If I were in real estate I would say that Global Palate is centrally located between Kingston and Highland. Located in the old roadhouse that housed Marcel’s in days of yore, the restaurant’s dining room, and the bar in particular, have always been on my list of favorites. If you had a dream about a 1960’s neighborhood bistro, this is probably what you would dream about.
The Hotel Vermont in Burlington, appearing on many “Best of Vermont” lists in travel magazines, had been on our wishlist of weekend destinations for years. It also has the distinction of being next door to Hen of the Wood restaurant, which, if truth be told, was the real reason for our trip to Burlington.
Who is the best bartender in the Adirondacks? Happy Hour in the High Peaks invited fourteen of the region’s finest to compete for the title at North Creek’s Basil & Wicks.
In Spain, diners – at least the local diners- do not have dinner at a tapas bar. They are public gathering places to stop after work, before dinner, for a glass of wine and a snack. The theme and setting at 52 Main in Millerton seem to mimic that tradition – a place to stop on the way home to meet some friends for a bite and a glass or two of wine.
Eddie Lauria’s latest enterprise, Grano Focacceria, offers an opportunity to sample classic Italian home style baking in an informal, casual, and very inexpensive venue. Nothing fancy. Nothing complicated. Just fantastic homestyle baking the way your mother did it….if your mother was the best cook in the neighborhood….in Naples.
The Culinary Institute’s newest venue is the Bocuse Restaurant, an homage to the legendary Lyonnaise chef, Paul Bocuse. In the late 1960’s Chef Bocuse and a few of his colleagues popularized what came to be known as “Nouvelle Cuisine”, a reimagining of traditional classic French haute cuisine with a new emphasis on purity of presentation and a rejection of the laborious and elaborate recipes and sauces of “cuisine classique”. Appropriately, the restaurant is located in the space that once housed L’Escoffier Restaurant, the CIA’s temple of haute cuisine.
Aquaculture was originally looked to as the salvation of wild fish stocks. By taking the pressure off of a wild fishery besieged by a fleet of trawlers and long liners seeking to satisfy an exploding global population, the wild fisheries could only benefit. Or so we thought. Salmon farming now has many detractors, but a newer, more environmentally friendly process is about to change their minds.
New Paltz newcomers Huckleberry and End Cut have more company this month. Three new restaurants opened – Schatzi’s on Main Street. Garvan’s Gastropub at the golf course, and The Parish at the Waterstreet Market. We stopped in to check them out.
On Monday evening, a group of chefs, farmers, dieticians, and other “farm to table” practitioners and devotees gathered to have dinner and to talk about the health benefits of whole foods. John Nelson, the Director of Public and Community Affairs for Health Quest, was the MC for the evening festivities. The affair was held at Le Express Bistro in Wappingers Falls.
The Grist Mill has long been one of the Lake George region’s most popular dinner destinations. The restaurant opened forty years ago this summer, in a repurposed mill that had been built one hundred fifty years before that. In 2015, new owners, Ash and Jaime Anand took over the reins, but the most noticeable change to date has just been the restaurants calendar, which stayed open through the winter Thursday through Sunday. They kept the restaurant’s chef, Colin Chase, who had apprenticed with the Grist Mill’s former chef / owner Chris Lambeth.