Welcome to Twist!
"Don’t be fooled by the unassuming strip-mall location, because there’s exceptional cuisine to be had at chef Benjamin Mauk’s always packed Hyde Park New American, welcoming gourmands and kiddies alike."
Ratings - Food: 27, Decor: 18, Service: 26
-Zagat Review
Owner Chef Benjamin Mauk opened Twist in July of 2004, and after little more than a year in operation, the restaurant's success seems secured by the mix of patrons who pack the place, even during the middle of the week.
You can enter Twist from its outdoor patio, which faces Route 9, or from the strip mall's parking lot in the rear, which patrons appear to favor for convenience. But once inside Twist, the hip, brightly colored decor and the buzz of activity wash all such thoughts from your mind. The storefront, once occupied by Coco's Pizza, has been transformed into an invitingly upbeat space, featuring modern, high-tech ceiling lights, brown Spanish floor tiles, comfortable booths (upholstered in black and gray), and a dramatically painted interior space. A reddish painted wall provides a backdrop to the small bar area located near Twist's rear entrance. The same color accents the white-tiled walls that surround the sizable open kitchen. The ceiling beam, painted a striking purple, adds to the drama. And if that wasn't enough to enliven your senses, to the right of the open kitchen a large, elongated mural, painted by the Hudson artist Joseph Ferm, plays off the same color scheme to abstractly depict scenic images and elements characteristic of the Hudson Valley. This intense display of color helps detract from the mundane activity on the street that's observable through the two large windows that run parallel to the road. The ivory-toned wall opposite the open kitchen is more subdued, simply decorated with three black, framed mirrors, hanging atop light-tan painted rectangular patterns. The orange-tinted pendulum lights situated above the tables add a measure of quiet intimacy. This side of the room provides the dining area with a calmer, more relaxed, ambience and offers some respite from the hotbed of activity going on in the kitchen.
Benjamin Mauk grew up in Minneapolis, spent a few years at Brown University concentrating in Asian studies, but then dropped out to pursue his real passion—cooking. He gained hands-on experience by working in a variety of restaurants in locations as diverse as North Carolina, Santa Fe, and the Pacific Northwest. Mauk's raw talent as a cook became more finely tuned when he pursued formal training at the Culinary Institute of America. He graduated first in his class in two consecutive degree programs and was the recipient of a James Beard Scholarship in 2001 and a prestigious International Association of Culinary Professionals Award in 2002. In August 2003, Mauk was honored by being chosen to cook at the James Beard House in New York City to a sold-out room. Mauk had been cooking at Cripple Creek since 1999, first under David Bruno, who acted as a mentor, and then as the restaurant's executive chef until it closed in January 2004.
When diners are seated, they are first offered a dish of cheese twists to nibble on. They're made with puff pastry dough, olive oil, salt and pepper, and Asiago cheese. From the first taste of these light, flavorful, and delectable twists, you begin to anticipate the possibility of a fine meal to come. When Mauk says he wants to create "good food with a twist," he not only means he wants to put his own personal stamp on the food he serves, but also that he wants to take familiar dishes and change them a bit. An example is his version of a Caesar salad. Mauk substitutes the nutty flavor of grated Asiago cheese for the sharp tang of Parmesan and uses crisp tortilla strips instead of croutons.
Twist restaurant has a casual, neighborhood ambience with quality food and friendly service. Central to their concept is having an open kitchen. As Mauk puts it: "Cooking is a nurturing act. When you are in a kitchen with closed doors, your diners are a bunch of faceless people. To be able to see exactly whom the food is for and the pleasure they get from eating it changes the whole dynamic of cooking." It is not only the cook who benefits from the open kitchen, but the diners as well. For an aspiring amateur chef or someone interested in the art of cooking, the best seats in the house are on the nine, high purple stools that overlook the work going on in the kitchen.
Chef Mauk has also introduced his latest duo of Brother Chef's "Christopher & Adam Royster", hand trained for over 4 years by Mauk. Theese young, talented and innovative Chefs have intensified the creative cuisine that Twist is is so well known for. Their dedication and passion has contributed to the recent upgrade to their latest Zagat score of 27 on food.
Twist is an experience not to be missed.