Housed in a historic building originally erected in 1829, La Serre has been described as "frozen in [a] good moment in time" by Times Union. During dinner, the formal, wood-paneled dining room bustles with conversation as plates of truffle mousse pate, lobster ravioli, and beef au poivre travel out to tables draped in white. In the more casual bistro-style bar, forest-green leather seats cushion patrons as they sip old-fashioned libations or fold napkins into swans capable of real flight.
In the 1940s there were two places to spot Babe Ruth: knocking homers out of baseball parks around the country and knocking back cold ones at Albany Baseball Club meetings held in the upstairs room of what is now Franklin's Tower. Chefs commemorate his frequent appearances with their Babe Ruth Bubby Burger, a Swiss cheese- and bacon-topped patty that diners can eat with two hands or whack into their mouths with a bat. Burgers are one of many American-style items on Franklin Tower's massive menu, which includes grilled cheese sandwiches with homemade pesto and wraps with grilled chicken breast and homemade Caesar dressing. Wine, beer, and whiskey wash down each feast, which unfold in a dining room that maintains the building's 1920s atmosphere with art deco flourishes.
Chef Mark D. Graham crafts menus at taste that showcase culinary techniques honed over more than two decades in the kitchen, including several years working as the sous chef at the Palo Alto Spago under Wolfgang Puck and Michael French. It was time well-spent?his menu presents inventive New American cuisine that led the Times Union to declare the chef's vision as being "bright, creative and precisely tuned...Graham isn't shy about crafting a menu that tempts you to try favorites of his you may have forgotten about or never sampled to begin with." Carnivores can delight in savory, slow-braised short ribs, Lover's Leap pork belly, or grilled filet mignon and the envious stares of nearby diners. Those who prefer their meals via sea can indulge in the halibut filet accented with salsa verde and summer couscous salad or salmon elegantly laced with asparagus butter.
With a stay at 74 State, an Ascend Hotel Collection Member, you'll be centrally located in Albany, steps from Times Union Center and minutes from Hudson River Walkway. This eco-friendly hotel is within close proximity of New York State Capitol Building and Albany City Hall.
Make yourself at home in one of the 74 individually decorated guestrooms, featuring iPod docking stations and DVD players. Your pillowtop bed comes with Egyptian cotton sheets. Wired and wireless Internet access is complimentary, and flat-screen televisions with cable programming provide entertainment. Private bathrooms with shower/tub combinations feature makeup/shaving mirrors and designer toiletries.
Rec, Spa, Premium Amenities
Take advantage of recreation opportunities such as a 24-hour fitness facility, or other amenities including complimentary wireless Internet access and wedding services.
At the end of the day, relax with your favorite drink at a bar/lounge. Breakfast is available for a fee.
Business, Other Amenities
Featured amenities include complimentary high-speed (wired) Internet access, a 24-hour business center, and a computer station. Event facilities at this hotel consist of a conference center, conference/meeting rooms, and small meeting rooms. Parking (subject to charges) is available onsite, and additional parking (subject to charges) can be found nearby.
When Nord Brue and Mike Dressell began perfecting their bagel recipe with the help of a professional NYC bagel maker in 1983, the bagel was still an anomaly in the food world—it was geographically and culturally still isolated in New York City. Fueled by a desire to change that, the duo opened up the first Bruegger's deli with the hope of eventually introducing the rest of the country to the bagel. Brue and Dressell have since realized their dream, sharing their distinctive recipes and culinary traditions at 300 locations spread across 26 states. To this day, they oven-bake their centerless bread rolls every morning and afternoon, populating counter displays that also brim with daily made breads, Vermont cream cheese, and custom-roasted coffee.
Executive Chef Phillip Smith and his network of chefs still use the original five-ingredient recipe for their dough, which they shape into more than 20 bagel varieties. Because they draw from each region's local recipes and from dialogue and Pictionary games with local consumers, certain menu items may vary from store to store across the country. The bagels are often served with Bruegger's eclectic cream cheeses such as bacon scallion or pumpkin, or as sandwiches with meats, cheeses, and veggies often sourced from local or organic produce. Coffe gets just as much attention, with house blends of 100% arabica coffee.
The sandwich-smiths at Subs & Grubs curb appetites with a hodgepodge of deli meats, breads, and toppings scribbled in neon chalk behind the counter. Dining duos can stuff sub rolls or get-well cards with copious layers of hot or cold meats, including pepperoni, homestyle roast beef, or oven-roasted turkey. Dry bites face drizzles of sauces such as blue cheese, traditional italian, and ranch, and guests can dip stacks into a steamy cup of homemade chicken-noodle soup or a crisp drink.