The BEST of the BEST

I enjoy looking back over the reviews we’ve done throughout 2008.

As with other years, we experienced a good number of outstanding dining experiences — a few “givens,” a few surprises, all definitely worth checking out.

Here are the top 10 restaurants that we visited this past year.

No. 1

Caffe Rustica

1936 Saranac Ave.

(Price Chopper plaza)

Lake Placid

1 (518) 523-751

This lovely little 20-seat bistro tucked away in a strip mall won us over the moment we entered.

The menu is almost exclusively Italian and, for a small place, surprisingly large.

We were tantalized by polenta with sausage and mushroom ragout, prosciutto-wrapped mozzarella, salmon with roasted pepper and fennel, shrimp scampi over herbed risotto and dry-aged peppercorn-encrusted beef tenderloin.

Pasta dishes were even more complex: orecchiette with broccoli rabe, sausage, tomatoes and goat cheese, lasagna Bolognese with fresh spinach pasta sheets, gnocchi with roasted tomatoes, lemon basil pesto and feta.

And wood-fired pizzas like you’ve never had before: Milanese (tomatoes, mozzarella, arugula, proscuitto), Pollo Rosemario (chicken, gorgonzola, rosemary, garlic), Rustica (eggplant, goat cheese, arugula).

Polenta alla saucionne ($13) was outstanding. Soft, tasty, creamy polenta resplendent with garlic and truffle oil filled a square plate. A diagonal swipe of sweet Italian sausage and mushroom ragout was packed with flavor.

Pan-fried goat cheese ($11) consisted of little balls of goat cheese rolled in coarse panko bread crumbs, lightly fried to give them a slight crunch and nicely complemented by a bed of mixed greens with a balsamic reduction.

Chef Kevin Gregg’s “prosciutto spedini” ($10) was a knockout presentation, fresh mozzarella on a stick, wrapped with prosciutto, slightly warmed in the wood-fired oven and placed on a bed of arugula.

A wood-fired white pizza they call “funghi misti e salsiccia” ($13) was generously appointed with roasted exotic mushrooms, sweet sausage and hard-to-find Taleggio cheese from Italy.

The cioppino ($25) is about as good as we’ve ever had. It’s a down-home Italian fish stew — fresh fish, shrimp and scallops in a white wine and slightly spicy tomato broth.

Roasted pork loin braciole ($18) is classic Italian comfort food, bumped up a notch or two with a stuffing of gorgonzola and arugula inside the rolled loin, in tandem with a red wine and tomato demi-glace.

Veal scaloppini ($24) with a smooth caper, mushroom, cream and veal demi reduction was superb, placed over a bed of linguini. The pasta was coated with just the right amount of savory sauce, as was the veal.

We were too full for dessert, but took a crack at tiramisu anyway. It was delightful, but after a spectacular meal, seemed to pale in comparison. A peach shortbread torte went home in a to-go box and was appreciated the next day.

Desserts were about $5 each.

Service was spot-on. The small staff worked well together — never hurried, never stressed, always attentive.

Chef/owner Kevin Gregg has carved a niche for himself and made an indelible mark on Lake Placid dining by serving high quality, creative Italian cuisine in a comfortable, casual bistro setting.

No. 2

Aroma Restro-Winebar

248 Ontario St.

Kingston, Ontario

1 (613) 541-0330

www.aromawinebar.com

Aroma Restro-Winebar has arrived in downtown Kingston with hip, creative global cuisine and a great selection of international wines.

It’s tapas — small tasting plates, if you wish. It’s marvelous ingredient-laden salads, if that’s your fancy. It’s well-portioned dinner plates, if that’s what you’re after.

The ambiance: Clean lines, cool lighting, lots of textures. Very urban upbeat. Pleasant music — none of that dance beat thump.

The wines: There were about two dozen whites and a tad more reds divided into taste categories of aromatic, tangy and zesty, rich and creamy, flavorsome, bold and powerful.

The service: Relaxed yet professional. Our server knew the menu, knew how to pace our evening, was there when we needed her, gone when we didn’t.

The food: Mind-boggling good — 10 tapas-style tasting plates, a dozen small plates, soups and salads, a like number of full-fledged dinner plates, all created and executed by a very masterful chef, Gurkan Soyic

From the tasting-plates portion of the menu we tried prosciutto and bresaola with balsamic vinaigrette, crispy checkpea-battered calamari with smoked paprika lemon aïoli, goat-cheese-stuffed falafel with spicy agro dolce pepper and garlic yogurt, shrimp pot stickers with a soy/ginger/chili sauce and cubes of watermelon with creamy French feta, fresh mint and basil, and Moroccan olives.

A great gimmick, quickly qualified by our waitress, “Yesterday’s Soup” ($10) — actually made today — was shrimp, scallops and calamari in a saffron broth, perhaps the best seafood stew we’ve had in a long time.

Enjoy creative salads like shaved pear, fennel, toasted walnuts, cabrales cheese, organic arugula in sherry vinegar and walnut oil. Or heirloom beet, citrus segments, bitter greens, goat cheese in citrus vinaigrette.

Butternut squash ravioli ($15), eight filled-pasta triangles, were placed symmetrically on a long, narrow rectangular plate, covered with chestnut brown butter and sage cream sauce.

An oval bed of currant/pine nut rice pilaf had four asparagus spears on top, finished with a lovely piece of perfectly cooked maple/ginger/lime-seared salmon ($21), lightly drizzled with citrus beurre blanc.

Fresh linguini with olives, sundried tomatoes, piquillo peppers, marinated artichokes, feta, grape tomatoes, basil, olive oil and balsamic reduction ($16) was amazing.

Desserts were as outrageous as the rest of the meal: Lindt chocolate crème brûlée , quince crème brûlée, flourless cake and lemon sabayon.

Wow, what an experience! All this food, great wine and something extra that quite frankly we’re not used to everywhere: superb service.

Aroma Restro-Winebar is downtown on the corner of Princess and Ontario in the space formerly occupied by Minos.

No. 3

The Clipper Inn

125 State St.

Clayton

686-3842

There’s a very popular seasonal restaurant in Clayton with a tried-and-true menu, a chef/owner doing the cooking and employees who have been there for years.

It’s The Clipper Inn in Clayton. Chef Mike Simpson grew up in the restaurant business in Alex Bay, 10 miles from his current restaurant.

Mike has found the formula for success, earning a loyal local following that has ensured his success for more than two decades. The food is excellent, the employees are great and the dining room — rooms, that is — are comfortable and relaxing.

It has a great menu — a good variety of appetizers priced right, entrée choices that include seafood, steaks, chicken, veal and pasta dishes. Most are classic preparations that withstand the test of time, plus some more adventurous ones from the creative chef/owner.

The sautéed scallops ($8.99) appetizer impressed us. The scallops were lightly seared to give them a perfect look and were swimming in a zippy lemon-butter sauce.

Smoked salmon ($6.99) had a nice, light smoky flavor, and was attractively plated with thinly sliced red onion, tangy capers, cream cheese and toast points.

Stuffed portobello ($6.99) was lovely, a large portobello cap topped with caramelized onions, herbs and blue cheese

A slab of chicken liver pâté was spiced just right and accompanied with colorful piles of finely diced red onion, hard-boiled egg and roasted red pepper.

Salads came on chilled glass plates — mixed greens, grape tomatoes, little piles of shredded carrots and red cabbage, mandarin oranges, minced black olives and two thin slices of pepperoni — looking much like a painter’s palate.

Stuffed shrimp ($18.99) was four impressively large shrimp butterflied and baked with a tasty stuffing of bread and minced seafood with subtle lemon overtones.

Rack of lamb ($27.99), a full eight-rib New Zealand rack encrusted with all the right herbs, was juicy and tender and cooked as ordered to a perfect medium-rare.

Frog legs ($17.49) were sweet and tender, with the delicate meat practically falling off the bone.

Portobello-stuffed duck breasts ($19.95) was a masterpiece; a rolled, sliced breast on each side of an oval plate, plentiful duxelles oozing from their centers, tasty brown demi under one, red berry sauce under the other.

A large slice of pecan pie with finely chopped nuts and a hint of chocolate was garnished with whipped cream and a large sliced strawberry. Plain cheesecake topped with chopped fresh strawberries was heavenly. The Napoleon was outstanding, with its paper-thin layers separated by a creamy filling.

Service was professional and polite. Two women shared the chores at our table, each one putting the proper dish in front of the proper person throughout the meal. The pace was very relaxed, allowing ample time for good conversation around the table.

The Clipper Inn offers top quality food with a low-key staff in an unpretentious atmosphere. They generally reopen for the season in early April.

No. 4

Donovan’s Steak & Ale

5199 Route 37

Malone

1 (518) 521-3027

Donovan’s Steak & Ale is in the space occupied for many years by Gordy’s Gazebo. It serves upscale food, filling a culinary void in this small Franklin County town.

“Upscale” doesn’t have to mean “intimidating.” The restaurant has a relaxed look and feel, a professional yet personable wait staff and a chef who definitely knows what he’s doing.

Chef Dan McFarland gives special attention to every component on the plate — not just the protein, but the starch and vegetable as well.

First impressions mean a lot: White tablecloths. Real napkins. Candles on every table. Clean, easy-to-read menus. A waitress with a never-ending smile.

Twin crab cakes ($7.99) were very impressive, in size and in content — no skimping on lump crabmeat or flavor here — served with a slightly spicy cucumber salad as well as a mayonnaise-based rémoulade.

Large smoked barbecue beef ribs ($8.99), again, filled the plate. They were doused with a sticky, tasty house sauce and served with real from-scratch beer-battered onion rings.

They call their shrimp cocktail “colossal cocktail” ($8.99) — “not jumbo — colossal shrimp,” according to the menu. Four perfectly cooked and chilled shrimp had that perfect snap as you ate them, accompanied with a cracked pepper-laced, ketchup-based sauce.

Lobster bisque with Madeira cream ($5.99) was spectacular — thick and rich and creamy, small pieces of lobster, large on flavor.

Applewood bacon-wrapped filet of pork ($15.99) was exceptional, with a smooth, smoked flavor, moistened with a sauce of caramelized onions, served with fried mac and cheese.

The crab-stuffed trout ($17.99) was butterflied, so its eyeballs were checking out the plate, not us. The crab stuffing was very good.

We ordered the duck breast ($19.99) medium-rare, and it came out exactly that, a healthy-sized breast, sliced and glazed with a balsamic reduction, accompanied with tasty herb-roasted potatoes.

The New York strip steak was a generous portion of top-quality meat, cooked perfectly and topped with brandy mushroom sauce.

There’s a very thoughtful wine list with quite a few offerings by the bottle for under $20. It also runs the gamut, with a few reds around $100. Good by-the-glass choices, too.

Donovan’s opened in early July and is unquestionably a welcome addition to the dining scene in Malone.

No. 5

The Carleton

592 East Broadway

Cape Vincent

654-3327

The Carleton has been open seasonally for a little more than five years now, owned by veteran Rochester restaurateurs Dick and Rosalyn Moll.

And not only do they own the place, they work the place. Rosalyn holds things together in the dining room while Dick supervises the kitchen.

It’s a lovely room with framed period postcards and local artists’ work dotting the dark green and maroon walls.

Broiled shrimp cocktail ($9) was a nice spin on the traditional shrimp cocktail — three large, butterflied shrimp were lightly seasoned and visibly broiled.

Oysters Rockefeller ($9) were baked on the half shell with a tasty topping of subtly cheesy spinach and minced shallots.

Carleton’s caprese ($7.50) was a delightful twist on the traditional. A small ball of mozzarella was set atop a side of roasted red pepper and finished with kalamata olives, capers, basil and olive oil.

Lobster and shrimp bisque ($8.50) was wonderful. An ultra-creamy lobster stock was laced with sherry with chunks of rock shrimp swimming in the generous portion of soup.

Another pleasant surprise was the one-size-fits-all salads served before the entrées — bite-sized pieces of romaine with dried cranberries, cherries, beets, almonds and white beans.

Four huge sea scallops ($22) were perfectly grilled and served with a Gorgonzola cream sauce, dressed up with tiny walnut-filled pasta purses.

Veal saltimbocca ($22), thin scaloppini of veal topped with fresh sage, prosciutto and fontina cheese, was served in a mellow wine sauce. The further addition of “porcini panzerotti,” half-moon pasta filled with luscious porcini mushroom, made this a marvelous entrée.

Shrimp Milano ($22) was a sort of “Rockefeller” preparation with four extra-large shrimp butterflied, covered and baked with mellow anisette spinach, finished with hollandaise sauce and served over risotto.

“The Carleton,” ($26) — a choice New York strip steak with Gorgonzola in a Chianti wine sauce — was a beautifully marbled, tender and flavorful piece of meat. It was loaded with melted Gorgonzola cheese on top and set in a pool of tasty Chianti demi-glace.

We loved the outstanding originality and preparation of the food, the attention to detail in presentation, the pleasant attention of our server, and the owners’ presence to ensure a positive dining experience for their guests.

The Carleton is a seasonal restaurant that traditionally opens after the ice is out on Lake Ontario.

No. 6

La Casbah

6 Elm St.

Potsdam

274-9696

A Morroccan restaurant opened in Potsdam on Valentine’s Day. La Casbah is housed in the former Masonic Temple on Elm Street.

Part of the interior conveys the flavor of Morocco with imported blue and white tile on the floor and wrap-around banquettes with blue and white pillows. Part of it preserves the original historic look of the building with restored hardwood floors and tin ceiling.

Moroccan cuisine is characterized by rich spices — cumin, saffron, chiles, ginger, cinnamon and paprika. While you might expect fiery hot dishes, La Casbah’s are generally mild, more the Mediterranean norm.

Two soups are offered, lobster bisque and harira Marrakshia. The thick harira soup, traditionally made with coriander, chickpeas and beans, was an excellent vegetarian soup with a kick from the harira pepper sauce.

Appetizers presented a whole new set of words foreign to us: zaalouk, bakkoula, shakshouka, barba and labna. The exception would be hummus, the chickpea mash we’re all familiar with.

For kebabs, there’s beef, chicken, fish and ground beef, or a combination platter with a little of each. There’s also a fish kebob ($17), which we got, with skewered shrimp, scallops and swordfish.

Seafood includes grilled swordfish Provençal, broiled scallops wrapped in bell peppers, shrimp scampi in lemon or herb sauce, baked salmon and shrimp in lobster sauce, and paella (baked clams, mussels, shrimp and swordfish with saffron rice).

There is a variety of couscous dishes listed under Moroccan specialties: vegetable, beef, chicken and tfaya (caramelized onions, raisins, carrots, rose water and almonds) with choice of beef or chicken.

Vegetable couscous ($10) had large pieces of steamed and grilled zucchini, carrots and sweet green peppers placed over a bowl of couscous.

Lamb tagine ($17) was melt-in-your-mouth-tender meat, perfectly spiced and seasoned. Tasty potatoes, string beans and carrots accompanied. Fish tagine ($16.50) was sole, shrimp and scallops cooked with roasted carrot, tomato, peppers, olives, herbs and a subtle lemon sauce.

The food is tasty, not spicy; presentations are lovely, service is adequate and the setting is comfortable.

No. 7

Café Mira

14 Main St.

Adams

232-4470

www.cafemira.com

Some things had changed since we last visited Café Mira three years ago — a new menu, a new chef and new owners.

But, thankfully, some things hadn’t changed. The restored century-old building on Main Street has its same elegant look inside and out, the food is still special, and the service is well above the norm.

The bistro-like interior is just the way we remembered it — fireplace, grand piano, small bar, tin ceiling and tasteful décor.

There’s a great variety of appetizers to choose from — crab cakes with spinach and Parmesan; mussels simmered in a broth of tomatoes, saffron, garlic and cream; roasted artichoke dip with Gorgonzola, garlic and herbs; eggplant terrine with roasted red peppers, goat cheese and basil — and the four that we tried.

Escargot ($8) was presented in the traditional escargot dish, the snails broiled in garlic butter and wine with the untraditional addition of capers and a touch of Dijon, a nice twist.

Calamari ($9) was pretty straightforward, hand-breaded, it appeared, lightly seasoned, deep-fried and served with a mild but interesting apricot horseradish dipping sauce.

Thai chicken spring rolls ($9) consisted of four small wrappers containing a noticeably tasty filling of chicken, cashews, lemongrass and veggies, served with peanut sauce.

Our favorite was ahi tuna ($10), lightly dusted with five-spice powder before being quickly seared, leaving the interior a bright red rare. Traditional pungent wasabi was served alongside, topped with seaweed.

Crab bisque was loaded with crab and cream, a detectable amount of sherry and just enough heat from some cayenne pepper — a mighty flavorsome bisque.

Salads were crisp, fresh and colorful, utilizing spring mix for greens, unique paper-thin carrot “ribbons,” cucumber, red onion and tomatoes we’d never seen before, shaped like little light bulbs, called pear or “teardrop” tomatoes.

Osso buco ($20), pork shank braised with vegetables, stock and wine until if falls off the bone, was an impressive presentation. The tasty meat melted in your mouth. It was doused with an intense, savory brown sauce.

Main Street veal ($20) was three pieces of tender veal stacked with layers of spinach, tomatoes and mozzarella, finished in the oven and drizzled with purée of roasted red pepper.

Seafood pasta medley ($22) was good, cavatappi (corkscrew) pasta with a creamy, slightly cheesy sauce that reminded us of mac and cheese with flecks of spinach and tomato, tossed with small shrimp and small scallops.

Pork tenderloin ($19) was a very good preparation. Thinly pounded slices of tenderloin were sautéed with Marsala wine, topped with melted blue cheese and placed over a small pool of raspberry habanera sauce.

Café Mira has a touch of elegance without intimidation.

The new owners, Lisa Reed and Lori wells, seem dedicated and committed to their trade.

We commend them for continuing to offer fine dining in downtown Adams.

No. 8

Luke’s! Gastronomy and Charcuterie

264 Princess St.

Kingston, Ontario

1 (613) 531-7745

www.lukesgastronomy.com

Luke’s! Gastronomy and Charcuterie on Princess Street is a little hole-in-the-wall place with maybe 10 tables, tops.

But don’t let the size fool you. There’s some big-time cooking going on at Luke’s!

And here’s the most amazing thing: Chef Luke, at the time of our visit, was 17 years old but was creating entrées like rainbow trout with sweet corn croquettes, tomato confiture, roux-glazed baby onions and scallop gnocchi with pancetta paste.

And not only does Luke handcraft and plate everything on the menu himself, he makes his own pastas, churns his own butter, smokes his own meats and makes his own cheese from his own goats.

House chèvre Napoléon ($12) was a bit adventurous — Luke’s chèvre served over an oat tuile with shaved black olives on top, buckwheat honey underneath and dots of balsamic glaze jazzing up the plate.

Spring Caesar ($8) was astoundingly adventurous. A ball of romaine ice cream (yes, it really was ice cream made from romaine lettuce) was served alongside bacon jam (bacon crisps), asiago rice crispies and Caesar dressing served in an egg cup.

Rabbit rillette ($10) was a smooth pâté containing pistachio purée and dark cherries, served over preserved lemon shortbread with quenelles of chèvre dotting the plate.

Liquid and solid herb salad ($7) was bite-sized pieces of romaine, mint and arugula held together by a stainless steel ring. The “liquid” was the dressing, an herb tonic with mild lemon balm served in an egg cup.

“Rack” of lamb shank ($25) was braised lamb shank formed into little cylinders, placed on an oblong plate with cauliflower velouté, rhubarb pudding and homemade peanut brittle. Basil subric, disks resembling little pancakes, were served on the side.

“La Tête du Cochon” ($22) was crisp pork belly fried on the outside, moist and tender on the inside, and enhanced with a civet of mushrooms in dark demi-glace, croutons, caper berries, tomato confiture, sauce Gribiche and guanciale.

The main component of “The Canvas” ($20) is black beluga lentil completed with pistachio paste, vanilla gastrique, chèvre pebbles, cauliflower velouté and rosemary-rose petal cookies.

“Duck, Thrice” ($30) was an entrée in three parts: Luke’s anise-cured breast of duck, wild fennel salami, chèvre and tarragon over a bed of sweet peas; confit of leg with rhubarb pudding, black beluga lentil purée and basil subric; finally, “bread and butter,” a small puddle of duck stock-infused butter with a little pile of blueberries served with a chocolate mint.

Luke’s cuisine is for the adventurous diner, for sure, but don’t be intimidated by some of his terms. It’s all stuff you’re used to eating (well, mostly …) but presented in a nontraditional way.

No. 9

RiverHouse Restaurant

4818 Salina St.

Pulaski

509-4281

www.riverhouserestaurant.net

In the middle of downtown Pulaski , there’s a beautiful new building that’s home to the RiverHouse Restaurant.

The inside is as inviting as the outside. A clean, quiet open bar with tall tables and wooden booths greets you at the main entrance. Two separate carpeted dining rooms sport red oak wainscoting and warm, historic wall colors.

Chicken quesadilla ($6.99) was loaded with seasoned chicken and jack cheese between a crunchy flour tortilla topped with a big blob of sour cream sprinkled with chopped tomatoes and green onions.

Poutine ($5.99) utilized crispy, seasoned french fries doused with just the right amount of gravy and covered with melted provolone cheese.

A crock of French onion soup ($4.25) was as good as it gets, with a dark, savory stock, nicely caramelized onions and a perfect crouton supporting yummy, stringy melted cheese.

Linguini with vodka sauce plus the “add shrimp” option ($14.50) was a huge plateful of perfectly cooked pasta, classic pink, creamy sauce and tail-on shrimp buried in the plentiful sauce.

Roast pork ($12.99) was a real down-home dish, nicely cooked and served with corn bread-sausage stuffing and red-eye gravy.

We’ve never had a better filet mignon ($18.99). The beautiful 8-ounce tenderloin was wrapped in applewood smoked bacon, touched with green peppercorn demi-glace and perfectly chargrilled.

Sautéed scallops ($16.99) were sweet and soft and cooked just right, presented in a sinfully rich, buttery cream sauce with peaches and bacon.

Crab-stuffed sole ($14.99) was most enjoyable. The stuffing utilized herbs that complemented the fish. Rosy hollandaise sauce was judiciously drizzled over the dish.

Veal sautéed in Gorgonzola cream sauce ($15.99) was a masterpiece, beautiful veal in a mellow cheese sauce with diced tomatoes, green onions and toasted pine nuts.

RiverHouse is a real find, and just a few minutes off Interstate 81 about halfway between Watertown and Syracuse.

No. 10

The Ole Smokehouse

3512 Country Route 14

Madrid

322-4125

When a new restaurant opens and it’s doing things right, word gets around in a hurry.

The Ole Smokehouse in Madrid opened in early July. This down-home barbecue restaurant and saloon has been attracting lovers of smoked ribs, chicken and pork ever since.

The décor is great — wide pine plank floors, Old West cutouts on the walls, wooden booths and picnic tables and a wait staff dressed in plaid shirts, straw cowboy hats and sheriff-badge name tags.

The smoky smell makes it authentic, too, coming from a huge smoker out back — so huge that it’s housed in its own building.

Each table is outfitted with sauces in squeeze bottles, a big roll of paper towels and a basket of cornbread and miniature garlic biscuits. The biscuits were great, but the cornbread was spectacular — likely the best we’ve ever had.

Barbecue potato skins ($6.95) were exceptional, very little potato allowing for lots of subtly smoked pulled pork, very tasty barbecue sauce and melted jack cheese, sour cream on the side.

Nachos ($6.95) — an exceptionally large portion for an appetizer — were loaded with a nice amount of pulled pork, plenty of cheese, chopped tomatoes, onion, jalapeños and scallions.

The quesadilla ($6.50) was overstuffed with moist, seasoned chicken, Monterey Jack cheese, fresh chiles, diced onion, tomatoes and scallions with the customary sour cream and salsa on the side.

Here’s a new twist on bruschetta: a make-your-own “bucket of bruschetta” ($6.95). Perfectly toasted slices of garlic-toasted baguette surround a crock of diced tomatoes, fresh garlic and basil.

A half rack of dry-rubbed St. Louis ribs ($10.95) was smoked with a really nice smoke ring and slathered with a wonderful tomato-vinegar based sauce. The meat was quite tender with great flavor — sticky good. The closer you gnawed down to the bone, the sweeter the meat got.

“Smokehouse roundup” ($7.50) is their signature sandwich — thin slices of smoked brisket topped with tomato, hickory smoked bacon and melted Monterey Jack cheese.

Grandma’s meat pie ($7.95) was an unexpected pleasant surprise — seasoned, smoky ground beef and diced potatoes baked together in a pie crust.

Most menu items, including sandwiches, come with one or two sides. Choose from macaroni salad, barbecue beans, fresh green beans, tossed salad or cole slaw.

And if you want to get a deal for the entire family, try the “chuck wagon family feast” that serves four to five: full rack of ribs, whole chicken, half-pound each of pulled pork, beef brisket, choice of four sides, biscuits and cornbread.

Honorable mention

Honorable mention goes to The Boathouse Restaurant in Sackets Harbor and two Watertown restaurants, Thailand Thai on outer State Street and the Chocolate Cottage on Coffeen Street.

You can contact Walter E. Siebel via e-mail: wsiebel@wdt.net.