He’s warm and chatty when there’s time, and stays perfectly collected during the rushes — at Henry Street Taproom, there are plenty of those.

If you’ve ever stepped foot in the popular bar with the most underrated food menu in town (I said what I said), you know I’m talking about Dylan Hinds, who holds court at the bar.

And while handling a crowd of squirrely patrons jonesing for a hazy IPA would ruffle a lot of us (raises hand), Hinds takes it all in stride. Maybe that’s because his authentic charisma that guests are drawn to is the kind that was earned.

Yup, he’s been through it.

Imagine your best year ever — and then your worst. Now imagine those happening at the same time.

Hinds got together with his now-wife, Sarah Lopez-Hinds, in 2018. That same year, his mother’s beloved Emerald Restaurant in Ticonderoga burned down. A few months later, the Lopez Saratoga Springs family home was destroyed in an electrical fire.

“It was an intense year,” Hinds says, with the kind of characteristic understatement that has made him a bastion of generous, calm hospitality.

While Sonja ad Ryan McFadden own and run the show, Hinds stars in it. Chances are, you’ve seen him (reluctantly, “It’s kind of weird”) pop on their social media feeds.

“My first job was at my mom’s restaurant as a dishwasher when I was 15,” he says. “Working in hospitality is just fun. You become friends with the people who come in all the time, because they’re good people and you want to hang out with them.”

And when he doesn’t recognize a face at the bar, it’s usually because they’re on a first date.

“Henry Street is casual and un-intimidating, but we’re known for our great beer and food, so it’s kind of the perfect spot for a first date,” he says. “They’re really easy to spot. Generally, people come to the bar and they want to chat. These people do not want to chat with me.”

Local lore has it, Henry Street has been the site of many a love story, including for a time, his own.

“Yep, it does seem to be a place where a lot of people fall in love,” Hinds says. “Sarah and I worked together here for a year. And we actually had Ryan officiate our wedding. He had to get ordained.”

Wait … did they get married at the bar?

“No, on top of Gore Mountain,” Hinds says. “Ryan is a great talker, so it just made sense to have him officiate our wedding.”

You know you’ve got a sweet gig when you not only want to invite the boss to your wedding, you ask him to essentially bless it.

Visit Hinds—and the rest of the Henry Street Taproom crew—at 86 Henry Street. And if you get thirsty for beer’s more buttoned up brother, head next door to Kindred, where the same ownership team runs a wine bar that is as delightful and creatively curated as Henry Street—but with vino.

Restaurant Week has come and gone — still looking for a deal? We found some fun ones…let’s dig in.

Whether you crave your mussels in the a.m. or after dinner, Morrissey’s has you covered. Every Wednesday from 11 a.m. to 9:30 p.m., “Flex Your Mussels” with your choice of rotating weekly mussel selections, plus brasserie-worthy fries and a draft beer or glass of white wine for just $25 bucks.

Double your (Double Preferred Guest) rewards on select Thursdays (keep your eye on their social media) at Boca Bistro, while you dine on your fave tapas, paella and vino. It’s all part of the DZ app, which allows frequent diners to rack up perks and even gifts $20 bucks on your birthday or wedding anniversary.

@bocasaratoga

Boca Bistro on Instagram: "BRB, living my best saffron life"

Standard Fare is lining up the weekday deals. Stop by on Tuesdays for $1 oysters. And on Wednesdays, if you squint and look at the menu real hard, you’ll find the fun Ladies’ Night deal: $30 will get you a Crunchy Caesar salad, truffle fries and a tiny ‘tini.

Speaking of tiny ‘tinis, Familiar Creature’s popular happy hour has ‘em — plus a delicious (and pretty hefty) snack-sized charcuterie deal.

We can’t put every happy hour on the menu, but Kindred’s diverse snacks menu (Tuesday through Friday, 4 to 6 p.m.) of $5-$10 small plates earns its spot on our Dining Deals list.

Next door, Salt & Char’s classic Carnivore Experience is still popping on Thursday evenings. Meant for one or two people, this classic tray includes 18 ($160) or 24 ($210) ounces of steak, two signature sides and one choice of sauce.

Three Daughters Kitchen & Cocktails has opened in the Saratoga Arms Hotel after a quiet soft launch in January. So far, says owner Amy Smith, one of the most-ordered items in the stunning dining room is the new hotspot’s open-face breakfast sandwich — grilled challah topped with sautéed spinach, hollandaise, and two eggs any style, plus bacon.

“The absolute best breakfast 😋,” reads one rave review on Instagram.

In a town with a major breakfast sandwich culture, that’s some next-level praise.

Maybe that’s why the hot luxury boutique hotel took their time: Their morning meal technically enjoyed its public debut last spring before its recent transformation into a polished parlor with a full brunch and cocktails concept, and an official name: Three Daughters, in honor of the three daughters owner Kathleen Smith and her late husband, Noel, have.

Co-owner Amy is one of those daughters, and proudly calls the family’s property a “home-away-from-home” for out-of-towners. But, she says, “being a part of our amazing Saratoga community is equally as important to us.”

That’s why they doubled-down on their Spa City roots and source hyper-local ingredients from trusted partners and purveyors.

“Even though we are a boutique hotel and restaurant, we have a lot to offer,” Amy says. “With the right team in place, there is no reason why we can’t accommodate everyone!”

In addition to its headline-grabbing brekkie, cocktails are now available around the cozy fireplaces in the winter, and will be served on the hotel’s iconic wraparound porch when the sun decides to reappear.

For breakfast, cocktail hour and special event information, visit saratogaarms.com.

Of course Saratoga has a unique take on “seasonal menu.”

Usually it means that the ingredients match the time of year for the freshest of flavors. At the year-old Bibulous, where the cocktail menu changes — yup — seasonally? Winter faves are also mind-bendy.

“Shockingly (or maybe not!), our frozen drinks are just as popular in the winter,” says Jen Chessare, who owns Bibulous Saratoga (35 Henry Street) with her husband, Daniel. “I think people just want to feel like they’re on summer vacation, even in February.”

The rest of us can warm up via other “fan favorites” that include its popular Japanese Maple and an unbeatable espresso martini flight. There’s also a growing small plates and dessert menu that changes weekly and is known for having a ton of gluten-free options.

We checked in with Bibulous before its sister deli went local-viral, curious how things were going a year in. I’ve been there on quiet and packed nights — and no matter how many hipsters (late night) or exhausted working parents (pre-9 p.m.) were there, the service was consistently helpful, the cocktails were consistently powerful, well-crafted and distinct.

But I wanted something a little more official re: the town’s cocktail cognoscenti.

“Saratoga has really shown up,” Jen confirms. “Our weekends are lively and lovely, just the way we hoped they’d be. Midweek can always use a little extra love, but that’s pretty typical, especially this time of year in Saratoga.”

The pair are used to fast-paced weekends and slower winter weeks: they also own(ed) Saratoga’s Broadway Deli. Like it’s boozier little sister, it’s jammed on the weekends, with plenty of seats available during the week. (That said, the Deli is on the block, for a reported $299,900.)

Bring on the adult slushies — the Chessares are doubling down on Bibulous after the deli sells, so it’s only up from here.

Bibulous Saratoga is open Thursday-Tuesday, 5 pm to midnight.

What everyone’s talking about

First, a recap for any Dispatchers not whiling away the hours scrolling social media while grounded during a blizzard. (Reading in real time like I was? You can skip to the next section.)

On Monday, Saratoga’s Broadway Deli (owner is Daniel Chessare) took to Facebook to announce that it was up for sale, admitting that “the restaurant industry is tough” and “everything hurts and I’m tired all the time.”

From any other business owner trying to find a buyer, this might seem like an odd way to go. But we expect it from the deli.

If you’re new here, Chessare’s epic social media posts and epic sandwiches go hand in hand.

Each post is a wild ride:

“If you don’t work in the restaurant industry then you don’t really know how bad January is for all of us,” reads one, which then dovetails into his considering (threatening?) to sell pics of his “big gnarly chef feet” on the internet.

Then he basically begs everyone to drink their way through what turned out to likely be the coldest Chowderfest ever, before coming around to: “We will be here for you with all the hearty fare you need to recover.”

All in one post.

Chef’s kiss

It’s bold, endearing to other restauranteurs, and gets the marketing job done without being salesy.

I believe the official business term is “social media perfection.”

But back to the Monday night of it all:

Even though Chessare’s curmudgeonly ways don’t often invite much pushback, this time none other than Saratoga County Chamber of Commerce President Todd Shimkus clapped back.

“I can always tell who will make it versus those who will struggle,” he wrote. “In Saratoga, you have to be an actual part of the community and join the local organizations that bring people here…a long term investment here is what always wins.”

And so it began.

@saratogasbroadwaydeli

Saratoga's Broadway Deli on Instagram: "This Wednesday, otherwi…

ChatGPT, “define escalate quickly”

But Chessare was not going to A) talk about Chamber membership in his comments section or B) not maximize a perfectly fine viral social media moment: “So maybe we should focus more on affordability for locals year round instead of catering to a brief tourist season. Which starts with changing fixed costs like rent.”

After Shimkus’ next response included in part, “Maybe collaborate with others so everyone is lifted up. Those who go it alone and complain never succeed,” someone replied, “Cringe. It’s not too late to delete this…”

The deli cut in, “It’s too late.”

A few more rounds included the deli laying into NYRA: “We went from ‘The August Place to Be’ to ‘here’s 2-3 months of mediocre crap’. While NYRA does everything to keep people at the track earlier and longer. We went from 2 twilight races to summer dinner rushes that don’t start until 8 – 9 pm.

“We aren’t closing because we failed. We’re selling because we’re tired.”

Shimkus countered, “You have no clue how hard we work to love our locals because you never got involved.”

@saratogasbroadwaydeli

Saratoga's Broadway Deli on Instagram: "We’re doing a deli pop-…

In a world of no apologies…

I checked in with Shimkus the next day, after the back and forth had stopped. “I visited the deli at 9 a.m. this morning to apologize in person,” he told me. “Told them I made a mistake and wanted them to hear this from me in person directly.”

I asked how they took it, and he said, “I’m not going to speak for them. [Daniel’s wife] Jen was there. Dan was busy so I apologized to her.”

Full transparency: Like many small business owners, I work closely with the Chamber. Shimkus has personally been a strong supporter of my new brand of local media company. To read all 172 comments, visit the deli’s original Facebook post.

Dan Cohen is coming to Phila Street.

After earning some A-list bragging rights in ultra-glam Palm Beach and at international juggernaut Tao, the Saratogian was part of the ownership team that launched the super-hot summer rooftop and hot new dinner program at Coat Room.

And now he’s joining forces with Zac Denham and Clark Gale as a minority partner of Standard Fare, the classic American restaurant they opened after enjoying much success across Phila at Bocage Champagne Bar.

For his first syndicate play with his investor group Twins & Losses, Cohen collected a group of friends “that have a lot of their own small businesses, go out a lot, and have a lot of connections” to join him as equal percentage equity partners, but under his firm. The deal was celebrated Sunday, Feb. 22.

“Zac and Clark have years and years of experience,” Cohen says. “They have what it takes to make an experience special, to touch tables and make you feel like you’re a guest. You go back to the people that take care of you, and Saratoga has a small pool of great people that can do that.”

Cohen’s crew does not have any ownership of Bocage — but that could change if the “little bubble bar,” as often Denham calls it, expands.

“I like the possibility of being involved with more Bocages in the future,” Cohen says. “Being a small space, non-restaurant could work in places all over the country: New Orleans, Charleston, Vegas. In the meantime, it’s more of a project and great hospitality group to have fun with and help grow.”

The new deal does not affect Cohen’s involvement with Coat Room.

Whiskey-curious but never had the chance to sip around and see what you like? Forno Bistro is now offering a flight called “Whiskey Explorations” that’s for exactly that.

Whiskey Flights with Basil Hayden includes Basil Hayden’s Kentucky Bourbon, Toast, Malted Rye and Dark Rye. Belly up to the bar — or you might discover how surprisingly food-friendly whiskey can be. (Try it with the Bistecca Del Giorno or Ravioli Anatra).

By 2 p.m. Sunday, the parking lot at Saratoga Lake was as full as on a warm summer’s day, the music was pumping, the party was partying.

And the women were tipsy.

Lago by Druthers’ first-ever event was underway: a Galentine’s Day celebration that packed more than 200 pink-bedecked “gals” into the stunning, lake-view venue.

“It was amazing,” says Lexi Cunniff, marketing director for Druthers Brewing Company. “It went from negative temperatures to 30, and you could feel the energy — everyone was excited to be free.”

The Galentine’s Day Sip & Sing-Along Brunch (noon to 4 p.m. yesterday) was Lago’s first official event despite opening in spring 2024 (replacing 550 Waterfront)— and it was quite an auspicious start to a brunch-party plan for the summer hotspot’s shoulder seasons. The brunch buffet was $35/person (including one mimosa), with a $25 bottomless mimosa option and all kinds of pink treats available at the cash bar.

“We’ve hosted weddings, fundraisers, company parties and other private events,” Cunniff says. “So this time, we were going in and planning something start to finish for us. And we were going to make it big.”

And they did.

DJ Tigertay was in charge of the sing-along playlist, which ranged from the obvious girl power pop hits to the Wicked soundtrack. (Think singing and dancing with blow-up microphones and all kinds of heart-shaped glasses and head adornments.) Then between sets, they could munch as they liked from the buffet.

“It was so beautiful,” Cunniff says. “We had a charcuterie table, and Druthers classics — mac and cheese and beer cheese dip. But then we also had breakfast pizzas, little frittata egg cups, and mini-tomato soups with grilled cheese sticks for dipping. Later in the afternoon we brought out a bunch of desserts, including handmade chocolate-covered strawberries and peanut butter pie. I had too many lemon squares; they were delicious.”

The February event also allowed the venue to show off what’s been sort of a hidden gem: the winter wonderland view.

“Of course we had the fire pits going outside also,” Cunniff says. “The lake is beautiful in the summer, but when it is frozen over like it was Sunday, with the snowmobile tracks and the new ice skating rink out there? It’s just gorgeous.”

Sunday’s success has Lago eager to fire up the next event.

“This is just the beginning,” Cunniff says. “We’re already talking about potentially doing another brunch event in March. Summer is so busy, but when it’s cold out, we all need something fun to do, an excuse to leave the house and let our hair down for a little bit.”

Both local companies are founded and run by families rooted in, are dedicated to the community they serve — and love a quirky flavor name.

Hint: One serves Bark in the Dark and Crumbs Along the Mohawk ice cream, plus a Sausage Egg & Cheese Wafflewich I’m mildly embarrassed to think is delicious. The other? Eccentric beer flavors such as Shadows in My Room and pizzas like my My Italian Grandpa.

Yes, Dispatcher, we are discussing the exciting new matchup between Whitman Brewing Company and Stewart’s Shops.

@whitmanbrewingcompany

Whitman Brewing Company on Instagram: "Stewart’s! Here we are …

Whitman has been self-distributing beer since February of 2022, says Samuel VanDemark. The company’s director of sales and marketing, who grew up going to Stewart’s, explains that while all of their beers are in distribution, the deal with Stewart’s feels like a gamechanger.

“We want to show the community that local is strong, competitive and accessible,” he says, pointing out that not everyone wants to travel into the city of Saratoga Springs every time they want to crack a Whitman Brew.

“We knew Stewart’s was the best way to spread our beer to the local community while staying local and true to our distribution beliefs,” he adds. “Our priority with distribution is to build community.”

Whitman is staring down Saturday’s Chowderfest, as well as Saratoga Beer Week — which kicks off Feb. 16.

TogaNola’s owner, Jessica Schwartzman, is closing up quite a week.

She premiered her brand’s new packaging (it’s 77 percent post-consumer recycled) last weekend, and today she launched her “In Good Taste” program, which gives 20 percent of online sales to a local nonprofit — beginning with Shelters of Saratoga for the month of February.

“I want people to have a great product,” she says. “But I also want the money to go back into our community.”

Giving back wise, she simply has most of us beat. TogaNola’s exciting changes come in addition to her marketing and consulting work (clients include the nonprofit Thoroughbred Retirement Foundation), attending her first Opera Saratoga meeting Tuesday since being voted in as a board member, and on Friday — as board president of Saratoga PLAN — announcing the retirement of the land trust’s executive director and resultant nationwide search for a new one.

“I just love, love, love people and want to help,” says the entrepreneur, who started off as a nurse before moving into healthcare consulting and branching out from there into strategic planning.

“I had this one client, a big, big healthcare client, and I was working my butt off,” she says. “I came home one day, and was like, ‘I’m making these companies a lot of money, but I don’t think I’m helping people.’ At that point, I didn’t have any hyper-local clients.

“The next day, TogaNola posted on their website that they were closing up shop and open to selling to the right buyer.”

After purchasing the brand and re-tailoring its infrastructure to match her strengths, Schwartzman’s next step was knitting all of her worlds together.

“When you’re doing strategic planning for nonprofits, the biggest thing is where to get money,” she says. “So my work turned into a lot of development and marketing. With TogaNola’s give back program, we want to not only give back, but highlight your organization. If you have marketing materials you want us to share, if you want us to create stuff…I’m willing to do all of this. I’m small and nimble, and I can help.”

So if you’re a 501c3 in the Saratoga region, “and you think that we can support you in a fundraiser,” Schwartzman implores, “reach out to us.”

For more info and to buy granola — 20 percent of online sales in the month of February go to Shelters of Saratoga — visit, toganolasnackcompany.com.

What is Saratoga Dessert Bar?

Our specialties include cookies and cheesecakes, but we also offer many other rotating desserts such as cannolis, gluten-free truffles and gluten-free lava cakes. We have amazing breakfast sandwiches, grilled cheese and homemade soups, too. Everything is baked in house.

Why did you start this venture and how has it grown?

Saratoga Dessert Bar started in fall of 2021. We operated as a commercial ghost kitchen in downtown Saratoga for many years offering online-only for delivery and pickup. This allowed us to “test” the market to explore if there was demand for our unique desserts. Then I decided to take the leap due to growing demand year after year.

What is your goal for the future of the business?

When deciding on a name for the business I came up with Saratoga Dessert Bar — not only for my love of Saratoga and horses (hence the logo) — but also because we offer dessert bars as one of our delicious treats (see magic cookie bars on our menu). I also had a vision that one day I would open a Dessert Bar, naturally in Saratoga, where I could offer my desserts alongside high-end craft cocktails — hence the play on words Dessert “Bar.” That is the ultimate goal and vision. I was previously the Director of Food & Beverage at The Adelphi Hotel for 7 years, so I have the extensive experience to make it happen.

Is there any one item you’d recommend to a first-time customer?

Our cookies of course! The Samoa Cheesecake (yes, tastes just like my favorite Girl Scout cookie) or our Peanut Butter Confection…all are unique offerings and secret recipes I have been working on for over 10 years, and they are amazing.

Where and how can people try your treats and eats?

We have a brand-new location in the Wilton Mall food court as we are spearheading the mall’s turnaround with the new ownership. We are also available online daily via DoorDash, Grubhub and UberEats.

Anything else exciting on the horizon?

We are currently in talks with multiple local restaurants to deliver our desserts wholesale, so you might see us around the city of Saratoga Springs. Owners should definitely reach out if they are interested and would like a restaurant “sampler pack” sent to their establishment to try with their guests and staff free of charge.

Saratoga Dessert Bar is open seven days a week: 10 a.m. to 9 p.m. Monday through Saturday, and 11 a.m. to 8 p.m. on Sundays. For more info, visit saratogadessertbar.com.

This news was brought to you by…

Yes — in a word, brunch is having a moment here in Saratoga Springs. A wave of new menus, pop-up brunch events, and comfort-forward dishes has pushed brunch back to the center of Downtown’s dining scene this winter.

We’re talking a one-day-only brunch affair at Seneca, a new menu at Fillies on Phila, and Standard Fare’s launch of daytime must-eat comfort fare. These join, of course, the already-hot PDT Maison, Merc, and Sweet Mimi’s.

Yup, brunch is officially back in Saratoga.

@filliesonphila

Fillies On Phila on Instagram: "If you haven’t tried Fillies on…

Standard Fare is now serving brunch weekends 11 a.m. to 3 p.m. to cover all types of brunchers, from the granola-crunching early birds to the day-drinkers looking for a Sex and the City-worthy gossip sesh.

“While our menu leans classic and wholesome, our hours are very intentionally designed for the late-to-rise crowd,” says co-owner Zac Denham of a menu that includes a cereal & milk parfait and an “Ultimate” breakfast sandwich. “For those looking for a little ‘hair of the dog,’ we offer our signature Brunch Bottle — a bottle of Bocage Everyday Cuvée paired with aromatic garnishes and a curated selection of juice mixers, including grapefruit, cranberry and passion fruit. So each table can craft the cocktail that fits their mood.”

While they are bullish on a future daytime schedule that includes a NYC-style DJ brunch, Seneca is focused on a one-day-only, all-in bash. “🥂 Brunch is back at Seneca 🔥,” it announced on Instagram — for Sunday, Feb. 8 only. “We’re bringing out a brunch lineup you won’t want to miss 😋 Wood-fired touches, bold flavors, and unforgettable cocktails 💙.” Think limited specials, and “Big Sunday energy 🍳✨.”

Fillies on Phila, meanwhile, this week launched a delicious new menu that includes breakfast pizza, ricotta pancakes and chicken fried bacon.

We’ll take one of everything, please.

The Winter Solstice is past, the holidays are over. And yet … winter is still with us?

Whether you embrace Upstate Winter delights or run howling toward the fireplace until March, you will want to get your cold little hands on a tasty new winter warmer from Extreme Heights Cidery, a sister brand of Adirondack Winery.

“We wanted to go beyond the traditional offerings and produce something for the winter season in general,” says head winemaker Courtney Rankin. “When I think of winter, I think of the cold. Incorporating maple was our initial thought, as winter is when maple trees start producing sap, and the caramel, vanilla flavors in syrup trigger thoughts of warmth and comfort. Bourbon came next as we thought of ways that both maple and bourbon could complement each other and contrast the cider.”

Whiteface Maple Bourbon — named after the Adirondack High Peak — was born from Rankin’s brainstorm. She was particularly excited, she says, to partner with local drinks makers and Adirondack enthusiasts to incapsulate the flavor and spirit of Upstate New York.

She used her assistant winemaker’s own maple syrup from maple trees at his house, and aged it in a Bourbon Barrel from High Peaks Distilling, which is right down the road from the cidery’s Lake George Tasting room.

In the glass, the Whiteface Maple Bourbon Cider has complex profile, with sweet, smoky and tangy notes — and its departure from past iterations that featured flavors such as apples, pumpkin and passion fruit adds to the excitement. It also pairs well with dishes likely to be found at any winter feast.

“The cider’s acidity and effervescence help cut through rich foods, while its warm flavors harmonize with similar ingredients,” Rankin says. “The sweetness of this cider would calm the heat on spicier dishes, while the maple syrup flavor makes it a perfect pairing for brunch. Pair it with your favorite dessert or sweet treat to elevate the sweetness, or sip it while enjoying a savory charcuterie board as a contrast for your palate.”

The Whiteface Maple Bourbon Cider can be found in both Adirondack Winery’s Lake George & Queensbury Tasting Rooms. To order online, visit adirondackwinery.com/extremeheightscider.

This news was brought to you by…

Mark your calendars for Chowderfest, Feb. 7!

📌 ICYMI…

✌️ Remembering Bob Weir

❄️ Disco Inferno was fire

🏇Gonna party like it’s your (250th) birthday

🍰 Cheesecake, prime rib, ‘glorious’ crusty rolls with ‘pillowy interior’: the dish on Elody

Dancing Grain’s founder and maestro Rachel McDermott is still counting the donations (for the South Glens Falls Fire Company) from Saturday’s epic Disco Inferno, but she is beyond thrilled by the turnout.

“It was a great day of sledding for the kids, and a great afternoon around the bonfire,” she says of the brewery’s Annual Christmas Tree Bonfire that is exactly what it sounds like: a post-holiday burning of no-longer-needed Christmas trees. “I am so grateful to our sponsors — Casella Waste Management and All Star System TV — and the incredible number of people who came out.”

@dancing_grain

Dancing Grain Farm Brewery on Instagram: "Holy heck — THANK YOU…

A record 280 Christmas trees were donated to the effort, and 200 were used in what has to be one of the biggest bonfires on record in this corner of Upstate New York. To add to the rather cathartic fun, Dancing Grain served its new beer, Crop Circles Disco Inferno, a double IPA with “juicy waves of mango, overripe orange and tropical candy” up top, “followed by a deep, resinous backbone of sticky pine.”

“Holy heck — THANK YOU,” the brewery captioned its social media posts; one fan wrote that he spotted a shooting star in the video.

“It was a great example of what Dancing Grain always does so well,” says Laura Tilton, who came to sled with her 13-year-old son, Declan. “It brought people together and created an awesome environment for family and friends across generations.”

On Sunday, McDermott kept the party going by playing the Buffalo Bills’ heart-pounding, end-of-game triumph over the Jaguars.

SARATOGA SPRINGS, NY — Most of us (it’s not just me, right?) have a bit of a toddler mindset when it comes to great food: change is bad.

See: New Coke’s epic failure, the $700 million Cracker Barrel facelift-gone-wrong, Crystal Pepsi (RIP).

But sometimes, change isn’t just not bad, it’s very, very good.

Enter Elody (54 Phila Street, formerly occupied by Phila Fusion), which welcomed its first, eager diners on Jan. 2. Owners Patti and Larry Weaver, who previously ran 13 North in Malta to great critical and popular acclaim, closed that chapter of their life and career in August in order to move to Phila, the downtown stretch that’s absolutely popping with new eatery hotspots.

“We’ve had a lot of support and positive feedback from our family, friends and regulars — and new guests,” says Patti, who credits in part that they kept their same kitchen staff from 13 North. “Our most popular dishes seem to be our turkey dinner, pork schnitzel, chicken parm and lazy lobster.”

Patti is looking forward to the new Thursday special: prime rib dinner.

“The menu is a mix of American fare with something for everyone, including a couple of vegan options,” she says.

Bonus: Elody is one of the few places in town where you still get glorious, warm dinner rolls — crusty exterior, pillowy interior, idyllic crumb — included with dinner, free of charge. Double bonus: Patti makes them herself, and serves them alongside flavored butters.

@momneedscoffeee

Kristen | Upstate NY Foodie + UGC Creator on Instagram: "13 Nor…

The space at 54 Phila Street is elegant, but comfortable, with the kind of relaxed and welcoming vibe you expect from an upscale American comfort (with Italian blood running in its veins) family operation.

“Everyone is treated like family,” says Patti. So even if you weren’t part of the 13 North crew, you’ll feel at home. But don’t delay. “Reservations are filling up fast on weekends,” she says, “and during peak dinner hours.”

SARATOGA SPRINGS, NY — Saratoga Springs is an excitable place full of passionate foodies and lovers of novelty. So when a new restaurant or bar opens, as Bear’s Cup Bakehouse did Dec. 18, expect a crowd. But the lines at this new Broadway hotspot — snaking outside, in the winter — have been nothing short of impressive, even by Spa City standards.

“The overwhelming excitement around it has been insane,” says owner Danielle DeSantis. “I knew it would be busy, but the demand has been bigger than we anticipated.”

Danielle and fellow-owner and husband Louis DeSantis are as thrilled to be here (the couple also have a seasonal, popular location in Bolton Landing) as we are to have them.

And they appear more equipped than the average bear to contend with the onslaught of moms, dads, tweens, teens, toddlers, retirees and gaggles of roving college students who gather at their cavernous space for bagels and cream cheese (four and seven types, respectively), pro-level baked goods (I can check my hair in the lamination on that croissant), and imaginative sandwiches (come for the bacon, egg, and cheese on a plump-but-not-bloated toasted everything; stay for the open-faced New Yorker with cream cheese, smoked salmon and all the expected accoutrements on a toasted sesame).

“Great pastries, great coffee, great bagels and great service don’t happen without top-notch quality and great training,” Danielle tells me, explaining that she works the day shift back-of-house training staff and making sure all of the from-scratch baked goods are up to snuff, while her husband oversees the baking overnight. “Pastries and bagels have always been our bread and butter — no pun intended — but I’ve been surprised by how popular pastries [in Saratoga] are versus bagels, which sold out consistently in Bolton.”

I visited a few times recently, once with a friend and our daughters and once with girlfriends, and in each case, the lines were long but the staff was incredibly efficient, warm and welcoming.

My 13-year-old daughter, Emily, whose hobbies include critiquing other people’s baked goods while enthusiastically consuming them, was notably smitten with Bear’s Cup’s blueberry muffins.

“Usually when I buy a muffin and bite into it, I think, ‘This over-processed monster is going to give me cancer in 20 years,’” she says. “But this one was magnificent. I can’t believe how many blueberries they got in there, and yet the texture was light and fluffy, with a perfect crumble on top. Like, seriously, it has literally dozens of blueberries.”

Like, seriously, and literally, people, I concur.

And don’t skip the coffee. There are the classics, of course—espressos, flat whites, cortados et al — but Bear’s Cup also serves up creative cold options from taps, including cold brew, nitro cold brew and vanilla oat matcha.

“We’re building something sustainable — not something that feels fast, rushed or throw-away,” Danielle says. “It’s an in-person experience. We care; we care a lot.”

Visit Bear’s Cup at 543 Broadway, open 8 a.m. Tues-Sun.

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A highly contentious YouGov poll reports that the most popular Christmas food in the U.S. are, in order: roast potatoes (No. 1? seriously … WTF America), mashed potatoes, turkey, bread or rolls (mind … boggled), stuffing or dressing, prime rib, roast beef.

Ham, in case you were wondering, is #11, pears are #36 (?!?) and Jell-O (our civilization … crumbling) is #47.

This is a safe, non-political topic to bring up for debate at the Christmas table. You’re welcome. Now, onto the drinks we’re planning to pair with all of the dishes we’re actually serving, despite America’s strident objections.

Rachel McDermott, founder of the field-to-glass Dancing Grain Farm Brewery, recommends pairing the Iron Colt, a whiskey barrel-aged Imperial Stout with prime rib.

“A rosemary salt crust and a rich au jus stand up well to the beer’s barrel character,” McDermott says. “The stout’s warmth and depth complement the meat’s savory richness without getting lost.”

Autumn Manning, the East NY regional manager at Keuka Spring Vineyards, based in the Finger Lakes, but with a tasting room in Saratoga Springs, plans to serve Cabernet Franc.

“It’s one of my favorite reds for holidays, with bright cherry and black currant notes, a little spice, great acidity and just enough structure to cut through the richness of the lasagna and whatever meat dish we’re serving,” she says.

For dessert? The team at Saratoga Winery recommends pairing its most versatile wine, Spa City Blanc — which balances juicy peach notes with aromatic floral notes — with any dessert, from Pavlova to classic pie or cookies.

@theadelphihotel

The Adelphi Hotel on Instagram: "There’s just something about t…

Sophia Olechowski

Spending Christmas Day in Saratoga Springs and planning to dine out? A few local restaurants will be open, though hours are adjusted—so reservations are strongly recommended.

Morrissey’s Lounge & Bistro, located inside the gorgeous Adelphi Hotel, will be open and serving a special prix fixe Christmas menu. The setting is classic and festive, and the restaurant is open to all guests.

The Regent Restaurant & Bar will also be open on Christmas Day, offering a comfortable, approachable dining experience in the heart of downtown.

For a more casual option, T.G. Clancy’s Tavern & Bar will welcome guests with familiar pub fare in a lively, laid-back atmosphere.

All three restaurants will be operating with holiday hours. If you’re planning to dine out on Christmas Day, make your reservation now and plan ahead.

Get out the Grinch with these pre-Xmas tipples

Kathleen Willcox

If the holidays threaten to provide more hives than happy in your three-sizes-too-small heart, you’re not alone.

Despite what the songs proclaim — “It’s the most wonderful time of the year!” — the holidays can also feel like a pressure cooker. About 9 in 10 adults (89%) report that missing loved ones and anticipating family conflicts cause stress during the holidays.

Which is where the Grinch-quashing pre-gaming comes amid widespread festooning, wrapping, food preparing and human wrangling in the lead-up to the big day. We tapped local drinks pros for their holiday pre-gaming tips.

Kristy McCormack, events manager at Thirsty Owl Saratoga, says their Dry Riesling, with its bright fruit aromas and notes of orchard fruit and citrus, is intended to be paired with mild cheeses such as fresh goat or Havarti. Not a bad idea, and great for the appetizer run of the show, but I also find it pairs well with the perennial project of hastily wrapping stocking stuffers in a sea of chaos while barricaded in a room to prevent curious onlookers.

@thirstyowlsaratoga

Thirsty Owl Saratoga on Instagram: "✨ What. A. Night. ✨

A pack…

Rich Wilson — director of food, beverage and taproom operations at Common Roots Brewing Company — opts for the German-style Helles Lager with charcuterie spreads, or the casual raw seafood tower. The easy-drinking, crisp beer is indeed delicious when sipped with Prosciutto, bresaola or tuna, but we also love reliving our college years by sipping it in the shower, approximately 30 minutes before the guests are scheduled to arrive.

Rachel McDermott, founder of the field-to-glass Dancing Grain Farm Brewery, recommends pairing their Crop Circles Barnside Breeze with ginger-sesame meatballs. Can’t disagree that the homegrown hazy-juicy IPA, packed with notes of mango and citrus zest, pairs well with meatballs, but I tend to pair it with the emergency mopping session (donning wet hair + a robe) I love to kick off 10 minutes before guests are due to arrive.

Need some help with dinner pairings? Stay tuned!

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Other people doomscroll Instagram. Me? DoorDash — I can’t resist all that juicy local food intel. (Ordering food is a separate silo entirely.)

So when a mouthwatering pizza place I’d never seen or visited popped up — then followed me on Instagram within 24 hours — and I learned the whole thing was rooted in a decades-old, three-generation family recipe?

I suited up.

Some of you may be shaking your heads. Yes, I’m talking about Brian Brumley, who founded Spring Street Deli in 1996, and his Rustic Pizza & Eats (556 Maple Ave.), which honors the legendary Crystal Bar of Amsterdam past.

Rustic pizza opened in July 2024, but it’s gaining new fans — like me — after biting the bullet and jumping on DoorDash. Add a brand-new holiday catering menu (the meatballs alone) and a new Detroit-style pizza made from the hotspot’s homemade bread dough, and it’s a whole new game.

“We are doing a very good business with DoorDash,” Brian says, “and the new catering menu with my mother’s meatballs on it — they’re the best meatballs you’ve ever had — and her spaghetti sauce, ravioli and stuffed shells. We bake our own bread here, roast our own meats, make our own dressings. Everything is made from scratch.”

“My mother” is none other than 90-year-old Clem Brumley, née Centi, the one who convinced Brian to return to the restaurant biz despite being tuckered out after 27 years at Spring Street Deli. “She came up with a grand idea that I should carry on the family pizza recipe after my cousin had had it for like 30 years,” he says, since a decade had passed since the closing of Crystal Bar and the pizza was no longer available.

“So we were at a wedding and my mother said to my cousin, ‘Why don’t you let Brian have the family recipe and keep it going?’

“I’m like, ‘I don’t want to go back to the restaurant [business].’

“And of course you can’t say ‘no’ to mom, so here we are.”

(Tony taught Brian the family pizza recipe and methods to perfection before he passed away.)

The Brumleys moved to Saratoga from Amsterdam when Brian was 2, but visited the fam — and Crystal Bar, which was founded by Brian’s grandfather and an institution for 67 years before closing in 2012 — often.

“You wouldn’t believe the amount of people who come in from Amsterdam,” Brian says. “The older crowd that comes in say they’re so happy we’re here, that it’s so great we’re keeping the tradition going.”

We’ve all heard and repeated the mantra “buy local” 1,000 times, earnestly resisting the siren call of Amazon’s “Finds under $5.”

Because Saratogians know that the payoff (high quality and feeling good) is worth it.

But sometimes...we simply don’t know where to look for something both local and new. So bookmark this guy, and get ready to hit the streets of Saratoga with a newfound gift-gifting pep in your holiday-weary step.

Local entrepreneur: Jessica Schwartzman

Local business: TogaNola

What to gift: Sampler pack wrapped in a beautiful box for easy gifting, including a seasonal blend of granola clusters, granola bars and granola bombs.

Where to buy: Online and the Spa City Farmers’ Market on Sunday.

Why you’ll feel good: “We’re a 1% for the Planet member and a portion of all sales goes back to Saratoga region nonprofits,” Schwartzman says. “My main goal with this business is to give back to the community, so I’ll be focusing on additional give back programs and events in 2026.”

Top non-TogaNola rec: Saratoga Tea & Honey Co.

“Saratoga Tea & Honey is great for a gift that creates a soothing ritual to get us through the dark months,” she says. “Plus, it pairs well with granola!”

Local entrepreneur: Shannon Onstot

Local business: Tyromance Fine Snacks

What to gift: Tyromance is offering a gift pack of gluten-free goodies that taste carb-tactic. Just $40 will get you an array of granola, crackers, gingerbread, breadsticks and nuts.

Where to buy: They’re shippable, but also available at the Saratoga Farmer’s Market on Saturday.

Top non-Tyromance top rec: Wild Hogs Sugar Shack

“They have maple candies,” she says, “ and a special holiday maple block that comes with a mini grater, and Bourbon-barrel aged maple syrup!”

Farmers’ markets — yes, Saratoga has two — are a must this time of year. Here’s what you’ll find.

@saratogafarmersmarket

Saratoga Farmers' Market on Instagram: "Join us at the market t…

We’ve all gotten confused at one time or another. Yup, Tyromance will be at the Saratoga Farmers’ Market Saturday (click on the above embed and swipe for a list of vendors) starting at 9:30 a.m. at the Wilton Mall; head to the Spa City one at 10 a.m. at the Lincoln Baths Sunday for TogaNola.

Some other ones that caught my eye for Saturday: Albany Distilling, Katie Bakes GF and Teeny Bite bakeries, Muddy Trail Jerky Co, Euro Delicacies and so many more.

Sunday? Try Ballston Lake Apiaries, Sugar Plum Hearth, Vashtis Kitchen Delights, and — yup — so many more!