Serious Food, Never a Serious Atmosphere
Fine Fare and Legendary Pies Since 1986
By Lambeth Hochwald
Photo by Jiatong Lu
Andrew Sarubbi, who has been at the helm of Pawling’s beloved McKinney & Doyle restaurant, bar, and bakery since 2020, is clear about his mission: “I want our guests to feel relaxed when they sit down and enjoy a meal with the people they’re sharing it with.” The 40-year-old restaurant’s motto—”serious food in a not so serious atmosphere”—perfectly fits the vibe across three distinct eating and drinking spaces in this 120-year-old building, featuring tin ceilings and exposed brick. There’s the original café/bakery, legendary for the delicious smells of muffins and Danish pastries emanating from the space by 6:30 am; the restaurant serving fine American fare (brunch here is an award-winning affair); and the bar located in what was once The Prescription Shop, a pharmacy from the early 1900s (be sure to check out the displays of the pharmacy sign, bottles, and books while sipping a craft cocktail).
All told, McKinney & Doyle has long been the place in town to celebrate special moments. “Our customers are so loyal,” says Sarubbi, who worked his way up from working the door in 2004 to serving and barbacking, before becoming the manager—at just 17 years old. “It’s amazing to hear their stories, and I love when a guest tells me her daughter learned to tie a shoe in a particular booth or a couple shares that they got engaged here.” The story of this Pawling mainstay began in 1986, when Shannon McKinney and Brian Doyle
saw a need for an old-fashioned bakery in town. After the bakery was featured in The New York Times later that year, customers from all over the tristate area flocked to the small shop. Over the next few years, homemade soups and entrees were added to the list of offerings, and soon it became apparent that it was time to expand. “In 1991, the two decided to move the bakery to the building we’re in now,” Sarubbi says. “That’s when they added the dining space, too.”
Embracing each season—in both decor and on the menu—is another priority at this local favorite. During the fall, the window boxes overflow with mums, the entryway is bedecked with hay bales and pumpkins, and seasonal specialties are served. “The apple cider lemonade we make with fresh-juiced apples and serve at the bakery’s juice bar is a local favorite,” he says. “We try to focus on out-of-the-box offerings.” At Thanksgiving, the restaurant specializes in “everything but the turkey,” including appetizers and traditional sides, but it’s the pie orders that are so popular that the staff runs an in-house bet on whether apple, pumpkin, or pecan will be that year’s favorite.
“We make thousands of pies every year,” he says. “But our deep-dish pecan pie is the one with the biggest culty following—that one is really special, and it always sells out.”
10 Charles Colman Blvd., Pawling —mckinneyanddoyle.com
