The Daily Gazette
The Locally Owned Voice Of The Capital Region
Advertisement
Promotions

Stockade Inn takes Sunday brunch to new heights

Eggs Benedict with lobster and spinach are topped with a light cream sauce and served with a skewer of fresh fruit and browned potatoes.
Photographer: Janice Elander Feher
Eggs Benedict with lobster and spinach are topped with a light cream sauce and served with a skewer of fresh fruit and browned potatoes.
Text Size: A | A

One of the perks of living in Schenectady’s Stockade Historic District is being able to walk the two blocks to The Stockade Inn, a destination known for its good food and caring service in gracious surroundings. I heard by the rampant Stockade grapevine that the Stockade Inn’s Sunday brunch had recently morphed from a buffet to an off-the-menu affair. Sister Janice recently spent the night with me and we decided to investigate the new format. ...

You Must or Subscribe to Continue
subscribe to the Daily Gazette
Individual stories can be found and purchased from our Archives for $2.00

Enjoy this story? Share it!

Advertisement

comments

Advertisement