They opened The Corner Bakery in May of 1986 and the response was overwhelming!McKinney and Doyle were featured in the New York Times Sunday Magazine Section later that year and customers from all over the tri-state area began to crowd the small shop. Homemade soups and entrees were added to the list of offerings over the next few years and the need to expand to a restaurant became abundantly clear.
In 1991, McKinney & Doyle moved the bakery two blocks into the village of Pawling and opened The Fine Foods Cafe. A 120-year-old brick building was chosen as the new location to house both shops. Booths and benches from an old Pawling pub were restored and became the storefront dining room. Their philosophy of "serious cuisine in a not so serious atmosphere" transformed the restaurant into a true destination. M.H. Reed of the New York Times reviewed the cafe and rated it "Excellent" (see our reviews). Accolades from the New York Times, Zagat Survey, Food & Wine Magazine and others pushed the small cafe into the limelight, and in 1997 the cafe was honored by the Wine Spectator Magazine as having one the finest wine lists in the world, a distinction it has kept ever since. Success however, did not come without a price and after losing most of his hair, Brian Doyle decided to retire from the business in 1998.
In 2011 an adjourning storefront (formally a pharmacy) was acquired to add a spectacular new bar and dining room. For non-alcoholic libations an old fashion soda fountain was resurrected and added to the Bakery. Please click here for more information about the soda fountain.
Shannon McKinney oversees daily operations of the business along with his wife Aida. They are grateful to have an incredible staff of dedicated, hardworking people. Shannon and Aida can be contacted by email at: firstname.lastname@example.org
Andrew Sarubbi is our Restaurant Manager since 2005. Andrew manages all "front of the house" operations and oversees our award winning wine list. He creates our extensive line of cutting edge cocktails and is constantly experimenting with new flavor combinations and infusions.
Andrew is a certified Sommelier and has been recognized as one of the top bartenders in the United States.
You can email Andrew at: email@example.com
Jose Antonio Vertiz (Tony), is the executive chef and has been on staffsincethe business inception in 1986. Tony is truly gifted in the art of food preparation and maintains incredibly high standards in all menu preparations and staff supervision.
Cruz Cabanas, our head dinner chef, maintains equally high standards and assures perfect consistency in all of our signature dishes. Cruz has been behind the cooking line since the Cafes' creation in 1991.
Rebecca McKinney (Becky): Shannon and Aida's daughter Becky has worked various positions in the bakery and cafe since the ripe old age of 12. Becky is a graduate of the University of Delaware, handles Public Relations for McKinney and Doyle and authors our monthly newsletter.
You can contact Becky at firstname.lastname@example.org