The last of the 3 nights we were there may have been the best meal yet. The menu had slightly changed from the previous 2 nights. We were excited to have our server Ethan from the first night again. He made the meal so relaxed and enjoyable. It really is a fun place with good food and the surrounding area has lots to explore. I hope you’ll visit and let me know what you think. Continue reading
Crooked Lake Ice Cream Company is a restaurant that pays tribute to Glenn Curtiss, a bicycle racer and aircraft developer. A number of their dishes are named for him, striving to evoke the same creativity as his inventions, and the walls are filled with mementos of his fame and success. The restaurant has been in Hammondsport over 30 years and is open every day except Tuesday. They have a long counter with stools as well as tables in two rooms, separated by a low wall and a few stools facing the windows to the street. They had a makeover about 5 years ago but at least they kept lots of their older decorations however, the place feels new and fresh. Service was very friendly and helpful and once your order is placed it came out quickly. They do get a crowd and you pay at the front where people are also getting coffee/muffins to go, so there can be some wait there. The food was fresh, with quality ingredients and good flavors. Next trip, though, I’ll have to try their ice cream. Continue reading
Dr. Konstantin Frank Winery offers several tastings of their wines but the 1886 Food and Wine Experience is the most in-depth experience. It is by reservation only and includes a seated educational wine flight paired with creative, small foods. The visit also contains tours of some of the wine-making areas as well as some vineyards. On the property, they also have a retail shop, seated tastings of 5 wines ($15), or Eugenia’s Garden (price varies with what you order) where you sample 3 wines with optional food for purchase. The 1886 Experience is $75 and in retrospect, I don’t think it’s worth that. It was a nice, small, informative tour and the paired foods for the different wines were attractive but not that good. It was fun to see the different buildings and learn a lot about how sparkling wines are made, but I’d recommend one of the cheaper tours and if you really like the wine you can come back for the in-depth experience. The Frank winery is significant because Konstantin is the one that elevated the Finger Lakes wine region of New York into a well-respected wine region. He planted the first vinifera vines from Europe in 1957 which forever changed the course of winemaking in New York. Continue reading
We ate at The Restaurant at the Park Inn the night before and were scheduled to eat again the next two nights. We opted for a cocktail in the room first so went straight to wine. It is very approachable food with a menu that makes you want to try all of it. See the post of 9/21/22 if you want more photos of the interior.
The Restaurant at the Park Inn is made up of 2 adjacent rooms on the first floor under the small inn located on the second floor. It’s an old building with the current chef arriving 4 years ago. We read about their locally sourced and seasonal menu from Chef Dan Eaton and the accompanying wine program under the care of Sommelier Jason Ferris (who received a “Best of Award Excellence” from Wine Spectator Magazine in 2022) and wanted to try the wines of the Finger Lakes area. We spent 3 nights in the region and managed to snag a reservation at the 60-seat restaurant each evening. The entry room is long with a bar counter on one side and tables in the back, heading toward the fireplace. The other room steps down to your right as you enter and has windows to the street with bench seating around the perimeter. The full menu is available at the bar counter as well as at all the tables. Lots of historical photos are on the walls, music was in the background, lights are lowered, the floor is wood while the ceiling is tin and the tables are well-spaced. Service is friendly and attentive and will offer guidance if requested. Its menu has enough choices that it was no strain to go 3 nights in a row but we learned the first night that the portions are generous so don’t over-order. I totally recommend visiting the region and staying and eating at the Park Inn. Continue reading
