Legends Express Car Wash bathes begrimed buggies in a step-ladder of comprehensive car wash services. Starting with the most basic service, each subsequent ride rinse comes with everything offered by the service directly below it, plus more. Start off with a spray wax, rust preventer, and ultimate dry ($5), ensuring your fine fendered friend leaves looking sleek and swimsuit ready. Or, trade up to the protect and shine wash, which comes accompanied by Blue Coral protectant and triple-foam polish to protect vehicles from road salt and all weather elements ($8). Boasting Black Magic tire dressing to varnish the tires, the wheel deal wash ($10) also comes with a rim shine and wheel brightener to ensure a vibrant vehicular visage from any angle. Last but not least, the ultimate wash ($12) offers an extensive and exhaustive exterior expunging, starting with everything included in the wheel deal wash, and then adding a water-busting Rain-X glass treatment, increasing wet-weather visibility by repelling rain, sleet, snow, and all other matter of cloud tears from perambulator portholes.
At From the Garden, chefs are constantly dreaming up dishes and drafting new five-course tasting menus. One week, the chefs will feature watermelon gazpacho and duck confit; the next, they will extend their culinary expertise toward chilled cucumber soup and spiced-mushroom pasta. But regardless of the dish they are preparing, the chefs always use locally sourced produce, meats, and dairy. Diners await meals in the bright and cozy dining room, sipping glasses of wine from a carefully curated selection.
Professor M. Barley’s bustles with activity every night of the week, from Wednesday night trivia contests to Saturday night DJ dance parties. Amidst the hullabaloo, servers divvy out plates of hearty sandwiches mounded with homemade meatballs, pulled pork, or buffalo chicken. They also transport cooked-to-order 8-ounce burgers, nestled beneath unique toppings such as fried ravioli, guacamole, blue cheese, and fried jalapeños. Beneath the dim glow of hanging lamps and the vibrant gleam of neon signs, bartenders dole out draft beers and mixed drinks. Nearby, rows of flat-screen TVs line the dining room walls, broadcasting the latest sports games and competitive quilting bees. Tabletops scatter on an indoor patio, where breezes drift in through wall-to-wall windows during the summer, and a fireplace blazes during colder months.
Diners at Legends on Pearl dig into a menu of juicy burgers and fried appetizers as sports coverage buzzes on several large flat-screen TVs. After patrons go to bat with the golden spears of fried pickle ($6), oven-baked bread slices and fearless foam fingers can take a swan dive into the gooey salsa queso of a fondue bowl ($8). The ranch-seasoned cowboy burger ($10) stacks a juicy, half-pound patty with bubbling pepper jack and crispy onion rings, and the Draft Pick cheese panini ($7) gives grilled cheese a facelift with a choice of fillings such as mozzarella and crumbled blue.
Pearl Street Pub’s classic fare complements its elegant, simple setting accented with a wood-paneled bar, warm lighting, and an outdoor patio. Pre- or post-meal, join in on one of the pub’s weekly events, which include comedy nights, trivia nights, and happy hours featuring live bands.
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.