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.
Decades ago, large cruise ships called dayliners traveled the wide waters of the Hudson River, ushering passengers to ports from Albany to New York City. Although time has passed, Dutch Apple Cruises keeps this tradition alive with Dutch Apple II: a 65-foot, US Coast Guard-inspected cruise ship created in the classic dayliner style. Built from a blend of indigenous and traditional sea-worthy woods, including fragrant Douglas fir and Adirondack white cedar, the three-level ship carries passengers along Albany's major waterway on narrated sightseeing tours and charter cruises.
More than 100 passengers at a time roam the enclosed, temperature-controlled decks, which boast amenities such as a dance floor and cash bar. Travelers can also step out onto the open-air deck with a pair of binoculars to spot a passing eagle or watch a bass open the fruit basket they sent it. During charters, live entertainers such as DJs, dancers, singers, and comedians join passengers for a night of revelry.
Dutch Apple Cruises also offers land tours that include specialty tours such as hop and haunt which traverses the haunted history of historic buildings or brewery and distillery tours that divulge what goes into churning beer annually.
After a change of ownership in January 2011, David’s Fine Foods expanded its repertoire of delicacies to include a heartier new menu of sandwiches and breakfasts served until 1:00 p.m. Start the day with a fluffy three-egg omelette ($4), or indulge in brunch-time decadence with a tri-layered stack of strawberry, blueberry, or chocolate-chip pancakes ($4). Diners can crunch into a crusty, freshly baked french roll stuffed with maple-roasted turkey breast and crisp lettuce ($4.95), or quietly sink teeth into lean Angus pastrami cloaked in a soft wrap that cushions cacophonous munching and provides an ideal meal to prevent librarian shushing or to pack for covert Bigfoot stake-outs ($5.95).