Maestro's (Saratoga Springs) new location?
- financialdistrictresident May 19, 2011 03:47 PM
Is Maestro's in their new location yet?
Has anyone been?
Went to Maestro's at the new location last night (5/19). The food was excellent, starting with the bread, which was warm and flavorful, and the bean dip. My partner had the prix fixe $25 meal starting with a lovely green salad, expertly dressed. HIs hangar steak was perfect - really delicious. It came with what I think of as potato croquettes that were described on the menu as frites - not sure what was up there, but I prefer croquettes anyway. In any event they were very good. Last course was a very nice bread pudding - dense and sweet (but not too sweet). I had the lobster roll which truth be told was just a touch bland - not sure what I would have done differently though. The lobster may have been a bit too chilled for the flavor to unfold, perhaps. The roll itself was great. The accompanying baked beans were the best I've ever had; I'm craving more right now.
The service was excellent - our server was attentive and charming. The decor is warm and cozy. There was some sort of drama happening behind the scenes - well, just barely behind the scenes - but you'd never know it from the food and the service. I will gladly return next time I'm in the area.
Maestro's - A Fine American Bistro
371 Broadway, Saratoga Springs, NY 12866
Finally got to Maestro's at the Van Dam.
Had espresso and dessert, cherry and white chocolate bread pudding.
Bar area looks like a great place to have drinks. Outside porch/patio seating looks good, not RIGHT on Broadway. Servers had "Our New Home" black t-shirts.
Looking forward to going back for dinner . . .
we went this past saturday night. it was our first time going. we were quite pleased and will be going back.
me- crispy risotto cakes with a sweet jam. can't recall what the jam was. very good.
so-five onion bisque. she loved it. a true bisque with a beef and chicken stock, sherry and some cream.
me-diver scallops with shitake mushrooms over a cauliflower puree with pieces of lobster. really good.
so-pumpkin and butternut squash raviloi with pumpkin seeds and bits of sauteed squash on top. the ravs were a little tough, probably due to being in the pan too long. tasty though.
for dessert we split a honey walnut pie. it was along the lines of pecan pie. a little hard but good. possibly it had been frozen or fridged and was taken out soon enough.
We went recently for dinner. My first dinner at the new location. Kenny (Sperry's, Dine) is in the front of the house. There is a $25 prix fixe dinner available. Service was excellent. Now on to the food:
We had white bean dip and flatbread while we looked at the wine list and menu. While we were waiting for our apps we had warm bread with butter sprinkled with red salt. The bread was very good. Especially the bread with honey or molasses in it.
For apps we had (I was surprised SO didn't get his favorite, the five onion bisque):
*Crispy butternut risotto cake - Butternut squash risotto, candied walnuts, fried sage, honey, gorgonzola picante. Delicious. More like a timbale than a thin, crispy risotto cake.
*Duck confit bruschetta - Grilled Peasant bread, Brie, duck confit,candied onion, apple butter, green apples. Delicious. I'm thinking why don't I eat here more often????
SO had the Black & Blue Salad - Grilled Angus steak, crisp romaine and field greens, gorgonzola cream, buttermilk fried onions. It looked great and he seemed happy (only the salad was left!).
I had the duck confit salad. The presentation was not what I expected from the menu. That said, it was so good. The duck was inside some cabbage leafs and pomegranate seeds garnished the plate. Very good.
We had coffee and espresso and shared a white chocolate, mocha, dark chocolate (mousse layers in a goblet) dessert.
SO loves Maestro's and now I do also. Will definitely go back.
Went to Maestro's recently for an early dinner with a friend.
Their bread is very good. Why is it so hard to get bread like this in a restaurant? She had the prix fixe dinner. An excellent value at $25 for 3 courses. She started with the five onion bisque (SO's favorite) and for her main had the salmon. I had the duck confit bruschetta and spinach and lobster salad. After dessert and coffee our server brought out Maestro's signature bowl of dark chocolate, etc. and tongs.
Another delicious meal at Maestro's. Excellent service.
We went recently and had a variety of dishes.
Flatbreads and white bean, basil, etc. dip was served. Followed by bread and butter with red sea salt.
We ordered several apps for the table:
*brie, duck and apple bruschetta, a favorite
*brussel sprouts, apple and bacon. SO didn't care for it as much as one of the other diners. *baked clams with sausage
*tuna tartare with avocado, etc. Very good.
For mains we had:
*duck with Moroccan spices. I really enjoyed the duck with Moroccan spices and farro. Cooked perfectly. The best duck I've had in a long time.
*veal. SO didn't care for his veal.
Too full for dessert we had some of the signature Maestro's dark chocolate w/espresso.
Prix fixe is $30, but still available.
Overall, another delicious meal. Some staffing changes/increases in preparation for Track Season, which started today. Service was still good.
I ate there recently and was very impressed by the appetizers -- seared foie gras with poached pear and the butter poached lobster. It was still relatively early in the evening with about 50% of the tables empty. Then all of a sudden around 7P, the restaurant became 100% full. Servers were slammed and I think this contributed to the problem with my entree.
I ordered the New England cod "chow da." It was a piece of cod over a cream-based chowder with potatoes, bacon, parsnips and clams in the shell. I first tried the chowder part. Got two very undercooked pieces of parsnip but it wasn't the biggest deal. Problem was when I tried to pierce my fork into the cod. Cod should flake off. But mine didn't because it was raw inside. I told the waitress the problem. She apologized and whisked the dish away. So while DH was eating his beef dish (which was good), I just sat there. As we generally exchange plates midway through the dinner, he just gave me a couple of pieces of his beef. There was no sharing plate so I used my bread plate. I had to borrow his knife and cut the beef on my tiny bread plate. Nobody brought me a larger plate or another knife.
After a while, I received my cod dish. What they did was put my entire dish in the oven so that the cod was properly cooked but the clams in the shell were dried out and overcooked. At least the parsnips were more cooked this way. But I thought the very least they should have cooked the cod separately so that the chowder part wouldn't have overcooked. They probably would have done that if they weren't so busy.
At a restaurant of this caliber, I really expected more. Service was great in the beginning. But it was so difficult to get a hold of anybody's attention once the droves of track people started coming in all at once. If you're going to go during track season, make sure to go extra early. Otherwise you'll start to become invisible and food will probably suffer.