MezzaNotte Ristorante (Albany)?
One of the Rising Star Chef's (for the 2012 Wine & Dine for the Arts) mentors is chef Mark Graham, Mezzanotte Ristorante:
Did a search of this Board and nothing came up for Mezzanotte.
FDR, we were there about 5 months ago. Here's comments I had made elsewhere...
Life is short, start with dessert!
Not like we didn't enjoy our entrees enough to clean our plates, but the two desserts we tried were so good that you should either start with them to make sure you have enough room in your stomach for them, or heck, just come for dessert and drinks. Hopefully management would find this acceptable.
The panna cotta with lavender-honeyed berries is light, rich and delicious. The Venetian Tiramisu is a very generous sized portion, but so light and tasty that it's worth returning just for that.
If you're trying to comply with the FDA's new food plate instead of its old pyramid, be sure to try the Mezzanotte salad. With goat cheese, hazelnuts, figs, apples and pears in a house vinaigrette its a wonderful mixture of flavors and textures. It was large enough that two of us shared it (another secret in leaving room for dessert).
For entrees I can discuss four that I ate or sampled in our party of 6. Let me start by saying that each entree was very flavorful and in that respect was very much to the liking of the person who ordered it. The fish of the day was a Grouper. It was a bit more firm than expected as if it may have been overcooked. The Osso Buco was not melt in your mouth tender but it did fall away from the bone. The person who ordered this believed it became more tender as it rested on the plate. The braised Beef Short Ribs served off the bone was another dish that seemed like it could have been more tender but it was tasty enough to still be quite enjoyable. The least popular of the entrees was the Veal cutlets topped with prosciutto and sage. Once again a tasty flavor but not as tender as expected for veal.
No one in our party tried any of the pasta dishes so we may have to return to sample a daily risotto dish or the ricotta gnocchi with exotic mushrooms, spring peas and caprino cheese. Our server was excellent. He was knowledgeable, attentive, accommodating and personable.
2026 Western Ave, Albany, NY 12203
re: Roger K
Thanks, Roger K.
I think they opened around 2007 so I'm surprised there's not more on this Board.
Heading on Route 20/Western Avenue towards Albany it's before 155/Karner Road. We usually travel a little further to Provence or Creo' (Stuyvesant Plaza) or downtown Albany (Cafe Capriccio, Wine Bar on Lark, etc.). Might be worth trying the next time we're nearby.
FDR, minor correction to your comment. Heading on Route 20/Western Avenue towards Albany it's AFTER 155/Karner Road on your right in a house past the CVS.
We had wanted to get there even prior to Chef Graham but never managed to make it. I would suggest that you might also want to sometime check out Athos Greek restaurant along that same route. Also on your right about half-way to the Crossgates entrances.
1814 Western Ave, Albany, NY 12203