Though BC Chicken—formerly Bonchon Chicken—may have changed its name, its menu still centers on poultry. Here, diners get their fix with crispy fried wings or drumsticks dressed in soy-garlic sauce. The Asian-inspired marinade hints at dishes included in the expanded menu, which features pot stickers stuffed with chicken or hot shrimp. Beef makes an appearance in the form of Korean-style bulgogi, which is the basis for the cheeseburger buried under kimchi coleslaw and the beef tacos with soy sauce and onions. Set to the backdrop of the bar’s 70-inch projection screen, meals are complemented by helpings of fried Oreos.
It’s a typical Saturday night at Turkois Grille—the dining room is lit up by warm lanterns, lively Mediterranean music fills the air, and a beautiful belly dancer glides across the room, rolling her hips and shaking her glimmering bangles. Diners perch at white-clothed tables, applauding and raising glasses of fine wine. Meanwhile, in the kitchen, the strains of chatter and music are drowned out by clattering pots and the hiss of sizzling lamb, veal, and chicken. Chefs bustle about, skewering marinated meats and seasoning dorado, snapper, and salmon in authentic Turkish spices. They pair warm, crusty bread with seasoned olive oil, a dip that the Journal News lauded as “an addictive combination of toasted sesame and nigella seeds plus a sprinkling of lemony, thyme-like zatar.” The versatile chefs even extend their culinary expertise to a menu of kid-friendly dishes, including crispy chicken fingers and small skewers of lamb, veal, and vegetables shaped like gummy bears.
It was a fateful day for Santhosh Kochuparambil when the chef at his restaurant didn't show up for work one morning. Unwilling to turn away hungry customers, Santhosh rolled up his sleeves and began cooking the dishes himself. From that day fourth, Santhosh continued to work in the kitchen, developing a knack with the saucepan and a skill with spices. After graduating from culinary school, Santhosh took on jobs in top kitchens across India, eventually leaving his native home for restaurants in Russia and New York.
Today, Santhosh brings his years of culinary experience to his own restaurant—Karavalli Regional Cuisine of India. Deep in its kitchen, the skilled chef stirs pots of spicy curries and bakes lamb, seafood, and breads in a traditional tandoori oven. He whips up his authentic Indian dishes using only fresh herbs and fiery spices, eschewing pre-made sauces or counterfeit magic beans. When discussing his dishes with reporters from The Saratogian, Santosh maintained, "after you eat, you feel something. Your taste buds are up. Once you start eating Indian food, then you like it. Plus, the spices are very good for the health".
The self-described "beer geeks" at Growler & Gill Craft Beer Shoppe work double duty, pouring brews behind the bar and helping customers select six-packs in the retail section. Made up of certified cicerones and experienced home brewers, staff members are happy to explain the difference between a lager and an ale or a wheat beer. Visitors who decide to pull up a barstool and sample a few gills—a unit referring to a quarter-pint—can also order a bite to eat off a pub menu that includes Bavarian pretzels, Polish pierogi, and bratwurst. They also offer regular events throughout the week, such as Wednesday night trivia to free brewery tastings on Thursday. In the spring and fall, the Lower Hudson Valley Craft Beer Fest comes to Growler & Gill Craft Beer Shoppe and features beer-centric food and samples from several domestic and international breweries.
Behind a brick façade, Bombay Grill's kitchen emulates its ancestors in India, anchored around a traditional clay tandoor oven. Chefs craft a menu of authentic Northern and Southern Indian cuisine including meat and vegetarian kebabs, biryanis, and curries, which emerge alongside dosa and naan as warm and fluffy as one of the sun's clouds. International and domestic libations sprawl across a large wine list, and complimentary house wine accompanies an all-you-can-eat lunch and dinner buffet. All-you-can-eaters return for seconds and thirds from a spread of salads, soups, and 10–12 steaming dishes that rotates weekly (wine is included with dinner and weekend buffets). Shades of yellow ring Bombay Grill's sunny dining room, and hardwood floors catch crumbs from samosa frenzies.