The restaurant scene in Saratoga Springs, NY has been on the upswing for the last 15 or so years. I give the credit to a group of chefs that called themselves the 4 X 4. At the time they represented the best in Saratoga. David Britton from Springwater Bistro, Larry Schepici from Sargos at Saratoga National, Paul Parker from Chez Sophie and Mark Graham from the Wine Bar. Chef Larry is now in Albany, Chef Paul and Chef David are in Glens Falls and I heard Chef Mark, has recently returned home to the Wine Bar. These chefs banded together and executed dinners monthly as a team. They were promoting Farm to Fork long before it was cool to do so. They really put the Saratoga culinary scene on the map.
Many more great restaurants have since entered the scene. Restauranteur David Zecchini has three restaurants in Saratoga Springs, Chianti, Forno Bistro and Boca Bistro. David has taken Farm to Fork to a whole new level when he actually bought a farm that was listed by Select Sotheby’s International Realty. The DZ farm is used to grow some of the ingredients used in the restaurants and also to host events.
Restauranteurs Christel and Colin MacLean started in Saratoga Springs with Hattie’s Chicken Shack, and then added Sperry’s, Circus Cafe, Crown Grill and Saratoga Juice Bar to their list of successful restaurants in Saratoga Springs. They sold Hatties to Chef Jasper Alexander and his wife Beth and Sperry’s to their former partner.
Recently Saratoga Springs has been getting national recognition and some significant players in the restaurant industry are preparing to open restaurants in Saratoga Springs. The first Morton’s Steakhouse north of Westchester County will open in the new hotel at the Racino in Saratoga Springs. Chef Grey Kunz has partnered with the developers of the Adelphi Hotel to open three restaurant concepts in Saratoga Springs as part of the revival of the hotel. The first one, Salt and Char is scheduled to open this spring. Kunz, a James Beard nominee for Best Chef, is known for his culinary talents in both the Manhattan and Hong Kong food scene. He has been heralded by both the New York Times and New York Magazine as one of the best chefs in New York City. Salt and Char is certain to garner the attention of foodies from Manhattan and beyond.
Restauranteurs, Colin and Christel MacLean, have seen a tremendous surge in their Saratoga Juice Bar business as they bring their juice to market in major retailers throughout the country. In order to focus on the juice business, the McCleans have decided to sell the Crown Grill. This incredible “turn key” opportunity to join the vibrant Saratoga restaurant is unparalleled. The dining room, bar and event space are tastefully decorated and the spacious kitchen is fully equipped and ready to go. The location has the highest level of foot traffic of any block in Saratoga Springs. For more information visit Crown Grill or call Joanne DiMarco at 518.210.3649 or John Burke at 518.928.2233.