Before it was famous, Famous Lunch in Troy was called Quick Lunch when it opened in 1932. And it's still quick today. In the front window hot dogs are plucked off the griddle, topped with mustard, chopped onions, and zippy sauce, and handed to eager customers in mere moments.
Zippy sauce -- for the uninitiated -- is a deeply savory concoction of onions, meat, and spices.
Those in a hurry could surely eat these diminutive three-inch wieners as quickly as they are assembled, although I wouldn't recommend it. Some things in life deserve to be savored. But that doesn't stop people from ordering them by the trayful in quantities of four, six, eight, or more.
Now while it may not be quite as quick, Famous Lunch's decidedly less famous breakfast is a very special treat. Specifically I'm referring to their egg and cheese sandwich on a hard roll with zippy sauce. It's not exactly on the menu, but they are more accommodating than one might imagine.
Some people might contemplate the notion of going to a famous hot dog place and not getting the hot dogs with deep scorn. But are you sure it's the restaurant's hot dogs that made them famous?
Albany is filled with old food. And rightly so, it's an old town. Our fish fry and mini-hot dogs with meat sauce offer widespread examples around the region. But slightly less visible, inside one the city's oldest taverns, there is a remarkably old pizza.
The Orchard Tavern has been making its distinctive style of pizza from scratch for more than 70 years from the recipe of a former proprietor. Much of what is known about the pizza's origins is based on anecdotal evidence. But, since the recipe has remained unchanged for all this time, we can learn a lot about this pizza by understanding how it's made.
To unlock the secrets of The Orchard pizza, you have to start with a visit to their dungeon.
What brings you comfort?
Even when it comes to food, the answer will be different for everyone. For some it will be a taste of home. Others will long for a taste of childhood. The answer could be situational, and refer back to some restorative dish eaten after a traumatic experience.
These foods aren't necessarily exciting. But dishes like biscuits with sausage gravy, fluffy scrambled eggs cooked in bacon fat, and mashed potatoes with gravy share a common heritage. They are all simple enough to be made, more or less from scratch, by the home cook.
So what could be more antithetical to unprocessed homemade food than the beloved tater tot? After all, its original purpose was to help Ore-Ida use waste created from the mass production of frozen french fries. How unlikely that this would turn into the comfort food of today. But there is a sea change surrounding the tater tot around this country. It's being taken back by talented chefs.
Now let me tell you why Comfort Kitchen in Saratoga deserves a top spot among their ranks.
Why do most people go to the Dinosaur Bar-B-Que in Troy? Well if you ask general manager Joe Soldo, he'll tell you it's for the pulled pork. That's the big seller -- followed by ribs and then brisket, with chicken lagging way behind in the rear.
Chicken gets little respect at a barbecue joint.
When I think about barbecue, it conjures up images of long, slow cooking that breaks down the collagen in tougher pieces of meat, renders their fat, and turns them into unctuous smokey masterpieces. But when I hear the words "barbecue chicken" it's hard to picture anything but a dry, flavorless chicken breast slathered in sauce.
Barbecue chicken has a marketing problem. But I'm far from alone in thinking that Dinosaur's chicken is among its best offering. I recently got to sit down with the regional chain's CIA-trained executive chef Jeffrey "Cooter" Coon to find out why it's so good.
Little did I know that this is the chicken that changed his life.
There's nothing new about the New Mt. Pleasant Bakery. This old school bakery in Schenectady's Mont Pleasant neighborhood may not show many signs of life from the street. Their hours are posted on a printed-out piece of paper taped to the door, scratched out and amended with a faded sharpie.
Inside, there's not much to look at these days, either. Yes, there are a few trays of colorful cookies, some donuts, a handful of black and whites, and perhaps a few random pastries. Yet many of the racks are empty, and past adventures in trying their sweets have taught me to avoid them.
But wonder of wonders, miracle of miracles, this very same bakery just so happens to make the best challah in the Capital Region. And it's worth making a special trip during the day on Friday to get it.
I've heard that "Everyone is Irish on St. Patrick's Day." Except I'm not, or at least I haven't been in the past. The fervor that surrounds this holiday was lost on me for most of my life. It took living through several Capital Region winters in a row and the arrival of the Shamrock Shake for the appeal to finally sink in.
After months of cold, snow, bitter winds, chapped skin, and frozen bones, in addition to the tedium of a world whose color scheme has devolved into various shades of grey, anything verdant is worth celebrating.
That, and I suppose people like drinking. But Purim is another drinking holiday and nobody claims that we are all Jewish on Adar 14. I suppose that's just another downside of having a lunar calendar.
Still, any excuse to celebrate a different culture comes with the possibilities of eating something delicious and novel. Except what could one possibly find in the Capital Region that would stand out from the chorus of shepherd's pie and corned beef with cabbage.
Well, have you ever heard of boxty?
Slurpees are the defining product of 7-Elevens around the country. Every now and again I'll miss having easy access to this remarkable frosty beverage that so skillfully rides the line between two phases of matter.
When I first moved to the Capital Region I would have traded all of the Stewart's for even just one 7-Eleven if given the chance. But now, in no small part to Mr. Dave's romanticizing of the shop, I can finally see Stewart's as a cultural anchor of upstate New York. And despite my predilection for organic milk, eggs from free-roaming chickens, and ice cream made without additional gums, thickeners or emulsifying agents, I find myself regularly at my local Stewart's buying milk, eggs, and ice cream.
Amazingly, the reason isn't because Stewart's is convenient. It's because these staples are just really good.
Their maple walnut ice cream would have never even made it onto my radar had it not been for an event from last summer. Hands down, it's my favorite flavor in their case. And now is the perfect time to eat it.
Valentine's Day is for suckers. Going out to a restaurant on February 14 is like going to a nightclub on December 31. It's crowded to the gills and everyone is filled with impossible expectations. Plus, attempting to celebrate the special relationship you share with your lover, by having the exact same meal as the couple at the table next to you, seems misguided at best.
And maybe you find yourself alone in the dreariest part of the winter doldrums.
So, forget Cupid and his stupid little wings for just a moment. Regardless of your feelings about the upcoming holiday, and regardless of your relationship status, do not miss out on the opportunity to indulge in a box of chocolates.
Some of the best chocolate in the region just got a whole lot closer. And after trying a bunch of them, here's a little insight that will help you fill your box.
There's a steady drumbeat for Korean cuisine in the Capital Region, but precious few places to get it.
For the past year I had avoided Mingle because it appeared to be a place that served overpriced versions of Korean comfort food in an upscale setting. And I had my reservations about paying fine dining prices for street food.
January is a time for new beginnings. It's also a good month for deeply comforting, spicy foods that smolder in your mouth and belly. And after a meal of Mingle's dukbokki, I'm happy to report that I was wrong. Really, really wrong. But before you go, you have to know the secret.
The Capital Region has no shortage of great bakeries, each with at least one thing they do better than anyone else around. Many of them have been profiled on AOA, such as:
+ Mrs. London's classic croissants
+ Crisan's fanciful sweet treats.
+ All Good Bakers and their mean grilled cheese.
+ TC Bakery's meticulously-made macarons.
+ Bella Napoli's excellent donuts (just not the glazed ones).
+ Fluffalicious's cupcakes, especially the buttercream part of their cupcakes.
+ Eastern Parkway Price Chopper's flour dusted bialys.
But there is also a great bakery in Troy that makes great croissants, sweets (including macarons), sandwiches, and breads that has gone without praise for far too long. Where's the love for The Placid Baker?
Well, let me tell you what makes their baguette my favorite in the region.
This is not a pizza. A pizza without cheese is like a hat without a crown, which isn't a hat at all but a headband. Henceforth I'll refer to what they call pizza at Tara Kitchen in Schenectady as a flatbread, since no sensible person is going to confuse one for the other.
On the most basic level the flatbreads here are a pita, covered with toppings, slid onto a plate, and cut into quarters. As a pizza it doesn't rate. But it's an intensely satisfying way of delivering the flavors of North Africa. And there is one topping in particular that puts this over the top.
Some people say the Capital Region is a great place with an inferiority complex.
Evidence of this mentality is that residents will declare the best part about living here is that you are only three hours from Boston, Manhattan, and Montreal. Officially, I disagree wholeheartedly with that sentiment. But these are not the only cities that cast a shadow on the affairs of this place.
Out to our west is Buffalo. And given that it is less than a day's drive from our border, there are folks who would have you believe that the state of our chicken wings does not compare favorably.
In fact, there are plenty of places for wings in this area that are great. And after years of research and tasting, I believe the wings from The Ruck should be a source of regional pride.
By the time November rolls around most community supported agriculture programs are closing up shop for the winter. Farmers' markets move indoors. And those who care about eating locally-produced fruits and vegetables get ready to bear the brunt of the next few months of winter storage crops.
And you know, it's not so bad. In fact, winter storage crops are some of the best things we grow in the region. Cabbage, onions, beets, potatoes, turnips, parsnips, rutabaga, carrots, celery root, sweet potatoes, and winter squash are all incredibly versatile. Which is a good. Because these are my new vegetable staples.
But wait. What's that big pile of greenery Migliorelli Farm has on its table? Oh, well they must come from a greenhouse. No? And they aren't hydroponic either. Well how do they do it then, and why is their broccoli rabe so good?
Why don't folks from the suburbs go out to eat in Albany? People are full of excuses. I hear the lack of parking a lot.
Well, Taiwan Noodle has a parking lot, and it is adjacent to the restaurant. So you can get from your car to the restaurant in seconds.
What it doesn't have is a lot of pretense, overpriced food, or people there to see and be seen.
But it does have enough varieties of soup noodles -- sixty by my count -- to keep you warm and satisfied throughout the long, cold Albany winter.
Naturally, you should start at the top of their menu with the stewed beef chuck noodle soup, and let me tell you why.
Sometimes great dishes can be hiding in plain sight. It's just a matter of knowing what to order, and letting a trusted advisor be your guide.
More Perreca's had consistently disappointed me for breakfasts. The ultimate insult was toast made from the bakery's famous bread that was served cold. But that was just the tip of the iceberg. From a questionable frittata, to mushy potatoes, to an egg sandwich served on a quarter loaf of bread with a virtually impenetrable crust, nothing I tried over multiple visits had worked for me. The egg sandwich, when made with one of their generous sausage patties, had been the best of the bunch, just so long as it came unaccompanied by potatoes.
But Deanna from Silly Goose Farm insisted I had it wrong. She was willing to vouch for a dish on their breakfast menu and agreed to accompany me on one last journey to this offshoot of a Schenectady institution.
Not only are the Eggs in Purgatory there delicious, but I cannot imagine a more befitting breakfast for the Electric City in October.
It's fall and we are in apple country. Huzzah! These are the golden months of life in the Capital Region.
While this year's apple crop may have suffered greatly from the mild winter, the early thaw, the spring frosts, hail, and drought, that shouldn't keep you from making the annual pilgrimage to an apple orchard.
There are apple cider donuts, of course -- a glorious treat that are best enjoyed as close to the source as possible. But there are some orchards that also offer other, more unusual, products from apples.
Good fried chicken can change your life.
This is what happened to Ian Michael Hunter when he went south last winter on vacation and sunk his teeth into something crispy, salty, and wonderful. As a new year's resolution he vowed to bring this food to Troy. Ian looked around and saw other fried chicken joints in the Capital Region. He points out, "[In] Troy itself we don't even have a Golden Fried chicken, so I figured it would be a good place for it."
Inspired by the success of The Brown Bag and a love for the restaurant business, Ian scraped together the start-up capital with help from his family and connected with Culinary Institute of America-trained chef and fellow Troy resident Josh Coletto. In July they opened their doors. Since then, The Flying Chicken has been getting a lot of positive attention.
Don't be fooled. This is no ordinary fried chicken place. Even Ian admits that with Josh in the back of the house the food "came out better than I could have imagined."
Recently I visited with Noah Sheetz to meet his friend Josh (both CIA graduates and participants in the Chefs Consortium), try his food, and find out two things:
What is a CIA-trained chef doing at a counter service fried chicken restaurant? And what makes his fried chicken and waffles so damn good?
Say goodbye to cupcakes and bonjour to macarons.
Cupcakes make me crazy. Anyone can throw together a few ingredients in a mixing bowl and turn out a passable cupcake. The same goes for buttercream. Yet people line up to spend outrageous sums on these sweet, fanciful treats. Sure, the better cupcakeries are creative with their flavor combinations and decorations. These are seen as small indulgences. I get it.
But French macarons fill a very similar niche. These light and delicate meringues encase a sweet and creamy filling in creative flavor combinations and vibrant colors. Some are decorated, while others stand unadorned, strikingly beautiful in their simplicity. Except they are only deceptively simple, because to make them well takes a lot of time and care.
These too are small indulgences. The difference is that they are truly a treat.
It has been difficult to find a wide selection of French macarons in the Capital Region. But for the last eight months, TC Bakery -- hidden in plain sight -- has been filling its case daily with impressive versions of the form, trying to bring a bit of Paris to Albany.
Some will say the first day of fall is on Saturday, September 22. And technically they would be correct. Although somehow they have neglected to consider that the last day of summer falls on September 2.
That is the last day Jumpin' Jack's in Scotia is open for the season.
One of the great things about the Capital Region are all of our seasonal food stands. Whether they specialize in burgers, fish fry, soft serve or homemade hard ice cream, each one is a treasure trove of good memories for generations of area residents. But you can't eat someone else's fond recollections.
Not having grown up here, I have none of these sentimental ties binding me to any of our beloved regional institutions. So I consider myself lucky to be able to try each of these places with a fresh perspective. Still, before first heading to Jumpin' Jacks I did my research to find what exactly about this riverside restaurant residents recommended.
As it turns out, there are many people who love Jumpin' Jack's despite the food. True, the fact that a seasonal food stand has such a beautiful riverside location is stunning -- it's great to eat on the banks of the Mohawk River, even when there isn't a water ski show.
But I've got a few words for those who are dissatisfied with Jumpin' Jack's signature burger.
Prejudice is an ugly thing. And I'll be the first to admit that I've got my own set of preconceived notions.
Almost every day in the spring and summer, I'll eat a bowl of granola with yogurt, flax seeds, and some fruit (usually frozen blueberries). The granola is organic, as are the flaxseeds. The yogurt is either organic or local from Cowbella. The blueberries are not organic, but they are wild and the producer employs integrated pest management practices.
The goal with this crazy-sounding regimen is to eat cleaner food. Organic dairy ensures that the cows aren't given subtherapeutic doses of antibiotics in their feed (which in conventional dairies can also contain "poultry litter"). Organic granola is a way to make sure that genetically modified ingredients aren't sneaking into the breakfast bowl, since many supermarket granolas contain some form of corn or soy. Organic flax seeds are just a happy bonus.
But good, clean food doesn't have to be organic. I was reminded of this recently when I finally tried the Maple Crunch Granola from Our Daily Eats, which is based in Albany. Because not only is it delicious, but there is also a compelling argument why you should buy this instead of making your own.
Blah, blah, blah, Bobby Flay, blah, blah.
So yeah, the Ice Cream Man was on cable. There was a "throwdown" and our Greenwich shop prevailed with a sundae made from vanilla ice cream, warm apple topping, whipped cream, gourmet nuts, and a cherry.
If you really want, you can buy one of those for $5.14, but then you would be missing out on what truly makes the Ice Cream Man special: they produce over 300 flavors of homemade hard ice cream. It's an audacious claim, but they make it proudly.
Now granted, they only keep about 30 of the flavors on hand at any given time. Twelve are set in stone. They are the same week in and week out. Up to six flavors can be dedicated to fat-free, sugar-free, soft-serve, yogurt, or sorbet, which might be fine if you are into those kinds of things.
That means every day hundreds of potential flavors are vying for a mere twelve spots on the menu board. After the Tour de Hard Ice Cream it became clearly evident that the Ice Cream Man sets the high bar for homemade ice cream in the region. But the question remained, what hidden delights are lurking on the menu.
To find out, I decided to eat an unreasonable amount of ice cream. Again.
Let's put the name aside for a moment.
What's important to know is that this is the essence of summertime in a glass. Because regardless of what anyone else says, nothing says summer as much as biting into a ripe and juicy peach as the nectar drips down your chin and arm. It's sweeter than the first sweet corn, it's juicier than even the ripest of strawberries, and it's more satisfying than the plumpest tomato. Nobody can be unhappy while eating a perfectly ripe peach.
This latest creation from Harvest Spirits in Valatie has been in the works for about a year, but was released just last week. Officially, it's a peach-flavored brandy, and it is indeed packed with the flavor of whole peaches. Calling it "peach flavored" however really does it a disservice, and actually it's not quite a brandy either. Technically, it's a peach infused applejack. But that too doesn't fully get to the heart of this spirit.
The story of how Peach Jack came into existence begins with an experiment gone awry.
Change is good.
Okay, that's trite. And more importantly it's wrong. We've all seen things change for the worse: beloved institutions close, food quality slips as owners or chefs become complacent, and prices creep up at places that were once a bargain.
In this case change is a double-edged sword, because change has improved the tacos at Bros, but it has also rendered former statements of mine incorrect.
So in addition to eating a taco, I'm also going to have to eat my words.
Could the best chicken dinner in the Capital Region come from inside a plastic box?
Every fiber of my being is telling me not to write this story. There are precious few Nature's Place rotisserie chickens in the case at my local Hannaford to begin with. Often I get the last one or two. Sometimes I have to wait around until the next batch comes out of the oven. So if even just a few people decide to make this a regular part of their Friday night supper, I might find myself in the lurch.
Not all the Hannaford rotisserie chickens are created equal. The Nature's Place birds are special. Occasionally you have to look closely at a label to make sure you are getting the right one. But you can always tell, because the Nature's Place chickens are trussed with a green string.
Now, I'll admit that it doesn't look like much sitting in its little plastic prison, especially the ones that are a day old and chilled in the cold case -- but these are actually the very best specimens. It sounds a bit odd, and I don't blame you for being suspicious. However, this chicken exists in the fortuitous intersection of quality, convenience, sustainability, taste and value.
The bialy is dead. Long live the bialy.
Maybe you've read Mimi Sheraton's The Bialy Eaters, in which the food writer travels the world in search of an authentic Bialystocker kuchen. There is actually a town in Poland called Bialystock, and at one point in time it was filled with Jews and bakeries that would churn out these hot, yeasty rolls which have only a passing similarity to bagels in that they are round.
From Ms. Sheraton's research, in the old country these were light and pillowy on the outside, with a crisp compressed center, which was filled with onions, poppy seeds, and bread crumbs. They were dusted with flour, baked in a wood or coal-fired oven, and came out with a thin, burnished brown crust.
After searching the world over, starting at Kossar's in New York City, and traveling to Poland, Israel, France and Argentina she came to a sad conclusion: One cannot find a Bialystocker kuchen like the ones made in that famous village before World War II. Most of the Jews from Bialystock were killed or driven into exile, and with them went the bialy.
That's not to say there aren't some delicious bialys around the world which come close. Oddly, the Capital Region was never mentioned in her book. However, if Mimi Sheraton ever made it out to the Price Chopper on Eastern Parkway, I think she would be quite pleased.
Consider the oyster. Those are not my words but the title of a book by M.F.K. Fisher on this polarizing bivalve mollusk. And there has indeed been a lot of consideration paid to these slippery specimens, as trying to describe how they taste is like trying to catch the wind in your hands.
Despite its distance from oyster beds, Albany has a long tradition of oyster eating, as revealed in this article William Kennedy wrote for Esquire on Jack's Oyster House over 25 years ago.
It's hard to imagine that the oyster, a modern fixture of high-end dining, used to be an inexpensive staple of the working class. What a pity that those days are long gone. But in cities like New Orleans you can still pick up a 100-pound sack of them for $50. And even in Watervliet you can still walk into a local fast food joint and get an order of fried oysters in a paper basket with a plain hotdog bun on the side.
Now, May isn't conventionally considered to be oyster season -- but at Ted's oyster season has just begun.
Barbecue. Just the very act of reading the word creates an instant impression in your mind. But that image varies dramatically based on your background and where you are from. Almost none of them are wrong, except perhaps the one that involves burgers sizzling over charcoal for a summertime cookout. That's grilling. And Chinese barbecued pork may have once seen smoke, but now its brilliant red patina is the byproduct of nothing more than food coloring.
For me, barbecue involves slow cooking with a little bit of heat and a lot of smoke. And we are blessed to have plenty of places in the region that will transform tough and fatty cuts of meat into tender and succulent delights using this time honored technique.
And while all of these joints have a wide variety of offerings on their menu, there is generally one or two things that they do best. At Capital Q in Albany, one of these things is their South Carolina pulled pork sandwich.
Some will tell you the secret to great pulled pork is the sauce, others say the rub, while still others claim it's the smoke.
At Capital Q, none of that matters, because on this sandwich they ace all three -- and then some.
The forbidden fruit is twice as sweet.
Some of you may know that currently we are in the midst of Passover. And that means for those who are observing the holiday, the classic croissant at Mrs. London's is entirely off limits.
But it sure is gorgeous isn't it.
Regardless of if you can wait until the holiday is over or not, this amazing amalgamation of flour and butter can be found at what some have postulated is the "most fabulous bakeshop" in America. Their ability to achieve such stunning results on this classic French pastry is just one reason why Mrs. London's gets my vote for the best bakery in the Capital Region.
Still, I'm amazed at how many people stare blankly at me when I tell them about a place up in Saratoga Springs called Mrs. London's. Many have never heard of it, and others have just never been. Unless you suffer from Celiac disease or have severe gluten intolerance, this is totally inexcusable.
It's sad what passes for a croissant these days, and it's great to find one bakery that is holding the line.
Consider me converted.
Upon arriving to the area, my family was struck by the many varieties of local honey available at farm stands and farmers' markets. Part of eating local was enjoying these naturally sweet products.
Except there was a problem: granulation.
Really, it's not a problem. It's more of a nuisance. Because all honey eventually granulates, and it can be easily fixed by placing the jar in a pot of warm water until the crystals dissolve. But who wants to do that?
So we fell off the wagon and found some reasonably tasty supermarket honey. But recently all has not been well in bee-land. There have been all kinds of problems going on from colony collapse disorder to reports of fraudulent and contaminated honey being brought into the United States.
That, in addition to the rising price of supermarket honey and the very vocal fan base of local beekeeper Lloyd Spear led me to his stall at the Schenectady Greenmarket earlier this year. We've been buying Lloyd's honey ever since.
Recently when picking up a donation of honey he was making to the Jewish Food Festival, I had a chance to chat with him and find out what makes his stuff so good.
There are a lot of reasons to love Ala Shanghai. The authentic Shanghainese restaurant in Latham not only serves traditional regional foods, they also have a changing seasonal menu. Their upcoming spring/summer menu is currently in development and promises to include some modern takes on classic dishes that are popular in China today.
This makes me giddy.
For the neophyte who may not be quite ready to step up to cold jellyfish salad or sea cucumber with triple delights, the Ala Shanghai menu also has a dim sum section. However, the dim sum most of us know and love is Cantonese. Shanghainese food stems from a different culinary tradition, which makes the dim sum at Ala Shanghai a familiar experience with some exciting surprises.
Here are a few notable items from Ala Shanghai's dim sum menu that you would expect to find where the Yangtze meets the East China Sea, not where the Hudson meets the Mohawk.
If you've been looking for great donuts, this is where they've been hiding.
But for other yeast-raised or non-cider cake donuts, Bella Napoli in Troy is the place. And the pinnacle of their craft is realized in the Boston cream.
These are not the newfangled big city donuts you may have been reading about. I could easily imagine how a hand-crafted pastry cream made with local farm-fresh eggs, pure heavy cream and mounds of real vanilla beans could take this donut to extraordinary heights.
But these are the donuts of the past, the classic Northeastern style of donuts that inspired places like Dunkin' to take up the mantle of donutdom and spread it to the masses. These are the donuts that are hard to find anymore, and we are very lucky to have them in our midst. Because Bella Napoli has been making donuts before the hot pastry chefs of today were in short pants. And they know how to do it right.
Let me tell you what that means.
Today the temperature in Montego Bay, Jamaica is expected to get up into the low 80a. Jamaica is a warm place, but I can't say I have ever been. The closest I generally come to the island is sipping Wray & Nephew overproof rum mixed with coconut water while listening to Harry Belafonte.
Refreshing rum drinks aren't exactly on the top of my list in the middle of February. But warming, lusty, and sensuous stews are just what I need to take some of the chill out of an Albany winter (even a relatively mild one).
How this hot and steamy cooking technique rose to prominence on a tropical island is beyond me. Yet things like jerk chicken, oxtail stew, and curry goat are classic Jamaican dishes. So is their lesser-known cousin, brown stew.
All of these and more are available at Orchids, a tiny restaurant on the edge of Rotterdam. But you may only have two weeks to get there before Rosemarie Colman takes her cooking to a new Schenectady location. Her new digs may be nicer, but there is something quite charming about eating this great food at a gas station.
Update: Details on the full Tour de Egg Sandwich are now available at fUSSYlittleBLOG.
All egg sandwiches are not created equal.
And I'm not even talking about different forms of egg sandwiches that can be enjoyed all around the country. Like in Philly where they scramble the egg and put it on an Amoroso hoagie roll. Or in New Jersey it comes with Taylor ham and saltpepperketchup. In New Mexico you will find scrambled eggs in the form of a burrito stuffed with green chile. Here, we put flattened fried-eggs and American cheese on a grilled hard roll, which I've recently discovered is decidedly not hard.
In the Capital Region almost every diner, deli, convenience store, bakery, and cherished institution produces a version of this sandwich. So, to better understand what makes our egg and cheese so special, I recently went on a Tour de Egg Sandwich along with 17 other likeminded eaters.
The competition among the five places was close. Very close. In the Tour de Egg Sandwich voting, Jack's Diner in Albany edged out McCarroll's in Delmar by a nose, with Famous Lunch in Troy nipping at their heels.
So what sets this diner apart?
The hardest part about eating chilaquiles is pronouncing chilaquiles.
Say it with me, as I say it out loud: chee-lah-KEE-lehs.
Very good, I knew you could do it.
Now practice it at home and don't drop that last "l." Then come this weekend, it will be time to take a trip to Schenectady near the Rotterdam line.
Yes, Schenectady, for yet another surprisingly delicious Mexican treat. Unlike at some ethnic restaurants, at The Point Café you can't just point at this dish on the menu or order by number -- because their chilaquiles are not on the menu. But don't let that stop you from one of the most soul satisfying breakfasts in the region.
So what exactly is this marvelous dish? And why is it so good?
Every delicious morsel selected for Eat This! over the course of the past year is truly special. I love each of these 23 foods like I love my children. How could I possibly pick a favorite?
Well, I'll tell you: with a single-elimination blind draw bracket.
Here's how it works: 14 items go head to head in round one, with nine getting a bye to round two. The list of contenders was randomized by random.org and that order determined the initial placement of the foodstuffs.
I agonized over each match-up. Some decisions were harder than others. And it kills me that there are amazing dishes that have to get eliminated in the first round. They deserve a more dignified fate.
What follows is a blow-by-blow of the showdown, with my one favorite thing from the past year left standing.
Sandwiched between the Westfalianschinken and Lachschinken is possibly Albany's most popular locally-made ham. And for something that is sliced so thin, it really is a mouthful.
It's a lot easier to say once you learn that sometimes one impossibly long word is simply three words squeezed together. In this case it's Schwarz (Black), Wälder (from the word for Forest), and Schinken (ham). From there, if you take it slowly, the pronunciation is straightforward.
Recently I chatted with Glen Eggelhoefer, who owns Rolf's Pork Store with his brother Edgar and sister Rita. He helped me make sense of the many German hams and wursts at their store in Albany, and explained why his products are so damned good.
Arriving at Oakland International Airport, the first thing I used to do was head to one of the taco trucks near International Boulevard. There are a lot of things I miss about living in Northern California, and the humble street taco tops the list.
Up until recently it's been unrealistic to expect a decent taco in the Capital Region. I know some people like Bros, and when the only choices were Bombers and Bros, Bros won handily. But the texture of their soft corn tortilla is just off, and you can't have a good taco when the tortilla is wrong.
After all, a taco is merely two small corn tortillas, with a little bit of well-seasoned meat, topped with onions and cilantro. Salsa verde or salsa rojo can be squeezed on top. On the side should be a wedge of lime and a few slices of radish, but ideally there will be pickled carrots and jalapeno peppers as well. From a taco truck out West, this could set you back a whopping $1.50.
The tacos at La Mexicana Grocery in Schenectady will cost you an extra fifty cents, but you get to eat them inside, on a real plate, with table service, all while watching Mexican TV or listening the jukebox filled with Mexican tunes.
There are six different tacos to choose from, including the one that stole my heart.
Clifton Park is full of secrets. To the outsider, it may seem like a vast wasteland of chain restaurants and suburban sprawl. However, tucked out of sight, just a few minutes west of the Northway in the hamlet of Jonesville is a little restaurant with incredible pancakes. But unless you are a townie, you might not have heard about them.
That is, unless you have happened to stumble upon the comments of a woman who goes by the handle Kerosena. She seems to be on a mission to single-handedly bring these pancakes out of the shadows and into the light of day.
Her tales of these mythical pancakes got me thinking about a trip up to Exit 10. But when I found out they use only real New York maple syrup, I grabbed my keys and was on my way to the Jonesville Store.
As it turns out, their use of local maple syrup was just one of many delightful surprises.
The grilled cheese revolution is here.
Count this as one of the fastest trends to start in a big metropolitan center and arrive at our doorstep in Albany. The most specific accounting I found on the subject claims to have identified the very day grilled cheese took the great leap from ordinary to extraordinary. That day was April 13, 2008, in New York City. Though it may have been even earlier than that, since the Annual Grilled Cheese Invitational had been underway in Los Angeles many years before.
Regardless, today our nation is speckled with grilled cheese food trucks from coast to coast, many of which are offering very sophisticated takes on this classic childhood favorite. Some are relying upon artisanal local, seasonal and organic ingredients, while others are challenging the very notion of what a grilled cheese sandwich can be.
We are lucky here in Albany. Our newfangled grilled cheese sandwich is a bit more civilized than one from a truck that roams around the city. You can eat inside, at a table, and upon an actual porcelain plate. Plus you don't have to follow All Good Bakers on Twitter or Facebook to know where they are going to be.
But there are still a few quirks. You didn't think it was going to be easy, did you?
Everyone loves pupusas.
Okay, maybe not the lactose-intolerant
or the gluten-free set. But if you can eat the component ingredients, which primarily involve cheese and cornmeal, it's a no-brainer. It's like a Salvadoran grilled cheese sandwich. Or perhaps you would like to think of it as a quesadilla pocket. I always likened it to an arepa with a more fine-grained cornmeal exterior.
But it's not just cheese. Pupusas come in a variety of flavors. You can get them with pork, beans or loroco, as well. Never had loroco? Well, you will.
Brush up on a few Spanish phrases, and get yourself down to Schenectady, pronto.
There is a storm coming for Friendly's. After seventy-five years of fattening up little children on hamburgers, fried chicken strips, grilled cheese sandwiches, french fries, milkshakes, ice cream sundaes that look like clowns, slices of watermelon sherbet rolls that look like watermelon, and a full menu of other sticky, chewy, frozen confections, this restaurant beloved by our region's children may file for bankruptcy.
All indications are that the 500 locations will remain open during the proceedings. But the ultimate future of the business is uncertain. So get in there now while you still have the chance. Update: Friendly's filed for bankruptcy, and six Capital Region locations are closing (nine are staying open).
Why should you do that? Especially if you neither have kids nor do you have any nostalgic memories of time spent there as a kid? Three words: Buffalo chicken sliders.
And if those three words don't convince you, I've got three reasons why they are even better than they sound.
Did you know that we had the largest sheep dairy in the United States fewer than 25 miles outside of Albany? And did you know that they make some of the finest sheep milk cheeses around?
I first learned about Old Chatham Sheepherding Company many years ago from an article in Saveur magazine on the splendor of their flock, the magnificence of their restaurant, and the comforts of their inn. It was a dream to eventually travel to their farm in northern Columbia County for dinner, but sadly all the other arms of the enterprise were shuttered before I could make the trip. Honestly, it's one of the great regrets of my life.
But it's September, and that means it's time to eat local. So I'm putting my regret aside -- with one of Old Chatham's newest offerings.
You aren't off the hook from eating local this month just because Irene blew through the region. Yes, she brought with her devastating rains that wiped out many local farms. Schoharie County was especially hard hit, and there are a couple a benefits later this month to raise money in support of the Schoharie County Community Action Program.
Still, all the news out of Schoharie County isn't bad. Cowbella made it through. When Gail Peake and Shannon Mason's ancestors established the Danforth Jersey Farm almost 200 years and seven generations ago, they chose a safe site. That means despite the floods we can all still enjoy their butters and nonfat yogurts produced under the Cowbella label.
Consider yourself lucky, because these ladies are doing it right.
Fish fry is different from fried fish. If you grew up in the Capital Region, you would already know this. But there are countless transplants who come here from far and wide. Many of these people gaze upon our regional specialty with surprise and confusion.
Fried fish is simply a battered and fried filet of fish. Our fish fry is a foot-long thin piece of fried breaded fish, unceremoniously sitting in a plain white hotdog bun.
While most of the world is fish fry poor, we are lucky to have several restaurants around the area dedicated to this dish. Each is special in its own way and each has its dedicated followers. In many ways they remind me of the clam shacks around New England. They are casual places to enjoy tasty fried seafood on a warm summer's day.
But as opposed to the New England clam shacks, Capital Region fish fry is mostly a four-season affair. That is, except at Gene's in East Greenbush
Rensselaer, which is only open in the spring and summer. And if you want a last taste of summer, you've got precious little time to get there.
People around here go nuts over soft serve ice cream. They do. And in the spring, when the seasonal ice cream stands open, everyone flocks to their favorite place for what they insist is the creamiest soft serve in the region.
Soft serve has its place. There is a certain satisfaction of being handed an improbably tall cone, with a beautiful symmetrical swirl, brought to a point on top. And then there is the challenge and delight of attempting to finish the whole thing before it melts.
But soft serve is not what makes The Snowman in Lansingburgh special, although that's not to say it too doesn't have its fans. The proprietor will readily tell you that it just comes from a mix, like everyone else's. Still as I have learned, this fact does not mean all soft serve tastes the same.
What makes The Snowman special is their homemade hard ice cream. And what makes The Snowman very special is that there you can get a Boston Shake, which allows you to enjoy it two ways.
The clock is ticking.
Before you know it summer will be over, people will start gravitating back to the indoors, and all the undergraduates will return to the area's colleges and universities. That means over the next few weeks, some of the establishments that are generally reserved for our seasonal student population are a lot less, shall we say, boisterous.
When was the last time you checked out the deck at Sutter's Mill & Mining Co. in Albany?
It's huge. But it's not its size that's remarkable. It's the mature trees that are bursting through the surface of the deck to provide patrons with remarkable coverage of cool shade. And while I may choose to eat my meals elsewhere, little is better on a hot summer day than sitting in the shade with a cool beer and some crisp fries.
For that, Sutter's is a gold mine. Not only do they have Ommegang's Rare Vos on tap, served in a proper glass, but they also make Brew City Fries to go with it.
This is a town where pizza loyalties run deep.
For some, they've been going to The Fountain since they were a kid, and to these folks that is the very definition of pizza, no others need apply. Depending on the neighborhood you grew up in, The Fountain could be replaced by The Orchard, Smitty's, The Purple Pub, DeFazio's, Popes, Ralph's, etcetera.
Others have come here from downstate, and are continually frustrated that nothing they try even comes close to the pizza heaven they've left behind. Luckily, I don't think we host a major population of displaced Chicagoans or New Havenites. Nor do we have a lot of people hankering for the Old Forge pizza they remember growing up in Pennsylvania.
So with all of these considerations, how can I possibly put one slice above all the rest? Especially when it failed to win the Tournament of Pizza (in which it competed three times)? Well, there are several reasons. But there is one thing that clearly sets Pizza King apart from the rest of the pack, and that is focus.
As much as anything else, dim sum is an eating style. Regrettably, it's one that is not readily available here. Sure, you can order some of the dishes at a few of our local Chinese restaurants. But without the benefit of rolling dim sum carts it is difficult to replicate the slow, leisurely pace of spending the morning with your friends and family over copious amounts of tea punctuated with tasty things to eat.
And even at those restaurants that do serve dim sum, one of my favorite treats has been elusive: The Baked BBQ Pork Bun.
The steamed barbecue pork bun is a staple of dim sum menus, and it's fine in all of its white and billowy glory. But as good as it is, this puffball doesn't hold a candle to its richer, more golden, baked cousin. For these, you will need to head to the Hong Kong Bakery, which is now inside the Asian Supermarket on Central Avenue.
And if you are lucky, you might just happen to spy a warm tray of them fresh from the oven lurking behind the counter.
Before I can tell you about one of my favorite breakfasts in the Capital Region, I have to make a confession.
I've never been to Dan's Place Two drunk. Ever. Not at two o'clock in the morning, nor at four. In fact, I've never been to this diner in any other state than with clear eyes and a full heart.
And, still, this is great.
I do understand that this diner in Albany, affectionately known as Dirty Dan's, is well loved by the after-hours set. And rightfully so. Their Emmy-Bull Burger is legendary, with its monstrous proportions of protein and grease. For those who are unfamiliar with this force of nature, it's a half pound of ground beef with bacon, cheese, mayonnaise, lettuce, tomato, mayonnaise and a fried egg.
In comparison, their breakfasts seem like health food. But one thing that makes the burger so damn good is exactly what elevates their breakfast sausage to an entirely different level.
The weather is warming up, let's have soup.
No, seriously. I can't be the only one who has been stricken with a spring cold. And when you get sick, there is nothing better than soup.
There are two paths you can take when trying to eat your way out of a head cold. You can attack your ailment and try to make it flee your system with wave upon wave of fiery delights; pouring additional chili oil into a lip-numbingly spicy bowl of hot and sour soup has served me well on many occasions.
Alternatively, you can opt for something soothing. Thankfully, one of the world's most soothing and comforting soups is available at a little Japanese restaurant in Guilderland.
And the tanuki udon at Sushi Tei isn't just good for those who are under the weather; it's just plain good.
Is there a season for the Capital Region's unique style of mini-hot dogs?
This is our street food. It's the region's answer to the taco. Something that's intensely flavorful, can be consumed in a few bites while standing up, and costs mere pennies. It may be difficult to find them from a street vendor, but they can be found throughout the region both at seasonal ice cream stands and long established restaurants dedicated to the form.
Gus's is the rare institution that firmly falls into the latter, but from the outside the place could easily be mistaken for the former. It's a small red shed by the side of the road set beside a large number of picnic tables.
Regardless of whether there's a season for our mini-hot dogs, it is definitely the season for Gus's. Except the best thing on the menu isn't the hot dog.
Just follow the signs.
Garden Bistro 24 in Colonie sets itself apart from other local restaurants in a lot of ways. Not having a freezer is just one. And while I might miss ice cream, I appreciate the commitment to a tightly constructed menu based on fresh ingredients.
The menu does not try to be all things to all people. There is no Chicken Parmesan. This is the place to go when you know exactly what you want for dinner, and what you want is a simple and unpretentious meal of steak frites.
Locals have been coming to Bob & Ron's for generations. Transplants, not so much.
I am continually amazed at how many people I encounter who are unfamiliar with the concept of fish fry. Not simply fried fish, but the very special local incarnation that starts with a hot dog bun and ends with chili sauce. Nestled in the middle is a very narrow foot-long piece of crispy deep-fried fish.
At Bob & Ron's the fish fry gets top billing. However it's their clams, that seem to be no more than an also-ran on Bob & Ron's iconic neon sign, which steal the show.
Officially, you can no longer say there isn't a good place to go for espresso in the Capital Region. Because in November, Caffé Vero opened its doors on Lark Street, and these people take espresso seriously.
Well, before opening the Albany location they sent a sample of their water to a lab in California to learn how well suited it was for making espresso. As it turns out the water in Albany is pretty good. This meant they only needed to install a filter that removes dissolved solids and chlorine.
That along with at least a dozen other invisible steps is what goes into producing some of the richest most delicious espresso based drinks in the Capital Region. But it is their version of a macchiato that is really the ideal showcase for the best espresso in Albany.
Clearly there is something deeply flawed with the people involved with the Hudson-Chatham winery. Not only because they're making wine from grapes grown just an hour outside of Albany in the heart of apple country -- but they are making wines nobody has ever heard of.
Whatever they are afflicted with must be contagious, because I think that's a great idea.
This is not a sandwich.
Let's be clear, the entire purpose of a sandwich is to be held in the hand so that it can be eaten with relative ease and tidiness. Please allow me to assure you that any attempt to do this with the eggplant sandwich at Peter Pause is a recipe for disaster.
This sandwich requires a knife and fork. It may also require a fair bit of advanced planning, because while Peter Pause is for everybody, they don't make it easy for people outside of Schenectady to enjoy this regional treasure.
Sometimes it's the simple things that are the most difficult to do well. Take the glazed donut, for example.
A bakery cannot hide an inferior glazed donut under mounds of cinnamon sugar. A dry one cannot be kept tender and moist by being stuffed with filling. Off flavors cannot be masked with chocolate or maple icing. The glazed donut stands almost naked, enrobed in just a gossamer veil of sugar.
As unlikely as it may seem, you can experience an admirable version of this classic at a place called The Cookie Factory in Troy.
We're very happy to be pulling one of our favorite features -- Eat This! -- back off the shelf. It's been too long. And we're delighted that Daniel B will be writing it for us (as you may have heard, Daniel B is very particular about food -- fussy, even). Eat This! will be popping up on every other Tuesday.
Street food is challenging to eat in the winter. It's cold outside. Which is just another
reason why Parivar Spices & Food is so great. They have brought Indian street-food indoors, to a few tables in the back of a grocery store.
Here they serve chaat, which are traditionally snacks. But these are snacks that eat like a meal. If you have never tried chaat before, you need to get your mouth around Dahi Puri.
We're big fans of variety at AOA, which is one of the reasons we like tapas so much. The idea of lots of little plates, filled with lots of different flavors, kind of makes dinner more of a party.
The need to put a little more party in our dinner sent us to Cella Bistro in Schenectady.
We had fun sampling a whole bunch of good stuff from their tapas menu, but the things we keep thinking about, the comfort food that has joined the list of yummy things we want someone to make us on cold winter nights, are the goat cheese and potato spring rolls.
When we first heard that Larry Sombke had launched a line of southwestern-inspired sauces, we were like, "Wait... the gardening guy?"
Yep, it was the locally-based gardening guru himself. And it turns out he knows how to make some tasty sauce.
Now that the Capital Region has not one, but two Chipotles, we figured we'd share our favorite thing to get when we eat there.
I'm kind of a sucker for fall flavors, be it apple, sweet potato or pumpkin.
So when I spotted this pumpkin pie ice cream from Adirondack Creamery the other day, I felt obligated to try it.
Move over Peanut Butter Pandemonium. Step aside Fireworks. Thanks, but no thanks, vanilla.
We have a new (sadly, temporary) favorite flavor of Stewart's ice cream.
We've eaten many tasty things at New World Bistro Bar since it opened in Albany earlier this year -- and here's one of the things we keep coming back to.
One of our favorite places to get breakfast is Tool's in Delmar. Everything about the place seems a little anachronistic -- the food, the decor, the prices. It's like it exists in a bubble where 1989 never ended. And it's great.
For the most part, if you want a little grab-and-go sushi in the Capital Region -- something you can pick up from a deli case on the run -- you're stuck with supermarket fare. Sure, that will do in a pinch, but we have yet to find a local supermarket roll that can take us off to that wonderful land of buttery freshness, salty tang, and softly sweetened rice that is true sushi yum.
the sushi and sashimi rolls at EATS Gourmet Marketplace in Stuyvesant Plaza are a step in the right direction.
There is virtually nothing good for you on the menu at Hattie's.
Alright, we'll give you the rice and beans -- but other than that there is pretty much nothing good for you on the menu. Even the vegetables are fried.
But Hattie's isn't a place you go if you want a salad. For some folks it's the place to go when they want southern fried chicken, home made hush puppies, dumplings or fried okra. For us, it's the place to go for rich, creamy, artery-clogging-good macaroni and cheese.
You can buy a pie at pretty much any supermarket these days -- either the bake-from-frozen variety or the strangely identical ones that hang out around the market's bakery section.
Some of these pies are OK, but in our experience they always kind of taste a little fake. And that probably shouldn't be surprising -- these pies aren't so much baked goods as they are the product of an industrial process.
Thankfully, it is possible to still buy a real pie. And Yonder Farms in Colonie is one of our favorite places to get one.
We're big fans of the cheese here at AOA. Cheddar, stilton, brie, a good chevre-- we really can't get enough of the stuff. Ask the staff cardiologist.
But if we had to choose our cheese of choice -- the one cheese we could have if (heaven forfend) we could only have one -- it would be the spreadable horseradish cheese at The Ginger Man.
It's cold. The holidays are over. There's ice and slush everywhere you look. And did we mention it's cold?
So last night we went in search of the antidote to our post-holiday deep freeze funk. And we found it--asparagus soup at the Lark Street Wine Bar and Bistro. Actually, any soup from the Lark Street Wine Bar and Bistro will work, but asparagus with white truffle oil is our favorite.
And here's why.
Yes, we admit it, we've got a little love affair going on with Crisan. ( And yes, we have the love handles to prove it.) It started with a little $1 gelato, then moved on to the Kiss Me phase. Now, we're ready to spend the winter sipping tiny cups of spiced drinking chocolate.
No, not hot cocoa.
We recently walked into Aperitivo Bistro in Schenectady and it smelled warm and a little sweet -- like someone was making s'mores.
Whatever that was, we wanted it.
This should really be called "eat this right now!"
Your tomato days are quickly running out. Before they're gone, be sure to get a couple of BLTs in. And if one of them comes from Lakeside Farms, you won't be sorry.
Yes, we admit it, we've been spending too much at Crisan these days. The call of the $1 gelato is too strong to resist.
And of course, while we're there, why not sample a little pastry to go with? (Did we mention our lack of discipline?)
Well, we think we've found a favorite. It's a tiny little chocolate number that's as sweet as its name.
One of the fun things about going to the farmers' market is that you're never quite sure what you're going to find. Sometimes that means disappointment (all the tomatoes are gone!), but more often it means pleasant suprises.
A few years back we came across one of those little surprises at the Little Seed Gardens stand at the Troy market. They were selling pea shoots. Pea shoots? What's a pea shoot? So we tried some. And we're glad we did.
Breakfast is supposed to be the most important meal of the day, right? Well, a meal of that stature certainly deserves something substantial and tasty.
So, basically, you have a responsibility to eat the raspberry oatmeal pancakes at Cafe Madison.
As the story goes, Keith and Marjan Beebe met in 1989 while she was visiting from the Netherlands. They fell in love, got married, and started a life together in Kinderhook. That's all pretty great for them. But it's been a good thing for the rest of us, too.
No, really. We've actually counted them.
Somewhere along the line raisin bread went the wrong way and ended up at this overly sweet, gooey place, all swirls of cinnamon and sugar. And there's nothing wrong with that exactly -- but when you want a good piece of toast it's just not the thing. Thankfully, the Rock Hill Bakehouse has avoided this wrong turn.
OK, we're not martini connoisseurs . We've been known to order them shaken, not stirred, straight up with a twist just because we've heard it before. But we're also not fond of sticky fruity drinks with lots of juice and umbrellas in them. If you like a summer drink that's dry and cool with just a hint of citrus and a few bubbles, you may just find your new favorite cocktail at DeJohn's on Lark Street.
That's where we found ours.
Perhaps it was the happy little pigs beckoning to us from the window of The Troy Pork Store that brought us into the 85 year old shop at 4th and Ferry streets (someone clearly hasn't told those pigs what goes on there), but it's the frankfurters inside that will bring us back.
Dear Dish and Dirt:
Thank you very much for pointing us in the direction of the parmesan cookies at Spill'n the Beans in Troy. They are, in a word, delightful.
When is the last time you had a hot fudge sundae? Not an ice cream cone or a single scoop (regardless of how large), but an honest-to-goodness hot fudge sundae.
Once we've grown up, how often do we indulge our inner kid with thick, warm, molten, chocolatey, silky hot fudge sauce over our ice cream?
We say indulgence is a beautiful thing. And we've found a gourmet hot fudge sauce made right here in the Capital Region that will make your outer grown up willing to splurge on your inner kid.
We don't think we ever would have put together the words "duck" and "panino." But we're sure glad that someone did.
In America, French fries have been relegated to sidekick -- the Robin to the cheeseburger's Batman. Would you like fries with that? As if a good French fry can't be a reason to visit a restaurant. The fries at Ravenous in Saratoga Springs refuse to take a back seat.
But please, don't call them French fries.
The sign in the window was so simple: "Try our lemon ice... it's refreshing!" It also turned out to be absolutely true. The Italian ice at Civitello's is both lemony and refreshing.
Cheesecake can be a tricky thing for the mindful eater. It's a moment of indulgent bliss at its best, but the stuff is never going to be confused with health food. So if you're going to indulge, the bang better be worth the caloric buck.
And we're happy to report that the cheesecake at Cheesecake Machismo is a wise way to spend all those saved up calories.
Let it be known: we have had Stacy's Mom. And Stacy's Mom has got it goin' on.
Some of the best Italian bread you'll ever eat can be found on Arthur Avenue
in The Bronx. But if you're not up for the road trip, make your way over to
Perreca's in Schenectady's Little Italy. It's not quite Arthur Avenue, but it's really good
We know, we know, we know... it's just wrong. The idea of a buffalo chicken rangoon sounds like some kind of joke. It's fusion food taken to its trashiest -- though probably inevitable -- end. It's the appetizer of the geography of nowhere.
But if this wrong, we may have to give extended reconsideration to being right.
There are some foods that are, by their nature, kind of low-key. No matter what you do, they're probably never going to wow you. And that's OK, because there are times when a plate of something that's just kind of nice is exactly what you want.
So we mean it as a compliment when we say that the pierogi at Muza Diner in Troy are very nice.
Yeah, it seems like everybody has gelato now. It's the new ice cream. And hazelnut is the new chocolate. But the hazelnut gelato at A Cone of Our Own in downtown Albany isn't just any gelato -- it's a small revelation perched on the tip of a tiny plastic spoon.
We have to admit that we didn't see this coming, either. But it's true: The Cheesecake Factory has good guacamole. In fact, it's probably some of the best you'll find around here.
In a hole-in-the-wall on Caroline Street in Saratoga, between The T&L and Desperate
Annie's, lies the best damn hot pocket you've ever had. Real golden brown pizza dough-- crunchy outside, just the right amount of chewy inside -- stuffed with grilled chicken breast, cream cheese, cheddar cheese, Colby cheese (yay cheese!) and a secret mix of spices. The doughboy is just about the best thing you can eat for only three bucks.
People can be very particular about pizza. One person's pretty-good pie can be another's poor excuse for a slice. But even in the world of pizza, there should be some things we can all agree upon. So, let's start with something that shouldn't even arouse an argument: the pizza at Defazio's in Troy is some excellent pie.
One of the things that had been missing from the local food scene was a walk-in, hit-me-with-a-good-taco kind of place. But lucky for us, Bros Tacos has started to fill that spot nicely over the past year.
There's a wide range of quality when it comes to hummus. On one end there's smooth, creamy, get-me-some-more-pita satisfying. And on the other, there's "hmm, tastes like... chickpeas and some other stuff... ground together." Lucky for us, the hummus at the Hidden Cafe in Delmar is a paragon of the first category.
OK, we're not Bloody Mary connoisseurs or anything, but we know what we like. And we like the Bloody Marys at Cafe Madison.
Don't ask the bartenders. They won't share the secret to this tomatoey/peppery concoction. They will tell you they start with a basic Bloody Mary mix, but then they have a little fun with it.
What we like most about this particular tomatoey/peppery concoction is the consistency. It's thicker than your typical Bloody Mary, with just the right amount of horseradish, pepper, lemon and, of course, vodka. Not too spicy -- but spicy enough.
Sip one on a Sunday morning and you may find yourself in some powerful company. We're not naming names, but apparently at least one very tan Albany celeb is a fan.
It's soup weather. Oh boy, is it soup weather. Like cheesy, gooey baked onion soup weather. The kind they serve at the Olde Bryan Inn in Saratoga Springs. Ask any Spa City native where to get the best baked onion soup and they'll send you to the O.B.I.
Owner Louis Maggiore says if there's a secret to this soup's cheesy, oniony goodness, it's this: simple is good. "It's soup," he says, "not brain surgery."
First, they use real butter (we didn't say it was healthy). Then they take enough time to properly caramelize the Spanish onions, add a little sherry to the stock and give it time to cook off. They add a piece of hard garlic bread and finish it off with a blend of swiss and provolone cheese.
But heads up: if you order it as an appetizer you're not likely to get to dessert. It's pretty filling. We think it goes best in a soup and salad combination. You know, so the vegetables can counteract the butter. Right?
Sure, you say you've had hot chocolate before. But have you really? Not that powdered, watered down syrupy stuff with faux whip cream. We mean REAL hot chocolate. The hot chocolate at Mrs. London's in Saratoga Springs will absolutely spoil you for any other. Why? Two things: whole milk and real French chocolate (milk shmilk, it's the chocolate part that does it). They melt high quality French chocolate into warm milk. It's like drinking a cup of rich, warm liquid happiness. Top it off with their famous whip cream made with real vanilla bean or drink it straight if you're a chocolate purist. Here's a warning though, if you're tempted to sample one of their desserts along with it, you may want to think twice... or at least share. Mrs. London's hot chocolate is pretty rich. It's kind of a dessert on it's own. Then again, you could always take a little something home...
Five Guys is like the anti-chain. Sure, they have outlets in 18 states, but the restaurants are stripped down, almost minimalist in an upstart, small business kind of way: some simple red and white tile, an open food prep area behind the stainless steel order counter, and a herd of utilitarian tables and chairs. There's no crazy junk on the walls. There are no clowns or cartoon characters. And there's definitely no Sierra Ranch Smoked Gouda Border Chicken (for a limited time only!) -- the menu could fit on an index card. Their mission statement is just as simple: "We are in the business of selling burgers."
And they're good at that.