I had the honor and privilege of being invited to the tasting menu and wine pairing dinner for Daley Hospitality Group’s newest restaurant, The Delaware Restaurant & Bar. The restaurant is located at 300 Delware Avenue, Albany in the space that was formerly occupied by The Kitchen Table (formerly known as New World Bistro). Before I get into the menu, let’s talk about the space.
The space has been completely transformed. Attention has been given to every detail. It gives welcoming, cozy and classy vibes all at the same time. The effect is achieved with color (think English library), beautiful lighting (feels like candlelight but not too dark), wallpaper, artwork and furniture.
A few pics . . .
Now on to the food!
The trilogy came out on two plates. One plate featured a perfectly cooked scallop topped with caviar set on a delicate parsnip, almond butter sauce with citrus. The scallop was LIKE BUTTER! So good. Alongside the scallops were four oysters prepared four ways – Rockefeller, Bravas Kilpatrick, with cucumber vermouth and a chili citrus ponzu mignonette. ALL WERE OUTSTANDING! I had never had them prepared Bravas Kilpatrick. Will def get them when I go back!
Interesting take on Fritto Misto – calamari, oyster, fennel, celery, citrus aioli and avocado. Good!
More pics. I wish the pics were better. It is super hard photographing candlelit food.
Small Plate Melange
LOVED, LOVED, LOVED the Lobster Dumplings with chayote and black vinegar. The Smoked Beef Carpaccio had just a hint of smoke and I appreciated the sour dough croutons for contrast and crunch. I had to pass on the Mango and Chayote offering as I have a peanut allergy.
Pics of the dumplings and carpaccio . . .
The small plates were followed by a cup of Pasta Fagioli. I didn’t get a pic. I will say, though, that if you’re expecting a more traditional pasta fagioli, this isn’t it. I have never had guanciale or scarlet runner beans in my fagioli. The soup also had tarragon (not my fave). If you go and try it, let me know your thoughts!
Here’s where I should mention that for each of Chef Elliot Vogel’s menu selection, sommelier Jonathan Stewart paired the perfect glass of wine. The Delaware’s sister restaurant, Daley’s on Yates, puts together tasting menu/wine pairing events. Highly encourage you to attend. You will not be disappointed!
Time for the show stoppers! First up, Korean Short Ribs & Shishito Peppers. I am a huge fan of Korean-style short ribs. I would have never thought to pair shishito peppers with the ribs and am glad Chef Elliot did. Also on the plate – pak dong, sesame, mojama, tare, wasabi and tagarashi.
The Prime South Dakota Beef Duet featured a dry aged striploin- cooked perfectly rated and Wellington/ Both were melt in your mouth delicious.
More pics . . .
I also passed on the Pistachio Gelato dessert as I am allergic to pistachios.
A note about the bar menu. The meal started with a non-alcohol cocktail. A cold toddy, made with n/a bourbon (made from unpopped popcorn?!). The meal ended with The Delaware, a dessert cocktail reminiscent of an Orange Julius. My suggestion? Be adventurous. Whether you enjoy your cocktail with, or without, alchohol you’ll have some fun options to choose from.
The Delaware is now open for business. For more information about the restaurant and to view the full menu and their hours, visit their website – https://www.thedelawarealbany.com/.
*Except for the delightful meal, I was not compensated in any way for this post.*