Upstairs Downstairs in Saranac Lake

I recently made Saranac Lake my home base for a few days while on a photography trip to the Adirondacks.

I stayed in the newly renovated Hotel Saranac, a modern gem in a historic building. The hotel is located in the quaint hamlet of Saranac Lake, a once-thriving community in the heart of the Adirondacks. It's hanging on after a period of decline and the recent COVID pandemic. The Hotel Saranac puts a shine back on Saranac Lake, an example of how an investment in the community pays off! Another new hotel across the lake recently opened as well.

Upstairs

On my first evening, I went up to the Grand Hall Bar, located on the second floor. The bar is at one end of a very long room. Flanked on one side by large glass doors overlooking the veranda and a ballroom on the other side. The room has furniture in groupings with a large fireplace mid-room. It has a speakeasy feel to it.

Given it was a Monday evening, I didn't expect a crowd. I found myself alone with the bartender. She made a Negroni - best this guy has enjoyed this side of "the pond." We chatted, and she gave me some history of the room and the hotel.

Downstairs

After my cocktail, I headed down to the Campfire Adirondack Grill & Bar on the hotel's ground floor. I had reservations through OpenTable but asked if I could sit at the bar. The restaurant had a few guests, many choosing the wingback chairs alongside the windows. The room is open, with glass shelving behind the bar allowing light through. There is an open kitchen in the back. As the sun was departing for the day, it illuminated the room with a beautiful gold tone.

I enjoyed another Negroni with an appetizer. The bartender recommended the Baratta with Mushy Peas, Mint and Crustini for an appetizer. I've had Baratta before but always accompanied by tomatoes.

The appetizer reminded me of my Irish mother. She used to say cold food should be served on a cold plate, hot food on a hot plate. The kitchen served the Baratta on a chilled plate, and it made a difference!

The chef is new by way of the Manhattan restaurant scene and Paul Smith, a local college. I enjoyed my entre, the Campfire Burger: 8 oz Donahue Farm's beef, cheddar, red onion, house tomato jam with hand-cut fries.

I did a repeat my second night. I started with a Negroni in the Great Hall Bar. For dinner, I enjoyed the Roasted Carrot Soup, turmeric, ginger, coconut, whipped yogurt. The soup was outstanding! I should have stopped there. I ordered the Faroe Island Salmon grilled asparagus, pearl couscous, béarnaise sauce, preserved lemon, dill for my entree. Although very flavorful, the salmon was overcooked and dry. I was disappointed as it came recommended, and I requested the salmon-prepared medium.

I highly recommend the restaurant if you're in the area. I stayed at the hotel for three days. I met up with friends later in the week, staying in Lake Placid. We drove back to the hotel one morning for breakfast. The breakfast was outstanding!

I love that this restaurant partners with local farms. Listed below from their website: