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
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor 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.
While you could smell the pizzas from Spa City Pizza being delivered to area hotels or even to peckish fans at the race track, you'll most likely encounter it at the source. And that source is easy to find, not just by smell, but also thanks to its iconic location: the pink store in downtown Saratoga. There, the scent of classic and gluten-free pizzas sizzling in the brick oven mixes with the aromatic effects of herbs being mixed into the shop's Italian dishes and sandwiches. Chefs bake a full complement of dishes, ranging from Italian entrees all the way to their homemade desserts.?Indulge in fettuccine alfredo and baked ziti with meat sauce or enjoy a meatball parmesan sub with a side of curly fries. And for those who want pizza, they can choose from a selection of speciality pies such as chicken marsala, hawaiian, or buffalo chicken, or can create their own with a variety of toppings. There is one thing, however, you won't smell baking at the shop: bread. The staff instead chooses to turn to the experts at a local bakery to create the pizzeria's supply of fresh loaves of bread, grown and harvested daily.
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.
Back in 1938, it was Hattie’s Chicken Shack, the pride and joy of Louisiana-born Hattie Gray. In those days, when ‘speakeasies and smoky jazz clubs’ were the norm, Hattie’s was open 24 hours at its bustling Federal Street location. After 30 years, the restaurant moved to Phila Street, where it continued to thrive, and Hattie’s stature in the community of Saratoga Springs quickly elevated to legendary.
Today, Hattie’s still embodies many of the same qualities that always made it a success—it was a place where everyone always felt welcome—and some of the recipes remain unchanged, including her famous fried chicken. Featured in the likes of The New York Times, Bon Appetit, and The Wall Street Journal, the Southern-style cuisine at Hattie’s has earned praise from near and far, lauded as a place that “epitomizes Southern charm” with its “authentic, lazy, slow Southern feeling” that even Northerners can’t get enough of.
Pioneer Hills Golf Course wastes no time in testing players: two of the course's first five holes are among its longest. Those initial hurdles set the tone for 18 holes worth of stiff challenges, stretched out across 5,371 yards of Saratoga County's lush landscape. But Pioneer Hills offers golfers perks off the course, too. A PGA professional conducts private lessons, and the pro shop remains open year-round. And the course's on-site restaurant Duffers Pub, which was outfitted with a new kitchen and menu in 2014, dishes out food and hot coffee for early morning rounds, keeping players alert enough to fend off any gophers trying to block their putts.
Course at a Glance * 18-hole, par 70 course * Distance of 5,371 yards from the back tees * Three sets of tees per hole * Course slope of 116 * Course rating of 69.5 * Click here to see the scorecard
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 cr?me br?l?e.