Founded and run by childhood BFFs LJ Goldstock and Tom Coppola, LT's Grill sates Albany-area appetites by dishing out a hearty menu of family favorites. Sink incisors into a savory dinner entree such as a full rack of dry-rubbed or Kansas City–style wet, slow-cooked ribs ($19.95), or the grilled 12-ounce pork sirloin slathered in homemade Jack Daniels barbecue sauce ($16.95)., A fresh 12-ounce potato-encrusted haddock fillet topped with sour cream and dill, then finished with a crisp potato crust ($15.95), cures spud shortages like a self-cloning Mr. Potato Head.
For almost 40 years, family-owned Siver Hills has produced superior food amid the scenic fairways of Pinehaven Country Club. The dinner menu trots around the globe collecting piquant preparations including a selection of soups, salads, sushi, and hearty entrees listed with their proper wine pairings. Appetizers such as the imported prosciutto-wrapped butternut squash bask in the Mediterranean sun ($7) and the spicy lobster-tempura sushi roll practices sumo with truculent taste buds ($13).
Lodged in a centuries-old Albany edifice abutting the Poestenkill Canal, The Irish Mist serves up hearty Celtic-inspired dishes in a restaurant stocked with bar and banquet facilities. House specialties such as duck, lamb, crab cakes, and sea scallops incorporate creamy sauces to showcase the kitchen’s range, and hefty of pub fare such as burgers, fish 'n' chips, thick irish stews, and meaty pies vanquish hunger with more finality than a meatball cannon. The Sunday sunrise brings with it the alluring aromas of made-to-order eggs and candied ham that waft from an all-you-can eat breakfast buffet.
For more than 18 years, Classé Catering's chefs have prepared impressive spreads of hors d'oeuvres and multi-course meals for all sorts of events. Norwegian smoked salmon with rye chips or platters of prosciutto and cheese are just a few of their specialty finger foods, while entrees like herb-encrusted pork loin or shrimp and crab-stuffed sole conquer more substantial appetites. In addition to catering, the company's event specialists can help event hosts to decorate or even find a venue.
When Travis Dickey opened the first Dickey's BBQ in Dallas in 1941, he kept his menu small and simple, only cooking up beef brisket, pit hams, and barbecue beans, which he sold alongside potato chips, beer, bottled milk, and sodas. Dickey smoked all of his meat in-house, a practice that put his eatery on the map and one that his sons, Roland and T.D., still rely on today.
The menu has expanded since Travis’s time behind the grill, offering plates and sandwiches that brim with nine kinds of barbecued meats, including spicy cheddar sausages, pork ribs, polish sausage, and Texas-style beef brisket that’s chopped to order. Several types of baked potatoes are piled high with meats and cheeses, which diners can wash down with a gallon of tea or Dickey's signature 32-ounce Big Yellow Cup of soda. Staying true to the same spirit of hospitality, cooks always include a buttery roll, a homestyle side such as jalapeño beans, fried okra, and dill pickles, and free ice cream with every meat plate.
As the aroma of fresh baked cookies, pies, and cakes wafts through the air at Hannah’s Catering & Bakery, one might wonder where the eponymous baker is. However, the person responsible for the appetizing scent is not Hannah, but rather Margaret Jacobs—Hannah’s great-granddaughter. Surrounded by her great-grandmother's Irish cooking, Margaret learned the ins and outs of the kitchen at a young age—including how to avoid getting locked in the fridge—and developed a deep passion for cooking, a passion she later transformed into a career. In 1989, the Culinary Institute of America grad opened up her own shop in Torrington, naming it in honor of her biggest motivator, Hannah. There, she churned out decadent baked goods for two decades before moving her bakery, café, and catering shop to Litchfield.
Today, Margaret fills boxed lunches or sticks and bindles with hearty chicken-salad, roast-beef, and vegetarian sandwiches, each stacked atop marble-rye, white, or wheat bread. She creates soul-warming soups and chowders, fresh-from-the-oven pot pies, and hearty platters of mac 'n' cheese. For dessert, a glass bakery case showcases freshly baked and elegantly decorated cakes—such as red velvet, mocha raspberry, and classic carrot—and tempts passersby with cream puffs, fruit-filled strudels, and nearly 20 types of pies, from blueberry to mincemeat.