One of the best things that has happened to the culinary scene in this area is Morgan and Company, just a few steps outside my door in Glens Falls!
We ventured in on a weeknight and it was packed. I’ve been there before, but it was my companion’s first time. Our server, Joleen, was an incredible resource to navigate the intriguing menu.
We couldn’t decide on appetizers so we chose quite a few to sample. The Hummus Platter is a must have. It should be called the Mediterranean Platter. There is a little bit of everything. Carrot Puree, Hummus, Spicy Whipped Feta, Fried Chick Peas and Pureed Lentils and my favorites, the Babbaganoush and the Red Pepper and Sun Dried Tomato spread, served with perfectly seasoned pita as vessels for these delicious spreads.
The Lamb Cigars, amazing, seasoned with curry with a spicy Harrissa dipping sauce that was “to die for”! We also had to have the Deviled Eggs, made with Truffle oil and a sprinkle of Truffle salt. The flavor is incredible and you can not go to Morgan and Co and not order them. The Chef, Rebecca Butters, (a Food Network Chopped Champion) sent us out a complimentary order of the Fried Calamari. It was crispy and not at all greasy with the calamari so tender. We also had the Candied Garlic Spare Ribs. I am not a rib person and I could not stop eating them. The ribs were both tender and crispy and we just pulled the meat off the bone. There was just enough kick to keep it interesting but still allowed the meat to be the star of the dish.
Then it was on the the entrees. I chose the Picnic Fried Chicken. I think there was at least half a chicken, so crunchy it had to have been double breaded. I think I could have easily eaten just the outside, but then I would have missed the moist fleshy inside that was packed with flavor, even the white meat! If that wasn’t enough it was served with old fashioned Potato Salad and and a Strawberry Fennel Salad dressed with a Poppy Seed dressing. There was easily enough there for two or three meals. My companion chose the Inca Bowl. A signature concoction with Adobo-spiced Quinoa, Possole ( a Mexican dish that contains Hominy), Kale, Corn and Roasted Vegetables. You can top it with your choice of Chicken, Steak, Shrimp, Scallops or Blackened Swordfish. My companion chose the Steak. It was spicy but the kind of spice that brought out the flavors of the components instead of over powering them.
We enjoyed out appetizers and entrees so much, we had little room for dessert. We decided to split the Chocolate Pot de Creme. It was just the right ending. A little sweet, a little chocolate. I have to admit, with just a short walk home, my dessert included a glass of my favorite bourbon, Basil Hayden on the rocks with a few shakes of orange bitters. They have several different bitters at the bar. If you haven’t tried bitters in your bourbon, you are really missing out!
September is Balloon Festival in Glens Falls. It is a not to be missed weekend. Make sure to include Morgan and Company in your Ballon Festival plans. I’ll be watching from my roof top.