main house – 222 Beaverwood Rd, Saranac Lake, NY 12983-3029
We stayed at The Point for 3 days and so this is part 2 of the chronicle of the food we had. (If you missed part 1, click here). I didn’t photograph the passed snacks that were part of the cocktail hour proceeding dinner each night and snacks/foods were available to be sent to your room if you had a craving for something. Various guests attend the dinners in the Great Hall, all of which require coat and tie for men, while some arrange to have dinner in alternate locations. All of the staff couldn’t have been nicer and more accommodating. They wanted you to have a good time and we did. The question is, is it worth the price? I can’t answer that but I will say that a number of the people we met there had been multiple times. It’s hard to get to – we flew into Albany and it was a 2.5 hours drive from there. They are happy for you to check in in time for lunch which one of the other guests told me they always spend the night somewhere nearby and then drive in early so they can enjoy a full day of activities and eating. In the winter they have ice fishing, skating and cross country skiing. In summer they have fishing, boating, water skiing and tube rides. There are plenty of nooks where they’ll set up a picnic lunch and dining in your room is always an option. The selection of liquors was good and the wines adequate with a separate list available if you want to buy an upgraded option. It’s a beautiful property that is well maintained with amenities galore so if an all inclusive place if for you, you should check this one out. Continue reading →
Entrance – 222 Beaverwood Rd, Saranac Lake, NY 12983-3029
The Point was the first named Relais & Châteaux in North America, some 39 years ago. It was built by William A. Rockefeller II (John D’s grandnephew) in 1929 as a retreat in the Adirondacks. It is 75 acres of waterfront property on the Saranac Lake. There are 11 guest rooms, 4 in the main lodge and several log houses including one over the large boat house. All the rooms have stone wood-burning fireplaces and include 3 meals a day, cocktail hour, morning coffee and pastries, snacks and unlimited beverages including wines, spirits, beers, espresso and on and on. Wed and Sat are black tie dinners whereas other dinners in the Great Hall require coat and tie for men with similar fancy dress for women. It’s a beautiful property that is well maintained with a staff ready to make your stay the best it can be. In the large modern kitchen was Executive Chef D’Anthony who was on site every day to prepare the meals. He is from Texas so he got points for that too. The pastry chef (sorry I forgot her name) was also in the kitchen and she did a fabulous job on the morning pastries that come to your room with coffee. We enjoyed the set menus for meals but also appreciate their flexibility if you want something different. The food was all nicely done and beautifully presented. Part of the experience was getting to chat with other like minded people over dinner and cocktails which was very well done. I decided to break my write up into 2 parts as there were a number of meals to report on. Bottom line is that if it works in your budget you should go. It’s a fabulous property and a lovely experience. Continue reading →
building – The Henson, 39 Goshen Rd, Hensonville, NY 12439
Matilda is the restaurant in the newly re-opened Henson Hotel. It was much busier the second night we visited and we sat in a different part of the room which allowed us both to watch over all the evening’s activities. We had a curved corner booth in the darkened room where you mostly heard conversations of other guests and the music bleeding in from the bar. It was my understanding that the kitchen was training in some folks on stations new to them or maybe it was the bigger crowd but service was way slower than the previous evening. The server felt the delay and brought us extra items to make it up to us but I laughed when we marked two and a half hours there and the reservation system had reminded us that our time slot allocated us one and a half hours. The staff were all so nice and the food was so good, you couldn’t get mad. All that said, this is a place I can easily recommend you stay and enjoy dinner and drinks too. A lovely a la carte breakfast is also included with your room.
Day June Lunchonette is a small local restaurant serving American classics for breakfast and lunch. The present owners, Ely and Danielle Franco, have been the owners for about a year and a half, but it’s been a restaurant space for some time. The name is a take on lunch in French dejeuner. Inside are a variety of table sizes and an L-shaped counter with stools. Windows to the street, a new wood floor and art on the walls are complimented by music in the background. Breakfast is served all day and service was super friendly. The menu isn’t huge but is well chosen to highlight foods you want to try. If I get back to the area, I certainly would go again and hope you will to when you visit the Catskills. Continue reading →
The Henson – The Henson Hotel, 39 Goshen Rd, Hensonville, NY 12439
Matilda is the restaurant in The Henson hotel, a 16 room hotel recently bought and refurbished by Ely and Danielle Franko. They partnered with Chefs Fabián von Hauske Valtierra and Jeremiah Stone, from NYC to bring fine dining to this small town in the Catskill Mountains. They opened just after Memorial Day, transforming what was Hammo’s Lodge (2015-2021) into a lovely boutique hotel, bar and restaurant. The 150 year old space has been transformed with art, furniture and personal details. The dining room had small bare wood tables and some bench seating around the perimeter. Music was in the background and there was a large window looking into the kitchen on one end of the L-shaped room. Art was on the walls and the lights were lowered. Service was excellent in the dining room and at the bar in a different room. This bar had a much larger counter and very friendly staff but there were also stuffed chairs if you didn’t want to sit at the counter. There were French doors leading to the patio and the gardens but it was a bit on the chilly side to eat outside. The hotel is a lovely place to stay and the dining room has wonderful inventive cuisine so I encourage you to head to the Catskills and give it a try. Continue reading →
Peggy’s Sweet and Savory was a bakery cafe that started as Back in the Kitchen in 2010. Peggy cooked and everyone seemed to call it Peggy’s so the name was changed in 2021, especially since she wanted to further explore the sweeter side of cooking. There were about 13 seats in this small ground-floor cafe. The bathroom was on the second floor, which was otherwise unoccupied. The third floor houses a local artist. In the restaurant, the kitchen radio provided the background music and the menu was on a chalkboard. You order and pay at the counter and they bring it out to you. Most of the business seemed to be to go. Windows provided plenty of light and the walls were filled with photos of local townspeople and Peggy’s family photos. An old wood floor and other decorations gave it a wonderfully cozy feel. The servers were friendly and helpful. The food was simple and well-made. Stop in when you’re in the area, you won’t be disappointed. Continue reading →
The Troutbeck’s dining room is on the first floor and is a long room divided by stone structures and booth backs. The small bar, with about 6 stools is in the hallway where you check in. A couple fireplaces are in the dining room and some bench seating is along the walls. Lighting is way lowered and no music was in the background one night and on the next. The bare wood tables were small and in some instances quite close. Many of the guests are staying at the lodge but just as many come from surrounding towns, likely to celebrate a special occasion. They have added on to the original structure and now have a large event space at one end of the building but also have firepits outside so that one night they had a large dinner party outside. The portion sizes varied but the staff was able to help steer the ordering process. Unfortunately they didn’t know that much about the food but still were very pleasant. The menu likes to feature locally produced items and changes little night to night but rather monthly. We repeated the duck from the previous night, it was that good but had to pass on dessert because we were too full. I would encourage you to book a room and give it a try. Continue reading →
Breakfast is offered in the same room as dinner at the Troutbeck. In the morning the room is much brighter and music was in the background. The room has a dark wood floor, art on the walls and small tables to accompany the bench seating around the perimeter. Breakfast is not included in your stay and overall was a bit pricey for what you got. Dinner is what you want to get here but you can’t challenge the convenience of eating on the property. The food and service were both fine but it might be better to get a pastry from their pantry or head to town for coffee and whatever. It’s a short meal so I’ve included a couple photos of the other rooms in the lodge where you can relax and enjoy your $5 drip coffee. Continue reading →
Troutbeck been around since the 1700s as an inn, private estate and tavern. It was originally owned by the Benton family who frequently hosted people like Thoreau and Emerson. The Spingarn family then owned it from 1875-1939 while Colonel Spingarn was head of the Comparative Literature Dept. at Columbia University, and hosted folks like Sinclair Lewis, Thurgood Marshall and Theodore Roosevelt. The Spingarns were active in the civil right movement and hosted early meetings of the NAACP at Troutbeck. In 1917 the original house burned and the Spingarns built the stone manor in 1919, which stands today. After some years of neglect it was bought in the 1970s and extensively renovated in 2016, reopening its doors to the public in 2017. We were fortunate to be able to get a reservation to stay there for two nights during the lovely fall season. It has multiple rooms in the main lodge but also many surrounding cottages. You don’t have to stay there to eat in their restaurant but it is the most fun way to go. There is a small bar for before-dinner drinks or you can order them and enjoy them in any number of cozy rooms with lots of fireplaces and stuffed furniture. Meals are all a la carte. It’s a lovely place and some of the food is outstanding. Continue reading →
front entrance – 7801 S Main St, Pine Plains, NY 12567
Stissing House dates back to 1782 when the building was a tavern that also had beds for travelers and America’s first domed ballroom. It fell into disrepair after WW1 when the railroad tracks that brought people to town had been torn up to make ammunition. In the 1990s Christian Eisenbeiss saved it from demolition and along with Dale Mitchell it underwent a 2 year renovation. They repaired the old-growth floors and restored the domed ballroom and in 1995 opened Stissing House as a French restaurant. In 2022 Clare de Boer took over as chef/proprietor. (She rose to notoriety through her work at King, her French/Italian restaurant in SoHo, NY.) The 6,000 sq. foot building divides diners into multiple smaller rooms including the second floor. They no longer have sleeping rooms but the dome is available for rental. As you walk on the wide plank old wood floors on the way to the table you pass by a kitchen with wood fired ovens which are a part of their cooking process. Candles light the tables as well as the numerous windows to the outside and a few electric fixtures on the walls. The small tables are covered with white cloths but then topped with paper and little art is on the walls. Music was in the background and for some time was just country music which then turned into old rock and roll. It was a good meal but had a few issues. Continue reading →
front of building – 757 Columbia St, Hudson, NY 12534
Cafe Mutton was created by chef/owner Shaina Loew-Banayan and was mostly a brunch spot with hours of 10 to 3 Wed to Sun. But on Friday they change and open for dinner from 5 to 9 and they now take reservations. Opening around May 2021 it was named as one of the 10 Best New Restaurants by Bon Appetit and by New York Times in the “50 places in America we’re most excited about now.” It was in a corner building with lots of windows to the street on two sides. Small bare wood tables filled the room that had the kitchen on one end and music in the background. The wine list was small but fairly well done with a special offered on one bottle. The staff is friendly and the vibe was low key and casual. The menu for dinner changes weekly, often with the menu posted on their Facebook page. Chef tries to focus on local products, especially the cuts of meat not traditionally coveted. The combinations were interesting but success was mixed. I loved the choices but a depth of flavor was not evident in some of the dishes we tried, however many did have nice temperature variations. I would however, go for brunch if I had the chance. Continue reading →
dining room – 982 Debruce Rd, Livingston Manor, NY
The current owners have run the place for 6 years and offer 6 “seasons” of menu to span the year. We were there for the ‘Stream’ season which features the many trout in the area. We were fortunate to get the same wonderful server both nights and he really made the meal enjoyable. Knowledge and friendliness are important in a great server and Giovanni Costantino has plenty of both. The tasting is offered at 6:30 and 8:00 pm so it moves at a fairly rapid pace. However, we had the later time and were there past 10, so the early seating moves more quickly. Portions are well-modulated. The beautiful landscape outside made a perfect backdrop for a meal of fish, that I didn’t have to catch or clean. I imagine the other seasonal tastings are well-crafted too. I recommend this place. Continue reading →
dining room – 982 Debruce Rd, Livingston Manor, NY
When you stay at the DeBruce breakfast is included the next morning. The sun-filled dining room opened at 9:00am and the menu changed slightly the 2 days we were there. We tried some of the same things and new items the second day. The menu says you are allowed to pick two items per person but I did hear some people customizing there order. This may have worked as the place was not full or maybe they are flexible. It never hurts to ask. Also included was coffee, tea, orange juice and apple juice. The service was not nearly as good in the morning as in the evening. For example, I asked for a coffee refill and the server complied but never offered my husband any. The service was also slower and that was probably due to fewer people working in the kitchen. The food was more mixed at breakfast and it sometimes made me wish they offered a simple omelet. But all that said, it satisfied and readied me for the day ahead. Continue reading →
The DeBruce Lodge and Restaurant, built in the 1880s, sits on a ledge overlooking the Willowemoc Vally and river in Catskill Park. There are 12 rooms whose stay includes dinner and breakfast, as well as access to many fishing spots. On Friday the menu is ‘a la carte’ and Saturday is the tasting menu (which will be in a later write-up). They sometimes offer a Carte Blanche menu for Fridays but it was not available the time we were there. Some reservations are taken for diners not staying in the lodge, but reservations are recommended. Downstairs is a club room if you desire additional drinks but upstairs, or the main floor, has the small glass-walled dining rooms that has around 8 tables. A larger table is in the Great Room for bigger groups. Music is in the background with wood walls and wooden benches lining the perimeter of the room. The seats are padded and pelts and horns provide the decorations. Skylights provide additional lighting to the votives on the tables and natural light coming in the 2 walls of windows. Once the sun goes down the room did get much darker. A large opening goes to the kitchen which is kept amazingly dark, which is nice for diners but more challenging for the chefs. Eric Leveillee is the Executive Chef but he spends most of his time in Philadelphia and Chef de Cuisine Robert West runs the kitchen here. It is a lovely spot and if you like fly fishing, pack your bags now. If you’re not a fisherman you can still enjoy this place’s wonderful hiking and food. We enjoyed both types of menus and they are quite different, so stay 2 nights if you can.
Set-Up
dining roommenuwineFrankie explored
Food
For dinner we were told we could order whatever we wanted off the menu. We wanted to try a lot and were willing to share all. The server was most helpful in crafting our meal. Our Sourdough was their bread topped with peas, fiddleheads and ricotta. The thick slice of bread was heavily spread with their housemade ricotta and then decorated with fresh fiddlehead ferns and English peas. It was delicious and a delight to have the ultra-fresh vegetables.
Our sourdoughanother angle
Roasted carrots were mixed with coffee, maple and pistachio. These might have been my husband’s favorite plate of the evening. The beautiful fresh carrots were perfectly cooked and seasoned with the nuts adding a bit more texture to the dish. They were great.
carrots
Chilled mussels were mixed with white beans and topped with housemade potato chips. It was described as chilled but it still jolted me to have the cold mussels but they were fun and tasty. The chips gave the texture some crunch and a bit of salt which the beans needed. There was also some briny liquid mixed with the beans underneath. Some of the beans could have been cooked a tad more but better this than turned to mush. The large mussels were great.
Chilled musselsuncovered
Ricotta dumplings were mixed with wild mushrooms and parmesan. The large pasta wrappers were stuffed with the tasty ricotta and then blended with tons of mushrooms and topped with lots of grated cheese and a bit of cream. They were rich, heavy and wonderful.
Ricotta Dumplingsinside
Mangalitsa pork chop au poivre was served sliced and de-boned on a fabulous sauce. The large fat cap on the meat gave it extra richness and a wonderful depth of flavor. It was slightly chewy, but this one you didn’t mind working on, especially the delectable bone meat.
Mangalitsa Pork Chopturned
Beaverkill trout was topped with fiddleheads and smoked roe. It was a boneless fillet but the head and tail were on the plate for a faux whole-fish effect. The cooking and flavor were excellent and the roe made a nice accent seasoning.
Beaverkill Trout
Rice pudding was with almond and sea buckthorn. The thick round of rice was underneath a layer of cream and sitting in the sea buckthorn sauce. It was light and yet full of flavor. I love rice pudding and this was a interesting rendition.
rice puddingcloserinside
Chocolate mousse with raspberry sorbet was topped with lime shortbread. A final drizzle of cream finished off the dish. The cookie was buttery and short and the dish had lots of textures. Some herbs were mixed in and sprinkled on the top to add another layer of flavor. It looked goopy but it was nice.
building – 630 Old Rte 17, Livingston Manor, NY 12758
The Smoke Joint moved to the Catskills from downtown Brooklyn. The chef/owners Ben Grossman and Craig Samuel have won accolades for their culinary ventures. The tiny place is on the banks of the Willowemoc River and they are open from spring to fall. Here they offer a variety of sandwiches, barbecue by the pound, fried chicken, hot dogs, a variety of sides and beverages (full liquor license). They have a few tables inside but most of the dining was on the picnic tables right out the door. The tables were set with napkins, flatware and hot and regular sauces. You order and pay at the counter and then your food is brought out to you. There were cans to dispose of your trash when you are through. The people working there were pleasant and helpful and judging by the crowd we decided it was the place to grab a snack. I’m no expert on barbecue as is John Tanner who publishes a restaurant blog you’d enjoy, johntannersbbqblog.com but I think he’d appreciate the flavor of the brisket. Check out John’s blog for not only barbecue but also Washington DC, the eastern USA coast and lots of other places. You’ll enjoy his wit and writing style and add to your list of places to go and eat. Continue reading →
Garvan’s was opened 6 years ago by Garvan and Leonie McCloskey to bring a bit of Ireland to New Paltz, NY. It is located in an historic home that was built in 1759. The restaurant is spread over 5 spacious rooms in the building that have carpet and lots of windows to the outside. With the addition of drapes and well spaced tables the noise level is quite nice. There were no special that evening but the place does offer a full bar. We were there with family and so my note-writing and picture-taking were limited. The service was friendly but not particularly attentive. Our main server took our orders and then disappeared for long periods of time while others brought the food and drinks. The food was mixed with some plates good while others were quite ordinary. The bar did turn out good cocktails though and as I said the noise level made it easy to talk. We didn’t get dessert but I got a photo of the menu. Continue reading →
exterior – 58 East Market Street, Corning, NY, 14830
Donna’s Restaurant is a small place in the old downtown of Corning. Inside you’ll find a fabulous display of Corning Pyrex through the ages and colors mixed in with cat objects, which is owner Donna Robbins’ other passion. They are open Monday through Saturday for breakfast and lunch with daily specials posted on their Facebook page. The restaurant opened in its current location in Nov. 2018 after being evicted from their home of 34 years on a corner down the street. When the building owner decided to re-purpose the building they gave Robbins about a month to vacate and Robbins promised her loyal patrons she would find a new spot. Robbins had started working at the spot 15 years prior when it was Bacalles Soda Bar and then the Kozy Korner until 1985 when she was able to buy the place and name it after herself. We grabbed a couple of the stools at the counter but they also have tables. Everyone was super friendly and the food was good. Continue reading →
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 →
The Black Sheep is a long space with a bar in the space out front and patio outback. The lighting is lowered, music is loud, art for sale is on the walls, wooden benches line the wall to match up with small wood tables, walls are brick and votives are on the table. It is a farm-to-table concept with a small menu of interesting items that is supplemented by a daily list of specials. The bar serves up modern and classic cocktails as well as beer and wine. The owners are James Beard nominated chefs Steven and Ellen Gedra, with Ellen being the baker and pastry chef. The chefs prefer a farm-to-table approach and have learned the value of selecting the proper ingredients and then handing them with care. It’s a small but inventive menu of small and large plates supplemented by interesting specials. It was a tasty meal filled with flavors with a little twist to the ordinary. Continue reading →
Charlie the Butcher is another Buffalo staple. Charlie Roesch came from a family in the meat business and is now a media personality as well as a restauranteur. The family had several generations of Charlies who were butchers and carvers in the meat industry. The original Charlie also served as Mayor of Buffalo from 1930-1934 but he was the one who started the butcher shop that was operated by the family for 80 years. The current Charlie likened his roast beef on a Kummelweck roll (The traditional sandwich is on a salt-topped roll) to be equal to Buffalo wings for spreading recognition of Buffalo. To get the word out Charlie appeared on lots of media including ABC’s Good Morning America, Live with Regis and Kathie Lee and made personal appearances across North America. Feature stories were in Gourmet magazine and in advertising campaigns for Alto-Shaam roasting ovens. In addition to food trucks and independent storefronts you can also get their food in the grocery store. We stopped in to try one and found a number of sides, soups, pies and to-go items also available. It is a simple roast beef sandwich that is nicely done. Continue reading →
Chef’s Restaurant opened in Buffalo in 1923. One of the neighborhood busboys worked his way up to restaurant manager and became the owner in 1954. They started with a limited menu of Italian options which has expanded over the years, most notably to include ‘Chef’s Spaghetti Parm’. A second dining room was added in 1966 with another addition 3 years later making their current capacity 325 persons and a banquet room for 125. The owner’s daughter and her son now run the business. The several bright rooms are filled with photos of notables who have eaten there and red-checkered cloth covered tables. Music is in the background there are some windows to the street outside. There is even a dedicated parking lot across from the building. In addition to the regular menu there is a menu of specials for the lunch hour. An announcer calls out numbers over the sound system, probably to alert the servers to pick up trays to serve. Service was amazingly efficient and super friendly. Continue reading →
Hutch’s Restaurant has been serving fine cuisine to folks in Buffalo for over 25 years. They call it “an American take on the French Bistro”. Named for chef/owner Mark Hutchinson it closed a year ago for a renovation that was to be in stages but instead was done all at once while the restaurant was closed 144 days for Covid. They were able to double the capacity of the old Floristry building to accommodate 100 socially distanced diners (probably 175 post-Covid) and expand outdoor seating to 20 people. Today the large restaurant has several rooms with brick walls, carpeting, low lighting, loud music, art on the walls, votive candles on the tables and a large window looking into the kitchen where you could easily spot Hutchinson. Sound panels on the ceiling helped with the noise level cause it was filled to capacity and buzzing with people celebrating an occasion or closing a business deal. In addition to the menu they had a large list of daily specials. Service was slow but in their defense many restaurant workers have not returned to work, but this would be a good job to land in that line of work. Continue reading →
Gabriel’s Gate has been around for 50 years, located in one of the original Tift Row Homes built in 1864 in the Allentown District. Inside it’s a mix of antique and hunting lodge. Between the various objects, old wood booths, tin ceiling, lowered lighting, music in the background and stuffed heads it’s worth going to just to look around. The large bar in the back room is solidly covered with decorations. There is a patio when weather permits and fireplaces when it doesn’t. But they are also a local favorite for Buffalo wings. However, service is a huge issue and really slow. Continue reading →
The Swan Street Diner is an example of one of the early Sterling Company diner cars made by a Mass. company from 1936 to 1942. Swan Street is No. 397 from 1937, featuring mahogany trim, barrel vaulted ceiling and walls of porcelain enamel. This one was originally in Newark, NY as a diner and assembled onsite from pieces. Since then it has had 3 owners and in 2013 Larkin Development Group purchased it, took it to Akron, Ohio and then to Buffalo for full restoration. The interior enamel panels, bar stools and wood trim are original and the rest was fabricated onsite, trying to hold to the original design. The Larkin Soap Company made china among other things and Swan Street was able to purchase some of the last plates and mugs made in Buffalo for the Diner. They offer breakfast and lunch and have a couple specials. The food is high quality and it’s a beautifully restored diner with a few original parts. Great, friendly service. Continue reading →
The Dapper Goose opened in 2016 in Buffalo, NY. It is on the first floor of a long building with wood floors, large bar, tin ceiling, lowered lighting, music in the background, smallish tables and windows to the street. Out in back they also have a sizable patio that does not take reservations like the bar seating, but inside is by reservation. The menu is small, composed of small and large plates of fun combinations of ingredients. Our server helped us decide what choices gave us the best range of flavors without ordering too much. There were no off the menu items but halibut was replacing the cod tonight. It was a really fun and tasty meal, but they need to work on the salt content. Continue reading →
Duff’s Famous Wings starting serving wings in 1969 and by 1985 established that their wings were indeed famous in Buffalo, NY. Duff’s started in Amherst, a suburb of Buffalo in 1946 as a bar. It is a ‘classic’ in Buffalo with numerous locations. We tried one in Depew, another suburb, that was close to the airport. It was a large sterile place with a big parking lot. Inside was a large bar and many booth-like tables. The menu offered wings by the count, not pound but also had salads, wraps and sandwiches. The wings come in several degrees of hotness and with your choice of dipping sauce, but blue cheese is standard. We had an order of 10 of medium (which is called hot) that came with a couple stalks of unpeeled celery and milled carrots. The blue cheese dip was tasteless and the medium was what I’d call mildly hot. The thick sauce adhered to the chicken well and had a nice lingering spiciness in the mouth. The drummies were on the dry side but the flats had good moistness. Overall I wouldn’t call them anything special and can getter better in the bars in Texas. Continue reading →
