Milton Point Provision’s Monty Gerrish, 1641

MPP Beverage Choices, 1637

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Milton Point Provisions: We’ll Have What Monty’s Having

 

 

BY TOM MCDERMOTT

 

Imagine you wake up at 3 a.m. one night to a thought: What was the name of that little place in France with a simple, set menu, a platter of <les fromages> to make your heart quiver, remarkable roast chicken, and a room full of locals? If you’re Monty Gerrish, you’d be thinking of Le Bistro du Paradou, near Saint-Remy-de Provence, where his family dined in 2011.

 

That was several years after the young Gerrish decided, on Career Day at Rye Middle School, that he would become a restaurant owner-manager someday.

 

That day has arrived.

 

In June, Gerrish opened Milton Point Provisions, an artisan market and restaurant in the space once occupied by Dockside Deli, where Monty and legions of hungry Rye kids and grownups once ate their way through the grill and sandwich menu.

 

The new dining destination offers “a relaxed atmosphere and curated choices” for both pickup and in-house dining. “People often say, ‘I don’t know what to get’. We say, ‘This is what we’re serving, and it’s all good’, says Gerrish.

 

MPP portions are generous and details, from ingredients to menu card design to takeout boxes, are carefully considered. Gerrish, chief consultant Gordon Finn, and Chef David Awad have paid their food dues. After studying Hotel & Restaurant Management in college, Gerrish worked with John Magazino of Truffle Truck fame, selling truffles, oils, mushrooms from Hunt’s Point Market to a select group of Manhattan restaurants including Daniel, Jean Georges, Eleven Madison, and Alto where Finn was known as top-chef Michael White’s “secret weapon”. Awad worked with Finn at Alto, where they met the determined purveyor, Gerrish.

 

While Gerrish’s overall approach is refreshingly straightforward, weekly and daily specials provide enticing choices. Over the last two weeks, the lunch menu has included: Nace Daddy’s Tuna Salad Kit (olive oil cured albacore), Shenorock Shrimp Wrap (mango cilantro salsa), Jersey Jan’s Tuna Tartar, MPP Lobster Roll – an early favorite – Marsha’s Whole Belly Clam Roll, and Mary’s 90 Miles from Philly Steak Sandwich.

 

In the evening, diners could choose from: Wood-Fired Chicken and Dry Rub Glazed Wood-Fired Pork Ribs, Ecuadorian Steak, Steelhead Trout, Wood-Fired Atlantic Salmon, and a Garnet Grill Kit – local Scarpelli sausage, Jumbo Shrimp, asparagus to grill, Pesto Pasta Salad, S’mores, MPP Drink Mixers, with recommended grill instructions. Dinners come in half and full orders.

 

In a time in which “family dining” has taken on new meaning, MPP aims to help with Dinner Add-ons: Chicken Tenders (special sauce), Mac n’ Cheese ( note to parents/grandparents: you will want to “share”, so order two), steamed carrots, Momma Luce’s Grilled Cheese, and, of course, a hot dog.

 

The design inside is family casual, with seating for 25. Outside dining is also available. Customers order at the counter and food is brought to tables. The whole process is open, light, and fun. Dessert? Four & Twenty Blackbirds pies and brownies. Parking? Yes!

 

MPP hours are 9 a.m.-8 p.m., Tuesday-Sunday, beginning with the Morning Glory breakfast menu. Highly recommended is the Whelan Breakfast Sammy and Path coffee. Dinner pickup is 4-7 p.m. After receiving a liquor license, dinner will be extended to 9 p.m. The alcoholic beverage list will be simple too: a white, a red, a rosé, two beers. Gerrish plans to feature Spanish biodynamic wines. He is also planning to sell some carefully selected provisions for home use: Greek olive oil – with refills, honey, polenta, MPP spice blend, granola, Calabrian peppers, and more.

 

What’s Milton Point Provisions’ secret sauce? Gerrish, who is engaged to be married to Hadley Mongell in the fall, says, “We’re going to provide unique products. We’re going to have the right stuff: the wood-fired stove from Texas, the perfect salt, just the right oil, the best everything.”