Where to Eat

Award-winning Deep Fried Beers latest creation isn’t a beer. It’s a bagel. We talk to head brewer, Johnny Osborne, about his Deep Fried “Beergals.”

INTEL: Pinhook Bourbon’s Next Saratoga Blend Is Coming This Summer. The Dishing was invited behind the scenes as industry professionals determined the blend.

UPDATE: Linger over a Long Lunch or lazy wines in a garage now officially named Merkin. Cafe Mutton’s chef-owner Shaina Loew-Banayan dishes the details on their new addition + its bushy backstory.

As Bar Director Andrew Patterson departs Schenectady for Brooklyn, Collin Myers steps in at Milas.

INTEL: Curious Elixirs, booze-free, ready-to-drink adaptogenic cocktails crafted by bartenders and made in the Hudson Valley, was one of the first on the market. We asked founder John “J.W.” Wiseman what’s changed in a decade.

INTEL: What happens when 9 Saratoga bartenders help to create a unique Pinhook Kentucky bourbon whiskey? You get a true Spa City blend. And it’s coming to Saratoga soon.

The Dishing’s Holiday Gift Guide 2025 is here! Feel festive, feed your friends, shop local. We’ve got you covered!

Inspired by a wine bar in Troy, Schenectady finally has a natural wine bar of its own. We dish the early intel with owner Tina Riggi.

BOTTLE CRUSH — We ask the experts: Does it turkey? Four wines to get you through Thanksgiving 2025.

With closures almost daily, we ask industry professionals: What’s going on?

A DJ-ing hotdog cart? In Schenectady? It’s true. But who?

INTEL: New ‘za on the block: Pizzeria Mari is officially open in the Collar City with “Tri-state” style pizza + a minimalist vibe.

INTEL: New York’s Finger Lakes is the 2025 American Wine Region of the Year. We have 5 New York wines you need to try.