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Panza's (Saratoga)

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I've eaten at Panza's a few times and the food is consistently good, but nothing I'd go out of my way for. That just might change.

With Chef Ireland on the scene there should be another option besides Lakeridge or heading to S. Springs/Albany . . .

http://www.examiner.com/restaurant-in...

Can't wait to eat my way through the new menu :)

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  1. Anyone been recently?

    http://www.panzasrestaurant.com/home.asp

    The challenge will be to keep the Panza signature dishes and add new dishes (like what Sperry's & Union Square Cafe did).

    Doesn't look like the menu has changed yet. The portobello sliders with feta and peppadews sound like they might be worth trying. Otherwise, the menu might put me to sleep :)

    2 Replies
    1. re: financialdistrictresident

      Went recently for a late dinner. Menu has not changed yet. Very good service.

      Had calamari and polenta fries with aioli. Polenta fries were very good. Crispy on outside and creamy inside. Calamari had a light breading and calamari was cooked perfectly. I like the calamari at Saratoga National better. Different style.

      I had the duck with fig glaze, asparagus and roasted potatoes. SO had the Clams casino and pasta carbonara. Half portion was huge. Said it was very good. When I asked, he said it's not the best he's ever had.

      We asked our server about the new chef and he didn't seem to know anything about it and told us Tony Panza is the chef.

      1. re: financialdistrictresident

        LOL!! Don't you love it? Seems the staff are always the last to know.

    2. It's not easy to find the menu since it's under "fine dining" on the web page:

      http://www.panzasrestaurant.com/fined...

      The website says "Our menu combines traditional Italian favorites with innovative culinary creations. There is always something new to try!" It's still mostly Italian. Doesn't look like the menu has evolved yet . . .can't wait for some good food close to Malta (pub heaven).

      Last time we went I didn't see the portabello sliders on the menu. I would have ordered them in a heartbeat.

      Anyone been recently? What's up in the kitchen? Where's the transition at?

      1. Went recently. Shared the calamari app.

        We started with their warm, fresh bread. I had the eggplant parm. Very good. Made the traditional (fried) way. Had a side of frizzled leeks. Not sure if it was my wine or old oil but they tasted a little off to me. SO had the veal parm and said it was okay.

        1. FREE lunch on Nov. 13 to celebrate 75th anniversary:

          http://blog.timesunion.com/tablehoppi...

          1. Sadly, Chef John Ireland is no longer at Panza's. . .

            http://www.bizjournals.com/albany/blo...

            1 Reply
            1. re: financialdistrictresident

              Anything new going on here? Or same old, same old?

              Went to a catered business event last year. That seems to be their strong card.

              We haven't been back for dinner in ages.

            2. I've always viewed Panza's as the stable and staple type of place. If you like it, they do what they do and it's reliable, good, etc.

              I've always gone...there's a few dishes I like. Nothing earth shattering or makes me wake up and just have to go there for the veal this, or chicken that. The food, what I tend to order, good flavor, taste, etc. Just one of those if you like it, tried and true basic, Italian, traditional type reliable places.