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Critic's notebook: Best kept secrets of East Greenbush dining

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
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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
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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
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Cocktail at Nic's Trattoria in East Greenbush. (Photo by Drew Harris/Nic's Trattoria.)Drew Harris/Nic's TrattoriaShow MoreShow Less

Myanmar , New-york , United-states , East-greenbush , Thailand , Hoosick-falls , Brooklyn , Wynantskill , Italy , Ecuador , Pakistan , London

Critic's notebook: Best kept secrets of East Greenbush dining

Critic's notebook: Best kept secrets of East Greenbush dining
sfgate.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from sfgate.com Daily Mail and Mail on Sunday newspapers.

Myanmar , New-york , United-states , East-greenbush , Thailand , Hoosick-falls , Brooklyn , Wynantskill , Italy , Ecuador , Pakistan , London

Critic's notebook: Takeout from Boca Bistro, Why Not Burger

Critic's notebook: Takeout from Boca Bistro, Why Not Burger
Susie Davidson Powell
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Takeout from Boca Bistro in Saratoga Springs. (Susie Davidson Powell photo.)Susie Davidson Powell/For the Times UnionShow MoreShow Less
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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
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The takeout food and cocktail spread from Boca Bistro in Saratoga Springs. (Susie Davidson Powell photo.)Susie Davidson Powell/For the Times UnionShow MoreShow Less
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Fare from Why Not Burgers in East Greenbush. (Susie Davidson Powell photo.)Susie Davidson Powell/For the Times UnionShow MoreShow Less

Tokyo , Japan , Matt-richardson , Facebook , Mcdonald , Beastie-boys , Boca-bistro , Stealin-box , Forno-bistro , Chianti-ristorante , Food-crazy-takeout-boxes , Lot-like-tacos

Critic's Notebooks: 12 dining trends to watch for in 2021

Critic's Notebook: 12 dining trends to watch for in 2021
Susie Davidson Powell
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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
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Hot Crispy Oil, a chili crisp condiment created in the Capital Region.ProvidedShow MoreShow Less
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How will we eat in 2021? How can we know? At this time of year, the food media is busy trotting out year-ahead predictions, tech innovations and consumer habits using industry and supermarket data and trend-watching chefs. But none could foresee a pandemic ravaging the restaurant industry as we knew it, so it’s even more like fumbling in the dark.

East-greenbush , New-york , United-states , Guilderland , Kinderhook , Brentwood , Laos , Manhattan , France , Hawthorne-valley-farm , La-serre , Rhôalpes