The Adelphi Hotel is a Scoop Partner.
I must admit, I’ve been DYING to get back into The Adelphi Hotel’s award-winning American steakhouse, Salt & Char, and check out what has changed since their closure. I thought it was pretty darn beautiful before, which made me that much more curious. As you can imagine, I was one of their first reservations after hearing that Salt & Char steakhouse had reopened. And in a nutshell, it was worth the wait.
A “BRAND” NEW CHAPTER
Prior to the reopening, I caught a glimpse of the new logo on the website, which now includes the profile of a green horse as part of the ampersand (&). This helped set the stage for Salt & Char’s new chapter, paying tribute to Saratoga’s equestrian roots.
I entered the restaurant from what I have always considered the BEST porch on Broadway. Only the porch was now EVEN BETTER. Yes, it’s still surrounded by gorgeous palms, flowers, and incredible views of the August bustle. But now complementing all this gorgeousness are new navy and white French bistro chairs. Chairs that (in my humble opinion) have taken the Salt & Char porch from amazing to truly magnificent.
A TRULY MODERN AMERICAN STEAKHOUSE
When entering the restaurant, the words that came to mind were: OPEN. COMFORTABLE. MINIMAL. Fortunately, all words that describe my personal decorating style. The first noticeable difference in the space was the removal of the wall between the bar and dining room, creating a more casual feel. The large and small dining areas are now separated by gorgeous wooden doors and a two-sided fireplace, adding both warmth and cohesion to the spaces.
Mossy green textures and layers of gray can be seen in the seating and custom Frankie Flores paintings and help create a relaxing space.
The logo wasn’t the only new addition to the menu. Since Salt & Char steakhouse has reopened, there are lots of new creative additions, including their new “OCEAN STEAKS” section (which is where our eyes immediately go). As we often do, we ordered a couple appies and entrees that sounded amazing, and did the half-time switch. Our two favorite dishes of the evening were two new additions: the “Steamed Clams Casino” (far from what you’d expect from a traditional baked clams casino) and the swordfish, topped with a light chimichurri. The same swordfish that was on each of my boys’ plates the following night since we had PLENTY left over.
As great as it was to be introduced to the new space, it was even better to see familiar faces behind the newly designed bar! (Remember when Wellman taught us how to make a Hot Toddie last fall?) And, once again, with a seasonal and super-creative cocktail menu in hand.
We were lucky to be able to sneak in that reservation before the secret got out. My hope is that they can SQUEEZE me in just one more time this summer. But this time, on that amazing porch, and enjoying some of the best people watching in upstate NY.
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