Restaurants in Saratoga Springs

Select Local Merchants

When restaurant-industry veterans Tim and Colleen Holmes bought The Wheat Fields in 2004, they felt that there was ample room to grow the business—in more ways than one. The husband-and-wife team knew that some aspects should remain unchanged: they still wanted their chefs to handcraft the nearly 20 daily shapes and flavors of pasta that Saratoga Springs residents had come to love, including gnocchi and tagliatelle. But they also knew that the venue and menu were expansion-ready diamonds in the rough. The duo invested more than $1 million to double the space, diversify the offerings, create a huge mahogany bar and lounge area, and attract high-caliber food and wine experts.

The Holmes' vision and hard work paid off. Today, Wheatfields Restaurant and Bar is thriving, serving local, farm-to-table produce, house-aged steaks, and, of course, fresh pasta. The site's ongoing success has prompted the Holmes to open a second location in Clifton Park—Wheatfields Bistro and Wine Bar—and the accolades keep coming. OpenTable diners gave the Saratoga Springs location Hot Spot and Vibrant Bar Scene awards and voted the Clifton Park location a winner in the Italian and Good for Groups categories. Also, both sites have earned Awards of Excellence from Wine Spectator thanks to an impressive international wine list and the flocks of rare wine bottles that roost outside. These flavorful sips pair with an extensive assortment of gluten-free pizzas and pastas, and a helpful food-allergen chart assists diners in avoiding such common irritants as shellfish and peanuts.

440 Broadway
Saratoga Springs,
NY
US

Cuisine Type: Seasonal American

Established: 2006

Reservations: Recommended

Handicap Accessible: Yes

Number of Tables: 25?50

Parking: Parking lot

Most popular offering: Birch Beer Braised Beef Short Rib

Kid-friendly: Yes

Alcohol: Full bar

Delivery / Take-out Available: Takeout Only

Outdoor Seating: Yes

Pro Tip: The answer is yes ... now ask your question.

Q&A with John Laposta, Chef/Owner

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.

353 Broadway
Saratoga Springs,
NY
US

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.

111 Green St
Schuylerville,
NY
US

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

3230 Galway Rd.
Ballston Spa,
NY
US

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.

68 Congress Street
Saratoga Springs,
NY
US

The menu at Max London's changes nightly because of a commitment to local, seasonal ingredients. The restaurant gathers its potatoes and produce from Sheldon Farms in Salem, and it stocks up on free-range, grass-fed beef from Long Lesson Farm in Buskirk, NY. This dedicated approach to using whatever's available enables Max London's chefs to unfetter their creativity meal after meal. They concoct artfully plated dishes to accompany organic wines and pints of local craft beer, all of which blends seamlessly into the restaurant's sophisticated, yet cozy ambiance.

466 Broadway
Saratoga Springs,
NY
US