The kitchen staff at Sweet Basil Restaurant combines Italian classics and East Coast culinary traditions to create the offerings on its extensive menus. In addition to everyday lunches and dinners, the owners host weddings and banquets and team up with Saratoga Comedy Club to bring their diners live shows every Saturday night. Between laughs, diners indulge in lightly breaded chicken parmigiana, broiled Atlantic salmon in a white-wine sauce, and slow-roasted prime rib.
East Cove Restaurant is housed inside a traditional log cabin in the Adirondacks, surrounded by lush forests and clear blue skies. Amid this landscape, you can dine on new york strip steaks, center-cut pork chops, and other classic american fare. The chefs here also prep fresh seafood and specialize in a number of international offerings, including wienerschnitzel, veal scallopini, and Yakov Smirnoff comedy routines.
For more than 150 years, The Wells House's serene and historic structure has acted as holiday haven and roamer refuge deep within the verdant northern Adirondacks. A variety of distinctive guest rooms and suites provide a mélange of adornment and atmosphere, with each room including a memory-foam mattress, complimentary WiFi, and a live teddy bear. Sleepy cerebellums in need of something soft are privy to a multitude of opulent décor options like the Toile Room, with black-and-white French furnishings complementing an antique claw-foot tub in its scarlet-walled bath, and the Burgundy Room, in which rustic quilt-draped poster beds lie side by side, softly debating thread-count politics deep into the night.
WaterWorks Express uses an advanced automated system offering a high quality car wash in just minutes. Our 180-foot tunnel is among the best in the industry. Our Hurricane Drying System uses 13 blowers along with 3, 1 million BTU burners to dry your car after each wash. Try our free vacuums with every car wash.
The team behind Rare Earth Wine Bar doesn't adhere to a hierarchy. Owners and staff alike are proficient in every aspect of service, from recommending wine to washing the dishes. This sense of open-mindedness and community is evident throughout. They encourage visitors to try something new or to even peek into the kitchen to watch the chef prepare their dinner, ensuring it wasn't created by evil robots. And then, of course, there's the wine, available in adventurous flights or by the varietal. Their well-curated selection of vinos hail from California to Canada to New Zealand. And the staff is always happy to make pairing recommendations with their wide variety of food choices?from small, shareable plates to hearty entrees.
The chefs incorporate wine into many dishes, such as a poussin, or young chicken, braised in a Madeira reduction and a Delmonico strip steak seared with red wine, but all them were designed with wine pairings in mind. For example, the staff recommends sipping Bois Noyer merlot with the seared duck breast and Between the Lines pinot noir with the braised quail.