Giant and expensive Scarlet Knife restaurant opens in Latham

Giant and expensive Scarlet Knife restaurant opens in Latham

COLONY – The area’s largest new restaurant can be one among its most costly, a venue constructed on the idea that diners within the capital area need giant areas for his or her luxurious expertise, within the parking zone in addition to within the eating room.

Scarlet Knife, which formally opened on Friday November 11, has fully remodeled 15,000 sq. toes of a former Kmart retailer on the hillside of Route 2 between Latham Circle and Watervliet.

Every thing about Scarlet Knife is massive, from the 22-foot ceilings to the indoor capability of 225 folks and the scale of the invoice on the finish of a meal. The menu is average appetizer $19, medium entrees $54 (together with $98 for a 10-ounce premium filet mignon), all draft beers prices $11 and 4 folks break up two desserts may cost $40 extra.

“Go massive or go house. We needed an surroundings that will entice folks from the realm,” stated James Warren, proprietor of Scarlet Knife along with his brother-in-law Paul Dimm, most lately a chef at a New Jersey nation membership and the manager chef of Scarlet Knife. Warren co-founded and is a principal of Troy-based kW Mission Vital Engineering, which designs high-tech knowledge facilities and was bought final yr to a worldwide engineering firm with income $7 billion yearly.

Scarlet Knife

Tackle: 195 Troy-Schenectady Highway (Route 2), Latham
Hours: 5 p.m. to 10 p.m. Tuesday to Sunday, closed Monday and Thanksgiving Day, Christmas Day and New 12 months’s Day
info: 518-808-4100 and scarletknife.com


The Scarlet Knife’s horseshoe-shaped bar seats 25 folks, with one other 22 across the surrounding excessive tables and round 100 in the principle eating room. A big curved bar supplies front-row seating for round a dozen within the expansive open kitchen, with further rooms for personal occasions and one devoted to desserts. Friends can head to the dessert room after a meal within the eating room or make a reservation particularly to dine there to pattern dishes together with Black Forest cake flambéed on the desk or a complete lemon cored, poached peels, candied and full of panna cotta, topped with dehydrated blueberry meringue, custard and blueberry-basil granita. There may be additionally a aspect patio, huge after all, with its personal bar.

The wine menu has about 120 labels to start out with, two dozen of which value lower than $50 a bottle, and one other 50 value between $50 and $100. Splurge wines embody Antinori Solaia for $466 and the cult Penfolds Grange for $850.

Dimm and Warren stated they did little formal market analysis, as an alternative consuming a number of meals at space eating places they take into account Scarlet Knife’s most direct opponents, together with 677 Prime and Yono’s in Albany, Black & Blue. Steak and Crab in Guilderland, 15 Church and Salt & Char in Saratoga Springs and, simply 2.5 miles down the hill from Inexperienced Island, Sea Smoke Waterfront Grill.

“It will likely be a particular occasion venue, however we additionally suppose we can have folks coming in a couple of occasions a month,” stated Dimm, who runs a 12-person kitchen that he hopes to broaden additional. The 25 reception workers are below the route of normal supervisor Alex Sisca, former restaurant supervisor at The Sagamore resort in Bolton Touchdown.

The menu, written by Dimm, is modern American, permitting it to incorporate world flavors. Italian is clear within the beef carpaccio, gnocchi with vegetarian sauce, scallops with white truffles and Asiago polenta; Shrimp Latin with selfmade chorizo ​​and Peruvian-spiced bluefin tuna, additionally paying homage to the Japanese affect on Peruvian delicacies; and French with charcuterie, cassoulet and roast rooster. The desserts are signed by the restaurant’s pastry chef, Jenny Carter.

Scarlet Knife takes its identify from the mascot of Warren’s alma mater, the Scarlet Knights of Rutgers College, with the second phrase modified to acknowledge Dimm’s upbringing on the Culinary Institute of America.

The identify led to an apparent design alternative that proved a problem.

Says Dimm, “Steak knives with pink handles have been laborious to come back by.”

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