Welcome back.
Now let’s talk about getting out of town.
All roads lead to Salt & Char, a solid new steakhouse from a man awarded four stars from The New York Times, open now up in Saratoga Springs.
Here’s what to know about...
The vibe:
Feels like a steakhouse. Looks like a steakhouse. A lot of wood, clean lines and not much to distract you from the ribeyes and Manhattans about to hit the table.
The man in the kitchen:
You’re probably familiar with Gray Kunz: the chef behind Adrienne at the Peninsula and Lespinasse at the St. Regis. For those who are not, just know he’s a Best Chef in New York Beard Award under the belt kind of chef. You’re in good hands.
The pre-meat situation:
Watermelon gazpacho, bone marrow, lobster-crab-pancetta chowder.
The meat situation:
There’s the dry-aged porterhouse for two, the Black Angus filet mignon with black truffle/foie gras sauce, the triple-bone lamb chop... We could go on.
But these photos go on so much better...
Now let’s talk about getting out of town.
All roads lead to Salt & Char, a solid new steakhouse from a man awarded four stars from The New York Times, open now up in Saratoga Springs.
Here’s what to know about...
The vibe:
Feels like a steakhouse. Looks like a steakhouse. A lot of wood, clean lines and not much to distract you from the ribeyes and Manhattans about to hit the table.
The man in the kitchen:
You’re probably familiar with Gray Kunz: the chef behind Adrienne at the Peninsula and Lespinasse at the St. Regis. For those who are not, just know he’s a Best Chef in New York Beard Award under the belt kind of chef. You’re in good hands.
The pre-meat situation:
Watermelon gazpacho, bone marrow, lobster-crab-pancetta chowder.
The meat situation:
There’s the dry-aged porterhouse for two, the Black Angus filet mignon with black truffle/foie gras sauce, the triple-bone lamb chop... We could go on.
But these photos go on so much better...
