INTEL: THE HI-NOTE OPENS IN SARATOGA WITH ABSINTHE DRIPS, FERNET SHOTS + YOUR MOM’S BASEMENT VIBES
Born in the eighties? Miss rocking out in your best friend’s parents’ basement? If you crave Cold Snack cans, absinthe drips, and membership in a Fernet club, you’re in for a treat. The wood-clad, Adirondack, throw-back basement vibes are high at The Hi-Note Bar in Saratoga. Hop in your Delorean and head to 63 Putnam Street.
INTEL: The Hi-Note is open in Saratoga so we dropped in for the early scoop.
Interview + photos: Susie Davidson Powell
January 2026
In September 2025, I got some early intel about a new bar opening in Saratoga Springs. Brady Dillon, Corey Melancon and Ryan Reed of Taqueria (Saratoga Springs) along with designer Rob Rezin, formerly of The Farrier Bar at the Brentwood Motel, were behind the new—but old-school—concept in a former cigar shop next to Wasabi on Putnam Street. Fast forward to January 2026 and opening week. I dropped in to catch up with Rob and Corey for the scoop behind The Hi-Note Bar. — SDP
From the name I was wondering it The Hi-Note might be a record bar or listening lounge. The wooden walls, skis, and Fernet club send a different message. What’s The Hi-Note going to be?
It's a bit of our take on what Death and Co. is doing with Close Company (— with a MUCH more modest budget!) Re-contextualizing the neighborhood bar and a counterpoint to the over complication of cocktail culture. We really hope to position it as an equalizer in Saratoga's crowded bar space, community and industry focused, and want it to feel comfortable, familiar, and fun. It's not a huge place, we estimate we can fit 60-70 before it'll feel cramped and uncomfortable (seating for about 55).
The vibe is a fun, collected, heavy air of not taking things too seriously, but without being silly about it. I've been saying it's kind of like your friend's parents’ awesome vacation house basement. In the back of my mind, I liked to approach the design like the place was "born" in 1982. We really wanted it too feel kind of like it's been there forever, and you're not sure how you haven't noticed it yet.
Throughout the process we tried to pass every decision through a filter of "does this make you chuckle," "will this improve your mood"? So it's Hi-Note more in the context of "start or end your night on a high note." - RR
What’s the inspiration for the bar menu?
I think we put together a pretty thoughtful bar program, keeping it simple and focusing on quality and speed of service. Cocktails are bottle batched or kegged, but Corey really nailed the recipes. On tap for open are Espresso Martini, a Hi-Note Old Fashioned, and Tequilla Sazerac. And there are house shots like the Forghetti (Fernet Branca+ Borghetti.) - RR
Even if it feels like its been there forever, you guys have done a. full interior makeover. What was in the space before?
It was Adirondack Cigar for 10-15 years (not sure the exact duration), offices before that. Historically it was Farrone Beer and Wine Distribution. I have some historical photos I found online. — RR
What sort of music do you think you’ll play?
We're still dialing in the music —not to a singular theme, but the plan is to keep it up tempo, a little dance-y, and kind of funky. A thoughtful and curated approach. Maybe some New Orleans-style horn, early rock n’ roll, a little yacht rock, early punk adjacent (Clash, Talking Heads), conscious hip hop (I’d love to reconnect with Collin Badger to DJ), 70’s Stevie Wonder and David Bowie. I’d say the plan is to start there and curate based on the day/time, but generally staying away from anything super modern, nothing clubby, no bubblegum pop—unless it was to fit the context of a party or event. — RR.
Corey, you have a whole wall of Fernet! What’s going on?
We’re going to have a member club. We’re starting with 30 members and might get to 45. Basically, you’ll pay your member dues to have your own bottle identified with something like a neck chain on the bottles. And then we’ll also have a yearly party for members where we shut down for the night and just hang out. It’s already full right now but we have a waiting list. — CM
From the menu board over the bar, I see you just have empanadas. Are you making them?
No, we tried a lot but we found one brand that we really like. We’ll have them in the hot case starting next week. — CM
[Ed. note: The flavors are: Argentine beef, ham & cheese, chipotle aioli, passion fruit hot and chimi mayo.)
What will be the bar’s hours?
Tuesday to Saturday from 5 to midnight and later on weekends. — CM.
