Cuisine Type: Seasonal American
Handicap Accessible: Yes
Number of Tables: 25–50
Parking: Parking lot
Most popular offering: Birch Beer Braised Beef Short Rib
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
Pro Tip: The answer is yes ... now ask your question.
What is one fun, unusual fact about your business?
Our current location was once part of one of Saratoga's Grand Hotels, The American Hotel, then The Rip Van Dam Hotel.
Is there anything else you want to add that we didn't cover?
We offer great acoustic music in our lounge Tuesday–Saturday
Décor can say a lot about the type of food a restaurant serves. How does your décor inform or reflect your culinary practice?
We feature a great bar and lounge serving our complete menu and a comfortable dining room. The greatest feature of our restaurant is the raised terrace for outdoor dining. We seat 60 guests overlooking the hustle and bustle of Saratoga's main street, Broadway.
In your own words, how would you describe your menu?
Chef-owned-and-operated, the menu is constantly changing with fresh and seasonal products. All of our food is original and made completely from scratch. From the bread to charcuterie, we make it here.
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.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
The New York Times has noted that “Mrs. London's would be much more at home on the Right Bank of Paris than in a resort town upstate.” The mention of Paris is fitting, as husband-and-wife team Wendy and Michael London specialize in French-inspired pastries. They bake using high-quality ingredients from local farmers, organic grains, Plugra butter, and Valrhona chocolate. Their chocolate mousse cake, filled with silken chocolate, is served with a white rum sabayon. Their bakery team even works through the night to ensure that fresh morning pastries, such as brioches, canneles, and croissants, are ready to greet the sun.
They also offer a café menu, which proffers savory European dishes such as tomato-zucchini quiche and croques filled with turkey or ham and gruyere. Staffers serve each meal in the bakery’s 1800s Americana-inspired shop, which boasts Brunschwig & Fils wallpaper, neo-classical mirrors, and replica Argand chandeliers that were featured in the film Amistad.
If you close your eyes while dining at Istanblue Mediterranean Cuisine, you might forget where you are. Aromas of Turkish coffee, roasted gyros, and grilled calamari waft through the air, transporting you from Saratoga Springs to the shores of Turkey, which both the head chef and owner once called home.
Much of the menu is straightforward, like the lamb kebabs that cook on an open grill. Certain dishes, however, reflect Chef Emrah Atici's creative flair. He dresses up grilled octopus with pomegranate sauce and slices lamb and beef paper-thin for iskender. The latter made a deep impression on one Times Union journalist, who described it as "a gyro wrap deliciously deconstructed and piled high with extra meat and melted butter." For dessert, try pistachio baklava or kazan dibi, a caramelized custard dessert that resembles crème brûlée.
Don't be fooled by Park Side Eatery's casual interior or the playful language on its menu. The chefs here are serious about food, and they've worked to master barbecue, Jewish deli staples, donuts, baked goods, and other types of cuisine. Each day, they cook old-fashioned chicken soup and pile rolls with barbecue beef, which they've smoked for 12 hours. They also assemble reuben sandwiches and the Rachel, a reuben with coleslaw swapped in for sauerkraut.