Subscriber login

Restaurants
What you need to know for 10/18/2017

What's new this fall in Capital Region restaurants

A Taste of Fall

What's new this fall in Capital Region restaurants

Keep an eye out on these establishments
What's new this fall in Capital Region restaurants
Slidin' Dirty on State Street in Schenectady.
Photographer: PETER R. BARBER

As the leaves begin to change, so too does the restaurant landscape in a number of Capital Region communities.

A number of restaurants, bars and eateries are arriving just in time for fall, appealing to a variety of tastes. An old bar is getting new life in Schenectady, a renovated hotel will bring with it new dining options in Saratoga, and a roadside stand in Fonda is offering Italian-inspired favorites..

Here’s a look at new establishments to keep an eye out for as summer turns to fall:

SCHENECTADY

Much of the restaurant scene in Schenectady is centered around Union and State streets, and that’s where most of the city’s new eateries are located.

There’s Slidin’ Dirty, which opened its State Street restaurant at the end of June. It offers gourmet sliders and beer, and is the second brick-and-mortar location for owners Tim and Brooke Taney.

coco2prb_0.jpg

Just up the road is Cocobar, a chocolate-centric dessert shop operated by the Mallozzi family. Aside from classic chocolates, menu offerings include chocolate and vanilla soft-serve custard, roasted nuts with a cinnamon

A few blocks away, on Union Street, there’s plenty to get excited about with multiple restaurants expected to be up and running in the coming weeks and months.

The Union Inn, a historic building at 517 Union St. with roots as a speakeasy during prohibition, is expected to open in September after a substantial renovation project.

Phil Ruggiero, who also operates Nico’s Pizza on State Street, bought the vacant and damaged building from the city last December. In the time since, he’s gutted and refurbished it, with plans to retain the Union Inn name.

It will offer a tavern-style menu and 18 beers on tap, Ruggiero said in August.

Also scheduled for a September opening is Daley’s on Yates, a restaurant spawned from a longtime catering and pop-up operation in Rensselaer County. It is operated by the same group that ran the Old Daley Inn in Troy in the late 1990s.

The new spot will feature comfort food and specialty cocktails, as well as a Sunday brunch.

Malcom’s is slated for an October opening at 617 Union St., the site of the old Café Nola. The new eatery will offer French-themed American meals, with a focus on using local ingredients and an emphasis on wine pairings.

The dining spot is a venture by Scotia native Nate Germain, who has spent seven years working in New York City restaurants.

Finally, an as-of-yet unnamed bakery will be occupying the space at 609 Union St. later this fall. While details are a bit scarce, the operation will likely open around November and feature baked goods and wood-fired pizza.

Elsewhere in Schenectady, keep an eye on the Mohawk Harbor development for possible dining options. Druthers Brewing, the first announced tenant at the River House apartments, is expected to open this autumn, once tenants are settled.

There is other retail space available on the property, both at the apartment complex and at One and Two Harbor Center, though tenants have not been announced.

SARATOGA

While many consider Saratoga Springs to be the summer place to be, there’s plenty of new dining options that make it a place to check out this fall.

Replacing the old Crown Grill location on Broadway is Braeburn Tavern. Scott Brankman and Emily Farnsworth-Brankman moved from Massachusetts to open up a new spot in the heart of downtown Saratoga. The tavern offers American and Italian fare, as well as a number of New York craft beers.

Farmers Hardware 021_0.jpg

Farmer’s Hardware opened this summer at 35 Maple Ave. in a historic brick warehouse. The focus here is breakfast and brunch, and the establishment is open seven days a week from 8 a.m. until 2 p.m.

Dizzy Chicken, a rotisserie with a Glens Falls location, opened at 102 Congress St. within the last month. The menu features wings, paninis, wraps, ribs and various chicken dishes. The restaurant offers delivery and take-out, in addition to its dining room.

Todd Shimkus, the Saratoga County Chamber of Commerce president, said visitors should keep an eye on the Adelphi Hotel moving forward as well. The historic hotel is undergoing a five-year, roughly $28 million renovation, which is expected to be completed around the start of fall.

When it’s done, a few upscale food and drink operations will operate out of the ground floor. Salt & Char steakhouse is up and running, while The Blue Hen and Morrissey’s are not yet open.

FULTON AND MONTGOMERY COUNTIES

In Montgomery County, new restaurants are few and far between, said Mark Kilmer, CEO of the Fulton Montgomery Regional Chamber of Commerce.

There are a couple options that are relatively new, however, that don’t fit the mold of traditional sit-down dining, he said.

One is The Saucy Italian, a roadside stand set-up at 4506 State Highway 5 in Fonda. The little trailer with kitchen just opened up in the past three months, and offers garlic bread, Italian sandwiches, meatball sliders, fried mac n’ cheese bites and more.

The roadside operation is closed on Mondays, but is open from 11:30 a.m. ntil 6:30 p.m. during the week, and opens at noon on Saturdays and Sundays.

Up in Caroga Lake, Kilmer suggested checking out The 19th Hole, a restaurant at the Nick Stoner Inn on State Highway 10 that opened up recently following a significant renovation.

The facility hosts themed parties and large gatherings, and is set up right along a nearby golf course, Kilmer said. The restaurant closes for the season on Oct. 31, according to its Facebook page.

View Comments
Hide Comments
0 premium 1 premium 2 premium 3 premium 4 premium 5 premium article articles remaining SUBSCRIBE TODAY

You have reached your monthly premium content limit.

Continue to enjoy Daily Gazette premium content by becoming a subscriber.
Already a subscriber? Log In