Sunday, Dec. 23, 2012
The restaurant has many dining areas. Some are devoted to sushi, some to hibachi parties and some to other Japanese cuisine.
Sunday, Dec. 16, 2012
Mom and I had just polished off a delicious meal of tasty, slow-cooked barbecue. We agreed — it’s good stuff but you can’t have it too often. The number of calories we consumed must have been astronomical — but it sure was good.
Sunday, Dec. 9, 2012
Coffee shops have evolved, and none more so than the sleek, open, and sunny coffee cafe that is The Fortunate Cup on the west side of Saratoga.
Sunday, Nov. 18, 2012
I brought my tea-loving friend along to the Tailored Tea, a breakfast, lunch and tea restaurant in a historic building near the Albany airport, where they take tea seriously. They also take the food seriously, so even if you don’t like tea you will enjoy your meal.
Sunday, Nov. 11, 2012
I was wondering whether the area could sustain more hearty Gaelic fare. Dorothy O’Day’s is a good addition to the burgeoning independent restaurant scene in Clifton Park.
Sunday, Nov. 4, 2012
The Union Cafe, which was a long time coming on upper Union Street, has been operating now for seven months and is entering a new phase by offering dinner three nights a week.
Sunday, Oct. 28, 2012
Owner George Collentine’s vision of a place for beer aficionados in Schenectady seems to be taking shape, based on our observations on a recent Friday night.
Sunday, Oct. 21, 2012
Husband Eric was grumpy. Having been dragged away from his books, sofa and fireplace on a chilly Saturday night, he didn’t relish the idea of dinner at an unknown restaurant in a hotel in Latham. He was in much better spirits after dinner. Portofino’s exceeded his expectations, and he was stuffed and happy.
Sunday, Oct. 14, 2012
Put on your favorite old coat for a walk on a chilly day, the one that falls comfortably over you and settles into all the right places. That’s the feeling you have walking into Ralph’s Tavern: It’s warm, comforting and familiar. It’s technically Ralph’s Italian-American Restaurant, but everyone knows it as Ralph’s Tavern.
Sunday, Oct. 7, 2012
Knishes, kugel and matzoh ball soup, oh my! There’s now a slice of Manhattan’s Lower East Side in Guilderland.
Sunday, Sept. 30, 2012
Aurelien Telle, general manager and co-owner of the Alta Restaurant & Wine Bar, welcomed us upon our arrival and checked on us a couple of times as we dined, which is always a nice touch. The restaurant does not have an extensive menu, but it offers some tempting entrees, along with a fine wine list and notably good service.
Sunday, Sept. 23, 2012
It’s not kitchen prep, but Ivy League prep, as in “preppy.” I am at a loss as to why “bringing back the Ivy League prep school tradition,” as it says on their website, is a restaurant concept. Ivy League cuisine has thus far escaped me, and I had some very good food but I don’t think it features fish tacos and pad thai chicken. I didn’t notice an “Ivy League feel” in the restaurant but it explains the coat-of-arms, kind of, in the logo.
Sunday, Sept. 16, 2012
At Sake Japanese Steakhouse, it’s about the show, but the food is really good, too. The chef started by squirting a puddle of oil in the center of the grill, with a long trail leading to the side of the table. Then he lit the remotest end with his lighter and we watched as the flames scudded along the grill, like a cartoon fuse, to ignite the pool of oil, which produced satisfying flames that leapt three feet high. The boys leaned away from the table, their mouths in Os. And we were off.
Sunday, Sept. 9, 2012
Beverly and I have had the Apple Barrel on our “to do” list for a long time and, just the other day friend Karen asked if we’d tried the food there and gave it high marks. Over the Labor Day weekend, we decided to see for ourselves.
Sunday, Sept. 2, 2012
The air was cool and invigorating, the peace broken only by the occasional passing car, and the view of the little Adirondack lake painterly in its pine tree frame. But all that was window dressing for the main event at the Friends Lake Inn, the food of Chef Matthew Bolton and his staff.