Mistral King of Prussia Dining Bar

New Mistral, a bold move at KOP Mall

Article Featured In Savvy / Main Line

You’ll never guess what just blew into the King of Prussia Mall.

Legitimately hip dining.

We kid you not.

Twice we visited the new Mistral – named for the stiff “mistral” winds that clobber the coast of south France.

Twice, we were, well, blown away.

While the usual suspects – Cheesecake Factory, Grand Lux Café, California Pizza Kitchen – are corporate, aka manufactured for the masses, Mistral is:

• Privately owned

• Relatively intimate

• Chef driven. (A fancy way of saying that an onsite chef creates and executes the menu. No corporate recipes.)
There’s only one other Mistral on earth – in Princeton – and it’s even smaller.

Mistral KOP sits between Neiman Marcus and Lord & Taylor.

Assuming you can get past the fact that it’s in a mall, Mistral’s got the makings of a winner.


The knockout décor, for starters…Read the full article here: http://savvymainline.com/2017/03/28/new-mistral-bold-move-kop-mall-stogas-accused-gravity-vault-rocks-radnor-queen-soaps-new-memoir-retail-ups-downs/

Mistral Restaurant King of Prussia Mall Hush Puppies

King of Prussia Mall Goes Small and Independent for Its Next Big Restaurant

Four-time James Beard semifinalist Scott Anderson opens Mistral at the mall next week.

BY ALEX TEWFIK for PhillyMag.com

Next week, King of Prussia Mall will further its rise to power as a serious contender in the area’s restaurant rat-race with its most ambitious addition yet: a second location of Princeton’s Mistral, Scott Anderson’s casual modern American restaurant.

But will uni pasta fit in next to Neiman Marcus and Lord & Taylor?

The mall’s recent efforts to stay a hip and relevant includes a campaign by Simon Properties to bring independent, chef-driven concepts to a dining-scape better known for its Bonefish Grills and California Pizza Kitchens. And Anderson’s Princeton Mistral is a more informal, yet similar version of his first, lauded tasting menu restaurant, elements (similar in that it sticks to the same, classic modern American restaurant mantra: “utilizing fresh, local ingredients, and delivering culturally influenced cuisine that plays upon familiar American classics.”). KOP’s Mistral plans to do the same.

But the KOP Mistral isn’t an exact replica of its Jersey counterpart. Anderson is known for heavily investing into the surrounding agro-industry, and the same will go for Montgomery County with his new KOP restaurant. The menus will reflect that of PA’s farm bounty, not New Jersey’s. Plus, even though Anderson will oversee both Mistrals, the KOP location will be led by his long-time friend and chef de cuisine Craig Polignano, who will impart his own style and cooking methodology to the kitchen.

Inside, it seats 111 including at 18-seat bar, and when the weather’s nice, an outdoor patio means 48 more seats. Check out the menu before it opens to the public March 1st.

Mistral King of Prussia Bar

Mistral, the hit Princeton bistro, debuts in King of Prussia. At the mall.

Philly.com article by Michael Klein, Staff Writer

Mistral, the buzzy, upmarket Princeton bistro, breaks into the Philadelphia market on Wednesday, March 1 with its opening in a prime spot at King of Prussia Mall, at street level beneath Grand Lux Cafe and between Lord & Taylor and Neiman Marcus.

Mistral KOP (160 N. Gulph Rd, King of Prussia, 610-768-1630) is a bold experiment, both for Simon Malls and for Mistral’s partners, Stephen Distler and chef Scott Anderson, who also own the posh Elements in Princeton.

Mistral is a rare independent, chef-driven restaurant, as opposed to the dozens of syndicates that have poured into the King of Prussia scene in the last two years.

Mistral’s cool, open floor plan is built around a square, 18-seat bar, with a small lounge tucked against a window. No tablecloths. Plenty of festive chatter, as observed at a friends-and-family meal earlier in the week. The open kitchen at one end of the dining room is a hive of activity. Outdoor seating will debut in the spring.

The menu, on both for lunch and dinner daily, is a collection of snacks ($6 to $10), small bites ($10 to $15), and entree-size salads and sandwiches ($10 to $16). Five “large bites” serve as entrees (priced at $26 for olive-oil-poached organic salmon to $35 for lamb belly over chickpea panisse). It’s easy to order a few small plates to make a meal.

Anderson, a James Beard Award finalist, hired a former associate, Craig Polignano, as chef de cuisine. Polignano is former executive chef at the Ryland Inn.

Mistral King of Prussia Bar

Princeton Dining Destination to Open a Second Location in the King of Prussia Mall

The James Beard nominee expands to the Philly suburbs

King of Prussia, with all of its many chain restaurants either already open, or opening soon, closed a deal with Scott Anderson’s Mistral, Princeton, NJ’s upscale restaurant making waves for its ambitious small plates menu and dedication to establishing long-lasting relationships with the surrounding community’s local farms and purveyors. Mistral KOP will be quite the same, only with a more focused effort on sourcing from Montgomery County’s farms, acquaculurists and butchers.

Taking up the front entrance of the King of Prussia Mall (between Neiman Marcus and Lord & Taylor), Anderson (a James Beard Best Chef: Mid-Atlantic nominee) and chef de cuisine Ben Nerenhausen aim to bring a similar progressive concept to King of Prussia diners in a 3,700 sq. ft. dining room loaded with an 18-seat bar and 48-seat outdoor patio.

According to Anderson, “Mistral” comes from the name of a strong Mediterranean wind that “sweeps through, bringing fresh air and clearing weather”, which is a giant metaphor for Anderson and Nerenhausen’s lofty goals for the suburban dining crowd.

This will be Anderson’s third restaurant and second restaurant concept. In 2013, he and his business partner Stephen Distler opened Mistral in Princeton, and two years later, opened Elements, which got the three-bell nod of approval from Inquirer critic Craig LaBan plus a positive review from the New York Times.

Original Article Posted Here