HOME > Chowhound > New York State (exc. NYC) >
Do you create unique foods? Tell us about it
TELL US

Jack Dillon's Farm to Fork cuisine (Saratoga)

financialdistrictresident Aug 16, 2013 05:18 AM

Anyone been?


http://blog.timesunion.com/tablehopping/37879/new-restaurant-coming-to-big-applejoe-collins-spot-in-saratoga/

The Yelp perspective:

http://www.yelp.com/biz/jack-dillons-...

I only went to Siro's once and was underwhelmed.

  1. financialdistrictresident Aug 16, 2013 10:07 AM

    Looking for the menu.

    Nothing on www.JackDillons.com yet.

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

    Tablehopping only has 1 post about the food and it's vague, "great." Yelp comments just mention local cheeses, filet, creamed spinach, scallops.

    Not looking for another Beekman Street Bistro . . .

    1. r
      Roger K Aug 16, 2013 08:08 PM

      Just another tease so far from Mr. Barnes.
      http://blog.timesunion.com/tablehoppi...

      I'll likely wait until after the horses leave town.

      5 Replies
      1. re: Roger K
        financialdistrictresident Aug 17, 2013 02:18 PM

        Thanks, Roger K. Not sure what's up with this place but no menu, a pic of a Caprese salad that I can prepare myself . . .

        Until I learn more from someone I trust (any hounds been yet?), I agree, no rush to go.

        1. re: financialdistrictresident
          PSZaas Aug 18, 2013 06:58 PM

          Menu's up on FB: https://www.facebook.com/photo.php?fb... .

          1. re: PSZaas
            financialdistrictresident Aug 19, 2013 06:22 AM

            Thanks, PSZaas.

            I'm getting my magnifying glass right now :)

            1. re: financialdistrictresident
              PSZaas Aug 20, 2013 04:40 AM

              You must be using a phone; looks ok on the laptop. Surprisingly seafood heavy, wood-fired pizzas, most main plates in the mid-20's. Would be worth a try in my household, when the occasion presents itself, probably after the season.

        2. re: Roger K
          financialdistrictresident Jan 24, 2014 04:05 AM

          Roger K, just read your Yelp post. Looks like you had a good experience.

        3. financialdistrictresident Oct 4, 2013 12:41 PM

          Only one of the Yelp posts discusses the food.

          Any hounds been? Your experience?

          1. PSZaas Oct 6, 2013 03:40 PM

            Reviewed in today's TU (http://www.timesunion.com/living/arti...

            )

            Maybe a good spot for a Chowmeet?

            1 Reply
            1. re: PSZaas
              financialdistrictresident Oct 7, 2013 08:19 AM

              Thanks, PSZaas.

              I attempted to start a Chowmeet in Summer 2012, must have gotten sidetracked. My apologies for not following through. . .

            2. financialdistrictresident Jan 25, 2014 01:02 PM

              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:

              APPETIZERS

              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

              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.

              MAINS

              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.

              DESSERT
              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.

              Show Hidden Posts