A new bill has been passed regarding alcohol sales, and two highly anticipated restaurants are opening within the next two weeks.
It’s undoubtedly going to be an exciting time on the food scene this summer in Saratoga Springs!
The Brunch Bill
You may have heard about the “brunch bill” being passed. New York State restaurants and bars will soon be able to serve alcohol beginning at 10am on Sundays, instead of waiting until noon.
Here’s why this happened and what else the bill entails:
The bill was pushed in part by soccer and football fans who frequent bars on Sundays. European matches are broadcast live in the morning, and sometimes NFL teams play in London, which is also aired before noon. Many sports enthusiasts want to enjoy the experience of watching these games at the bar, like they would at any other time of the day.
The bill also includes breaks for alcohol sellers to help the expanding wine, beer, and distillery industry in this state. In addition, under the deal restaurants and bars can apply for a limited number of permits to serve alcohol beginning at 8am outside of New York City up to 12 times a year.
“We’ve worked hard to cut red tape, lower costs, and roll back burdensome regulations to help New York’s craft beverage industry thrive and create jobs, as well as some of the best beer, wine, cider, and distilled spirits in the world,” Gov. Andrew Cuomo told ABC7NY.
“Allowing customers to order their beverage of choice on Sunday mornings will generate revenue for the hospitality industry,” Melissa Fleischut, President and CEO of the New York State Restaurant Association told Newsday.
The bill came about as a compromise between Gov. Cuomo and legislative leaders as the governor attempts to modernize state alcohol laws, some of which date back to Prohibition.
Soon, you will be able to enjoy a cocktail with brunch at one of the many restaurants known for their breakfast and brunch options in Saratoga.
Fish at 30 Lake Opening on June 18th
A niche is being filled in Saratoga with a fish and raw bar restaurant, Fish at 30 Lake. Fish at 30 Lake is opening this Saturday, and is being headed up by Angelo Mazzone of Mazzone Hospitality, who also owns Prime at Saratoga National. Reservations will be accepted starting on Monday.
Executive Chef Jeffrey Rayno is a graduate of the Culinary Institute of America. He has worked at the Ritz Carlton Kapalua and the Sheraton Resort on Kaanapali Beach, both in Maui, before returning to his roots in New York State.
The menu is of course primarily seafood based, with American and Asian influences. In addition to fresh fish and a raw bar, patrons can expect a “no gills” section for the non-seafood lovers, who can enjoy pasta, chicken, beef, or even wood-grilled pizza. Guests can expect to pay in the mid-$20s to high $30s for entrees, with the raw bar items carrying market prices.
Fish at 30 Lake has taken over the space previously occupied by Mingle on the Avenue. The divider between the bar and the dining room has been removed, opening up space and improving flow. The ambiance is being described as urban-rustic, with restored wood, metal, and brick.
Salt & Char Opening on July 1st
Salt & Char, a new steakhouse at the Van Dam hotel, will be setting itself apart from the competition by offering “forgotten cuts” of lesser-known steak.
As with Fish at 30 Lake, one of the primary people behind Salt & Char is returning to the area after some time away. Former Lespinasse chef Gray Kunz is back in New York State after having been in Hong Kong for about 10 years; he had a home in the Hudson Valley for decades prior to moving to China.
Kunz joined the Adelphi Hospitality Group which owns the renovated Adelphi Hotel next door to the steakhouse. The hospitality group plans to open four-and-five star restaurants and hotels in strategic locations in the US and overseas.
“I always wanted to do a steakhouse,” Kunz told The New York Times. “This is an area where there are farms and local markets filled with meat and produce.”
Braden Reardon, previously of NYY Steakhouse in Manhattan, will be the Executive Chef. Christopher Chatron-Michaud, like Kunz, is returning from Asia to be the General Manager.
Plan a brunch with friends complete with mimosas or bloody Marys, or take advantage of the new seafood and steak options in Saratoga in the upcoming weeks – beat some of the crowds by getting out there before track season starts!
- ABC7NY: Compromise Reached On New York State Brunch Bill, Allowing Earlier Drinking Hours
- Newsday: “Brunch bill” will allow alcohol sales earlier on Sundays
- The New York Times: Gray Kunz Returns to New York (State) at Salt & Char
- Saratoga Food Fanatic: Sneak Peek of Fish at 30 Lake
- Times Union: Seafood restaurant opening in Saratoga Springs