The candy shop found its start on July 1, 1998, as Candy-Gram, where tales of decadent, artisanal fudge wafted through the crowds of customers. The stories soon caught the attention of local reporters from the The Saratogian, as well as Patricia Volk from O Magazine, who attempted to relive her childhood by snacking on the shop's fudge and repeating first grade. Today, the old-timey candy emporium, now called The Candy Company of Saratoga Springs, dishes out house-made fudge in 18 different flavors in addition to nostalgic candies, gift boxes, truffles, and horse-shaped chocolate medallions and lollipops.
Dr. Chad Vaughn honed his optometry wisdom with positions at top eye-care institutes throughout New England. Wielding high-tech equipment, the doctor, who specializes in such areas as ocular-disease diagnosis and bifocal-contact-lens fitting, meticulously inspects eyes for ailments and paint-color ideas during comprehensive exams. Using his findings, the optometrist and his staff tailor custom lenses—including transitions, progressive, and polarized styles—to fit into designer frames from brands such as Gucci, Burberry, and Nike.
Lickety Split pleases palates with contemporary café fare and access to more than 160 flavors of Coop's Microcreamery super-premium ice cream, dished up amid contemporary masterpieces. Diners fuel up for art gazing with a slice of quiche ($4), which is baked fresh daily and primes taste buds for the subtle fruit flavors of Katharina Grosse’s installation piece One Floor Up More Highly. Or, sink teeth into Lickety Split’s take on a BLT, which accentuates the traditional sandwich trio with smooth, ripe avocado ($7.95). Appetites struck with a creative craving can construct their own sandwich opus from a slew of proteins options—including oven-roasted turkey, lemon tuna, and homemade hummus—dressed with a choice of 7 toppings, 6 cheeses, and 11 sauces ($6.95). Lickety Split tempts the most stubborn sweet teeth with a selection of super-premium frosty flavors, including black-raspberry fat-free frozen yogurt, Tang-flavored ice cream released to coincide with Michael Oatman’s All Utopias Fell, and vanilla ice cream interspersed with Twinkies and overt existentialist overtones ($3.50 for a regular; $4.50 for a large).
The Meat House strives for community involvement by promoting local events and charities and serves up a selection of organic, all-natural, grass-fed meats to calm carnivorous cravings. Meat options include freshly butchered beef, lamb from the Midwest, Virginia-bred pork, and exotic meats such as buffalo, alligator, and ostrich—or as it's more commonly known, the megachicken. Customers can run up meatometers with marinated steak tips ($19.98 for 2 lb.), and poultrygeists can enjoy the clucking curse of lemon-and-pepper chicken breast ($11.98 for 2 lb.). The Meat House's premium proteins are dressed with signature marinades, using a process first conceptualized by a team of synchronized-swimming bovines.
One step inside The Epicurean Bistro & Wine Bar and visitors are transported to a French village complete with tiled awnings, lampposts, and yellow-brick walls that ascend into a sky-like ceiling. The authentic French atmosphere was created by founding partner Claire, a French-Canadian and consummate traveller, and French-born executive chef Dominique Brialy, whose training has taken him all over the world. Working together, their restaurant was named named Best French by Metroland in 2012, won the Award of Excellence in 2013 from Wine Spectator, and earned a mention in the inaugural edition of Best Chefs America. They pour attention into the eatery's details, from the rustic wall sconces to the sage-scented parsnip purée that accompanies the roasted venison. Claire's husband and business partner Sandy has curated a wine cellar filled with 2,200 bottles from every region of France and internationally sourced varietals that complement every meal. Guests may also order from a full bar that features an extensive craft and imported beer selection, as well as an array of whiskeys, single malts, and bourbons.
Sixty feet above the ground, a zipline spans 2,000 feet across Engelke Farm's trees and fields. The attraction runs year-round, allowing its riders to take in a bird's eye view of the farm as it changes with each season. During the fall, families wander through the corn maze and tractors pull hayrides on haunted trips or journeys to the pumpkin patch. When winter blankets the ground with snow, the farm keeps thoughts of spring alive with the flowers and plants inside the greenhouse. The nursery appears during spring and summer, welcoming visitors to peruse hanging flower baskets or snack on vegetable plants, and each passing week on the farm offers a new selection of pick-your-own produce, including strawberries, melons, herbs, and cucumbers.