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Best kept secrets of East Greenbush dining Susie Davidson Powell highlights Chez Mike, Nic's Trattoria, SriSiam in this Critic's Notebook Susie Davidson Powell FacebookTwitterEmail 1of35 Pizza is cooked in a 750-degree wood-fired oven at Nic's Trattoria in East Greenbush. (Photo by Konrad Odhiambo/For the Times Union.)Konrad Odhiambo/For the Times UnionShow MoreShow Less 2of35 Inside the wood-fired pizza oven at Nic's Trattoria in East Greenbush. (Photo by Drew Harris/Nic's Trattoria.)Drew Harris/Nic's TrattoriaShow MoreShow Less 3of35 4of35 Cocktail at Nic's Trattoria in East Greenbush. (Pho...

Critic's notebook: Takeout from Boca Bistro, Why Not Burger Susie Davidson Powell FacebookTwitterEmail 1of14 Takeout from Boca Bistro in Saratoga Springs. (Susie Davidson Powell photo.)Susie Davidson Powell/For the Times UnionShow MoreShow Less 2of14 Exterior of The Crisp Cannoli in East Greenbush, which is also home to the Why Not Burgers concept on Friday and Saturday evenings. (Susie Davidson Powell photo.)Susie Davidson Powell/For the Times UnionShow MoreShow Less 3of14 4of14 The takeout food and cocktail spread from Boca Bistro in Saratoga Springs. (Susie Davidson Powell photo.)Susie D...

Critic's Notebook: 12 dining trends to watch for in 2021 Susie Davidson Powell FacebookTwitterEmail 1of6 Topping a Duck Donut doughnut with drizzle at Duck Donuts in Latham.Kristi Gustafson Barlette/Times UnionShow MoreShow Less 2of6Buy PhotoThe hot dog, Bartlett house baguette, gruyere, dill and hot mustard at The Maker Lounge on Thursday, Nov. 1, 2018 in Hudson, N.Y. (Lori Van Buren/Times Union)Lori Van BurenShow MoreShow Less 5of6 Hot Crispy Oil, a chili crisp condiment created in the Capital Region.ProvidedShow MoreShow Less 6of6 How will we eat in 2021? How can we know? At this time of y...