Jack Dillon's Farm to Fork cuisine (Saratoga)
- financialdistrictresident Aug 16, 2013 05:18 AM
We had dinner at Jack Dillon's recently. The parking lot was crowded in spite of the cold weather. We arrived a little early for our reservation and were still seated promptly. The dining room is large and can be lively and noisy. There is a large round table with flowers and bottles of wine in the center of the room. Frankie Flores paintings decorate the walls. Our server, Michael was excellent. Always kept a watchful eye without being intrusive. Maybe a little Peter Luger-ish :) The other staff were also very professional.
Wines were reasonably priced. The list is on the back of the menu and is not extensive. The bread was really good (I don't get to say that very often). Now on to the food:
Salt and pepper calamari with spicy tomato fondue - SO and I shared this. Light breading, cooked perfectly.
Fried whole belly ipswich clams with home made, thick tartar sauce. We also shared this app. So good, cooked perfectly. A favorite.
Large portions. We took 1/2 of each appetizer home.
Salad with baby arugula, beets, goat cheese, and citrus vinaigrette. The beets and goat cheese presentation was gorgeous. Looked like mini, rectangular marzipan cookies with pink goat cheese and dark, red beets in alternating layers. Fresh, light and delicious. SO had a taste, I ate most of it.
SO had the Maine diver scallops with cauliflower puree, parmesan frico and white truffle oil. Fish was cooked perfectly. The scallop I tasted was sweet. Its hard to resist frico.
I had the salmon with pea risotto, asparagus, oyster mushroom. Salmon was very good and cooked perfectly. Smoked tomato fondue. The sauce didn't add anything to the dish. Risotto was very good. I usually don't eat risotto out because it's usually not as good as SO's. SO also thought the risotto was very good.
Large portions. We took 1/2 of each dish home.
We had a salted caramel and lemon layer cake. Good.
Locally sourced, farm fresh ingredients are important to us when dining out (and when cooking at home). Is Jack Dillon's the new Beekman Street Bistro?
Overall we had a very good experience and enjoyed our food. That said, not sure how soon we'll return. Given all the excellent restaurants in S. Springs, Jack Dillon's has a lot of competition. Also, the location (on Route 9 outside of downtown S. Springs). . . a plus if you want to avoid Toga. Not so good if you want to go for a walk on Broadway or have some gelato after dinner. The social media comments were limited and mixed, not helpful to a prospective diner who doesn't know anyone who's been or is from out of the area. Also one site said they closed at 10 pm and another had 12 am (maybe longer hours during Track Season?).
Prime and Chianti (restaurants in similar price ranges) are on opentable.com. Others (Javier's, Mio Posto, Sperry's) are not. All other things being equal, I like the convenience and rewards opentable.com offers.