Paying homage to the former Grand Union Hotel in its name, and with the
desire to embody the spirit of hospitality perfected by Conrad Hilton,
the Union Grille opened inside the Saratoga Hilton hotel (534 Broadway
- telephone (518) 583-3538) yesterday.
The restaurant is the second venture on Broadway for Andy Brindisi, whose restaurant has been on the scene since Thanksgiving of 2000, and is positioned to be the first 'gastro pub' in the Capital region. This is defined as casual yet refined dining, with an emphasis on classic comfort foods well-prepared; elegantly yet accessibly presented.
The gastro pub concept originated in 1981 at The Eagle, a London, England pub that placed greater emphasis on expanded variety and higher quality of food offerings while still retaining the genial friendliness of the traditional English pub.
The Union Grille has a 'simple southern' slant to some of it menu items: fried chicken and hush puppies for instance, but will also feature traditional comfort favorites like meatloaf and mac + cheese in addition to steak and seafood.
The head chef of the Union Grille is Brindisi's Kevin Rounsville, and some of the Brindisi favorites like chicken riggies and East Utica greens will migrate a few blocks north and make special guest appearances, and don't be surprised if some of your favorite Brindisi's team members also display their talents here too!
"One of the challenges we have as a hotel restaurant is doing breakfasts, and of course room service throughout the day," Andy Brindisi said "I am very happy that the entire breakfast, lunch and room service crews are all staying. They will be an important part of our team."
"The other challenge has to do with the physical layout, being deep inside the hotel and having limited exterior signage...getting the word out to the public that we are here and offering a unique family-friendly atmosphere will be crucial."
Look for an official grand opening in the middle of the month.
The gastro pub concept originated in 1981 at The Eagle, a London, England pub that placed greater emphasis on expanded variety and higher quality of food offerings while still retaining the genial friendliness of the traditional English pub.
The Union Grille has a 'simple southern' slant to some of it menu items: fried chicken and hush puppies for instance, but will also feature traditional comfort favorites like meatloaf and mac + cheese in addition to steak and seafood.
The head chef of the Union Grille is Brindisi's Kevin Rounsville, and some of the Brindisi favorites like chicken riggies and East Utica greens will migrate a few blocks north and make special guest appearances, and don't be surprised if some of your favorite Brindisi's team members also display their talents here too!
"One of the challenges we have as a hotel restaurant is doing breakfasts, and of course room service throughout the day," Andy Brindisi said "I am very happy that the entire breakfast, lunch and room service crews are all staying. They will be an important part of our team."
"The other challenge has to do with the physical layout, being deep inside the hotel and having limited exterior signage...getting the word out to the public that we are here and offering a unique family-friendly atmosphere will be crucial."
Look for an official grand opening in the middle of the month.
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