Born and raised in Saratoga...there is better drinking spring water at some of the other springs....to each their own!!

Travers weekend will be very crowded...after hours will be good and the scenery at the track will be great...but during the races the lines will be long at the windows, the concession stands, and the rest rooms.

No comment on the springs...other than there nice to wash the grease off your hands after...
Actually, the trees around them are much nicer.

Now...back to the question.
For me, I've always been a "breast man", though I've never been known to turn down a pair of steamin' hot thighs.
So, my vote goes to Hattie's
45 Phila St
(518) 584 4790

If you drive and like fried...P J's. Their ribs are also great. A cold pitcher of somethin', a big side order of golden fries....OK, I'm dreamin' too!

Yeah, Travers is a bit of a pain but a great party always. And usually good races/fields to bet all week.

The girls in the dresses Saturday...wow. ;)

The restaurant formerly called the Packhorse is now El Marachi.

Augies in Ballston Spa-great Italian food,HUGE portions!(Don't buy an entree, split it!)

MaTH,

This is Carolina Barbecue.. my joint on the grounds of the Race Course. On the backyard side across from the grandstand Carousel Teletheater ..




Breakfast: Beverly's, on Phila
Premium Dinner: As BTW suggests, Beekman St. Bistro
Group (or modestly priced) Dinner: Ripe Tomato
Pizza: Talk of the Town, in Glens Falls
Drinking: As BTW suggests, and as I frequented when a drunkard, Clancy's

I'm getting so hungary.
Steve - Do you have pulled pork bbq and is the sauce tomato based or vinegar based.

Where is Lanci's

Putnam Street just past Caroline on the east side of the street.

Thanks...never been there but I'll check it out

Tell them I said hi.

The BBQ lineup? We have shredded pork.. beef.. chicken.. turkey..

Three sauces..

Original Carolina (Mustard-Vinegar with a hint of sweetness);
Hot Carolina (Same as above with a nice heat);
Carolina Red (50-50, Mustard-Vinegar & Kansas City Sweet)


Then there are my two Specialty Items:

Montreal Smoked Meat (Brisket) & Real Chicago Italian Beef...


And off-the-menu... PIE... Don't forget the pie.. (Though getting it away from Chuck and Sciacca can be... challenging.)

And this year, I may introduce 'Andy's Daily Cobbler'.. Peach.. Apple.. Blackberry.. Andy LOVES cobbler..

Hot Carolina Shredded Pork, I can't wait.

We need to get you on the Food Network...maybe YOU do the throwdown to Bobby Flay on your BBQ! We'll get Andy, Grabowski and Jerry Brown as judges...3 good handicappers and non too shy with the fork!

Flay is a big racing fan. Owner too..

Of course besides the daily fare at the 'Cue, and the specialty action at the 'Captain's Table' with Sciacca, shrek and Donkey, Chuck, et al, there is our famed Italian Sunday Dinner by my pal Donnie Tessitore and I... Sunday behind the 'Cue has become pretty remarkable in and of itself... Donnie's Eggplant Parm... Chicken Napolean... Meatballs/Sausage... My Ceasar Salad... Tortellini Boscaiolla... Herbed Tenderloin... Whatever... We do it 4 of the 6 Sundays...

I have my Lasagna Classico (Lasagna with Polpettini) in the oven for Sopranos watching as we speak...

And already did a throwdown at the track - Chantel was one of the judges :) .

Mmmm Italian beef, can you e-mail me one :D

making me hungry! and i just love eggplant parmesan!

donnie makes incredible eggplant parm.

i'll stop by that Carolina B-que sometime during the meet.