When The Lager House team was conceptualizing their food menu, they realized the best ingredients they could use were right under their noses: their beloved craft beers. Nowadays, those brews infuse many of the mouthfuls at the pub. The thin-sliced meat on the cheesesteak is marinated in pale ale, the Meat Lovers pizza is studded with ale-braised sausage, and stout-infused mayo seasons the portobello sandwich.
But if you just want to drink the suds straight, order off a beer list of rotating drafts, cans, and bottles from breweries such as Widmer Bros. and Oskar Blues. If you're looking for extra reasons to hang around and sample the constantly changing taps, there are plenty: live music on Tuesdays, trivia on Thursdays, and coat racks that may or may not support your body weight.
The only way to top Sea Fish Market and Grill's seafood selection would be to become a treacherous chancellor to the Monarch of Waters. Fortunately, you don't have to go that far. Diners can dig into spicy fish tacos with sriracha aioli, crab cake sandwiches in a spicy remoulade, or tortilla-crusted tilapia tinged with chili lime. The shop also slings fresh fish to take home and prepare, with possible offerings including scottish salmon, bay scallops, mahi-mahi, and chilean sea bass.
Since opening the first location in 2004, the crew behind Hot Harry’s has attracted a slew of press for their Mexican-fusion fare. Chefs marinate six varieties of meat in cilantro, lime, and fresh-squeezed oranges before stuffing them in warm flour tortillas or piñatas designed for a butcher's retirement party. In addition to the classic triad of guacamole, sour cream, and cheese, they can enhance burritos with drizzles of thai-peanut and buffalo sauce.
Even as a child, Justin Engineri loved cooking for his family and friends. His passion never waned, and after graduating from culinary school in 2001, he mastered his craft at restaurants in Providence, Rhode Island, and Albany, New York. Now, as Portofino's executive chef, he continues to prepare Sicilian and Mediterranean dishes according to age-old traditions. His arsenal of pastas cooked al dente includes homemade pappardelle and linguine, angel hair, and gluten-free noodles, which he tops with ingredients such as house pomodoro sauce and local cheese. Along with heaping pasta courses, Portofino's entrees range from caramelized scallops to a signature veal rub served with roasted trumpet mushrooms, which grow only in the dark, cool practice spaces of area jazz bands.
A lot can happen over the course of 55 years. People come and go, babies are hatched, and kids grow up. But some things never change, things like the family recipes used at Valente’s Restaurant. The Valentes opened the eatery back in 1958, and since then, have been serving many of the same dishes Nadine Valente created in Italy all those years ago.
The menu features a wide variety of familiar Italian classics, from veal cacciatore to fettucine carbonara, all served alongside grilled-to-order steaks, chops, and fresh seafood. It also features the more recently invented Three Little Pigs mac ’n’ cheese, which coats noodles, Italian ham, bacon, and salami in a creamy cheese sauce. This award-winning favorite is now available frozen at Price Chopper Supermarkets and other local stores.