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Category:
Published: December 2006
Gideon Putnam Restaurant
24 Gideon Putnam Rd., Saratoga Springs
518-584-3000
People tend to overlook restaurants that are in hotels. Some even feel that they tend to be sub par and lack in quality. But let me assure you the Georgian room, at the Gideon Putnam Hotel, is as good as it gets.
The Georgian room's dcor can be accurately summed up in two words-understated elegance: gold brocade chairs with a gold and gray carpet, gold valance window treatments with white and gold chandeliers accented with bronze touches, a beautiful wall mural painted in 1935 surrounds the dining room with outdoor scenes in subdued colors. It is truly lovely. I found the atmosphere to be very serene, calming, and conducive to enjoying a wonderful meal.
We began our dining experience with lobster corn chowder and a cream of butternut squash soup. I can honestly tell you that I have never eaten a more delicious soup in upstate NY. The texture was perfect, the flavor was heavenly and the spices were a perfect blend, making it a delight on a cold autumn night. The lobster corn chowder was equally good; I can see why it is a favorite. After our delectable soups we decided to try their strawberry walnut salad. The salad consisted of mixed greens, goat cheese, strawberries, and toasted walnuts with a balsamic vinaigrette dressing. Every ingredient was so fresh the combination of flavors was a true delight.
For our entrees we decided to order the veal picatta and the Maryland crab cakes. The crab cakes are usually served with filet mignon and oven fries. Before I even asked our waiter Michael (who was fantastic) told us that any changes or substitutions were no problem and frequently done. So I ordered crab cakes minus the filet mignon and mashed potato medley rather than the Yukon gold oven fries. Both entries were incredible. The crab cakes were superb; they were not at all greasy so therefore lighter than most crab cakes. The crab cakes also had a more generous amount of crab meat than is typical. They were perfectly prepared and delightful. My mashed potatoes medley which consisted of yukon golds, red bliss and Idaho potatoes was a mashed potato lovers dream. Both entrees were served with cooked baby vegetables. The veal picatta was equally as fabulous. Again the veal was perfectly prepared and served over a bed of linguine with a white wine sauce.
We ended the evening with an innovative dessert of banana bread, ice cream, whipped cream and bananas foster (a special that evening) It was heavenly. The sublime sauce which included butter, banana liqueur, brown sugar and brandy was to die for. It was a true trip to dessert heaven. Executive Chef Paul Dunbar deserves a rave review. He runs a first rate establishment.
If you haven't been to the Georgian Room lately you're missing out. It is as good as it gets.
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