Pet Lodges hosts cats and dogs for boarding and daycare across five New York and Vermont locations, including the Albany airport. During dog daycare, pooches frolic in an enclosed pebble-lined yard, where affable staffers referee games of chase and fetch. Kitty camps treat cats to three private levels of cozy climbing and napping furniture, and dog suites include raised, cushioned beds and three to four trips to the exercise yard each day. Daycare, kitty camps, and canine luxury suites' built-in webcams allow families to check in on their pets as they socialize, sleep, and perfect their latest tail-braiding-tutorial videos. Pet Lodges' sister store, Checkerhills Farm, stocks organic and holistic dog and cat foods, as well as dog-wash stations and coffee and treats for humans in Glenville.
Like many children, Tim McCann learned how to clean clothes from his grandmother?his education was just much more involved than most. His grandparents founded the original Best Cleaners in 1957, and it was after them that Tim and his wife Catherine named their company and modeled their business. With a lifetime of dry-cleaning education embedded in their fibers like so much starch, the McCanns boast impeccable cleaning services driven by eco-friendly technology. Each of its locations are inspected, tested, and certified by America's Best Cleaners, a third-party organization that vets the garment-care industry. Best Cleaners Dry Cleaning offers free delivery for clients in the area, as well as extra services such as bridal-gown care, tailoring, and rug cleaning. For their efforts, Best Cleaners Dry Cleaning is a perennial presence among the top 30 cleaners nationwide.
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.
After a change of ownership in January 2011, David’s Fine Foods expanded its repertoire of delicacies to include a heartier new menu of sandwiches and breakfasts served until 1:00 p.m. Start the day with a fluffy three-egg omelette ($4), or indulge in brunch-time decadence with a tri-layered stack of strawberry, blueberry, or chocolate-chip pancakes ($4). Diners can crunch into a crusty, freshly baked french roll stuffed with maple-roasted turkey breast and crisp lettuce ($4.95), or quietly sink teeth into lean Angus pastrami cloaked in a soft wrap that cushions cacophonous munching and provides an ideal meal to prevent librarian shushing or to pack for covert Bigfoot stake-outs ($5.95).
Regal Cleaners tenderly tends to sullied attire using eco-friendly methods. Soiled sweaters, blouses, skirts, and pants ($7.65 each) are buffed clean of fiber-entrenching stains and malodorous dungeon aromas. Customers can spruce up a sports jacket ($8.45), expunge a mustard blotch from a men's shirt ($2.95), or polish a shiny new two-piece suit ($16.10) in a waterless washing session, leaving garments squeaky clean and more likely to break into song-and-dance numbers. These decontamination experts will speedily have all manner of garb ready for pickup or will deliver free of charge to the Capital District.
Infused with healthful ingredients and the warm rays of the Grecian sun, each savory Mediterranean dish on BFS Restaurant’s menu calls forth a fleet of flavors, while the deli selection offers delectable variations on sandwich-based classics. An eclectic array of mouth-whetting appetizers includes grape-leaf dolmas stuffed with rice and spices ($8) and an astrological assortment of ground-lamb kibbeh balls in orbit around a celestial cup of cucumber-mint yogurt sauce ($9). The Bacchanalian banquet of tender lamb and broiled beef graces the shawarma platter entree ($18), while the shish kebabs skewer stacks of succulent chicken or beef with vegetables on the swords of pint-sized warriors ($20).