If you have been coming to the Adirondacks long enough, you have been to this place, or one just like it. Before the Northway, there was Route 9, running from Westchester to the Canadian border. Route 9 weaved its way through every town on the map, and every town had a roadside restaurant, maybe two, that looked just like UpRiver Cafe.
It’s hard to imagine now, but thirty years ago there were no restaurants serving authentic rustic home style Italian food anywhere in the Hudson Valley. Back then, Italian meant red sauce and pasta and more often than not what you were served were “Italian-American” dishes like garlic bread with veal or chicken parmigiana or lobster fra Diavolo, or shrimp scampi (none of which would be found in Italy). Oh, how times have changed….
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.