Deer’s Head Inn fans can rejoice in the restaurant’s reincarnation, and be assured that the new operation preserved what was best about the old – the small town “community center” vibe of the place. That welcoming atmosphere is complemented by a new pub style menu with a local focus, a very nice bar, and a country store alongside to stock up for the trip home.
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.
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.
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.
We first heard about Morgan & Co last fall when we attended a fundraiser on the grounds of the Adirondack Museum in Blue Mountain Lake. We were there perusing the rustic furniture at the eponymous annual festival, when a uniformed young lady offered a humus appetizer and a glass of wine. I filled a napkin with enough hors-d’oeuvre’s to cover the cost of admission and continued on my way. Two minutes later I was doubling back to find out who the caterer was, and please – Could I have some more?
Take two of the North Country’s best chefs and put them in the same kitchen for one special event. On a warm December Friday evening, John Vargo of Saranac Lake’s Eat ‘n Meet Grill & Larder joined Liquids & Solids’ Tim Loomis in his kitchen. The results were predictably spectacular.
Liquids and Solids has enjoyed a uniform positive buzz since opening in 2010, offering a menu almost exclusively comprised of house-made charcuterie, with sporadic appearances of prepared veggies and local cheeses. The space is as casual as casual gets, with a dozen highly sought after seats at the bar, and a like number of high top tables scattered around a small dining room.
The restaurant will be our new favorite casual “small plate” stop when we are in Lake Placid.
I love surprises, and The Halfway House in Elizabethtown was a bucket full of surprises. I really did not know what to expect when we heard about the place – lots of Portuguese items on the menu, a new dining room, a great bar. We are hearing all of this about a place which I have passed a hundred times and never really noticed.
This is our “Top 10” list of North Country dining destinations. 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)
The Uptown in Hague on Lake George is the real deal. A first-rate kitchen preparing fresh local ingredients with creative riffs on traditional dishes. One of the best restaurants in the Adirondacks and one of our “Top 10 North Country Favorites”