Jack Dillon's Farm To Fork Restaurant Takes Over Joe Collins Site, Serves Nightly Dinners

September 12, 2013

Sean Sheehan, a chef and co-owner, with Tom Dillon, of Jack Dillon's Farm to Fork Cuisine on Route 9, near Northway Exit 13, relaxes in the restaurant before a busy night
By Jill Nagy

Jack Dillon's Farm to Fork Cuisine, a new restaurant on South Broadway in Saratoga Springs, has been "packed every single night since it opened in July," according to co-owner and chef, Tom Dillon. The restaurant is in the building long occupied by Joe Collins Restaurant and more recently by other, shorter-lived, eateries.

Dillon and his co-owner and chef, Sean Sheehan, have each been chefs in Saratoga for close to 30 years, most recently, at Siro's, which Dillon sold in 2010. He is seeing newcomers at Jack Dillon's, as well as some local traffic and "my whole racing clientele from Siro's," Dillon said.

As a result, he and his staff of 50 have been "basically working around the clock," dishing up 250 to 300 dinners a night. The restaurant is open every day but only for dinner, opening at 4 p.m. and closing "when the last person leaves," usually about 10:30 p.m., he said.
Jack Dillon, the restaurant's namesake, is Dillon's 18-month-old grandson. 

The new owners spent about four months rebuilding. "We redid the whole place," said Dillon, bringing life back to a building that had been vacant for some five years. 

The menu changes daily and features products, including artisanal cheeses, from 17 or 18 local farms. Its website,, advertises "satisfying riffs on French and American cuisine." Selections include a variety of fish and seafood dishes and steaks. The kitchen features a woodburning oven. Dillon expects to redesign the website and add menus after the track closes and he has more time. 

Jack Dillon's Farm to Fork is located at 3246 South Broadway, near Northway Exit 13. The telephone number is 450-1644.