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Jul 18, 2013 05:58 AM

Javier's (nuevo Latin in Saratoga Springs)

Just went to Javier's (in the former 28 Tables location on Maple).

Had the tasting menu with fried oyster, ceviche, halibut, duck accompanied with quinoa, tres leche for dessert.

Very good. Duck was some of the best I've ever had in Capital Region. SO's halibut was a little overcooked. Mine was perfect.

More details to follow.

Wish they were on

PS Haven't posted in ages. Site has changed . . .Can't figure out how to do a search . . .Please link this post to a Javier's thread if there is one. Thanks :)

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      1. re: financialdistrictresident

        In Saratoga, Mio Posto and Mama Mia. How about you?

        1. re: jaylhorner

          Mio Posto.

          What's Mama Mia?

          Outside of Toga really enjoying Strata. They make their haleumi in house.

          During Track Season plan to head to Tara Kitchen, Cella Bistro, Grappa 72, NWBB, The Gingerman (still have not been and duck sliders have my name on them) . . .

          1. re: financialdistrictresident

            Mama Mia... Pizza parlor plus. Nothing fancy.

            Also on the list: Ala Shanghi, Saigon Spring, Sushi Na-Ra, Otis & Oliver, Shining Rainbow. Been grilling at home also.

            1. re: jaylhorner

              Sometimes SO takes me to lunch at Saigon Spring.

    1. Minor fire closes Javier’s in Saratoga at least for tonight.

      1. going tonight and based on the various reviews, i can't wait!

        1. really good meal last night. we like the space too. we met javier at the red cross benefit for hurricane sandy during which the idea of this place was sparked. anyway, here's the scoop.

          we had an heirloom beet salad with radish and crispy avocado and a goat cheese puree, black bean soup with a goat cheese croquette and lime creme fraiche and alaskan halibut ceviche with cucumber, lime, orange, cilantro, sriracha and corn tortillas. the beet salad was a special. followed by the Tamale of Wild mushrooms and Berkshire blue cheese, jalapeño-manchego polenta cake, pan seared sea bass with asparagus and chantrelle mushrroms with a ginger lime butter which was also a special. to close, coffee and tres leche cake.

            1. re: financialdistrictresident

              I'm really interested to find out where Chef Bowden goes next. I really enjoy his cooking. I'm not sure I can see him as 2nd fiddle after being Executive Chef at his last few locations.