tag:blogger.com,1999:blog-81772905744998550852024-03-13T19:05:07.207-04:00North Country RamblerCulinary Adventures in Upstate New YorkAnonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.comBlogger188125tag:blogger.com,1999:blog-8177290574499855085.post-58315086363097716722015-06-12T12:54:00.000-04:002015-06-12T15:28:14.347-04:00Blu Pointe, Newburgh Waterfront<span style="font-family: Trebuchet MS, sans-serif;">Blu Pointe</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://3.bp.blogspot.com/-aF8H90-k2Tw/VXsUOvbnrjI/AAAAAAAASXk/kSDWObIqb7I/s1600/IMG_1707.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-aF8H90-k2Tw/VXsUOvbnrjI/AAAAAAAASXk/kSDWObIqb7I/s200/IMG_1707.jpg" width="200" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">120 Front Street</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Newburgh, NY 12550</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;">Reservations: 845-568-0100</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Website: www.blu-pointe.com <a href="http://www.blu-pointe.com/">www.blu-pointe.com</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;">Lunch & Dinner 7 Days</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sunday Brunch</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Blu Pointe on the Newburgh waterfront is the newest addition to the Bonura family restaurant empire, and it is arguably the best. The space that Torches once called home has been extensively remodeled and upgraded. I think the owners knew that they had to make a big statement here to exorcise the ghost of Torches, which was not on anyone's list of favorites. A big statement is exactly what Blu Pointe makes, including a luxurious dining room overlooking the Hudson, a completely remodeled bar area (smaller but much more comfortable), a very nice <a href="http://www.blu-pointe.com/dinner-menu/">menu focusing on seafood</a>, and a greatly expanded wine service. We stopped in last Wednesday for dinner to check the place out.</span><br />
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<a href="http://1.bp.blogspot.com/-QNGz0P9cplM/VXsUe2q5ZaI/AAAAAAAASXs/v1MP7zmbEuM/s1600/IMG_1712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QNGz0P9cplM/VXsUe2q5ZaI/AAAAAAAASXs/v1MP7zmbEuM/s320/IMG_1712.jpg" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: 'Trebuchet MS', sans-serif;">We started at the bar, where a small blackboard announced the happy hour offerings. The night's specials included $6 glasses of Leaping Horse Cabernet, a Merlot, a Grayson (Napa) Chardonnay or a Pinot Grigio. The regular wine list offered eight wines by the glass, a nice selection including a seafood friendly Assyrtiko Santorini (Greece, $13) which is where we started. It's worth noting that the restaurant is putting some emphasis on the wine service, and we appreciated the advice that Caleb, the wine service director, offered later on during dinner. The list is a work in progress and needs some older vintages to fill it out, but they're off to a good start.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;">The dinner menu is a cephalopod lovers wish list. We sampled the charbroiled octopus ($15), and one of the two offerings of calamari. The kitchen will flash fry the squid with a Cognac Aioli, or charcoal grill it and toss it with a lemon caper saffron sauce spiked. Very nice indeed, as was the ahi tuna tower ($13).</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Petite (LOL) Shellfish Combo</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">There are many iterations of chilled raw bar combos to choose from, from the "Petite Chilled Shellfish Platter ($25) that I ordered, all the way up to the ($135) Signature Chilled Shellfish "Tower", for those on an expense account or a need to impress a date with a very tall pile of (2) lobsters, king crab, (8) colossal shrimp, a dozen each of oysters and clams, and two dozen mussels. And how you have </span>entrees<span style="font-family: 'Trebuchet MS', sans-serif;"> after that, I have no clue.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Grilled Calamari</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">When you enter the dining room you will walk past the fresh whole fish offerings, </span>posing<span style="font-family: 'Trebuchet MS', sans-serif;"> in a tray of crushed ice - </span>bronzino<span style="font-family: 'Trebuchet MS', sans-serif;"> (Mediterranean sea bass), red snapper or black sea bass. The menu also offers a "sustainably raised" Atlantic salmon from Canada, which is a nice try, but I would much prefer to see a wild caught Alaskan offered as an alternative. That is really the only sustainably harvested salmon. (I know I obsess over this, but it's important, and unless we ask about it in restaurants, they'll not know that we are paying attention.)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span> <span style="font-family: 'Trebuchet MS', sans-serif;">In addition to the bounty of seafood selections, carnivores will be happy with Blu Pointe's carne choices, from filet mignon and ribeye, to lamb chops and chicken under a brick (but then you'd miss the calamari).</span><br />
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<a href="http://1.bp.blogspot.com/-g47TPVTfMCE/VXsYWqn-jWI/AAAAAAAASYI/sdFLiLXMmmk/s1600/IMG_1714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-g47TPVTfMCE/VXsYWqn-jWI/AAAAAAAASYI/sdFLiLXMmmk/s320/IMG_1714.jpg" width="311" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;">We did have a wonderful dinner and look forward to going back. The only issues we had were with the salmon, and a very awkward house policy of holding customers' credit cards at the bar to make sure that patrons don't disappear without paying. I'm sure the bartender realized that she could outrun me if she had to. The owner suggested (on <a href="http://www.facebook.com/ncntryrambler">our Facebook Page</a>) that walk-outs are a big problem at his waterfront restaurants. I think all they need are faster bartenders (or a better class of customers).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;">Do give Blu Pointe a try. It is not Torches. It is not Torches redux. It is a totally new and welcome upscale dining experience in beautiful space, with a very nice menu, and a view that can't be beat.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-49909405839183791852015-01-21T12:42:00.001-05:002015-01-21T19:29:20.474-05:00A Bistro Lover's Guide to Montreal<div style="text-align: center;">
<b style="font-family: 'Trebuchet MS', sans-serif;">A winter weekend is the perfect time to get away </b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>and check out Montreal's best bistros.<span style="font-size: large;"> </span></b><span style="font-size: large;"> </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">A bistro classic - roasted marrow bones at L'Express</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">We love to visit Quebec a few times each year, including an annual trip to Montreal over a long holiday weekend in January or February. Montreal in winter, you ask? If your primary purpose is forty eight hours of bistro hopping, a winter weekend with very few tourists and discounted hotel rooms fits the bill just fine. Over the years we have compiled a list of favorite destinations. many of which were highlighted in a <a href="http://northcountryrambler.blogspot.com/2011/01/winter-weekend-in-montreal.html">prior column from 2011</a>. Over the past four years we have added a few more to the list.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Long weekends celebrating US Holidays - like Martin Luther King or Presidents Day - are perfect times to escape north of the border. Canada does not celebrate those holidays. there are plenty of rooms, and restaurant and club reservations are easier to come by. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Our favorite place to stay is the Hotel St James, a top notch luxury hotel, but priced at a considerable discount to a comparable stay in New York, even before the currency discount. It is perfectly situated in Old Montreal, and there is enough to do within walking distance to spend the entire weekend right there (but then you would miss a few really good "taxi" destinations). Another nice choice with its own fan club, and in the same neighborhood, is t</span><span style="font-family: 'Trebuchet MS', sans-serif;">he Hotel Nelligan</span><span style="font-family: 'Trebuchet MS', sans-serif;">. The crowd here is a little younger, and a lot noisier due to its popular bar, which is loads of fun until you are trying to get to sleep. The party spills out to the sidewalk, or at least it sounds that way at 2 AM.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We usually check in to our hotel around noontime and immediately head out to lunch at bistro #1. We'll spend the day shopping and gallery hopping, have dinner in bistro selection #2, and then head out to one of the city's great jazz haunts for drinks. Bistro choices #3 and #4 are saved for day two, with more gallery hopping in between. The retail shopping in Vieux (Old) Montreal has improved dramatically over the years. While the area still hosts its fair share of souvenir shops, more upscale galleries have appeared, offering hand made local leather goods, fine art, and local crafts. I enjoy looking for the Inuit art work and carvings, particularly the stone cairn craftwork called inukshuk. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Foie Gras is not only legal in Montreal, it's mandatory!</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">As you might expect, Montreal has more than its fair share of great French bistros. There are no pretenders on our list of favorites, these are legitimate bistros with real bistro fare and wine lists to match - lots of moderately priced but well chosen selections from the less expensive regions in France - Beaujolais, Southern Rhone, and the Languedoc. Leave the grand cru Burgundies for someone's expense account. What you find here are good village wines, along with flights of cru Beaujolais from Brouilly and Morgon, Fleurie and Cote de Brouilly, most for less than $50 - and the $50 is Canadian dollars, so expect a 15% discount (at this writing) when the credit card bill comes through. Match those wines with lots of bistro menu classics - escargot, cassoulet, roasted marrow bones, duck confit, and of course, foie gras, and you have all of the necessary ingredients for a bistro lovers weekend in paradise.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We started our most recent weekend with a fantastic lunch at <a href="http://lespyrenees.ca/">Les Pyrenees</a>, an Old Montreal standby specializing in Basque and Catalan cuisine (with a French accent). Where else will you find cassoulet, paella, baccala, and duck confit all on the same menu? Worth a visit.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The "hot ticket" in town is <a href="http://www.joebeef.ca/">Joe Beef</a> in Little Burgundy, a ten minute cab drive from Old Montreal. It is a wonderful place in a tiny little space which makes it even harder to score a reservation, even more so after Anthony Bourdain weighed in with his imprimatur. The owners also run a companion bistro next door called Liverpool House. The menu offerings are very similar, with Joe Beef perhaps leaning more towards seafood. Either destination should be included on your itinerary, and don't be disappointed if you are "relegated" to dining at Liverpool House because Joe Beef is booked. Truth be told, I think we like Liverpool House better.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Marche Jean Talon is the city's central market</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Montreal weekend must include a trip across town to the stores in Little Italy and the city's major market, Marche Jean Talon, with scores of vendors selling everything from local Quebec cheeses and seafood from the Gaspe, to sticks of grilled saucisson, to slabs of foie gras. (In Quebec, foie gras is not only legal - it's mandatory) If you do this side trip in the morning take advantage of the market's proximity to the city's two best bagel bakers - Fairmount Bagel and St-Viateur in the Mile End District - and decide for yourself what all of the fuss is about. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2dbfINZDiQ0/VL755otSygI/AAAAAAAASGc/oUoF0RY1bhg/s1600/St%2BViateur%2BBagels.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-2dbfINZDiQ0/VL755otSygI/AAAAAAAASGc/oUoF0RY1bhg/s1600/St%2BViateur%2BBagels.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The wood fired oven at St-Viateur Bagels</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Montreal bagels are distinctly different from NYC bagels, starting with the fact they have holes, and are closer in texture to stadium soft pretzels than anything you will find in New York. Montreal residents are passionately divided and comically loyal to one or the other, rivaling the old pastrami wars of New York's Carnegie versus Stage Deli. Our foursome had no problem deciding, unanimously favoring the bagels at St-Viateur. Neither bakery offers seating, but you can enjoy a St-Viateur bagel and a delicious cup of coffee at the nearby </span><a href="http://www.cafeolimpico.com/" style="font-family: 'Trebuchet MS', sans-serif;">Cafe Olimpico</a><span style="font-family: 'Trebuchet MS', sans-serif;"> on the corner of Waverly and St-Viateur.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Here is our list of favorite Montreal bistros:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.aupieddecochon.ca/">Au Pied de Cochon</a> 536 Duluth Est. (Phn) 514-281-1114</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Montreal's House of Pork. Try the Poutine Deluxe - Frites, cheese curds, brown gravy, topped with foie gras. I kid you not.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.lepetitbistro.ca/">Petit Bistro</a> 1550 Rue Fullum (Phn) 514-524-4442</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">An "off the beaten path" local neighborhood treasure. No tourists.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.laloux.com/index.php/en/">Laloux</a> 250 Avenue des Pins (Phn) 514 287-9127</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">White linen and almost too nice to be called a bistro, but great bistro fare.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://lespyrenees.ca/">Les Pyranees</a> 320 Rue St. Paul Oest (Phn) 514-842-5566</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Wonderful mash up of Catalan and French classics. Nice wine list.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.chezleveque.ca/en/">Chez Leveque</a> 1030 Avenue Laurier (Phn) 514-279-7355</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">"Upscale" bistro and local favorite. The beef tartare is outstanding.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://restaurantlexpress.com/en/">L'Express</a> 3927 Rue St. Denis (Phn) 514-845-5333</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Breakfast, lunch & dinner. Think Cafe Luxembourg, only better.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.joebeef.ca/">Joe Beef / Liverpool House</a> 2491 Rue Notre dame Ouest (Phn) 514 935-6504</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The buzz is all true - as good as it gets.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.restaurantlorignal.com/">L'Original</a> 470 St. Alexis (Phn) 514-303-0479</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">An Old Montreal basement hideaway with great food and a great bar.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.casagaliciamontreal.com/">Casa Galicia</a> 2087 Rue St Denis (Phn) 514-843-6698</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Another Rue St Denis (Restaurant Row) favorite, focusing on the seafood of Northern Spain,</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://restaurantlemeac.com/home/">Lemeac</a> 1045 Avenue Laurier (Phn) 514-270-0999</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">On the top of our list of places to try on our next trip. Across Laurier from Chez Leveque.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The city, home of the summer Montreal Jazz Festival, has a few jazz clubs that are worth a visit after dinner. <a href="http://www.houseofjazz.ca/">Maison du Jazz</a>, once the home of the legendary bass player Charlie Biddle, is our favorite. <a href="http://www.upstairsjazz.com/">Upstairs Jazz Bar</a> is another good choice for live professional entertainment. You can usually check out the current line up on YouTube and see if anyone strikes your fancy. On our last visit we stopped in at <a href="http://www.dieseonze.com/">Diese Onze Jazz Club</a> on St Denis, where local talent takes the stage nightly for only an $8 cover.</span><br />
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<i style="color: #333333; line-height: 20px;"><span style="font-family: Trebuchet MS, sans-serif;">If you do dine at any of these places, </span></i><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span></div>
Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com2tag:blogger.com,1999:blog-8177290574499855085.post-11340280989228909962014-10-18T11:34:00.000-04:002014-10-20T11:30:01.878-04:00Frogmore Tavern ~ Kingston NY<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Frogmore Tavern</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">63 North Front Steet</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Kingston, NY 12401</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Reservations: 845.802.0883</span></div>
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<a href="http://www.frogmoretavern.com/"><span style="font-family: Trebuchet MS, sans-serif;">Frogmore Website</span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lunch & Dinner 7 days</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Brunch served on weekends.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We have a new dining destination in Kingston. George and Emily Lewandowsky, owners of the Better than Your Average Fare food truck in Saugerties, have partnered with Niels Nielson, co-owner of the much acclaimed Duo Bistro on John St in the Stockade District. Their new venue, Frogmore Tavern, is a few blocks away, adjacent to the (very convenient) public parking lot on N. Front Street. We stopped in a few times for dinner this month, and although it is probably too early to be writing reviews (they have only been open for seven weeks at this writing) I felt compelled to get the word out. The word - in a nutshell - is "great".</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The space has the look and feel of an old downtown pub. The dining area surrounding the bar has lots of wooden booths with plenty of nooks and crannies for privacy. A small room around the back of the bar has just enough room for a private party of eight or ten. The bar itself is a beautiful piece of woodwork, rescued from its original home someplace in Connecticut, according to our bartender last Wednesday night. </span><span style="font-family: 'Trebuchet MS', sans-serif;">There looked to be at least a half dozen beers on tap, including some local offerings, in addition to a nice selection of wines by the glass. The comfortable setting is enough to make for a nice night out, but what comes out of this kitchen is the reason that this place will soon be on many "Hudson Valley Favorites" lists.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Frogmore is open seven days and offers menus for <a href="http://www.frogmoretavern.com/wp-content/uploads/2014/06/Frogmore-Lunch-Menu-20140915.pdf">lunch</a> and <a href="http://www.frogmoretavern.com/menus/dinner-menu/">dinner</a>, in addition to a <a href="http://www.frogmoretavern.com/wp-content/uploads/2014/06/Frogmore-Brunch-Menu-20140915.pdf">$20 prix fixe brunch</a> on the weekends. At dinner we were offered choices of small, medium, or large plates. The small plates fall somewhere between tapas and apps, and we mixed and matched a few and passed them around to get started. The charcuterie plate ($12 / $22 / $38) was the first to arrive.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The kitchen dresses up gastro pub fare with southern inspiration and Cajun / Creole New Orleans flourishes. An order of fried oysters brought a pile of corn meal dusted morsels, all nestled in a puddle of minced smoked bacon chutney. It was classic pub dish, but as good as I've had anywhere. A Quebec classic of poutine came with a low country twist. The dish is offered Quebecois style with brown gravy ($7) and cheese curds ($8). I of course went for the kitchen's "full monty" version ($10) which adds onion confit, buttermilk fried chicken livers, and, just in case you needed another reason to reach for the Lipitor, some pork cheeks. It was one of the more memorable poutine dishes I've sampled, right up there with Pied au Cochon's in Montreal and the Adirondack version my friends at North Creek's barVino concocted using Oscar's Smokehouse breakfast sausage in the gravy.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The grass fed beef house burger gets dressed up with a topping of slices of pastrami, a fried egg, and aged cheddar cheese and then gets plated with more (perfectly crisp, double cooked) french fries than you will be able to eat by yourself. An order of frog's legs appeared with the back half of what had to be the largest frog in the pond. No quality is sacrificed for quantity here, but the quantity is quite noticeable. The "pork and beans" is case in point. The house cooked beans are topped with a fist size hunk of smoked shoulder, roasted low and slow until it is tender enough to eat with a spoon after basting with a cayenne infused New Orleans style BBQ sauce. Doc's tears might have been from the pepper but I think they were tears of pure joy. My boneless ribeye steak was just as good, fork tender with a perfect hot pink center, as ordered.</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-g_Nmazb6udQ/VEFaTyp4-aI/AAAAAAAASAI/_SBd2jqfMUE/s1600/frogmore%2Bribeye.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-g_Nmazb6udQ/VEFaTyp4-aI/AAAAAAAASAI/_SBd2jqfMUE/s1600/frogmore%2Bribeye.jpg" height="293" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Boneless Ribeye Steak</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">At both of our visits the entrees were complemented with a very thoughtful selection of late season vegetables sourced from local farms - braised collards, sauteed brussel sprouts, sweet chunks of fried turnips, all very nicely done.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The service at Frogmore is friendly and casual (but sometimes bordering on too casual.) The dining room / bar crew is still getting its sea legs and I'll assume that the front of the house will catch up to the back of the house as the seasoning sets. I certainly look forward to watching that happen because even now - in its formative stages - Frogmore Tavern is one of the best restaurants in the area. Do give it a try. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span><br />
<a href="mailto:NorthCountryJoe@gmail.com" style="line-height: 20px;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"></span></a><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"><a href="http://www.urbanspoon.com/r/260/1891854/restaurant/Hudson-Valley/Frogmore-Tavern-Kingston"><img alt="Frogmore Tavern on Urbanspoon" src="http://www.urbanspoon.com/b/link/1891854/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></span></div>
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Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-86825382468561808212014-05-30T16:15:00.000-04:002015-05-09T06:14:10.098-04:00North Country ~ Adirondacks ~ Top 10 Favorite RestaurantsThe following restaurants are our favorite North Country dining destinations. Most would be classified as "bistro style". Two - in Glens Falls - are slightly outside the Adirondack Blue Line, but are still an easy drive from Lake George. I am not suggesting these are the "ten best restaurants"in the Adirondacks. They are "our favorites" for a variety of reasons - a solid kitchen that thinks local and fresh, comfortable casual space, maybe a friendly bar or a well chosen reasonably priced wine list (and ideally all of the above). Click through the links for more details, reviews, and links to menus and restaurant websites.<br />
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<a href="http://northcountryrambler.blogspot.com/2010/07/bar-vino-north-creek-ny.html">barVino, North Creek</a><br />
Great food, great bar, great people. Your home away from home.<br />
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<a href="http://northcountryrambler.blogspot.com/2011/01/bistro-tallulah-glens-falls-ny.html">Bistro Tallulah, Glens Falls</a><br />
Classic bistro menu with small plate offerings.<br />
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<a href="http://northcountryrambler.blogspot.com/2014/04/eat-n-meet-grill-and-larder-139.html">Eat & Meet Grill & Larder</a>, Saranac Lake<br />
The proverbial diamond in the rough. Just sit down and eat.<br />
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<a href="http://northcountryrambler.blogspot.com/2014/05/dacy-meadow-farm-westport-adirondacks.html">DaCy Meadow Farm, Westport</a><br />
Why bring the farm to the table when you can go right to the farm? <i>Seasonal</i><br />
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<a href="http://northcountryrambler.blogspot.com/2011/11/bistro-le-roux-lake-george-ny.html">Bistro Le Roux, Lake George</a><br />
Fun bistro style menu, nice bar & wine flight offerings<br />
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<a href="http://northcountryrambler.blogspot.com/2011/08/farmhouse-at-top-of-world-lake-george.html">Farmhouse at the Top of the World, Lake George</a><br />
These folks are serious about their produce, and wow - what they do with it!.<br />
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<a href="http://northcountryrambler.blogspot.com/2014/04/friends-lake-inn-chestertown.html">Friends Lake Inn, Chestertown</a><br />
A prettier place (or better wine list) will be hard to find.<br />
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<a href="http://northcountryrambler.blogspot.com/2012/08/turtle-island-cafe-willsboro-ny.html">Turtle Island Cafe, Willsboro</a><br />
Extraordinary kitchen in a casual setting.<br />
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<a href="http://northcountryrambler.blogspot.com/2014/05/the-uptown-lake-george-hague-new-york.html">The Uptown, Hague ~ Lake George</a><br />
A newcomer, but it was love at first sight. <i>Seasonal</i><br />
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<a href="http://northcountryrambler.blogspot.com/2011/01/paradox-lodge-lake-placid-ny.html">Paradox Lodge, Lake Placid</a><br />
I saved the best for last. Don't miss it (but watch out for the guy in the kitchen).<br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span></div>
Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-10550389471143049422014-05-30T11:10:00.000-04:002014-05-31T11:02:43.527-04:00Hudson Valley New Openings ~ Gusto in Arlington, Poughkeepsie<span style="font-family: Trebuchet MS, sans-serif;">Gusto</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">15 Collegeview Ave.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Poughkeepsie, NY 12603</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">845.454.8200</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Website: <a href="http://www.gustopk.com/">www.gustopk.com</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Open 7 days ~ Lunch & Dinner</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">It's only taken twenty years, but the Banta's finally have a new restaurant on Collegeview in Arlington. The space that had housed Angelisa's (I know, I'm dating myself) has been completely renovated and expanded. The Banta's partnered with Gianni Scappin, who brought you Market St., in Rhinebeck, and Cucina in Woodstock. The new space is expansive, with off street parking and outdoor seating overlooking the Vassar campus across the street.</span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"> The contemporary gastropub menu is complemented nicely by the new modern dining space, which reminds me very much of their Market St., restaurant in Rhinebeck. (This is a good thing because we really enjoy the Rhinebeck eatery.) The</span><span style="font-family: 'Trebuchet MS', sans-serif;"> young, smart looking wait staff - all dressed in hipster plaid flannel shirts - look like a slice of Brooklyn, but I want to talk to them in August when it's 90 and the Powerhouse crowd is running them all ragged. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Our favorite menu feature is the small plate offerings, ranging in price from $7 to $12, in addition to a salumi platter of cured meats and pecorino ($13 / $22). We tried a plate of calamari ($12), plated with two dipping sauces - a spicy arrabbiata, and a aioli spiked with specks of pickled cornichon - a very nice combo. An offering of fresh ricotta brought a delicious puddle of creamed ricotta ($9), laced with herbed olive oil and pistachio, and slices of grilled baguette for schmearing. Delicious. My favorite was a delicate presentation of spring peas and sprouts perched on a minty yogurt sauce with grilled bread. ($8). </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">There are a half dozen nice salads to choose from, which is five more that we can find in most restaurants in Poughkeepsie. They range from a classic beet, goat cheese and arugula ($11) to a not too classic caesar, dressed up with bacon and tomatoes and billed as a BLT ($9). Gianni's (very) thin crust pizzas - pizzettas - are unburdened by any leavening whatsoever, and could pass for grilled matzah if not for the various well made toppings of parma & prosciutto ($16), or caramelized onions and anchovies ($14), or sausages and jalapenos ($15), or just a classic margherita ($13).</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">There were seven different pasta offerings (and a risotto) on the two nights that we visited, priced from $14 to $17. I tried one of my favorites - tonnarelli cacio e pepe ($14), thick strands of spaghetti, tossed with pecorino and course ground pepper. This is a simple rustic classic that I absolutely love. The bracing saltiness of the sheep's milk cheese is the perfect match for the bite of coarse pepper and thick heavy strands of pasta. The kitchen did a nice job with it here.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Main dishes included a free range grilled chicken with organic quinoa ($24), lamb loin chops with grilled artichokes and fingerling potatoes ($27), and a baked salmon with black truffle vinaigrette ($24). (Since it was their first week of operation I decided to wait until they had their sea legs before grilling them as to the provenance of the salmon. I'll assume it is a proper wild caught Alaska salmon for now.) Besides - who would waste truffles on farm raised salmon? </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I think the original menu and unique preparations will be a welcome addition to the Poughkeepsie dining scene. Gianni Scapin's existing fans will appreciate the new venue, and I suspect the rest will be pleasantly surprised. </span><br />
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<span style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 20px; text-align: center;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 20px; text-align: center;">NorthCountryJoe@gmail.com</a><br />
<a href="http://www.urbanspoon.com/r/260/1849026/restaurant/Hudson-Valley/Gusto-Poughkeepsie"><img alt="Gusto on Urbanspoon" src="http://www.urbanspoon.com/b/link/1849026/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
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<br />Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-40116020077763141862014-05-29T13:25:00.000-04:002014-06-27T10:53:00.231-04:00The Uptown ~ Lake George ~ Hague, New York<span style="font-family: Trebuchet MS, sans-serif;">The Uptown</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">9819 Graphite Mountain Rd. (Rte 8)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Hague, NY 12836</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Open Seasonally for Dinner ~ Tuesday through Saturday</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Reservation strongly recommended</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Phn: 518.543.6202 or lizuptown@gmail.com</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<a href="http://www.uptownlakegeorge.com/"><span style="font-family: Trebuchet MS, sans-serif;">Website</span></a><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>The Uptown will be opening for the 2014 season on June 24th. </i></span><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;">We were most fortunate to find out about the Uptown Restaurant last summer in a blog post on <a href="http://docsconz.com/2013/07/the-uptown-hot-summer-cooking-on-lake-george/">DocSconz.com</a>. I am embarrassed to say that I had not heard of this Adirondack gem, even thought they had been open for years. After reading the post, and realizing that they were about to close for the season, we immediately made a reservation for dinner.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The Uptown bills itself as a "greenmarket restaurant" a reference to New York City's farmers markets. I am immediately suspicious of such marketing terms, because too many restaurant operators use "farm to table" to describe their Sysco delivery. My fears were unfounded. What we did find was a passionate focus on local and natural products, prepared with a reverence for those ingredients. (We were also treated to one of the best meals we have ever eaten in the Adirondacks.)</span><br />
<a name='more'></a><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The Uptown is the creation of one Lauren Parlin who owns the restaurant with her husband Ken. Her daughter Liz was working the dining room when we stopped in for dinner. We asked if we could dine at the bar. The restaurant does not serve liquor, but offers a good selection of beers, and a small but well chosen <a href="http://www.uptownlakegeorge.com/food-menu/wine-list/">wine list</a> focusing on European varietals.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-64zgZb2sb1k/UhiMg7Lo45I/AAAAAAAAKPs/SyZ2CCtFg1I/s1600/1-uptownnLiz.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-64zgZb2sb1k/UhiMg7Lo45I/AAAAAAAAKPs/SyZ2CCtFg1I/s1600/1-uptownnLiz.jpg" /></span></a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">The menu is tightly focused and changes daily to reflect the season's garden schedule. Our first meal was in August, and since August is for tomatoes, I started with a crostini topped with chevre and tomato on slices of toasted baguette ($4). Simple, seasonal, classic, fantastic. A glass of Macon was the perfect accompaniment and I was lucky enough to have one in front of me. Mary tried the second crostini offering - a house made ricotta blended with Mexican style sweet corn - elote. A dish of "cheese puffs" ($5) sounded simple enough, but as the first one was melting in my mouth I was compelled to ask Liz - Who is in the kitchen and where did you find them?</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The answer provided more insight into just how well thought out the Uptown's business plan was, (and just how difficult it is to run a seasonal restaurant in the Adirondacks). The "season" in the Adirondacks lasts exactly two months - July 4th until Labor Day. Most seasonal restaurants run menus consisting of easy to prepare pre-packaged offerings that their home-for-the-summer-from-college staff can handle. If you want to run a truly upscale seasonal establishment, you need to find the appropriate professional staff - for nine weeks. That's very hard to do. <i> </i> </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The Parlin's tackled this predicament by offering lodging to restaurant professionals that they knew from New York City who wanted to spend the summer in Lake George. (Duh, where do I sign?) The CV's in the kitchen read like the credits on the TV Food Network. They included stints at Eataly, Esca, and Mas Farmhouse. Build it and they will come. And they did.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The potential problem as I saw it, was that this rotating band of imported talent, as amazing as they all are, would perhaps produce a menu that was not consistent from one summer to the next. The answer of course is how the proprietor directs the play. Lauren's vision is that the food - fresh, local, and natural - should speak for itself. The offerings are simple and classically prepared. No molecular gastronomy practiced here. No little dollops of marshmallow foam that amazingly taste just like real corn chowder. Here you get the actual corn chowder - in a bowl - made with corn picked this morning.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-lQb4RhrNSU4/UhifTmAZhvI/AAAAAAAAKP8/I4dIPS7o4do/s1600/1-uptowndiningrm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-lQb4RhrNSU4/UhifTmAZhvI/AAAAAAAAKP8/I4dIPS7o4do/s1600/1-uptowndiningrm.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">The Uptown Dining Room ~ Simple, Elegant, 40 seats.</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">The green beans that we shared with our entrees were a case in point. Simply sauteed, with just an essence of garlic. I vividly remember two servings of green beans that I have had in my life. One was as a very small child at the Graymoor friary on the Hudson in Garrison. The beans had obviously been picked that morning. They were, I believe, the first green beans that I had tasted picked fresh from a garden. It was my culinary awakening. The second was thirty years ago at (the long shuttered) Harrald's in Stormville, NY. Up until this dish those beans were the best that I had ever tasted. This dish was that good. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">We shared two entrees. Three sweet sea scallops were perfectly seared to a golden crisp exterior, still briny and moist inside. They were perched on a ragout of sweet corn and tomato, and one of my favorites - razor clams ($28). Mary's dish was just as good - filet of wild fresh striped bass, similarly pan seared to perfection and plated with a mix of warm cucumber, mascarpone and mint ($26).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">We paired the entrees with a dish of summer squash risotto ($12) that was a perfect blend of flavors and texture and creaminess that eludes most kitchens. Wonderful stuff.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">We are certainly adding the Uptown to our list of Adirondack favorites. We were most upset that it had taken so long to find this little treasure, but we intend to make up for lost time this summer with frequent visits for dinner. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 20px; text-align: center;"><i>If you do stop in please let our other readers know about your visit in the comments </i></span><span class="Apple-style-span" style="color: #333333; line-height: 20px; text-align: center;"><i>section.</i></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span><br />
<a href="mailto:NorthCountryJoe@gmail.com" style="line-height: 20px;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"></span></a><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"><a href="http://www.urbanspoon.com/r/237/1849022/restaurant/New-York-State/The-Uptown-Hague"><img alt="The Uptown on Urbanspoon" src="http://www.urbanspoon.com/b/link/1849022/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-76163076766425432262014-05-17T09:21:00.000-04:002014-05-17T09:21:53.338-04:00DaCy Meadow Farm ~ Westport ~ Adirondacks ~ New York<a href="http://4.bp.blogspot.com/-Gc1yH91G-iw/Uo92Ir85UbI/AAAAAAAALsY/setVONZPQEg/s1600/1-dacysign.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Gc1yH91G-iw/Uo92Ir85UbI/AAAAAAAALsY/setVONZPQEg/s1600/1-dacysign.jpg" height="117" width="200" /></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">7103 US Route 9N</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">POB 323</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Westport, NY 12993</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
Reservations: 518.962.2350</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">dacymeadowfarm@yahoo.com</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
Sunday Brunch: Memorial Day ~ Columbus Day</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Four Special Event Dinners each summer</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
North Country diners looking for a truly unique and very special culinary experience will want to add DaCy Meadow Farm to their summer calendar. There were only four evening events last summer, in addition to the Sunday brunch served at the farm. (Sunday Brunch starts next Sunday - Memorial Day weekend) DaCy Meadow is a small 72 acre farm, just east of the Northway at exit 31, run by David and Cynthia Johnston (DaCy - get it?) raising heritage breeds of cows and pigs. It is the quintessential North Country "farm to table" dining experience - but in this case <i>the table is at the farm.</i> At meal time the farm's livestock offerings are complemented with local vegetables from two of our favorite growers - <a href="http://fledgingcrowvegetables.com/">Fledgling Crow Vegetables </a>in Keeseville, and <a href="http://juniperhillfarmcsa.com/">Juniper Hill Farm</a> in Wadhams.</span><br />
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<a href="http://4.bp.blogspot.com/-D99Ucwj4jxk/Uo-KJoabLuI/AAAAAAAALso/8C890yqsFhA/s1600/CowPasture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-D99Ucwj4jxk/Uo-KJoabLuI/AAAAAAAALso/8C890yqsFhA/s1600/CowPasture.jpg" /></span></a></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">If the setting and the "locally grown" haven't yet piqued your interest, I'll convince you with the kitchen staff. For these four summer events, the Johnston's bring in Kevin McCarthy from the Paul Smith's culinary arts program in Saranac. Before taking up residence at Paul Smith's, Chef McCarthy was the chef at The Point. Trust me, the man knows his way around a stove - and a knife. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Last summer we attended the last of the summer events that the farm hosts. We had been introduced to Cynthia at the Essex Harvest Festival, and she convinced us to come to a farm dinner the following weekend. After sampling the offerings at the Harvest Festival we needed very little convincing.</span><br />
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There were about thirty people in attendance at the event. We started with appetizers and a selection of wines from <a href="http://www.amazinggracevineyard.com/">Amazing Grace Vineyard</a> in Chazy, followed by a family style dinner served in an adjacent "dining barn".</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The farm is dedicated to the production, and preservation, of heritage farm animals. One in particular I had never been introduced to, an Irish Dexter cow (pictured above). Dexters were - back in days of yore - popular with small farm homesteaders. They are easy to care for, provide milk and beef, are smaller then your average cow, and - most importantly for me - delicious.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Before we were given an opportunity to sample the beef, we started with a soup course - an apple and celeriac soup. The fruit and celery root were blended and reduced to the consistency of melting ice cream, then topped with a sprinkling of sweet roasted red beets. Spectacular! If we had stopped right there it would have been one of the best meals I had last summer. But we were just getting started.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Next up came successive platters of the farm's chickens, which had been pecking in the barnyard on Thursday, and the aforementioned Irish Dexter beef. The beef presentation included slowly braised short ribs, slow roasted to an intensity of flavors that only comes after spending the better part of an afternoon on the stove. Perched on top were slices of a perfectly seared loin, plated with slivers of oyster mushrooms and Adirondack purple potatoes. </span><br />
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This is probably a good place to point out that the cost of this meal was $50 - all inclusive. For an additional $12 you could pair glasses of Amazing Grace Vineyard's wines with each course. We splurged.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">On the way out we stopped by an adjacent building to visit the All Natural Meat Store and buy some pasture raised chickens to bring home for the freezer. The farm does not serve meals in the winter but does stay open to sell its fully processed chicken, pork and beef products - all pasture raised, all natural, heritage animals. What's not to like? </span><br />
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The farm posts its <a href="http://www.dacymeadowfarm.com/events.htm">dining calendar on its website</a> each season. I look forward to enjoying many more meals at DaCy Meadow this coming summer. I encourage readers to do the same!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span></div>
Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-87730799806352151042014-04-12T10:28:00.000-04:002014-04-14T05:13:44.292-04:00Friends Lake Inn ~ Chestertown<b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NND33SbpdQ0/U0kpgPykajI/AAAAAAAAOFg/oqRvc1wBqNU/s1600/1-20140411_193442.jpg" height="150" width="200" /></b><span style="font-family: Trebuchet MS, sans-serif;"><b>Friends Lake Inn</b></span><a href="http://3.bp.blogspot.com/-NND33SbpdQ0/U0kpgPykajI/AAAAAAAAOFg/oqRvc1wBqNU/s1600/1-20140411_193442.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>963 Friends Lake Road</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Chestertown, NY 12817</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Reservations: 518.494.4751</b></span><br />
<a href="http://www.friendslake.com/"><span style="font-family: Trebuchet MS, sans-serif;"><b>Website</b></span></a><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Friends Lake Inn is one of our favorite dining destinations. Hidden away on a quite country road above Friends Lake, this luxury inn also offers one of the Adirondack's premier dining opportunities. The top notch kitchen is complemented by one of the area's most extensive wine lists, and a service staff that balances professionalism with some down home, north country hospitality. One of our favorite ways of spending an evening at Friends Lake is to attend one of the wine themed dinners they host during the off season. (Off season for the wineries - not for the inn, which attracts a loyal following of skiers when the snow flies.) Last weekend they hosted a dinner designed around the wines of Napa's Grgich Hills Estates.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Wine buffs will remember the story of Mike Grgich, then the winemaker at Chateau Montelena, who showed up at a Paris wine tasting in 1976 with a bottle of his chardonnay, and blew away the competition - including the grand dames of Burgundy and Bordeaux. Sacre Bleu! It was <i>the</i> seminal event that quite literally put Napa on the map, along with the soon to be famous wine maker. Fast forward a bit and the unknown vintner had his name on the label (along with his new partner from Hills Brother coffee (Grgich Hills - get it?). His wines, particularly his chardonnay, are still considered by many to be some of the best produced anywhere. I wholeheartedly agree. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I envy Chef Matthew Bolton and the kitchen staff on nights like this, when they get to pair their creations with such a wonderful selection of wines. We were treated to five accompanied courses, with a running commentary by Robert Gerkin of Lauber Wines, who represents Grgich in New York. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The Grgich selections started with 2011 Fume Blanc (Sauvignon Blanc), which the kitchen paired with an arugula salad plated with luscious slices of grilled cantaloupe and star fruit. Next a glass of 2010 chardonnay showed up with a slice of lobster and scallop terrine. It was a masterful pairing if for no other reason than the dish held its own with the winery's signature wine which we were all there to taste. It was also a fabulous terrine, smooth as velvet and scented with tarragon. Two meat courses were prepared to show off the winery's big guns. Offerings of both merlot and cabernet arrived with plates of rare beef tenderloin and a wild boar chop encrusted with pistachios and hazelnuts. Wonderful stuff indeed. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Pistachio & Hazelnut encrusted Wild Boar Chop</span></td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">A creme brulee for dessert brought another special treat, but not from Napa this time. Just over the Canadian border above Lake Champlain in south central Quebec you will find a collective of dozens of cideries along the "Cider Route". These artisanal producers make delicious apple ice wines and hard ciders with the frozen fruit left on the trees to concentrate the sugars. It is very similar to the process used with grapes for making dessert ice wines. The evening's selection of Neige Cidre de Glace was a great match for the creme brulee!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">You do not have to wait for a wine dinner to enjoy an evening at Friends Lake Inn. You can view the <a href="http://www.friendslake.com/dining/menu/">regular dining menu here</a>. For a more casual bistro setting the restaurant also offers a <a href="http://www.friendslake.com/dining/wine-bar/">bar menu</a> in the tavern, and reduced rate dinner specials on weekends during the winter. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #333333;">Ideas? Recommendations? Email me at <a href="mailto:NorthCountryJoe@gmail.com">NorthCountryJoe@gmail.com</a></span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-13229232504908295202014-04-03T12:22:00.000-04:002014-04-05T11:35:23.134-04:00Eat 'n Meet Grill and larder, Saranac Lake NY<span style="font-family: Trebuchet MS, sans-serif;">Eat 'n Meet Grill and larder</span><br />
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<a href="http://1.bp.blogspot.com/-htBxN-6I78M/Uz12Hw5Kt0I/AAAAAAAAN5g/DZaoZ1jSZ2M/s1600/EatandMeet+storefront.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-htBxN-6I78M/Uz12Hw5Kt0I/AAAAAAAAN5g/DZaoZ1jSZ2M/s1600/EatandMeet+storefront.jpg" height="150" width="200" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">139 Broadway (Route 86)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Saranac Lake, NY 12983</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Reservations: 518 891 4139</span><br />
<a href="http://www.eatnmeet.com/"><span style="font-family: Trebuchet MS, sans-serif;">Eat 'n Meet Website</span></a><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Open 7 Days</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Monday from 5 PM</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tues - Sunday from noon</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Chef John Vargo came to Saranac Lake by what can only be described as a circuitous route. His CV includes stints in some of my favorite Hudson Valley venues (The Thymes, Gadaleto's) and an apprenticeship in France after formal training at the New England Culinary Institute. At the point where many people on that career path would be sitting on Daniel Boulud's steps angling for a position, Chef Vargo decided to take the path less traveled. Actually not less traveled, he chose the path not traveled at all, unless you know anybody else operating a 3 star kitchen in what appears to be a 1950's general store (all original parts) with a grand total of twelve (yes, 12) seats.</span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"> I would have called it a refurbished general store but I double checked the definition of refurbished and I can't really go there. My realtor friends would say it has "great potential". They would also say they had one of the best meals they have had in years, anywhere. Therein lies the story. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Don't be deceived by appearances. What lies behind the ramshackle store front is the reason you are here.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Farm to table is not a marketing slogan at Eat 'n Meet Grill. The kitchen's obsession is on quality, fresh - local when possible - ingredients. Everything is cooked to order, so call ahead, even for take out. Chef Vargo reached out to the local growers early on and has cultivated those relationships not just as suppliers, but also to use his kitchen to prepare their produce in offerings for the local farmers markets. "Take-out" seems to be a large part of the trade.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Xmnf18W4oEU/Uz2HUcYO4gI/AAAAAAAAN5w/_UGCzSciAIQ/s1600/eatandmeetkitchen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Xmnf18W4oEU/Uz2HUcYO4gI/AAAAAAAAN5w/_UGCzSciAIQ/s1600/eatandmeetkitchen.jpg" height="255" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A take out counter overlooks the kitchen.</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">The first item that jumped off the menu last weekend was Wild Alaskan Salmon. I LOVE to see restaurants using the sustainably</span><span style="font-family: 'Trebuchet MS', sans-serif;"> harvested Alaskan wild fish, instead of the farmed raised product that most places serve. That shows me the chef is paying attention, and they care about what they are serving. The kitchen will prepare the fish to your liking. In addition to the salmon, the menu offered Alaskan pollack, yellow-fin tuna, and porgie. When was the last time you saw porgie on a menu outside of Montauk? How about a braised goat shank from Asgaard Farm in Ausable Forks? Or you can keep it simple with a platter of meat loaf and mashed, or a sandwich of luscious hand sliced corned beef on rye. Wonderful stuff!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The menu, which changes daily, includes an eclectic collection of sides, from home made (of course) mac and cheese, hushpuppies or rice and peas, to plantain dumplings, poutine, and my personal favorite - brussel sprouts pan roasted with garlic butter and salt. It's worth the trip just for the sprouts. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.eatnmeet.com/page3.php">You can find the complete menu here.</a> Reservations for seating or pick up are strongly recommended. That's all you need to know. Except this: The restaurant does not serve liquor, but you are welcome to bring a bottle of wine to dinner. The BYOB works here under an exemption for restaurants seating less than 20 patrons. Lucky us!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com1tag:blogger.com,1999:blog-8177290574499855085.post-60535248425589025862014-03-29T13:22:00.001-04:002014-03-29T13:56:33.123-04:00Brunetto's, Warrensburg N.Y. <a href="http://2.bp.blogspot.com/-PsZS4L9l91c/Uza7halpvKI/AAAAAAAAN2I/_KI-DPSMHUA/s1600/Brunettos.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PsZS4L9l91c/Uza7halpvKI/AAAAAAAAN2I/_KI-DPSMHUA/s1600/Brunettos.jpg" height="101" width="200" /></a><span style="font-family: 'Trebuchet MS', sans-serif;">Brunetto's Restaurant</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3579 Route 9 (@ Northway Exit 23)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Warrensburg, NY 12845</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">(518) 623 1041 (no reservations)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Dinner: Thursday through Saturday</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">It has now been twenty years since Brunetto's </span><span style="font-family: 'Trebuchet MS', sans-serif;">in Warrensburg</span><span style="font-family: 'Trebuchet MS', sans-serif;"> opened its doors. The restaurant quickly became a North Country favorite with visitors and locals alike. A seat in the dining room is a very hard ticket to score during the summer tourist season, and securing a seat at the bar is even harder. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The restaurant does not take reservations, but we crossed our fingers and stopped in last night for dinner. At 5:30 the parking lot was already full, and our request for two seats at the bar for dinner was greeted with a skeptical smile. After checking for available real estate with our favorite bartender Liz (not a chance), we were offered the last table in the dining room (and were happy to get it.) </span><span style="font-family: 'Trebuchet MS', sans-serif;">I remind readers that this story takes place on a Thursday in March. Not only is it not tourist season, it's not even </span><i style="font-family: 'Trebuchet MS', sans-serif;">mud season</i><span style="font-family: 'Trebuchet MS', sans-serif;"> yet. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The menu at Brunetto's is a familiar collection of home style classics all offered in chuckwagon portions at reasonable prices. Ergo, the line of cars in the parking lot waiting for a space. We started with martinis and apps. Both were in keeping with Brunetto's "super-size it" theme. Our martinis arrived in perfectly ice chilled glasses, and were accompanied by an iced cruet of over-pour for seconds. Just like milkshakes for grownups. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Delicious. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">For appetizers we settled on a seafood ceviche, and the restaurant's legendary steamed mussels. The latter arrived in what appeared to be a re-purposed bird bath, which drew glances from people at neighboring tables. I shared a full plate of the garlic bathed morsels with my table-mate, and tackled the balance as best I could. At the end of the exercise I was still left with what would be a normal serving of mussels in most restaurants. I pressed on. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_uKfR1_f7T8/UzbOXp5ircI/AAAAAAAAN2Y/tod58JglRV0/s1600/brunettos+mussels.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-_uKfR1_f7T8/UzbOXp5ircI/AAAAAAAAN2Y/tod58JglRV0/s1600/brunettos+mussels.jpg" height="267" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mussels in white wine and garlic for One (or 2, or 3, or 4)</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Under normal circumstances my suggestion would be that you invite some friends, grab some seats at the bar and order just this one app with a bottle of white wine. The dish </span><span style="font-family: 'Trebuchet MS', sans-serif;">costs $11 and can easily serve three or four people. (</span><span style="font-family: 'Trebuchet MS', sans-serif;">I'm sure the proprietors would frown on this suggestion and you probably couldn't get seats at the bar anyway.)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-h48Is0EaFU4/UzcABpaNxBI/AAAAAAAAN2s/Sx7yobfoVMI/s1600/ceviche+brunettos.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-h48Is0EaFU4/UzcABpaNxBI/AAAAAAAAN2s/Sx7yobfoVMI/s1600/ceviche+brunettos.jpg" height="223" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood Ceviche</td></tr>
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</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">The menu has not changed much since we last reviewed the place in 2012. (<a href="http://northcountryrambler.blogspot.com/2012/04/brunettos-warrensburg-ny.html">You can read that review here.</a>) One thing that has changed - for the better - is the wine list. On our last visit the restaurant had just secured a liquor license and the wine list was still "under construction". The updated carte now offers a nice selection of reasonably priced wines - nothing fancy, nothing too expensive; much like the menu, familiar standards at reasonable prices. The most expensive selection was a bottle of Clos du Val (Napa) Cabernet Sauvignon, priced at a very reasonable 2/1 markup for $45. We ordered a bottle to accompany the veal chops we ordered for dinner, which were smothered in a hunter style ragu of tomato and mushrooms. Wonderful stuff.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">I have no idea what the dessert offerings look like at Brunetto's, as I have never been able to get past the main courses. If you do make it that far, please leave your observations and suggestions in the comments section, along with your waist size and a phone number for a next of kin. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">If Brunetto's has a web site I can't find it. Why bother? It's not like they need to advertise. I have included a selection of entree offerings for reference:</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Tortellini Con Pollo ~ $24</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Chicken Picatta ~ $23</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Chicken Marsala ~ $23</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Roast Duck $24</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Rack of Lamb ~ $32</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Spicy Jerk Pork Tenderloin ~ $24</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">NY Strip Steak ~ $30</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Filet Mignon ~ $34</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Veal Chop "Sicilian" ~ $25</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Faroe Isle Salmon ~ $23</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Sea Scallops ~ $27</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Sesame Ahi Tuna ~ $24</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Roast Monkfish ~ $22</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Fried Shrimp & Scallops ~ $22</span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.urbanspoon.com/r/237/1119177/restaurant/New-York-State/Brunettos-Restaurant-Lodging-Warrensburg"><img alt="Brunetto's Restaurant & Lodging on Urbanspoon" src="http://www.urbanspoon.com/b/link/1119177/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-64001039240339556792014-02-20T15:28:00.000-05:002014-03-22T08:59:27.246-04:00New Opening: The Huguenot Restaurant ~ New Paltz<div style="text-align: right;">
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<span style="font-family: Trebuchet MS, sans-serif;">The Huguenot by Karl Family Farms</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">36 Main Street</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">New Paltz, NY 12561</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Wed ~ Sun, 5 - 10 PM</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">845.255.5558</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.thehuguenot.com/">Website</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Fans of Nathan and Bonnie Snow will be happy to hear that you will now have one more venue in which to enjoy their talents. The team that brought us <a href="http://northcountryrambler.blogspot.com/2012/02/tavola-new-paltz-ny.html">A Tavola Trattoria</a> in New Paltz has teamed up with the owners of Karl Family Farms in Modena to open a new "small plate" wine bar and restaurant. The Karl family focuses on organic pasture raised livestock and their products are featured on the menu. They have made more creative use of the space that most recently housed Il Gallo Giallo, and the eponymous 36 Main before that.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gpZ7ZSHrOyM/UwZenW9LcYI/AAAAAAAANW4/QirFlbr-j6Y/s1600/1-20140219_182832.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/-gpZ7ZSHrOyM/UwZenW9LcYI/AAAAAAAANW4/QirFlbr-j6Y/s1600/1-20140219_182832.jpg" height="320" width="121" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Chicken Hearts</span></td></tr>
</tbody></table>
<span style="font-family: Trebuchet MS, sans-serif;">The new owners have taken the (beloved) bar and moved it towards the rear of the dining room where it eliminates the inside corner and works much better, and also creates some much needed space for additional seating. The bar can now accommodate a few extra stools, and the small plate / gastro-pub theme will put that extra bar seating to good use.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The menu is not the Italian theme I was expecting, but more of a classic American / wine bar / gastropub. The apps are too formidable to be called tapas, and we each mixed and matched a few to build our own personal tasting menu last night. I was thrilled to see the Basque classic baccala brandade on the menu. I have very fond memories of the first time I tried this dish - at the long shuttered La Rive in Catskill in the late 70's. Just a peasant blend of re-hydrated salt cod and seasoned potatoes, the kitchen here plated it with crimini mushrooms and brioche points for schmearing. A very nice walk down memory lane for me. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A platter of roasted marrow bones was another bistro classic, very nicely done and served with some house made brioche. There are plenty of heartier dishes to choose from, from burgers to bouillabaisse. </span><span style="font-family: 'Trebuchet MS', sans-serif;">You can view the <a href="http://www.thehuguenot.com/#/menu------the-huguenot-restaurant/">entire menu here.</a> </span><span style="font-family: 'Trebuchet MS', sans-serif;">I was very happy to see wild salmon on the menu, instead of the farm raised stuff that most kitchens pass off. I award the kitchen one gold star from the Atlantic Salmon Federation for the effort on their behalf.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The chicken hearts pictured above were served with shaved pear, endive and a bleu cheese mousse. I have had similar dishes with chicken livers (boring), and with chicken oysters (killer) but this was a first. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The restaurant just opened this month. The wine list was very much a work in progress with much stock still in transit at this writing. </span><span style="font-family: 'Trebuchet MS', sans-serif;">While it is too early to comment on the food and the service at this newly opened venue, given the management team, the menu, and the newly reconfigured space and bar, I'll make you a lunch bet that this will be one of your new favorite New Paltz destinations. I'll be the tall one with the Pinot.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span><br />
<a href="mailto:NorthCountryJoe@gmail.com" style="line-height: 20px;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"></span></a><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"><a href="http://www.urbanspoon.com/r/260/1815790/restaurant/Hudson-Valley/The-Huguenot-Restaurant-New-Paltz"><img alt="The Huguenot Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/1815790/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></span></div>
<br />Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-84346666807682381562014-02-15T12:18:00.003-05:002014-04-03T12:56:08.061-04:00Schroon Lake Chili Cook Off ~ February 22, 2014<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Schroon Lake Chili Cook-off</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Benefit for Schroon Lake EMS</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">11:30 AM ~ 1:30 PM </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Saturday, February 22</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Mountainside Gymnasium</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Route 9 at Northway Exit 27</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Schroon Lake, NY</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Unlimited Tastings ~ $15</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Who makes the best chili in the Adirondacks? Find out next Saturday!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Fired up north country chefs from area restaurants and fire companies will compete for trophies and bragging rights next Saturday at the Annual Schroon Lake Chili Cook-off. There are eighteen entries in this year's tournament, according to event organizer Shelby Davis. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Entrants will be competing in multiple categories, including classic red meat recipes in addition to vegetarian entries. Fire and Rescue Squads compete in their own section. A panel of judges, including your's truly, will be judging all entries. The winning dishes, which will also include a "People' Choice" judged by all of the patrons in attendance, will be announced at 1:30 PM.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-uil9p446gkk/Uv-bIO3CNjI/AAAAAAAANOc/iAyKGlrt2BY/s1600/chiliMrPs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-uil9p446gkk/Uv-bIO3CNjI/AAAAAAAANOc/iAyKGlrt2BY/s1600/chiliMrPs.jpg" height="161" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Mr. P's Mountain Smokehouse Chili</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Last year's champions will have plenty of competition. Defending champions include the Ticonderoga Volunteer Fire Dept. for best Fire & Rescue Squad entry. Patty Christian of Witherbee's Carriage House is scheduled to return with her winning vegetarian chili recipe, but Morningstar Bistro's Myriam Friedman wants the trophy. Mr. P's Smokehouse will have to defend their award winning recipe against newcomer Sticks & Stones and Flanagan's Pub, among many others. The hometown favorite Schroon Lake EMS took home the People's Choice trophy least year, and will be defending their title next Saturday.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">If there is a category for best chili name, my vote will go to the Adirondack Shakespeare Company's "King Henry's Great Meal of Beef and Iron and Steel" chili. How could one not vote for that?</span><br />
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<span style="color: #222222; font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">If you are unable to attend but would like to contribute, you can do so at <a href="http://www.schroonlakechilicookoff.org/">www.schroonlakechilicookoff.org</a></span></span><br />
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Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-63733704853772521792014-01-10T11:47:00.001-05:002014-01-10T11:47:43.910-05:00SushiMakio ~ Kingston, NY<span style="font-family: Trebuchet MS, sans-serif;">SushiMakio</span><br />
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<a href="http://1.bp.blogspot.com/-yesnJ4LOpiw/UtAdtzD3odI/AAAAAAAAMmY/uPxPFTRTKyw/s1600/Sashimi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-yesnJ4LOpiw/UtAdtzD3odI/AAAAAAAAMmY/uPxPFTRTKyw/s1600/Sashimi.jpg" height="127" width="200" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">1088 Morton Blvd.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Kingston, NY 12401</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Dinner from 4 PM </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Closed Monday</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Reservations: 845.853.8078</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Website: <a href="http://www.sushimakio.com/">www.sushimakio.com</a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This new gem of a restaurant is going to be a little hard to find, but I promise you it's worth the effort. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In his book Outliers, author Malcom Gladwell posited that it takes a minimum of 10,000 hours of practice to become an expert at your craft. Last night as we watched our dinner plates being prepared, I calculated that in the last twenty five years the owner, Makio Idesako, has accumulated something more than 50,000 hours honing his craft, more than qualifying for the honorific, <i>Itamae</i>, or master chef, literally translated as "behind the board". </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Makio (Mike to his friends and the regulars) opened his first restaurant, Sastsuma - Ya, in Mamaroneck in 1989. His creations there inspired two write ups in the New York Times, and a loyal band of followers. He worked there with his wife until 2005, after which he made his first attempt at retirement. He was lured back to work by his friend, John Novi, of Depuy Canal House fame, where Makio presided over the sushi board at Amici Sushi. I met Mike a few years later working at the Bull & Buddha in Poughkeepsie, now shuttered. </span><br />
<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif;">His latest (and he promises his last) venture is tucked away in a hard to find strip mall on Morton Boulevard (just west of 9W in Kingston near the Red Lobster). The intimate but very comfortable space will accommodate exactly 26 diners, with five four-top tables and six seats at the sushi bar. Reservations are strongly recommended. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The restaurant's <a href="http://www.sushimakio.com/#!menu/c5hf">complete menu can be found here</a>, but the best way to experience the chef's talents is to ask for Mike's "Omakase", or chef's choice. Last night we were offered ten individual dishes. For $75 per person, you will be treated to a parade of beautifully designed dishes that incorporate many of the Japanese artistic disciplines like flower arranging, origami and painting - combining not only flavors, but textures and colors that must be savored visually first, and only then, tasted. Slowly. Last night's dinner was a two hour affair that included not only plates of sushi and sashimi, but vegetable presentations, roasted Spanish mackerel, steamed mussels in teryaki broth, finishing with green tea and red bean ice creams nestled in a rice flour dough. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">A sampling of those dishes follows: </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Baby Octopus with Grated Burdock Root & Sesame</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Qb9gPCV9xcY/UtAdu6jbHLI/AAAAAAAAMmg/yHgPEEd37IU/s1600/cukecrab.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-Qb9gPCV9xcY/UtAdu6jbHLI/AAAAAAAAMmg/yHgPEEd37IU/s1600/cukecrab.jpg" height="170" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Rolled Pickled Cucumber with Crab</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-mgjBPoNJLf4/UtAdtqGl1NI/AAAAAAAAMmI/LQvVF7mDZEE/s1600/MonkFishPate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-mgjBPoNJLf4/UtAdtqGl1NI/AAAAAAAAMmI/LQvVF7mDZEE/s1600/MonkFishPate.jpg" height="260" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Ankimo - made with monkfish liver and flying fish roe. Fantastic!</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3U62Bsl1Mus/UtAdvPb0NGI/AAAAAAAAMmk/zo8bmDzoJXM/s1600/softshellcrab.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-3U62Bsl1Mus/UtAdvPb0NGI/AAAAAAAAMmk/zo8bmDzoJXM/s1600/softshellcrab.jpg" height="151" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Two Battered Rolls - Soft Shell Crab and Shrimp</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-LA_fDUIspCU/UtAd5zIjBTI/AAAAAAAAMm0/z5vEbfPiFJQ/s1600/Sushi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-LA_fDUIspCU/UtAd5zIjBTI/AAAAAAAAMm0/z5vEbfPiFJQ/s1600/Sushi.jpg" height="105" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Classic Sushi - Tuna, Fluke, Salmon, Yellowtail, and Eel</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">If you enjoy sushi, put this place on your list. </span><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 20px; text-align: center;"><i>If you do stop in please let our other readers know about your visit in the comments </i></span><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 20px; text-align: center;"><i>section.</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-54191378377373081562013-11-13T21:46:00.000-05:002014-04-03T05:43:55.989-04:00New Openings ~ Mill House Brewing Company, Poughkeepsie<span style="font-family: Trebuchet MS, sans-serif;">Mill House Brewing Co.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">289 Mill Street</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Poughkeepsie, NY 12601</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Reservations: 845.485.2739</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Lunch & Dinner ~ Wednesday through Monday</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Closed Tuesdays</span><br />
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<a href="http://www.millhousebrewing.com/"><span style="font-family: Trebuchet MS, sans-serif;">Website</span></a><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Today, Poughkeepsie's Mill House Brewing Company officially opened the doors, and the taps. The highly anticipated opening had patrons three deep at the bar and waiting briefly for a table. We managed to secure a "high top" in the open kitchen area, so we could watch Chef Dan Crocco and his crew try to keep pace with the turnout as we enjoyed our meals.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Fans of the original Mill House Restaurant will appreciate the effort that the new owners made to preserve the original architectural themes of the site, but they will also not recognize much of the new space. Stylistically the rooms reflect the bare brick, old mill flavors, but after millions of dollars of improvements and additions, the new restaurant's scale and gorgeous attention to detail overwhelm the original. The restaurant can accommodate over two hundred diners on three floors, in addition to an outdoor patio. These people have made a huge financial commitment to the new business, and it really shows.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The theme is classic brew house, but the kitchen and the menu is more than you would expect in a brewery. The current list of draft beers offers six house made brews. I sampled glasses (9 oz / $3) of a classic Bavarian style Pilsner, and a very flavorful, hoppy "Calibrator" IPA. The selections continue up the scale in texture and ABV. Amber Ale comes next at 5.2 ABV, and the list finishes with the a "Velvet Panda" Stout, which I imagine pays homage to the Mill House Panda Chinese restaurant that occupied the space before the brewery. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The menu offers many typical brewery pub offerings, but there are also more interesting selections that put the talent in the kitchen to good use. There is a brick oven wood fired pizza oven for flat breads and pub dishes. They put that oven to excellent use to fire my dish of wood oven manila clams, tossed with peppers and roasted pork belly ($10). I also tried a duck confit salad ($14), a dish that I think harkens back to Chef Dan Crocco's days in the kitchen at Brasserie 292, tossed with cranberries and arugula and marcona almonds. There is also a good selection of charcuterie - prosciutto, house made sausages, and a nice selection of local cheeses.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">You can see the entire <a href="http://www.millhousebrewing.com/menus-files/dinner-menu.pdf">dinner menu here</a>. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Time will tell if the restaurant lives up to expectations, but given the backers and the assemblage of talent in the restaurant, I can only assume that it will. Chris Crocco, formerly of Brasserie 292, is the general manager, and helped orchestrate the brewery design along with his partner Bob Baxter, of Baxter Construction. The renovations are very thoughtful, and truly spectacular. Bluestone sidewalks which once graced the entrance to the Bardavon 1869 Opera House were re-purposed here as a patio. The circular windows that overlooked the old bar, the signature of the original (1977) restaurant's architect, Ed Loedy, have been incorporated into the new design. It is worth the trip just to see the building, especially if you remember the old Mill House.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I'll be the tall one at the bar with the IPA.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 20px; text-align: center;"><i><br /></i></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 20px; text-align: center;"><i>If you do stop in please let our other readers know about your visit in the comments </i></span><span class="Apple-style-span" style="color: #333333; line-height: 20px; text-align: center;"><i>section.</i></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span></div>
<br />
<a href="http://www.urbanspoon.com/r/260/1780246/restaurant/Hudson-Valley/Mill-House-Brewing-Company-Poughkeepsie"><img alt="Mill House Brewing Company on Urbanspoon" src="http://www.urbanspoon.com/b/link/1780246/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-52636036504376903992013-11-09T06:17:00.000-05:002013-11-16T14:38:57.815-05:00My Hudson Valley "Top 10" Favorite Restaurants <div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">My "Top Ten" favorite restaurants in the Hudson Valley as of November 2013. They all serve great home style cooking </span></span><span class="Apple-style-span" style="color: #333333; line-height: 18px;">using local farm products, </span><span class="Apple-style-span" style="color: #333333; line-height: 18px;">with a decent bottle of wine, in a comfortable and casual atmosphere. No haute cuisine here, just basic good cooking. </span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 18px;">All of the listings are links to the full blog post </span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 18px;">with hours of operation and contact info. </span></span></div>
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<span style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 18px;">My favorites are listed in alphabetical order.</span><br />
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<a href="http://3.bp.blogspot.com/-3Yc7dxwi4HM/Un4XyakDMiI/AAAAAAAALXk/2MT8Xqawyhk/s1600/a+Tavola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="140" src="http://3.bp.blogspot.com/-3Yc7dxwi4HM/Un4XyakDMiI/AAAAAAAALXk/2MT8Xqawyhk/s200/a+Tavola.jpg" width="200" /></span></a></div>
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<span class="Apple-style-span" style="color: red; font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://northcountryrambler.blogspot.com/2010/02/aroma-osteria-wappingers-falls-ny.html"><span class="Apple-style-span" style="line-height: 18px;">Aroma Osteria, W</span><span class="Apple-style-span" style="line-height: 18px;">appingers Falls</span></a></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Mom's best recipes (if your mom was from Naples).</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>My "home away from home".</i></span></div>
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<i style="line-height: 18px;"><b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></i></div>
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<span style="color: red; font-family: 'Trebuchet MS', sans-serif; line-height: 18px;"><b><a href="http://northcountryrambler.blogspot.com/2012/02/tavola-new-paltz-ny.html">A Tavola, New Paltz</a></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 18px;"><i>Rustic Italian at its best.</i></span></div>
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<b style="line-height: 18px;"><span style="color: red; font-family: Trebuchet MS, sans-serif;"><a href="http://northcountryrambler.blogspot.com/2010/06/basement-bistro-summer-2010.html" style="line-height: 18px;">Basement Bistro, Earlton</a></span></b><br />
<b style="line-height: 18px;"><i><span style="font-family: Trebuchet MS, sans-serif;">If you can get a reservation, you have to do this. </span></i></b><br />
<b style="line-height: 18px;"><i><span style="font-family: Trebuchet MS, sans-serif;">Just incredible.</span></i></b></div>
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<a href="http://northcountryrambler.blogspot.com/2011/02/boitsons-kingston-ny.html" style="line-height: 18px;"><b><span style="color: red; font-family: Trebuchet MS, sans-serif;">Boitson's, Kingston</span></b></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>The most fun you can have in a restaurant</i></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>(And the food is great too.)</i></b></span><br />
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<span style="color: red; font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://northcountryrambler.blogspot.com/2013/11/fish-game-hudson-ny.html#more">Fish & Game, Hudson</a></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>When a restaurant says it's "Farm to Table", </i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>this is what they want you to believe. </i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Here they walk the walk. (Actually they dance!)</i></span></div>
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<span style="color: red; font-family: Trebuchet MS, sans-serif;"><b><a href="http://northcountryrambler.blogspot.com/2012/01/il-barilotto-enoteca-fishkill-ny.html">Il Barilotto, Fishkill</a></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>An Upper East Side Aroma Osteria</i></span></div>
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<a href="http://northcountryrambler.blogspot.com/2012/03/il-cenacolo-newburgh-ny.html"><b><span style="color: red; font-family: Trebuchet MS, sans-serif;">Il Cenacolo, Newburgh</span></b></a></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">The one that started it all.</span></i></b><br />
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<b style="line-height: 18px;"><span style="color: red; font-family: Trebuchet MS, sans-serif;"><a href="http://northcountryrambler.blogspot.com/2010/09/le-canard-enchaine-kingston-ny.html" style="line-height: 18px;">Le Canard Enchaine, Kingston</a></span></b><br />
<b style="line-height: 18px;"><i><span style="font-family: Trebuchet MS, sans-serif;">Our local Paris bistro. (Save the air fare.)</span></i></b></div>
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<span class="Apple-style-span" style="color: red; font-family: 'Trebuchet MS', sans-serif; line-height: 18px;"><a href="http://northcountryrambler.blogspot.com/2010/10/mercato-osteria-enoteca-red-hook-ny.html"><b>Mercato Osteria, Red Hook</b></a></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">Rustic pastas and a great wine bar.</span></i></b></div>
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<span style="color: red; font-family: Trebuchet MS, sans-serif; line-height: 18px;"><b style="line-height: 18px;"><a href="http://northcountryrambler.blogspot.com/2010/02/mountain-brauhaus-gardiner-ny.html" style="line-height: 18px;">Mountain Brahaus, Gardiner</a></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18px;"><i>Just a nice neighborhood restaurant </i></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18px;"><i>(if your neighborhood is in Bavaria).</i></span></span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-VBaxDVnTxlQ/Un4X8i2sDJI/AAAAAAAALXs/6OFO2qWLDmw/s1600/1-20131008_123030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="178" src="http://3.bp.blogspot.com/-VBaxDVnTxlQ/Un4X8i2sDJI/AAAAAAAALXs/6OFO2qWLDmw/s200/1-20131008_123030.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby octopus at Aroma Osteria</td></tr>
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<span style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 18px;">Why would our "favorites" not necessarily be "the best"? </span><br />
<a href="http://northcountryrambler.blogspot.com/2010/03/my-favorites-are-not-best.html" style="font-family: 'Trebuchet MS', sans-serif; line-height: 18px;">Read about that here.</a><span style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 18px;"> </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Do you think we left someone out? Please <a href="mailto:NorthCountryJoe@gmail.com">email me!</a></span></div>
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Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-2373440225519034802013-11-03T17:13:00.001-05:002014-03-21T07:47:03.657-04:00Fish & Game ~ Hudson, NY<span style="font-family: Trebuchet MS, sans-serif;">Fish & Game</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">13 South 3rd St.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Hudson, NY 12354</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Reservations: 518.822.1500</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">email rsvp@fishandgamehudson.com</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Dinner Thursday through Sunday</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Dining Room from 5:30 PM</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bar opens at 5 PM</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Our plan to dine at Fish & Game, as we passed through Hudson on a Sunday afternoon, came together quickly when an email from the restaurant asked if we would be willing to come at 5:15 PM. An earlier email had apologized for the fact that the dining room was fully booked, but a quick follow up offered an early table, actually fifteen minutes earlier than the restaurant's posted hours. We jumped at the opportunity.</span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The restaurant's creative kitchen, directed by partners Zacary Pelaccio and Jori Emde (of NYC's Fatty 'Cue / Fatty Crab fame) raise foraging and "farm to table" cooking to high art, utilizing offerings from their farm in Old Chatham and other nearby Hudson Valley growers. The "small plate" prix fixe ($75) menu showcases the talents of the imaginative pair, where nose to tail charcuterie meets mouth watering samplings of heirloom vegetables and fruit, all accompanied by a first rate wine list chock full of hard to find treasures.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">When we arrived for our reservation, we were invited to stop first at the bar for a cocktail. Even at this early hour, the room was already crowded, but still most comfortable. The pit stop also afforded me the opportunity to peruse the wine list before dinner. I spied Cru Beaujolias from Morgan and Fleurie - wonderful bistro priced wines that pair well with nearly everything (and perfect for an eight course dinner.) Unfortunately I also spotted a bottle of a Premier Cru Burgundy that I had never tried - a Domaine Juliet Fixin Clos de la Perriere 2009. I couldn't pass it up and we ordered one for dinner. </span><span style="font-family: 'Trebuchet MS', sans-serif;">After a glass of Escargot Chardonnay at the bar, we took our seats in the dining room.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The centerpiece of the cozy twenty eight seat room was a brick fire place. The flames of the fire licked at three ducks, slowly turning on a rotisserie, teasing diners with a hint of what would be on the evening's menu. The menu changes regularly, dictated by what is sprouting in the garden or ready for the butcher's knife. As the growing season ends house prepared stores of preserved farm produce will fill in until next summer.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The first plate to arrive was smeared with a spread of fresh house made cows milk cheese, topped with savory slices of charred fennel. We were off to a great start. The dish that followed was ultimately declared to be Mary's favorite dish of the night - oven roasted florets of fresh cauliflower - simple, earthy, and just perfect. Diners have the choice of opting for an exclusively vegetarian menu, and after the first two dishes I decided that would probably be a wonderful choice. You would however miss out on the duck, which would be a tragedy. After a quick taste of this dish, I had to challenge our server as to the provenance of the bird. In my mind there was just no way that a rotisserie roast duck could be so impossibly tender - fall off the bone tender - as the leg on my plate. She explained, in great juicy detail, that the ducklings are first aged for three weeks before taking a turn on the spit, and that is only the beginning of their journey. A low and slow confit braising finishes the preparation, and the result is nothing short of spectacular. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A procession of servers continued with a parade of small plates, not enough to overwhelm the diner and just enough to fully appreciate the artistry of the preparation. A preparation of Berkshire pork wrapped some pig cheek fat around some ground sausage made from more of the same, was paired with a dollop of course ground mustard. It was around this time that we noticed that the restaurant also offered a wine / beer pairing with each course for $75. I would have enjoyed seeing what was paired with this intensely rich dish, which overwhelmed our Burgundy. Next time we will definitely take them up on the offer. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">By meal's end we were in total agreement with the growing consensus that Fish and Game - after only six months of operation - now ranks as one of the best restaurants in the valley. Fans of Chef Damon Baehrel at Earlton's <a href="http://northcountryrambler.blogspot.com/2010/06/basement-bistro-summer-2010.html">Basement Bistro</a> will see many similarities between the styles and the talents of these two kitchens, and I hope that the proprietors of each establishment will accept that as a great compliment. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 20px; text-align: center;"><i>If you do stop in please let our other readers know about your visit in the comments </i></span><span class="Apple-style-span" style="color: #333333; line-height: 20px; text-align: center;"><i>section.</i></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;"><br /></a></span>
<a href="mailto:NorthCountryJoe@gmail.com" style="line-height: 20px;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"></span></a><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"><a href="http://www.urbanspoon.com/r/79/1770117/restaurant/Albany/Fish-Game-Hudson"><img alt="Fish & Game on Urbanspoon" src="http://www.urbanspoon.com/b/link/1770117/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com1tag:blogger.com,1999:blog-8177290574499855085.post-82101493546071571662013-09-10T18:22:00.001-04:002015-08-06T13:03:12.601-04:00Lombardi's ~ Gardiner, NY<span style="font-family: Trebuchet MS, sans-serif;">Lombardi's Italian Restaurant</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2808 Rte 44/55</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Gardiner, NY 12525</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />Reservations: 845.255.9779</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Dinner Wednesday through Monday</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Closed Tuesday</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">No Credit Cards</span><br />
<a href="http://www.lombardisofgardiner.com/"><span style="font-family: Trebuchet MS, sans-serif;">Restaurant Website</span></a><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />Pasta doesn't get any more "homemade" than this. Right next to the bar, out in the dining room, a long wooden farm table was set with a stand mixer and pasta roller attachment. As I sipped on my wine, kitchen staff emerged to take turns using the roller. The first batch of pasta was stretched out for rows of ravioli, squeezed from a pastry bag, dollop by dollop, teasing me before I even had a chance to look at the menu. Morgan came next, with her own ball of semolina dough, feeding it through the roller, over and over until she was happy with the dimensions. It was hung on the pasta drier when she finished, waiting for the knife that would coax it into delicate strips of fettuccine. I was in heaven, and I did not expect to find it here.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br />It had been well over twenty years since I had last visited Lombardi's. In those days Lombardi's was the place to stop for a pizza and a beer, maybe a bowl of spaghetti and meatballs, maybe a game of pool on the tavern table. It has come a long way. For one thing the pool table is gone. And the menu has been "up-scaled" considerably along with the dining room. What has not changed is the family atmosphere. This is as comfortable as it gets.The current proprietors, Paul and Agatha Foti, continue a family tradition started by Agatha's parents in the early 1970's. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;">The menu at Lombardi's is what we used to call "red sauce Italian". I hesitate to use the phrase because some people use that phrase pejoratively. They shouldn't. Many of the offerings are classic Italian - American dishes as opposed to traditional Italian (you won't find veal parmigiana in Italy), but there is nothing wrong with that either. Italian kitchens first starting using tomatoes which were brought back from the Americas, so in my book this Italian cuisine is all still very much a work in progress . Just enjoy it and call it whatever you want.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">We only had four for dinner last Wednesday so we couldn't try everything on the menu, but we did our best. I started with a dish of insalata di pesce - cruddo style, razor thin slices of shrimp, scungilli and squid, simply dressed with a spritz of lemon and a drizzle of good olive oil with a little garlic. Superb dish. We shared a large platter of antipasto - slices of salumni and soppresata, house made mozzarella and provolone garnished with roasted red peppers and calamata olives. You can also order the mozzarella fresca, plated with tomatoes and artichoke hearts and marinated mushrooms. There were two dishes I want to try on my next visit - a classic clams casino topped with pancetta, and a house specialty of polpette di pesce (seafood cakes) made with chopped shrimp, crab and scallops - </span><i style="font-family: 'Trebuchet MS', sans-serif;">and angel hair pasta </i><span style="font-family: 'Trebuchet MS', sans-serif;">- seasoned, breaded and fried. Sounds great doesn't it?</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Rather than ordering individual salads we ordered a family style Caesar, which the menu forewarned was enhanced with tomatoes, calamata olives and sliced mushrooms. I definitely wanted to sample some of the fresh pasta we had just seen made in front of our eyes, but I saw one of my favorites on the menu - broiled wild Alaska sockeye salmon ($24.95). I love sockeye salmon, and I applaud restaurants that commit to serving wild salmon instead of farm raised. It is worth every penny just for the flavor, and when you consider all of the damage done by open ocean salmon farms, the cost differential is incidental. I will gladly pay the few dollars, and support any restaurateur that serves it. One extra star for the wild salmon. It was plated with some garlicky sauteed spinach. Wonderful stuff. I was happy to hear that the kitchen would gladly add a side dish of the fresh fettuccine, which came topped with a brightly flavored marinara sauce. A plate of cavatelli / $17.95 (homemade of course) were tiny gnocchi like dumplings, stuffed with ricotta. Other specials included Fettuccine Alfredo ($16.95), Beef Braciole ($19.95), and home made (of course) lasagna ($17.95)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The <a href="http://www.lombardisofgardiner.com/Main_Menu.html">regular menu selections</a> were expansive covering everything from pasta bolognese, to eggplant / chicken / veal prepared parmigiana, or marsala, or picata style. All done with house made sauces, and farm fresh vegetables. Even the wine list had a local flare with selections of Whitecliff Vineyards, Brotherhood, and Robibero Vineyards in New Paltz.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I had definitely waited much too long to get back to my old stomping grounds in Gardiner, but it will definitely not be long until our next visit. I have my eye on some polpette di pesce.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 20px; text-align: center;"><i><br /></i></span></span> <span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 20px; text-align: center;"><i>If you do stop in please let our other readers know about your visit in the comments </i></span><span class="Apple-style-span" style="color: #333333; line-height: 20px; text-align: center;"><i>section.</i></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span><br />
<a href="mailto:NorthCountryJoe@gmail.com" style="line-height: 20px;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"></span></a><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"><a href="http://www.urbanspoon.com/r/260/1183383/restaurant/Hudson-Valley/Lombardis-Italian-Rest-Gardiner"><img alt="Lombardi's Italian Rest. on Urbanspoon" src="http://www.urbanspoon.com/b/link/1183383/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a></span></div>
<br />Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-24631859923318896892013-08-23T15:42:00.000-04:002015-08-06T13:04:13.601-04:00Schatzi's Pub & Bier Garden ~ Poughkeepsie, NY<i><span style="font-family: Trebuchet MS, sans-serif;">Schatzi's Pub & Bier Garden</span></i><br />
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<i><a href="http://4.bp.blogspot.com/-Bgzd_E0Suk8/Uhd-vFIcR9I/AAAAAAAAKKc/MAFzwIvwSQM/s1600/schatzis.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></i><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;">202 Main Street</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Poughkeepsie, NY 2601</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;">Phone: 845.454.1179</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <a href="https://www.facebook.com/pages/Schatzis-Pub-Bier-Garden/145503212314694?ref=stream"><span style="font-family: Trebuchet MS, sans-serif;">Schatzi's Facebook Page</span></a><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;">In days of yore, Hudson Valley diners had many choices for good German fare. Just in the city of Poughkeepsie we had the Brauhaus in Arlington (now the Dubliner) and further down Main Street was the Auffarth family's Congress Tavern (in the late 70's) , both of which served up Karl Ehmer's wieners and wursts with platters of spaetzle and kraut. Those were the days. It was just such a longing for my traditional family fare that caused my heart to skip a beat when the news came of a new German restaurant on Main Street Poughkeepsie, in the site that formerly housed Karma Lounge.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This particular space has caused problems for previous occupants. The bar seems much larger than the dining area. The small open kitchen behind the bar places limits on the types of dishes you can offer on the menu. A very large courtyard out back offered seasonal al fresco dining, but there seemed to never be enough of that business to make the space work. Enter new owner Jeremy Phillips, who saw the space as suitable for a classic German Biergarten with a simple Brauhaus menu. After seeing the results of his efforts, I totally agree. It's perfect, and so is the name - Schatzi's, the German term of endearment meaning "darling".</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;">It took little persuasion to gather my crew for dinner last Wednesday. Seven of us met at the bar and sampled many, if not most, of the items of the menu. We were greeted at the bar by an old friend who used to take care of us at Brasserie 292. Renee pointed out the list of beers on the blackboard, including a number of local craft offerings. I was unaware that we had a producing nano-brewery in Poughkeepsie on Hooker Avenue. <a href="http://www.sloopbrewing.com/where-can-i-find-sloop-beer.html">Sloop Brewing</a> had a keg of their Sauer Peach on tap. This brew is true to its name. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span> <span style="font-family: Trebuchet MS, sans-serif;">The menu offerings include many brauhaus classics, and also updated versions of familiar favorites. Highland wurstmacher, Mark Elia, is responsible for the sausages on the menu. These offerings included a classic German style bratwurst with onions, or franks and sauerkraut, with house made ale mustard on a soft pretzel bun. Those Bavarian style pretzels are also available as a starter with a dipping fondue of beer infused melted cheddar. Do not miss this dish. A very un-German classic was the plate of wings ($8), which were also fantastic. They were served "nekkid" - not tossed in BBQ sauce - just dry rubbed with an assertive blend of dried chili peppers and paprika, first oven roasted, then finished in the fryer. It is a killer dish.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">My favorite dish was one that I had actually ordered because I just had to see it for myself - I thought there was no way that the combination was going to work. A "duck confit grilled cheese" ($12) sounded much too rich. The sandwich is a blend of melted brie, a very nicely done house made confit of duck, some duck cracklings, caramelized onions and grilled asparagus, all on two extra thick slices of grilled brioche. Sounds too rich, no? It was fantastic. I'm sure it should come with a side of Lipitor, but it's a great dish.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Another dish that I ordered with some suspicion was the fried pickles. Yes pickles. Fried. Dill pickles, made in house, cross cut in bite sized slices, then battered and fried, served with a horseradish - spiked dipping sauce for $7. I washed them down with a pint of Ithaca Caskzilla. What's better than that? </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I'll tell you what's better - Reuben sliders ($8). Braised corned beef, sauerkraut, and Gruyere cheese on a very nice pumpernickel. Chef Tim Farley does a nice job with the limited space, producing well prepared classics and twists on classics and some twists on twists - like the confit / grilled cheese.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">We came away most impressed with the place. The bar room is very comfortable, but I'm sure space will be at a premium as word gets around. Word will get around, because the food is top notch, most reasonably priced, and complemented with a first rate selection of craft beers.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 20px; text-align: center;"><i>If you do stop in please let our other readers know about your visit in the comments </i></span><span class="Apple-style-span" style="color: #333333; line-height: 20px; text-align: center;"><i>section.</i></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span><br />
<a href="mailto:NorthCountryJoe@gmail.com" style="line-height: 20px;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"></span></a><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"><a href="http://www.urbanspoon.com/r/260/1774913/restaurant/Hudson-Valley/Schatzis-Poughkeepsie"><img alt="Schatzi's on Urbanspoon" src="http://www.urbanspoon.com/b/link/1774913/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-20193359231858559142013-08-15T06:46:00.000-04:002014-04-03T12:59:02.667-04:00Nic L Inn Wine Cellar on the Hudson ~ Poughkeepsie<span style="font-family: Trebuchet MS, sans-serif;">Nic L Inn Wine Cellar on the Hudson</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">135 N. Water Street</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Poughkeepsie, NY 12601</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">(Phn) 845-452-5649</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lunch & Dinner ~ Wednesday through Sunday</span><br />
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<a href="http://nliwinecellar.com/"><span style="font-family: Trebuchet MS, sans-serif;">Restaurant Website</span></a><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The Deluccia name will be familiar to many Hudson Valley diners. The family that brought you the Nic L Inn on Rte 55 in Lagrange, and the Lynick House on Rte 376 is back, with a bistro - wine bar in Poughkeepsie's Waterfront district. They opened this week, and our Wednesday night dining crew stopped in last night for dinner to check it out.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Daughter # 1, Nicolette, who some of us met when Lynn was carrying her around as a toddler at the Nic L Inn in Lagrange, will greet you at the door. (Nicolette is now carrying around one of her own, and Lynn still bounces from table to table checking on your progress.) My new favorite bartender Joey introduced me to the wine selection as I waited for my table-mates to find their way up Water Street. (Make a right at River Station and just keep driving.) The restaurant's focus on wines is immediately apparent, with bins of bottles lining the bar room wall, along with a temperature controlled rack of dispenser taps which feature wines by the glass. A full liquor selection and a number of tap beers were also available. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The self serve wine dispenser system required an explanation from the proprietor. Patrons can purchase chits from the bar which gives them credit towards purchase of the featured wines. You can pour yourself glasses, half glasses, or tastes of each wine, after inserting your purchased token in the dispenser. I predict that this dispenser system will either be (1) the talk of the town, or (2) on Craig's List next month. Let me know what you think of it.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Being of a certain age, I do things the old fashioned way, and asked Joey to open a bottle from the $25 bin - a Spanish Rey Santo Rueda. The restaurant also features a number of Millbrook Winery's selections, which goes nicely with the locavore theme that we discovered in the kitchen.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">That kitchen is in the very capable hands of CIA alum Brandon Walker, whose CV includes a number of familiar NYC eateries, but more importantly a stint in Tivoli with Rae Peraza at <a href="http://northcountryrambler.blogspot.com/2013/05/panzur-tivoli-ny.html#more">Panzur</a>. I am going to guess that the squid ink pasta I enjoyed at dinner was influenced by his experience with Chef Peraza. The menu last night was uncomplicated and focused ~ six apps ($12 - $15), six pastas ($16 - $23), three black board specials, a charcuterie platter ($15), local cheese plate ($13), and three crostini offerings ($8). We tried most of them and they all got rave reviews. The pasta selections included a papardelle with a lamb ragu, fresh mint and (sheep's milk) pecorino, a classic orecchiette with broccoli rabe and sausage, a whole wheat fettuccine Bolognese, and a cavatelli with cannellini beans, kale and pancetta. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I liked the restaurant's effort to showcase local products. In addition to the local cheesemakers, one of the evening's specials was a Black Angus flatiron steak from Hudson Valley Cattle Company. The restaurant's chickens are sourced from John Fazio Farms in Modena. The cheese platter was wonderful, served with a dollop of local honey and fig compote. It included Sprout Creek's Madeline, (which is reason enough to order the plate), along with Adirondack Cheddar, and Twin Maple Farm's Hudson Red. I really enjoyed having the honey in the mix. Nice touch.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">A cardinal rule of restaurant reviewing is to give a new place a few months to "work out the kinks". Obviously showing up on the first night is against the rules, so this is not a review. Consider it just a new opening notice. You can still tell when someone knows how to do things, even on the first night. When you walk in at 5 PM and there is a "staff meeting" in progress with staff tastings of all of the evening specials - you know the owner is doing it right. When it seems like every server in the dining room checks in on your table, when they all have a smile while they are doing it, you know they picked some good people (with serving skills <i>and</i> people skills), and you know that they are sharing table responsibilities (and tips), and I like that. What's not to like? </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">We left the restaurant at 7:30 PM and there was not a seat in the house. There was not a seat at the bar. There had been no public announcement of opening. The owner's reputation precedes them. That reputation is well deserved. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The restaurant is currently open for dinner and will be adding lunch service soon. Call to check before you go. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span><br />
<a href="mailto:NorthCountryJoe@gmail.com" style="line-height: 20px;"><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"></span></a><span style="color: #333333; font-family: Trebuchet MS, sans-serif;"><a href="http://www.urbanspoon.com/r/260/1773749/restaurant/Hudson-Valley/Nic-L-Inn-Poughkeepsie"><img alt="Nic L Inn on Urbanspoon" src="http://www.urbanspoon.com/b/link/1773749/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a></span></div>
Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-49138826142498274032013-08-11T06:44:00.002-04:002014-04-03T12:57:42.955-04:00Hokkaido ~ New Paltz, NY<span style="font-family: Trebuchet MS, sans-serif;">Hokkaido Japanese Restaurant</span><br />
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<a href="http://1.bp.blogspot.com/-7R3Ml7rzgvk/UgdfqOoDqHI/AAAAAAAAJ_o/iPk3Qp2lGt0/s1600/hokkaido.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">18 Church Street</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">New Paltz, NY 12561</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">845 256 0732</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Dinner 7 days</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lunch on Weekdays</span><br />
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<a href="http://www.hokkaidonewpaltz.com/"><span style="font-family: Trebuchet MS, sans-serif;">Hokkaido Website</span></a><br />
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<span style="font-family: Trebuchet MS, sans-serif;">There is a reason for the line out the door. Do not let the line dissuade you from choosing Hokkaido for dinner, despite the fact that there are two other sushi restaurants nearby. This is the place.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Every now and again our Wednesday night dining crew gets a hankering for sushi. It is not our typical bistro fare, but seafood cravings strike on occasion, and we have a few sushi restaurants that we visit a few times a year. When dining in Ulster County, that destination is always Hokkaido. Judging by the comments on my <a href="https://www.facebook.com/NCntryRambler">Rambler Facebook Page</a>, we are not alone in that assessment. Hokkaido has a large following, and for very good reason.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The restaurant menu offers a broad array of Japanese standards, in addition to a very good sushi selection. Stir-fries, dumplings (Yasai Gyoza) , meat skewers (Yakitori), fried rice or spicy noodles with miso soup, tempura selections and grilled terryaki choices complement the offerings from the sushi bar. But we come here for the sushi. We have standard instructions for the server: Ask the chef to put together a platter of whatever looks good, and if he has any baby octopus, we'll have some for an appetizer. This "combo platter" comes with a bowl of steaming miso soup, and a cucumber salad.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The photo at the top of the page is what showed up at our table last Wednesday, which was more than enough for our group of four diners. The platter included a half dozen choices of sushi and sashimi (no rice), along with chunks of a wonderful tuna roll and the requisite wasabi. The chef's spread included a splay of shrimp, yellow tail, salmon slices, and red snapper. Standards all, nothing fancy or exotic, but all fresh, delicious, and beautifully prepared. Japanese cooking is, without question, the most artistic in the culinary arts.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The restaurant does not have a bar, but offers diners beer and wine (and sake). A most appropriate order would be a bottle of Sapporo beer ($4). <i>Trivia ~ </i><i>Impress your tablemates</i><i>~ Sapporo is the capital of the Japanese island of Hokkaido. </i></span><br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;"><i>If you do stop in please let our other readers know about your visit in the comments </i></span><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;"><i>section.</i></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">I hope you'll "Like" </span><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;"><a href="https://www.facebook.com/NCntryRambler">Rambler on Facebook</a><span id="goog_573227253"></span> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span></div>
<i><br /></i>
<i><a href="http://www.urbanspoon.com/r/260/1184036/restaurant/Hudson-Valley/Hokkaido-Japanese-Restaurant-New-Paltz"><img alt="Hokkaido Japanese Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/1184036/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a></i>
Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com1tag:blogger.com,1999:blog-8177290574499855085.post-38251470182882353742013-08-03T08:17:00.001-04:002014-10-25T06:04:07.916-04:00Paradox Brewery ~ Schroon Lake ~ Adirondacks ~ New York<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Paradox Brewery</b></span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">154 US Route 9 at Northway Exit 27</span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Schroon Lake, NY 12870</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">(518) 351-5036</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="https://www.facebook.com/paradoxbrewery/info"><span style="font-family: Trebuchet MS, sans-serif;">Brewery Facebook Page </span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ggTo3GKWHcA/UfzeH35dq_I/AAAAAAAAJ1U/uVkLxESlDZU/s1600/Label.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-ggTo3GKWHcA/UfzeH35dq_I/AAAAAAAAJ1U/uVkLxESlDZU/s200/Label.jpg" height="195" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The logo is a play on the traditional <br />
yellow and brown Adirondack "trail marker"</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">I am very happy to report that the Paradox Brewery, our very own local craft beer microbrewery right here in Schroon Lake, New York, has opened the taps and the beer is flowing. After many months of planning, construction, and sorting out licenses and permits, co-owners Vaughn Clark, Paul Mrocka, and David Bruce have thrown open the doors to the new tasting room. We stopped in last night on a "research mission". </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The brewery is located in the space that most recently housed the Schroon Lake Bait and Tackle store on Route 9, just off of Northway exit 27. The building was completely renovated with new brewing equipment on the first floor, all of which can be viewed from the front windows facing the street. Around the back of the building is a new staircase leading to a beautiful outdoor deck and tasting room, where you can sample the brewery's current offerings. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Currently the brewery is offering beers in kegs, mini kegs (for boaters), and growlers (64 oz. bottles), all refillable when you return the containers. Local Schroon Lake bars and eateries will also be carrying Paradox products on tap as their production comes on stream. Last night one of the owners, David Bruce, was working the taps in the new tasting room, pouring samples of three current offerings - a summer ale, a red ale, and an IPA (India Pale Ale). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We started with the summer ale, a crisp light brew that was as fresh as a spritz of lemon. I was most pleasantly surprised. It was just fantastic. After sampling the slightly heartier red ale, and a delicious IPA, which is usually my favorite style beer, I came back to the Summer Ale (and left with four growlers for tonight's pig roast.)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I had read Anthony Batson's stories about Paradox Brewery on his website </span><a href="http://schroonlaker.com/" style="font-family: 'Trebuchet MS', sans-serif;">SchroonLaker.com</a><span style="font-family: 'Trebuchet MS', sans-serif;">. It is the proverbial fairy tale of the hobbyist brewers making beer for their friends in the basement (on Paradox Lake), who ended up with more friends than beer and decided to turn their hobby into a business. We all have dreams but rarely does anyone actually go out and do it. (And rarely is the hobbyist brewmeister's beer as good as their friends tell them it is. Not the case here. The beer is terrific.) </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">But the story gets even better. How many new Adirondack businesses have you heard about lately? Exactly. So the story also includes a local economic development theme, complete with a "sustainable agriculture" component. Just up the road from the brewery is the <a href="http://adksugarbushfarm-com.webs.com/">Sugarbush Farm</a>, our local Schroon Lake CSA. The spent (barley) grain from the brewing process is re-purposed as feedstock for John and Jennifer Otruba's livestock. What's better than that? (And now I understand why Jen's free range chickens and Berkshire pigs have that "little extra" flavor!)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It gets better. Just down the road in Pottersville (just south west of Northway exit 26) is a new hops yard whose standing larch poles you can see from the Northway. When the hops is mature the brewery intends to complete this virtuous circle of local sustainable production by including their output in their recipes. I love this story. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">A new "Hops Yard" in Pottersville</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I have no doubt that we are going to look back a few years from now (when Paradox Brewery is </span><i style="font-family: 'Trebuchet MS', sans-serif;">famous!</i><span style="font-family: 'Trebuchet MS', sans-serif;">) and remember when these guys had a tiny little new production facility on Route 9, and how they took their hobbyist passion for craft beer and followed their dreams. You heard it here first. </span><span style="font-family: Trebuchet MS, sans-serif;">In the meantime we can stop in and enjoy some truly amazing brews, and support the local economy at the same time. And what's better than that? </span> </div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a><span style="text-align: left;"> </span></span></div>
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Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-24128239020327780322013-06-26T13:21:00.000-04:002013-06-26T13:22:13.531-04:00In praise of the (long lost) "Tossed Salad"<span style="font-family: 'Trebuchet MS', sans-serif;"><i>And why I hate those portion control dressing cups.</i> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">It has never been the purpose of this blog to use it as a forum to complain. I never write about a restaurant experience that we did not enjoy, at least on balance. My topic today is not inspired by any particular restaurant, but rather from what I see as a collective trend in (too) many restaurants. It started slowly in less expensive venues - fast food establishments, then "casual dining" restaurants. Now it seems to be spreading to more expensive dining rooms, where prices hardly justify allowing for this to happen. The dining public's preferences are being totally ignored, patrons are being forced to fend for themselves with plates sent from the kitchen unfinished, all for the sake of a few pennies of labor costs. I am, of course, talking about serving salads with portion control cups of salad dressing "on the side". </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I would like to go on record here - I hate those cups. I dislike everything about using them.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salads are meant to be dressed - in the kitchen (or perhaps table-side if you are having a Caesar salad in an "upscale" restaurant.) To dress a salad properly you need to toss it in a bowl with the appropriate dressing. You cannot toss it on your salad plate. It needs to be tossed in a salad bowl for the dressing to properly coat the salad greens, to find all of the nooks and crannies in the salad fixings. You cannot do that yourself with a one or two ounce cup of dressing, a plate of greens, and your knife and fork. It just doesn't work. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I perfectly understand why restaurant owners go down this portion control path. The first is self evident - portion control. You just can't trust those servers to use a one ounce ladle and dress a salad. They will double dip or get the soup ladle mixed up with the salad dressing ladle and there goes your food margins! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The second reason I hear all of the time is speed. Some restaurants will prep their salads in advance and chill them. They also prep their dressing in advance and chill them. They save "lots of time". </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The third reason is labor costs. Restaurants would need to dedicate personnel time to salad prep during meal service. That costs money.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Here's my response.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Portion Control</u></b> - Have a staff meeting with a quart of (house made) salad dressing, a bowl of greens and a one ounce ladle. (Bring a 4 oz. soup ladle to use as reference for the slow ones.) Have them dress (and toss) a salad with one ounce of dressing. Dress a second salad with three or even four ounces of dressing. Pass it around and have everyone taste both. They will quickly see that salads drowned in four ounces of dressing taste like salad dressing and drowned something. Customers will prefer a properly dressed salad.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Speed -</u></b> Most full service restaurants schedule ninety minutes for a seating. If you are doing that then adding a minute to make a proper salad is inconsequential to the meal plan. If you are running a Denny's and you have a forty minute table turnover, please continue doing what you are doing because you are never going to see me anyway. If you are running a full service restaurant and you are striving for the look and feel of a Denny's please keep serving ice cold plates of pre-plated wilted greens with those gawd awful portion control cups of dressing. (Full disclosure, I've never actually eaten in a Denny's so they might actually do a table side Caesar salad service. But I doubt it, and you get my point.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Labor Costs</u></b> - How long does it take to make a salad? Think about it. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">And then there's this - portion control cups cost $50 per case. You will save that!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Last week I paid $12 for a pre-dinner salad that came on an ice cold plate (obviously pre-plated) with a 1 1/2 ounce cup of dressing. That should not happen. That should especially not happen at $12. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">So there. I've had my rant. Anyone agree with me? or not? Tell me in the comments section! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-33850645398258743262013-06-14T11:21:00.000-04:002013-06-24T16:30:44.648-04:00Sticks & Stones, Schroon Lake, NY<span style="font-family: Trebuchet MS, sans-serif;">Sticks & Stones Wood Fired Bistro & Bar</span><br />
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<a href="http://4.bp.blogspot.com/-eTGp7Y_CJnI/UbssgCdNqJI/AAAAAAAAIxI/Mn5gTEaegYA/s1600/1-stickssign.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="181" src="http://4.bp.blogspot.com/-eTGp7Y_CJnI/UbssgCdNqJI/AAAAAAAAIxI/Mn5gTEaegYA/s200/1-stickssign.jpg" width="200" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">739 US Route 9</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Schroon Lake, NY 12870</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Reservations: 518.532.9663</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Open for Dinner 7 days from 5 PM</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://www.facebook.com/adirondacksticksandstones?fref=ts">Restaurant Facebook Page</a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In my book the quintessential rustic comfort food is wood fired brick oven pizza. Stylistically it is in a class by itself, decidedly different in flavor and texture than a traditional New York "slice" or Chicago's "deep dish" iteration. More often than not you will see "Neopolitan" attached to this thin crust style of Italian flat breads, but the genre is not limited to Italy. Many cultures offer their own versions and I would not even attempt to declare my favorite. Corsican's top their thin crust pizza with a sunny side up egg, and drizzle it with olive oil laced with hot pepperflakes and sprigs of the rosemary that grows wild all over the island. In Alsace it is called flammekuchen - "fired cakes" - and is traditionally topped with roasted onions or better yet forestiere style -with wild mushrooms. A French Florentine variant topped with sauteed spinach, creme fraiche, and escargot will be forever etched in my memory as one of the best meals I have very experienced. But that might have been the wine. But back to Schroon Lake, and why I'm talking about thin crust pizzas.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">After what seems like years of anticipation, Sticks & Stones finally opened their doors last week in the space that had been occupied by Barry Gregson's rustic furniture gallery. The restaurant's new owners had the good sense to ask Barry to finish the new bar, which complements the rest of the interior's woodwork perfectly. It should because the Gregson brothers did most of it. Eric Gregson finished much of the original space, and their brother Lance's stone-masonry is on display on the south wall, where his spectacular stone fireplace will warm the dining room on winter evenings.</span><br />
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<a href="http://3.bp.blogspot.com/-y2raU3fh3uU/UbstEKOnTfI/AAAAAAAAIxQ/mx6IUDrtuYM/s1600/SticksOven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-y2raU3fh3uU/UbstEKOnTfI/AAAAAAAAIxQ/mx6IUDrtuYM/s1600/SticksOven.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Just behind the bar, at the entrance to the newly built out kitchen, is the restaurant's pride and joy, a Marra Forni wood fired oven from Naples. These ovens are capable of producing this unique style of pizza for two basic reasons. The wood fire imparts just a kiss of smoke on the food while it is cooking. More significantly, the temperature of these ovens can push 900 degrees, which will blister a flat bread to a radiant golden crisp in under two minutes. (Do not try this at home by using the cleaning cycle of your home oven. The oven door locks and the story ends with a fire truck.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In addition to the selection of rustic pizzas, the kitchen offers a rotating selection of casual family fare like wood fired wings ($9.99), Black Angus beef burger on a rustic pretzel roll ($9.29), fish and chips ($11.99), wild mushroom ravioli with vodka sauce ($18.99), pan seared scallops ($20.99) and "Statler Mountain" chicken breast ($17.99). I love the way they Adirondackized Statler chicken by adding the "Mountain". Statler or "Airline" chicken is a chicken breast with the drummette of the wing left on (popularized at the Statler Hotel in the 20's, picked up by the airlines in the 60's, and now apparently finding a new home in Schoon Lake New York.) Go figure.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JN4kt3POAhU/UbstX3qW9MI/AAAAAAAAIxY/tlBO5YrJ12s/s1600/SticksExterior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-JN4kt3POAhU/UbstX3qW9MI/AAAAAAAAIxY/tlBO5YrJ12s/s400/SticksExterior.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The outdoor dining patio will be a nice feature this summer. </td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">But you are probably not going to Sticks and Stones for the chicken. You are going for the pizzas, which will range in price from $13.29 for a classic margherita to $15.99 for your pick of red sauce or white pizza, cheese, and three toppings. Such a deal.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A decent selection of value priced wines can be had to complement your meal. Last night the list offered twenty three bottles to choose from with sixteen of those available by the glass. Most looked to be from the Frederick Wildman catalogue, with Ca'Donini selections anchoring the list as "house" offerings. A good choice by me. I'll be the tall one at the bar with the Pinot Grigio. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">SchroonLaker.com has a nice write-up about Sticks and Stones on their blog. You can <a href="https://schroonlaker6.squarespace.com/food/2013/4/3/sticks-and-stones-calls-schroon-home.html">read that post here</a>.</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;"><i>If you do stop in please let our other readers know about your visit in the comments </i></span><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;"><i>section.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a><span style="text-align: left;"> </span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.urbanspoon.com/r/237/1747928/restaurant/New-York-State/Sticks-Stones-Bistro-Bar-Schroon-Lake"><img alt="Sticks & Stones Bistro & Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1747928/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a></span></div>
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Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-19357211232778374892013-06-12T12:30:00.003-04:002013-06-12T12:30:34.759-04:00North Country Table Scraps June 2013<span style="font-family: Trebuchet MS, sans-serif;">I am very pleased to report that <a href="https://www.facebook.com/pages/The-Owl-at-Twilight/156323314445515?fref=ts">The Owl at Twilight</a> in Olmstedville will be re-opening for the season on Friday, June 28. If you have not experienced a meal at "the Owl" yet, you will have ten weeks to do it this summer. I highly recommend it. You can read about the restaurant <a href="http://northcountryrambler.blogspot.com/2012/07/the-owl-at-twilight-olmstedville-with.html">here.</a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Most of my emails this month have posed one of two questions: (1)When is The Owl at Twilight opening? and (2) When is Sticks & Stones going to open in Schroon Lake? Sticks and Stones announced their opening this week. You can follow them on <a href="https://www.facebook.com/adirondacksticksandstones">Facebook here</a>. I was fortunate to be at a soft opening last Friday. The Gregson brothers' wood and stone work throughout the restaurant is reason enough to go check it out. If you are a fan of Neapolitan style wood oven pizza, you're going to love it. Anthony Batson has lots of good things to say about Sticks and Stones over on his blog, SchroonLaker.com. <a href="https://schroonlaker6.squarespace.com/food/2013/4/3/sticks-and-stones-calls-schroon-home.html">You can read his comments here</a>. I'll have a full post up about the place later this week. </span> Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0tag:blogger.com,1999:blog-8177290574499855085.post-3350750537257938352013-05-20T08:23:00.000-04:002013-05-20T09:38:01.709-04:00Panzur ~ Tivoli, NYPanzur Restaurant & Wine Bar<br />
69 Broadway<br />
Tivoli, NY 12583<br />
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Reservations: 845 757 1071<br />
Dinner ~ Tuesday through Sunday<br />
<a href="http://www.panzur.com/">Panzur Website</a><br />
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Panzur has been on our "wish list" of new restaurants for quite some time. Chef Rei Peraza, who owns the restaurant with his wife Kim, have been the talk of the town since they opened two years ago. Last week we found ourselves in Tivoli attending a show at Tangent Arts' Carpenter Theatre, and we took advantage of the opportunity to have dinner. It was love at first sight.<br />
The rustic dining room surrounds a large bar in the center of the restaurant. At the rear of the room is a large blackboard listing the evening's specials, and a carving table holding a slicer, baskets of fresh bread, and a whole cured ham ready for the knife. The ham on display Thursday, in all its porcine glory, was a "Surryano", one of my favorite domestic artisanal hams from Surry Virginia. The Peraza's also offer Spanish Jamon Serrano (ham) along with a fabulous selection of the chef's own house made charcuterie. The man knows his way around a pig.<br />
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We started at the bar with our new favorite bartender Jessica, and a glass of macabeo / chardonnay from Spain's Yecla region ($9). The wine list and the menu at Panzur reflect Chef Peraza's Spanish roots, with hints of Basque influence, and an obvious genetic predisposition to pork products. Jessica's enthusiasm for the evening's special appetizer of potted pig head could not be ignored, and I ordered a plate to sample while we perused the menu. The dish arrived in a small hinged canning jar surrounded by toasted baguette slices. The noggin parts had been blended with herbs and braised into submission and covered with savory meat jelly topped with chopped chives. The dish was incredibly rich with flavors bursting from a days worth of braising, and much too much for one diner. Plan on sharing. <br />
Astute readers will have also observed that this dish does not go with white wine, so I had my excuse to move on to a glass of Finca San Martin Tempranillo. The wine was a crianza - the youngest and fruitiest of the Rioja's - and it was wonderful company for the potted pork and what was to follow. Next up was a small plate of rabbit stuffed empanada, dusted with a delicate white "ash" made from seasonal spring ramps, a novel variation on the tapas classic if ever there was one.<br />
The next dish took inspiration from another Spanish classic - calamares en su tinta - and turned it on its head. Instead of braising the squid in its own ink, the briny liquid was woven into the coating, and also blended into the spicy aioli that accompanied the impossibly tender fried morsels of juvenile squid - called chipperones. Some describe the flavor of squid ink as "tasting the ocean", and this dish comes very close to that description. Wonderful stuff (for $15). <br />
A dish of sauteed swiss chard ($13) plated with roasted baby fingerling potatoes was a perfect match for slices of the Surryano ham ($18) that had been beckoning to me from the carving table ever since we walked in the door. <br />
With some advance notice the kitchen will prepare some traditional communal fare like paella or whole roasted pig, and I know that we will find some reason to take advantage of that offer sometime soon. As we finished our meal we asked Jessica for glass of Sambuca to share with our coffee. We were very disappointed to hear her response: the restaurant does not carry Sambuca. What happened next is what makes great restaurants even greater.<br />
Two people appeared behind the bar and placed a glass in front of is. They introduced themselves as the proprietors - Rei and Kim. Having overheard our conversation about the Sambuca, they wanted to make amends, and they wanted us to try this instead. It was glass of iced vermouth. Not any vermouth, but a glass of Antica Formula Carpano vermouth. I know from experience that this elixir is extremely difficult to obtain. I know because I tried for a month to find a bottle after having a Negroni cocktail at Del Posto in New York that was the best Negroni I had ever tasted - made with this vermouth. Lemons into lemonade and the perfect ending to a wonderful meal.<br />
It was a major mistake to wait for a reason to be in Tivoli to have dinner at Panzur. Panzur is reason enough to go to Tivoli (along with the wonderful theater group - Tangent Arts). We will add Panzur to our list of regular dining destinations.The Peraza's have weaved together a delightful combination of great food, a wonderful "bistro style" wine list, generous hospitality and friendly service, in a most comfortable setting. I'm adding Panzur to our "Top Ten Hudson Valley Favorites" list. Do try it soon.<br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333; line-height: 20px;">Ideas? Recommendations? Email me at </span><a href="mailto:NorthCountryJoe@gmail.com" style="color: #333333; line-height: 20px;">NorthCountryJoe@gmail.com</a><span style="text-align: left;"> </span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="text-align: left;"><a href="http://www.urbanspoon.com/r/260/1732600/restaurant/Hudson-Valley/Panzur-Tivoli"><img alt="Panzur on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1732600/biglogo.gif" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a></span></span></div>
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Anonymoushttp://www.blogger.com/profile/02089213792378676861noreply@blogger.com0