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Category:
Published: July 2006
Dine Restaurant
Dine Restaurant serves Italian, French, American and "Global Comfort Food." The dinner at Dine Restaurant was exquisite and the service exemplary. The interior design is elegant and gracious. Each dish is definitely theater on a plate. We were treated to a tasteful array of appetizers and salads with a mild vinaigrette dressing. Our guest had the Veal Oscar which was superbly displayed with a delicate veal medallions, assertive asparagus, jumbo lumped crab meat topped with a proper hollandaise sauce. I had what I believe to be the test of any restaurant serving Italian fare, the Seafood Fra Diavalo. The taste of the lightly seasoned (for Fra Diavalo) seafood which consisted of Shrimp, Lobster, Mussels, Filet of Flounder, Clams, and Bay Scallops over a bed of al dente angel hair pasta, was superb. Each bite invited more succulent sensations in my taste buds screaming for more. We enjoyed a delicious Blueberry Cobbler and home made Ice Cream for Dessert. The food, presentation and service were excellent.
Sushi Thai Garden
The Sushi Thai Garden serves typical plates from Japan and Thailand. The Japanese Cuisine that we indulged in was a "Love Boat" which was a combination of Sushi and Sashimi on an actual boat. The Sushi and Sashimi was so fresh it seemed as if the fish and vegetables were just picked that day. We had an assortment of California roll, tuna roll with Chirashi (a variety of fresh fish) Unagi Don (Broiled Eel on a bed of sushi rice) and Sashimi Moriawase. The chef prepared the Love Boat as well as all of our food delights in a visually very appealing way. We shared a "Thai Curry Melon" soup. The soup was sweet from the taste of the coconut juice, but very sharp from the curry. There was great harmony in the flavoring of the soup and we could not stop eating the luscious shrimp within the mix of red curry , winter melon, pumpkin and zucchini. We had two house specialties. Our main course consisted of the Chicken Himmapan which was a delicate mix of stir fried chicken with onions, pineapple, mushrooms bell peppers, scallions and cashews in a Pik Pow suce. The Beef Macadam was marinated cubes of beef stir fried with mushrooms, scallions, bell peppers and macadamia nuts. For dessert we had a Thai donut with a vanilla crème sauce. The light fluffy donut melted in our mouths surrounded by the vanilla, and coconut sauce. The service was excellent and the presentation of the food was beyond imagination.
Romano's - Halfmoon NY
Romano's is a longtime Italian establishment in lower Saratoga County and has been a mainstay for generations at its Rt. 9 location. I recently experienced their Wednesday night buffet and our expectations, as well as our appetite, were fulfilled. Two dining rooms and a separate private area are tastefully decorated in a family tradition. Service was prompt and attentive. Of the offerings my favorite was seafood with ziti in a cream sauce, the sauce was delicate and flavorful though the clams were somewhat scarce. The regular offering of eggplant parmesan is among the best in the capital district and did not disappoint. My companion's favorite was salmon in a cream sauce, though the dish made a quick disappearing act shortly after appearing on the buffet counter. Some of the other offerings were stuffed shells, sausage and peppers, sliced eye of round and pizza. Salad, soup and a variety of desserts are included in the $13.95 price - a difficult bargain to beat given the very good quality of their offerings.
Bistro 120
120 Broad St.
Schuylerville, NY
695-3702
For an appetizer we tasted a Duck Breast filleted with a delicate sauce. We then indulged in a delicate Vegetable Spring roll that was crisp and refreshing and dressed with a raspberry hoi son sauce, as well as Maine Crab Sphere that was crisply fired but was without heft or oiliness. Our salad was a bed of mescaline greens with a light aged balsamic vinaigrette dressing. The main course of a shrimp with bay scallops, with a delightful mango sauce with saffron rice was elegant. Our imperial entree was an Australian Rack of Lamb with as aged Balsamic reduction, herbes de Provence, and a Parmesan croquette. For dessert, we had a chocolate tower that consisted of dark chocolate mousse and strawberries in a white and dark chocolate lattice with raspberry conlìs. Bistro 120 is full of culinary revelations and exemplary service.
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