Albany Restaurant Week: May 3-9

We called them "snowflakes" when I was a waiter -- people who drifted in, ink-smeared coupons in their sweaty hands, setting foot for the first time in a fancy restaurant because they were going to get an entree for nothing. And tip accordingly.

You, of course, are nothing like that, and so I share with you news about Albany's annual Restaurant Week. It commences Sunday, May 3, and at various times during the week you'll find full fixed-price meals for an unheard-of $20.09 at Albany Pump Station, Amo La Bella, Bayou Café, Café Capriccio, Le Canard Enchaine, Envy Lounge, Franklin’s Tower, Hollywood Brown Derby, Hudson Harbor Steak & Seafood, Jack’s Oyster House, Jillian's, Katrinella’s Bistro, Kelsey’s Irish Pub, La Serre, the Mansion Hill Inn, Marche at 74 State, Savannah's, V&R Restaurant, and Victory Café.

Menus and other details are at the Downtown Albany website.

-- B. A. Nilsson

Comments

[mo]

Restaurants utilize coupons to get people who may not have been to their establishment
into the door. Not a great way to start off an article about the super "non-coupon" upcoming event that is happening in Albany!
It is the same difference, just that people like yourself don't have to look down on the person(s) who might not have enough money to dine at full price such as yourself!

[JoAnn Sifo, Chez Daisie Creperie]

Excuse me while I tag on to this comment option to post this. I have just joined facebook and have not yet been able to figure out how to blog from my page. So, I will post this from Chez Daisie Creperie, 183 Jay Street, Schenectady, NY

February 3, 2010

Dear Metroland Editor and Mr. Nilsson,

We would like to thank you for reviewing our crêperie. We are honored to have been noticed. There were so many wonderful compliments written in your latest article, it’s hard to choose which ones to reflect on. We are thrilled that the visit to Chez Daisie was largely enjoyed. We are especially happy that certain things were mentioned, the intimate, calming atmosphere of Chez Daisie for one. Where restaurants now days feel compelled to blind their diners with many colorful lights and an extraordinary assortment of memorabilia on the walls, Chez Daisie chooses a quiet, relaxing lack of bright lights.
In addition, thank you for mentioning the Hollandaise sauce on the Suisse crêpe. Yes, it is real Hollandaise sauce that we keep heated in a decorating bottle to help with the very important presentation. Like all crêperies, we use very thin ham slices to enhance the very light fare for which crêpes have been popularized. We are also thankful that our dessert crêpes were mentioned. We have customers who drive up from Long Island several times a year only to have a dessert crêpe at Chez Daisie. Our salads are also terrific. We have banished lettuce from our establishment as too many women these days can be seen grazing over their salads.
We are a small, quaint crêperie with only two staff people. We know most of our customers by their first name and they know ours. We are proud of our crêperie as hardly ever does a diner leave without gushing over the food. For this we are fortunate.
We feel honored to have been reviewed by a food critic who obviously knows what he's talking about when it comes to crepes. He must have had many in France or Quebec.
We feel especially fortunate to have chosen Schenectady. When one talks of what Schenectady is NOT yet, it makes me extremely appreciative of what Schenectady is; a city rich in history which is being risen from the dead. It is an exciting time to be here, witnessing its resurrection and grateful that what the “Logo-corporate” companies have not yet seen, many entrepreneurs have--a city blooming with re-growth and Chez Daisie Crêperie is in the heart of that blossom.

JoAnn Sifo
Co-owner of Chez Daisie
Crêperie
*ussh*

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