive!

Potato Leek Soup


Penne A La Vodka

For our main dishes, Mike had the Porterhouse Pork Chop and I had the Chicken Martini. The chicken was crisp, the sauce light and lemony with a punch of parmigiana. The potato croquette was pillowy and warm, and the mixed vegetables were crisp and nicely absorbed the flavors of the chicken. I found it to be a well-executed twist on a reassuring staple.

Chicken Martini

Mike had this to say about his pork-chop: “The exterior of the chop is somewhat crispy yet once I bit it the juice exploded in my mouth. The pork was beautifully charred and the meat was dangerously close to being “too pink” which to me means it was attentively cooked to perfection. The closer my knife found its way to the bone the more succulent the pork was, and the slower I ate so I could fully appreciate each bite.”

Porterhouse Pork

“The exterior of this inch thick crafted experience is lightly lathered in a sweet and spicy a jour that makes good use of red bell peppers and jalapenos for a surprising kick in the teeth which left my tongue tingling and my lips grinning.”

Mike getting ready to dive in!

“Also, like most good restaurants the chef will leave you to salt your food to taste, Olde stone mill is no exception and should be taken into consideration when trying your dishes. A few pinches of salt really took our dishes to where they were meant to be. To me this is the sign of a smart chef.”

By the time dessert arrived we were both absolutely stuffed—but personally, I’ll always make room for anything sweet, and especially if it involves cream! Mike had the tiramisu and I had a cream-puffed pastry filled with what tasted almost like cannoli cream, piled high with whipped cream, and topped with a maraschino cherry. Perfection!




The bottom line: The food is very good, but can be somewhat pricey for the regular restaurant goer. When the chef can be attentive to your order’s preparation you will receive a dynamite meal. If you see that they are overly busy it may be wise to stray away from dishes that could be “too pink”.

Olde Stone Mill pays particular focus to events, with a special menu for every occasion. They have a Brunch menu, which Mike and I will be returning to try, as well as a “Sun Set Menu” which is designed to be an economically affordable menu offered from 3pm-6pm Monday through Friday for $19.95. The entrée includes a soup or salad and a coffee or tea with dessert. For any cigar aficionados, Olde Stone Mill hosts a monthly cigar dinner for roughly $100 a seat. The ticket price includes a four-course meal, beer, wine, and cigars.

Ultimately, the Olde Stone Mill is a great value for Restaurant Week and I would highly recommend making a reservation of your own!

The Olde Stone Mill
2 Scarsdale Road, Tuckahoe, NY 10707

LUNCH –  11:30 A.M. TO 3 P.M. (MON – FRI)
DINNER – 3 P .M. TO 10 P.M. (MON – THUR)
                    3 P .M. TO 11 P.M. (FRI – SAT)
                    3 P .M. TO 9 P.M. (SUNDAY)

                      11 A.M. TO 3 P.M  SUNDAY

SUNSET DINNER –  3 P.M. TO 6:00 last seating (MON – FRI)

tel 914-771-7661
email: info@theoldestonemill.com


The 411 on Olde Stone Mill.


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  1. I disagree with your boyfriend on the issue of salt. No dish leaves my home kitchen underseasoned; I find this practice in restaurants deplorable.

  2. Hey DrRandy – While I respect your opinion, I find that more often than not chefs who share your sentiments are often pretty heavy handed with the salt.

    When a dish leaves your kitchen you have the benefit of knowing your audience, and as probably a good chef, you know what your family and friends like. At a restaurant every patron has a different palate and what might be perfectly seasoned for you might be too much for another. If you notice when following a recipe it will call for “salt to taste” since its pretty obvious we all appreciate different levels of the white stuff. That is the primary reason I think a lightly salted meal is the sign of a smart chef.

    While I’ve only run into a few instances where chefs heavy hands have had an extremely adverse effect on the food, I thought it was worth noting that this was what I perceived to be the approach the kitchen had taken with their food preparation.


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