Taste of Schenectady Volume 4 No. 2

The gourmet food and lifestyle connection© 

Vol. 4 • No. 2 

THE ORIGINAL SICILIAN 

What’s in a Muffuletta? 

ITALIAN PORK WITH DEVILS 

An Olde & New World Favorite! 

TROUBLE WITH TRUFFLES 

Black & White are in Season 

CHARRED LAMB KEBABS 

with tzatiki sauce 

Schenectady’s Best 

Ethnic Bites & Beyond! 

tasteofschenectady.com 

COOKING +SHOPPING + SAVING +KIDS + health + family + HOME+ HUMAN RIGHTS+ WORLD

2 Taste of Schenectady® and Beyond • www.tasteofschenectady.com • Vol. 4 • No. 2

Contents and a few spotlights 

14 

BLACK & WHITE ARE IN SEASON 

The trouble with truffles is that they are similar to the mushroom in 

that they are in the same botanical family but attempting to compare 

them to mushrooms would be an injustice. 

BEST ETHNIC FOOD BITES 

16 

9 

Schenectady has a plethora of ethnic restaurants 

that offer a culinary escape and tantalizing taste for 

the taste buds—and they’re all worth the trip ! 

CREOLE & SICILIAN-STYLE 

National Italian Heritage Month is celebrated this 

time of year. The best way to Italian-American food 

is by eating a Muffuletta, and Pork with Devils. 

08 

The Mission of Taste of Schenectady® and 

Beyond is to inspire people to support family 

owned and independent restaurants & gourmet 

food and lifestyle businesses—as well as our 

local community and ALL of its people! 

TasteDineAndShop.com 

6 

Taste of Schenectady® and Beyond • www.tasteofschenectady.com • Vol. 4 • No. 2 

3

publisher’s note 

Submit a Survey for a chance to win the City Tavern Cookbook 

at: tasteofschenectady.com 

Falling in love again! It’s time to break 

out the jackets and sweaters, large pots, 

and casserole dishes and heat the oven. 

October and November bring families 

indoors around the harvest table. My dad 

made his Sicilian-style red sauce all-year 

long, but used it during the colder months 

to make baked lasagna made with sausage. 

Mom made her own cider donuts in a 

cast iron kettle, as well as chicken and 

dumplings to warm up the soul. 

National Pizza Month and National Italian-American 

Heritage Month take place 

in October...It’s also National Apple, 

Bake & Decorate, Caramel, Cheese, Chili, 

Cookie, Cookbook Author, and German 

Heritage Month, to name just a few! 

Many breweries have sprung up around 

the Capital District worth visiting. If you 

do not drink alcohol, there are a plethora 

of great coffee houses to hang out at— 

and many offer live music on weekends! 

Jacob’s Well, at 1914 Broadway, Schenectady, 

is an internet cafe woth frequenting! 

In this issue, you can enter our FREE 

DRAWING for a chance to win the City 

Tavern Cookbook by Chef Walter Staib. 

Just fill out our ON-LINE SURVEY! 

The cooler season is my favorite time of 

year to enjoy making fresh sausage, and 

shopping at farmers’ markets like the 

downtown Schenectady Greenmarket. 

Also, visit any of the restaurants and 

shops advertised in this magazine for the 

best service and local lifestyle products! 

Enjoy the articles, ethnic bites feature, 

home design tips, and sandwich recipes... 

But please remember to support our advertisers 

and let them know that you saw their 

business advertised in our magazine. 

Thanks for reading Taste of Schenectady® 

magazine—and enjoy the bountiful season! 

Volume 4 • No. 2 

Food & Travel Editor 

David J. Long, Jr., CDM, CFPP 

Copy Editors & Layout 

Sarah Jasmine and Michelle Minix 

Photographer 

Patrick Ray 

Contributors 

Lisa Bogan, Joe Brandolo, Arthur Logan, and Tara Nurin 

The Taste of Schenectady® is a registered trademark with the 

United States Patent and Trademark Office (USPTO). This 

publication is protected by copyright. The cover and all the 

contents, plus any special issues are fully protected by copyright 

and cannot be reproduced in any manner without prior 

written permission. 

©2014-2018 All Rights Reserved, Taste of Schenectady®. 



5

The Original Sicilian 

at Central Grocery is a 

real Italian sandwich! 

BY FOOD & TRAVEL EDITOR DAVID LONG 

One of NOLA’s most famous Sicilian 

cold-cut sandwiches is a gigantic hoagie, 

known as the muffuletta. The mammoth 

masterpiece reflects the rich culinary heritage 

of what it means to be Sicilian! The 

muffuletta goes back to the 19th century, 

when New Orleans’ French Quarter was 

often referred to as “Little Palermo.” A 

few of the immigrants worked in restaurants, 

and also opened delicatessens and 

bakeries. These hard-working Sicilian 

Americans prepared cold and hot foods 

that appealed to people from Italy and 

Creoles, who lived and worked in the 

French Quarter of New Orleans. 

What makes a muffuletta? 

The name “Muffuletta” comes from the 

seeded semolina flour made crusty bread 

known in Sicily under that name. On my 

last trip to the Big Easy, I had the distinct 

pleasure of going to a dinner with 

John Goodman and John Cusack at 

the Foundation Room of the House 

of Blues. While at the Foundation 

Room, a few Italian-American 

gentlemen and I had the opportunity 

to relax and discuss NOLA’s famous 

eateries and my surname, as well 

as my extended family’s Caribbean 

and Sicilian roots. I was told that 

I had to go to the French Quarter 

to experience the original Sicilian 

sandwich, made huge! Amazingly, 

the muffuletta sandwich is made 

on a 9″ round Sicilian sesame loaf 

that stays crusty despite all of it’s 

juicy pickle & olive salad and 

dressings. The bread is filled with 

ham, salame, Italian cheeses and 

the fresh made Sicilian pickled salad, 

onions, and more...MANGIA! 


Who created the muffuletta? 

The muffuletta sandwich was created by a 

Sicilian-American Salvatore Lupo, the proprietor 

of Central Grocery & Deli on Decatur 

Street in the French Quarter. Known as the 

“Home of the Original Muffuletta” the shop 

opened in 1906, and has been selling muffuletta 

sandwiches for over a century. Like so 

many New Orleans sandwich legends, the 

muffuletta allowed immigrants to buy the 

sandwich and feed an entire family for several 

days during hard times. Central Grocery’s 

muffuletta keeps to their creator’s tradition: 

Stuffed inside is Genoa salami, Holland ham, 

mortadella (Italian bologna), and their secret 

Giardiniera & olive salad, provolone, and 

other cheeses — served on a 9-inch sesame 

seed Sicilian bread. According to the delicatessen 

and shop’s website, “Central Grocery 

has been featured on PBS, Thrillist, USA Today 

and Huffington Post among many other 

media outlets. The Today Show named their 

muffuletta one of the five best sandwiches.” 

The Sicilian, old-world grocery store is 

still run by the same Lupo family, selling a 

plethora of Italian delicacies and the housemade 

Giardiniera & olive salad by the jar. 

Giardiniera salad originated in Italy, where it 

means mixed pickles. You can dine-in at the 

counter, or order take-out muffulettas to go 

(there are tons of places to have a picnic in 

NOLA). Central Grocery & Deli now ships 

nationwide. Visit: centralgrocery.com 

Central Grocery is 

a third generation, 

old-fashioned delicatessen 

founded 

in 1906 by Salvatore 

Lupo, a Sicilian 

immigrant, who is 

famous for creating 

the muffuletta.” 

Italian Pork & Devils 

Peperoncini verdi fritti, typical of south Italy, are fried in oil, 

then dried on a cooking paper, then seasoned with salt. 

My absolute favorite roast pork sandwich is located in South Philly 

at George’s Luncheonette—not the window stand that tourists frequent, 

called “George’s”. The sit-down secret spot where Italians eat 

is George’s next door to Esposito Meats at 9th and Carpenter Streets, 

in Little Italy. George’s slow-roast Italain pork sandwich creation 

consists of all the culinary items foodies expect—broccoli rabe, and 

Italian aged sharp provolone cheese, crusty bread. The pork is luscious, 

juicy and tender—marinated in Italian spices for two days, and 

then slow-roasted before it’s chopped to serve. George’s makes their 

own “devils”—fried dried red peperoncini. If you can’t get there, 

slow-roast your own marinated Italian-style pork, fry some peperoncini 

in oil, or order Gangi Dante Organic Dried Red Peperoncini 

from Sicily on Amazon.com, and at some Walmart stores. These colorful, 

sun-dried peppers are a crispy-spicy addition to salads, sandwiches, 

pizzas, and pasta. Grown and harvested in southern Italy. 


7

The Italian Sausage Sub Sandwich 

Our emphasis began with Italian Sausage, an old world blend of spices, resulting 

in consistent superior taste. Try this recipe with your choice sausage! 

Prep: 5 min. • Cook: 15 min. 

• 1 lb. Italian link sausage, 

pricked with a fork 

• 1/2 cup dry white wine or water 

• 1/2 cup water 

• 1 cup purchased spaghetti sauce 

• 1 tsp. olive oil 

• 1 onion, thinly sliced 

• 1 green bell pepper, thinly sliced 

• 4 submarine rolls, split 

• 1/2 cup shredded part-skim milk 

mozzarella cheese 

Bring first 3 ingredients to 

a boil in heavy nonstick 

pan over high heat. Reduce 

heat to medium low, 

cover pan and cook 5 minutes. 

Uncover, raise heat 

to medium and cook 5-7 

minutes, turning sausages 

occasionally, until most of 

liquid is evaporated and 

meat is cooked throughout. 

Transfer sausages to 

a platter with tongs. Pour 

remaining liquid into spaghetti 

sauce. Add oil to 

same skillet over medium 

high heat. Cook onion 

and bell pepper 4 minutes, 

stirring occasionally, 

until softened and lightly 

browned. Cut sausages 

into 1/2 inch slices and 

return to skillet. Stir in 

spaghetti sauce and cook 

1 minute, or until heated 

through. Serve the 

sausage on soft rolls and 

sprinkle with cheese. 

Recommended wine: Beaujolais. 


PAIRING LAMB 

Lamb and Shiraz are a classic 

match, partly because Shirazes 

have a meaty spiciness that 

complements lamb. It’s a nice 

affinity between the wine and 

this multicultural–inspired dish 

(though the grape itself is actually 

from France’s Rhône valley). 

BASIC RECIPE 

Prep: 15 min. • Cook: 10 min 

Ingredients 

1 medium onion. 2 bell pepers. 

1 peeled garlic clove. 4 flat-leaf 

parsley sprigs. 1/2 teaspoon finely 

grated lemon. zest 3 tablespoons 

fresh lemon juice. 1 teaspoon 

ground allspice. 1 Tbsp. kosher 

salt. Pinch of saffron threads. 1 

1/4 pounds trimmed lamb loin, cut 

into 1-inch cubes. 2 Tbsp. EVOO. 

Pita, lettuce, tomato, plain yogurt 

for serving, or tzatziki sauce. 

Pita & Charred Lamb Kebabs 

BUY LAMB AT RAMESH WEST INDIAN AMERICAN GROCERY STORE 

822 Crane St, Sch’dy NY • (518) 372-2332 

How to Make It 

Combine the onion, peppers, 

garlic, parsley sprigs, lemon zest, 

lemon juice, allspice, salt and saffron 

and transfer the marinade 

to a resealable plastic bag, add 

the cubed lamb and turn to coat. 

Seal the bag, pressing out any air. 

Refrigerate the lamb overnight. 

Preheat a grill pan, or oven broiler. 

Drain the lamb, shaking off the excess 

marinade. Thread the lamb 

onto 4 long skewers, leaving a 

bit of room between the cubes. 

Brush the lamb with the oil and 

cook on high heat, turning occasionally, 

until lightly charred, 

about 5 minutes for medium-rare 

meat. Drain the chopped peppers, 

onions and garlic from the 

marinade and heat to 170˚F. 

Serve the lamb with the heated 

vegetables, warm pita, tomato, 

lettuce, yogurt, or tzatziki sauce. 


9

KITCHEN ENCOUNTERS 

HOME DESIGN 

Different Types of Flooring and Comparison 

Courtesy of Kitchens.com and iBath.com 

When you choose vinyl, you’ll need to decide on 

a type: standard or inlaid. The key difference between 

the two is: Standard vinyl uses a rotogravure 

process in which the color and pattern are printed 

on one sheet layered between a thick, clear upper 

surface (the wear layer) and a foamy vinyl 

core. In inlaid vinyl, the color and pattern go 

all the way through the core material. Inlaid 

vinyl is considered the more dense and durable 

of the two. 

Both types of vinyl have a protective no-wax coating 

or a polyvinyl chloride (PVC) surface (the same 

water-resistant resin used on raincoats). Jump 

around on the floor samples before you decide, 

as the cushiness will vary depending on the thickness 

of the core material in inlaid vinyl and of the 

wear layer in standard vinyl. There are endless options 

for colors and patterns, and you will not have 

to worry about water discoloring the floor. Vinyyl 

also has no maintenance beyond sweeping and 

mopping, and it resists scuffs and stains from kids 

and pets. 

You’ve stepped on plenty of VINYL in your 

lifetime. One of the most common kitchen 

flooring materials, it’s known as “resilient” 

because of its ability to bounce 

back into shape. That’s what gives it a cushiony 

feel. Vinyl comes in sheet or tile form (which can 

be easier to install but also more susceptible to 

water damage because of its seams) and in all 

kinds of colors and patterns. 

LAMINATE flooring resembles hardwood or stone 

while offering the easy maintenance of vinyl. 

Some people turn their noses up at the idea of obtaining 

the look of natural materials from plastic 

laminate adhered to fiberboard or particleboard. 

But you may want to consider the product, which 

has been popular in Europe for decades, if you 

want the look but not the price tag of real wood. 

Bring color into the kitchen via the floor with 

CERAMIC TILES. What ever you decide, make 

sure to call a professional carpet, hardwood, 

laminate and ceramic tile dealer! Next time we 

will discuss types of carpet for your home... 


360-plus restaurant 

and gourmet shop listings at: 

TasteDineAndShop.com 


11

They’ll beat 

any competitor’s 

price for 

bought or sold 

jewelry or services. 

That’s 

the Paragon 

Promise!” 

Paragon Jeweler 

A Full-service Jeweler with 

over 20 Years of Experience 

BY PATRICIA TERRILL WITH PATRICK RAY 

Jay Street’s Pedestrian Mall 

has undergone a makeover 

with a new jewelry shop, 

Paragon Jeweler, owned by 

Matthew Powell. He worked 

for over 20 years in the jewelry 

business at the Rotterdam 

Mall before deciding to open 

his own shop located at 163 

Jay Street. 

Fine jewelry and an impressive 

showroom 

Whether you’re looking for 

that one unique piece that calls 

your name or would like help 

in selecting a beautiful item 

from their fine stock of classic 

and contemporary styles, visit 

their showroom today. 

The designer jewelry store 

boasts a wide array of eye 

pleasing necklaces, bracelets, 

and rings. The region’s most 

unique and eclectic inventory 

of white and yellow gold, 

diamond, vintage, new fine 

jewelry, and estate jewelry 

(at impressively low prices) 

are displayed throughout 

the store. 

Powell’s vision was to buy 

and sell top quality jewelry, 

affordable to a wide spectrum 

of budgets. That became 

a reality when Matt opened 

Paragon Jeweler at the start of 

the New Year. 

Walking into Paragon makes 

one feel like their inside a 5th 

Ave Manhattan shop. 

Engagement and 

wedding rings 

At Paragon, they specialize 

in helping you and your 

partner to discover your 

dream diamond engagement 

ring or bridal set. 

Matt Powell and staff are 

committed to presenting 

unique, timeless, and 

breathtaking pieces and 

they make it their mission 

to offer you uncompromising 

quality and value at 

affordable prices. 

Men’s & Ladie’s Watches 

Paragon Jeweler carries 

men’s and ladies’ dress, fine 

fashion, and sports watches 


in luxury and everyday 

styles, as well as metal and 

leather watch bands to 

match any style. 

Cash for your jewelry 

You’ll receive the region’s 

best price for your gold and 

silver jewelry, diamonds, 

coins, watches, and other 

fine jewelry. That’s the Paragon 

Promise to you. Do not 

accept an offer from anyone 

else until you’ve heard what 

Paragon is willing to pay. 

Visit the store for a quote 

and cash offer, or call and 

tell them what you’re selling. 

They will happily provide an 

estimate over the phone. 

Watch repair 

and watch batteries 

Paragon Jeweler will professionally 

install a new, factory-sealed 

Energizer-brand 

watch battery for only five 

dollars. There is never any 

additional charge for installation, 

and they promise to 

care for your watch as if it 

were their own. They also 

size watch bands ($5). 

As your full-service jeweler, 

Paragon is able to size or 

repair any jewelry without 

exception, and they’ll 

always handle your cherished 

jewelry with the care 

and respect it deserves. 

With over 30 years combined 

experience in the 

jewelry business, the 

Paragon Team strives for 

perfection in all that they 

do---from the most basic 

to the most complex jobs. 

“We strive to exceed your 

expectations. We’ll beat 

any competitor’s price for 

bought or sold jewelry or 

services,” says Paragon 

Jeweler Matt Powell. ADV. 

163 Jay Street Schenectady, 

NY 12305 

Store Hours 

Monday: Friday 10am - 6pm 

Saturday: 10am - 5pm 

Sunday: 11am - 3pm 

(518) 357-3291 

www.paragonjeweler.com 


13

Is There Trouble with Black & White? 

Families for generations have been hunted and comb the thick forests and pastures, 

following highly trained dogs as they hunt for both “black” and “white” types of these 

prized commodities that sell to top bidders at market. 

By Lisa Bogan 

There is a whole 

different world 

in the exotic, 

rich, mysterious, 

musky, pungent, 

earthy, savory 

fungi some of us 

know as truffles.” 

The trouble with truffles is everyone 

thinks they are decadent little chocolate 

tidbits, but that is not the only 

decadent little tidbit represented by 

the word truffle. There is a whole different 

world in the exotic, rich, mysterious, 

musky, pungent, earthy, savory 

fungi some of us know as truffles. 

This species of truffles, very much 

unlike the above mentioned chocolate 

type are a fungus which grows 

beneath the soil normally under 

chestnut, oak, poplar and hazelnut 

trees. They are similar to the mushroom 

in that they are in the same 

botanical family but attempting to 

compare them to mushrooms would 

be an injustice. There are no words 

to describe the unique flavor and 

aroma of this elusive fungus. Today 

especially, more Americans are being 

exposed to this type of fungi that has 

been considered a delicacy and even 

an aphrodisiac in European countries 

for centuries. 

There are many different types of truffles 

throughout Europe but the truffles 

from Italy are among the most sought 

after. You will find them in several regions 

of that country, but the most 

famous and valuable are the white 

truffles (Tuber Magnatum Pico) from 

Piedmont where they are harvested 

from October 1st to December 31st. 

The limited supply accounts for their 

enormous expense, which establishes 

the truffle in a class with caviar and foie 

gras as foods for the most special of 

occasions. Other than the white truffles 

harvested in Piedmont, you will find 

at least 10 other black varieties with 

less intensity but worthwhile. Today 

you will find a full array of truffle laced 

products from cheese, flour, polenta, 

honey, pates, carpaccio and yes, even 

chocolate!!! 

And you probably thought my headline 

was about the trouble with some 

“black” and “white” people? LOL! 



15

Best local ETHNIC BITES 

authentic Mexican 

The best Mexican food in Schenectady. 

Enchilladas, fajitas, traditional and creative 

Central American cuisine. Full bar and 

spacious dining room. 

Casa Real • 1400 Altamont Ave • 

Sch’dy NY (518) 356-0060 

Curry, Jamaican Jerk & more 

Scrumptious Jerk Wings are to die for! Curry 

Chicken, Jerk Chicken, Oxtail, Escovitche, and 

Jamaican Beef/Chicken Patties, and more! 

Roy’s Caribbean • 769 State St. 

Sch’dy, NY (518) 346-1677 

really good Spanish food 

If you want to experience Puerto Rican 

and Domincan food at its best, you’ve got 

to go to this place before 1pm most days. 

Really cheap eats! 

San Francisco • 872 Albany St 

• Sch’dy NY (518) 382-5962 

best bbq and smoked ribs 

The best BBQ and smoked meats in the 

Capital District! The ribs, pulled pork & 

chicken are luscious and sure to please! 

Memphis King • 1902 Van 

Vranken Ave (518) 372-5464 

best Italian family-style 

For appetizers, banquets, catering, lunch 

and/or dinner, desserts, Ferrari’s Ristorante 

provides authentic Italian food with a passion 

for high quality authentic cuisine. 

Ferrari’s • 1245 Congress St • 

Sch’dy, NY (518) 382-8865 

Indian cuisine buffet all-day! 

The Best Authentic Indian buffet and 

tender curry, tikka, vegetarian and chicken 

dishes—served with naan & salad bar. 

Shalimar • 15 Park Ave 

Clifton Park (518) 348-1494 

Best Italian Deli & Imports 

This caterer and deli is known for its 

braggadocio Italian hoagies and luscious 

Italian to-go entrées. The menu 

and Bindi desserts will happily fill you! 

Capri Imports • 2617 Broadway 

Sch’dy • NY (518) 346-6511 

best Chinese & fun chow 

China is a country with diverse cuisine. So 

if you want to satisfy your cravings for a 

variety of foods, Ming’s Flavor is the way 

to go! Bring the kids, and/or a friend! 

Ming’s Flavor • 9 Mohawk Ave 

• Scotia (518) 347-1288 

puerto rican & dominican 

Enjoy a taste of authentic Puerto Rican and 

Dominican food from Mami’s hot food 

steam table—it’s not a buffet—it’s yummy 

entrées served a la carte with sides! 

Mami’s Restaurant • 911 Crane 

St. • Sch’dy NY (518) 377-8700 



17

Order Steak Mafioso at Ferrari’s 

Ten (10) of us dined at Ferrari’s Ristorante, and we had leftovers for days! 

After the antipasti and bread, see if you can finish your entrée. 

Ferrari’s Ristorante has always been synonymous 

with outstanding family-style 

Italian food at affordable prices – having 

opened in the late 1970s. 

It is a warm and friendly restaurant 

that has a great atmosphere and the 

service and staff are efficient and welcoming. 

We started off with an appetizer. 

I recommend the Antipasto Italiano 

(proscuito, provolone, roasted pepper, 

fresh mozzarella, artichoke heart, cappicola, 

anchovies ($12.00 /$21.00). 

The Hot Antipasto is a delicious appetizer 

or Great Entrèe (clams, shrimp, 

eggplant, peppers, mushrooms, and artichoke 

hearts in a special red sauce). This 

appetizer far exceeded the expectations 

of this Italian food lover’s palate. We 

then proceeded to order our entrées. 

I ordered the Steak Mafioso (14 oz. 

Delmonico steak cooked to perfection, 

smothered with onions, mushrooms, 

and hot peppers sauteed in garlic and 

olive oil). A real treat ($26.95). 

Veal Melanzano (Ferrari’s famous veal 

parmigiano topped with slices of great 

eggplant parmigiano. You know it’s gotta 

be good, $27.50). 

Entrèes come with choice of spaghetti 

or ziti or linguini or French fries except 

where noted. You may have anything 

else as a side dish at an extra charge. An 

extra place setting is $3.00 extra. 

The Ferrari family has been serving the 

finest Italian dinners in Schenectady 

since 1974. Ferrari’s Ristorante provides 

authentic Italian food with a passion for 

high quality authentic cuisine. 

When you dine in Ferrari’s Ristorante, 

you become part of the family. Their 

commitment to each of Ferrari Family 

member is a memorable experience! 

Ferrari’s Ristorante is where you can 

come to for a delicious meal, prepared 

by the family chef and feel like you are 

dining at home with your family and 

friends. Ferrari’s Ristorante is a full service 

restaurant complete with private 

dining rooms, full bar and a warm ambiance 

reminiscent of the Italian roots. 

Ferrari’s Ristorante also provide banquette 

facilities for up to 65 people and 

catering services from 50 -500 people 

for any occasion. Ferrari’s Ristorante is 

where great food, and lots of laughs 

are shared by all. 

1245 Congress St • Schenectady, NY 

(518) 382-8865 

ferrarisristorante.com

Mami’s Spanish-American 

Across from the old Mt. Pleasant Diner, where Rich D’Ellisis, Marc Miele, Jeff LaRosa, 

Frank Gallo, I and others, used to raise holy hell...” 

By David Long 

Visit Mami’s and 

start with 2 for 

$1.50 chicken 

wings, and $1 

beef or chicken 

pasteles...Yummy 

Spanish chicken 

soup, etc.” 

Sometimes, you have to venture to 

the old neighborhoods like; Mount 

Pleasant...This section of town is 

undergoing a revival by the merchants 

themselves, who offer hard 

to find ethnic cooking smallwares, 

produce, fresh goat meat, etc. 

When I grew up on Lansing Street, 

the block was mostly Italian and Polish. 

Combo’s Fish Fry is still there 

going strong, and so is the bakery. 

Nowadays, the best Latin-American 

food close to downtown can be 

found at San Francisco Restaurant 

on Albany Street (across from David 

Louis Floor Covering); and Mami’s 

Restaurant, located at 911 Crane 

Street in Mt. Pleasant (across from 

the old Mt. Pleasant Diner (which is 

now a Caribbean restaurant). 

Visit the restaurant, and start with 

the 2 for $1.50 breaded chicken 

wings, $1 beef or chicken pasteles 

and/or homemade Spanish-style 

chicken soup. Next try the Pernil 

(succulent roast shoulder of pork), 

and more--there are tons of tasty 

Spanish dishes on the menu daily! 

The sign on the building reads Junnaylee 

Restaurant, but rest assured 

it’s Mami’s Restaurant inside. 

The best food places with the fairest 

prices, simple service, and authentic 

tastes, are often the little known 

places--it’s worth the trip! 

Mami’s Restaurant 

911 Crane Street 

Schenectady, NY 

(518) 377-8700 



21

Katz Kafé is where your 

Order is always a 

“Daily Special” 

Enjoy the freedom of having it your way without the 

smirk and attitude you find at the chain restaurant 

Bradley Katz says 

his customers are 

the reason why he’s 

still in business.” 

Katz Kafé 

160 Jay Street 


(518) 377-0320 

katzkafe.org 

Bradley Katz is the owner of Katz 

Kafé, a chic little open kitchen 

eatery, located at 160 Jay Street 

in downtown Schenectady. Take a 

stroll down the brick road, and you’ll 

find Katz Kafé open Monday through 

Friday 7am-2pm and Saturday 9am- 

2pm. It’s the place to dine, meet for 

coffee drinks and relax. 

Katz Kafé fits into the emerging 

downtown restaurant scene—with 

its diverse spots and menus featuring 

creative concepts, like “build your 

own breakfast sandwich and/or burrito,” 

made fresh on the spot—directly 

in front of you. 

Katz Kafé offers good quality at a fair 

price, and the vibe is a welcoming, 

friendly and satisfying oasis from reality—that 

arranges three different 

By Arthur Logan 

seating experiences—counter, bistro 

tables or relax in the cushioned 

lounge area with its love seats and 

coffee tables. 

The breakfast and lunch hot spot displays 

art work on the walls from local 

artists, and the menus change like 

the seasons—offering breakfast all 

day long. All types of people—from 

all walks of life—frequent Katz Kafé. 

Come and enjoy having a creative 

control over how your food is prepared. 

Even so, Brad knows each of 

his regular customers’ by name. 

Bradley Katz gives all credit to his 

customers, because he feels that 

they are the reason why he is still in 

business. He says, “it’s not just work, 

it is a lifestyle” Katz Kafé also offers 

“Soup of the Day,” Lattés and Brunch 

specials on the menu. I asked Brad 

to show me his creative ability, and 

not to hold back and he just smiled. 

I could see the enthusiasm and passion 

going on behind the exterior of 

his smile. Immediately he pulled out 

a cinnamon raisin bagel, which he began 

to lightly butter and grill. Next, he 

added to the bagel a fried egg with a 

little cracked pepper—then topped 

that with a grilled sausage patty and 

caramelized onions. Once the bagel, 

sausage, onions and egg was assembled, 

he stacked it with Swiss cheese 

to my delight. The dish provided a 

perfect marriage of sweet and salty. 

The dining experience at Katz Kafé 

epitomizes the key to life: balance, 

balance, balance. ADV. 



23

Saffron chicken skewers 

with sweet tomato jam 

Recipe from by Jennifer Joyce, author of 

Small Bites (Hardcover, DK Publishing) 

This marinade is based on the Spanish tapas dish pinchitos 

murunos, consisting of pork fillet grilled with saffron and spices. 

Pimenton (sweet, smoked Spanish paprika) may be found in 

good delicatessens or large supermarkets. 

1. Combine all of the marinade ingredients in a bowl, mixing 

thoroughly. Flatten the cubes of chicken slightly, add to 

the marinade, and turn to coat on all sides. Leave to marinate 

in the refrigerator for at least 1–2 hours. 

2 Preheat the oven to 400°F (200°C). Thread one piece of 

chicken onto each skewer and season. Heat the oil in a nonstick 

frying pan, add the skewers, and fry to caramelize 

each side of the chicken to your likeness. Transfer to a nonstick 

baking sheet, cover with foil, and place in the oven for 

5 minutes. Alternatively, cook the skewers under the broiler. 

3 Arrange the chicken skewers on a serving plate, with the 

sweet tomato jam and the cilantro for garnish. 

PREPARE AHEAD 

The skewers may be marinated 1 day ahead and pan-fried up 

This recipe is very easy to make and perect for entertaining 

anytime of year! 

INGREDIENTS 

3 chicken breasts or 

boneless skinless 

thighs, cut into 25 oneinch 

cubes 

25 wooden skewers, 

soaked in water for 1 

hour, to prevent burning 

Salt and pepper 

1–2 tbsp olive oil 

sweet tomato jam 

(purchased) to serve 

A few sprigs cilantro, 

to garnish 

1⁄2 tsp each coriander 

seeds, cumin seeds, and 

fennel seeds, 

roughly ground 

1 tsp paprika 

2 garlic cloves, crushed 

Pinch saffron, infused 

in 1 tbsp boiling water 

1 tbsp red wine vinegar 

1 tbsp olive oil 

Preparation time 

10 minutes 

Cooking time 

15 minutes 

Makes 25 skewers 

MARINADE 



25

AMBITION BISTRO 

The Most Unknown Restaurant in Schenectady Celebrating 18 Years! 

Renson and Salomon opened Ambition Coffee & 

Eatery April 10th, 2000, in downtown Schenectady. 

They purchased the building formerly home to 

the historic Old Jay Tavern at 154 Jay Street (on the 

Jay Street Pedestrian Mall and walkway). Renson 

holds a degree in Culinary Arts from Schenectady 

County Community College and Salomon holds a 

degree in Business/Marketing from Siena. 

Ambition started out just as a restaurant which 

then morphed into something greater and larger 

than they ever expected. Along the way, Marc let 

his passion out and when asked, “What is Ambition?” 

Renson normally responds, “I don’t 

know. Ambition is my soul, and how do you 

describe a soul? And if you can describe a soul, 

then that’s Ambition.” 

Encountering strange customers and wild experiences 

Renson said to himself, “…this is a book.” So 

he started keeping notes of all the odd things that 

happened. From customers asking if the cream 

of tomato had milk in it or what does the vanilla 

tea taste like? He took those notes and penned his 

hilarious memoir, Is the Coffee Fresh? Drama, 

dysfunction and daily life at a downtown coffeehouse. 

Nationally published by 23House Publishing, 

his book won the award for best non-fiction in 2017. 

Is the Coffee Fresh? Drama, 

dysfunction and daily life at a 

downtown coffeehouse. 

Renson was chef to Bradley Cooper for seven weeks 

while Cooper filmed The Place Beyond the Pines, 

and also periodically fed the co-stars too--- Ryan 

Gosling, Eva Mendes and Ray Liotta. Broadwayworld.com 

contacted Renson and asked if they 

could film a video in his restaurant while Priscilla 

Queen of the Desert was at Proctors. Renson appeared 

twice on the nationally syndicated The Dr 

Oz Show (only for a cameo appearance both times 

serving food to the Doctor and his VIP guests). 

ESPN owner Bill Rasmussen said to Renson, “Ambition 

always wins” as Marc fed him for two days 

while he visited Downtown Schenectady. 


Then came The Cake Boss, Alton Brown, Kristin 

Chenoweth, Bethenny Frankel, George Hamilton, 

KD Lang, Barbara Eden, and Miss America. “I fed 

a burger to The Godfather of Soul James Brown,” 

said Ambition co-owner Marc Renson---as he let 

out an umm, tilted his head and gave a wink, as if 

saying, yay, I’m cool! 

as the specialty sandwiches---and the crisp, fresh 

greens and fresh vegetable garnishes make the perfect 

accompaniment and/or entrée. 

Renson’s bread pudding won the award from 

Taste of the Capital Region---and the judges from 

Yelp Albany chose his chili as winner in the Chili 

Chow Down contest 2016. Ambition was chosen 

as one of the best restaurants in 2013 by the 

Daily Gazette---and was voted as one of the 

restaurants you must see when visiting Schenectady 

from Culture Trip in 2015. 

Now celebrating 18 years in 

operation, this Downtown 

Schenectady restaurant is 

known for its funky menu, 

nostalgic atmosphere (“if you 

like the gay 80s,” says Renson), 

and openness! 

Ambition also offers a fully stocked bar. Their 

barista prepares all espresso-based coffee drinks, 

smoothies and teas. 

Ambition specializes in serving breakfast and specialty 

sandwiches Monday through Friday 8am till 

3pm, and a phenomenal Brunch---open till 8pm on 

evenings, during Proctors’ shows. 

I personally love the delicious and dreamy sandwiches, 

and earthy selection of breads--- Sourdough, 

Multigrain, Rye, Pumpernickel, Spinach 

Wrap, Tomato Wrap, Wheat Wrap, Croissant, Hard 

Roll, or Bagel ($1 additional on whole sandwiches 

only), Herbed Focaccia, Sun-dried Tomato Ciabatta, 

or Pretzel Bread (for an additional $2 whole 

sandwiches only). Select your bread and Build- 

Your-Own Sandwiches by choosing your favorite 

meat (Turkey, Honey Ham, Roast Beef, Albacore 

Tuna Salad, and Pesto Chicken Salad), as well as 

cheese selections and/or gourmet-made spreads. 

Saturday and Sunday 

Brunch-starting at 9am. 

Choose one of the specialty Omelets, 

sandwiches and/or salads! Drink selections 

include; Mimosa, Bloody Mary, 

South of the Border with shot of Kahlua 

and whipped cream, Irish coffee 

with Bushmill’s whiskey and whipped 

cream, and/or Godiva Hot Chocolate. 

You’ll taste the difference at Ambition Bistro! ADV 

154 Jay Street · Schenectady, NY 

(518) 382-9277 

ambitionbistro.com 

Ambition Bistro offers Build-Your-Own Salads 

all-year-long. The salad selections are as eclectic 


27


A Bounty of Harvest makes 

cooked eggplant & pork tasty 

Find and share recipes with the “delicious essence” found in 

meats, vegetables, cheeses, spices and any of Boscia’s wines. 

Basic Foods 

585 Saratoga Road 

Scotia, NY 12302 

Get creative with a frersh 

pork loin, eggplant and 

bulk spices and herbs.” 

Grilled Eggplant, Fresh Buffalo Mozzarella & Tomato 

Prep: 15 min. • Cook: 10 min 

2 large eggplants, 

sliced into ¾-inch rounds 

Salt 

¼ cup plus ½ teaspoon EVOO 

(extra virgin olive oil) 

2 large tomato, sliced 

8 slices fresh mozzarella, sliced 

into ¼-inch rounds 

PESTO RECIPE 

1/4 cup walnuts 

1/4 cup pignolis (pine nuts) 

3 T. chopped garlic (9 cloves) 

5 cups fresh basil leaves 

1 teaspoon kosher salt 

1 tsp ground black pepper 

1 1/2 cups good olive oil 

1 cup grated Parmesan 

Sprinkle both sides of each 

round with salt and place them 

on a paper towel lined plate. 

Let rest for 20 minutes. While 

your eggplant is resting, prepare 

the basil pesto. Place all 

of the ingredients for the basil 

pesto in a blender or food processor 

and puree until smooth. 

In a small bowl, toss the tomatoes 

with ½ teaspoon olive oil 

and a pinch of salt. Set aside 

until ready to use. Heat your 

grill pan or skillet over medium 

heat. Pat the eggplant dry (the 

salt will have drawn the excess 

moisture out of the eggplant) 

and brush both sides of each 

round with olive oil and season 

with a little extra salt. Cook the 

rounds for about 8 minutes on 

each side or until very tender. 

Remove eggplant from the pan 

and let it cool to room temperature. 

When the grilled eggplant 

is cool, layer the rounds 

with slices of fresh mozzarella 

and tomato attractively. 

Drizzle EVOO and pesto, and 

serve with roast pork loin. 


29

Gourmet Shopping Guide 

FISH & SEAFOOD MARKETS 

ANKER’S FISH HOUSE 

420 Altamont Ave • Schenectady, NY 

(518) 382-8842 

COMBOS FISH FRY 

865 Crane St. • Schenectady, NY 

(518) 377-6636 

FIN YOUR FISHMONGER 

2050 Western Ave • Guilderland, NY 

(518) 452-4565 

THE FRESH MARKET 

664 New Loudon Rd • Latham, NY 

(518) 786-5150 

family & ETHNIC marketS 

ASIAN SUPERMARKET 

1245 Central Avenue • Albany, NY 

(518) 438-8886 

E & D AFRICAN MARKET 

617 Central Ave 

Albany, NY 

(518) 772-4490 

PARIVAR SPICE & INDIAN FOOD 

1275 Central Ave • Colonie, NY 

(518) 512-5118 

BUTCHER SHOPS 

AVON MARKET 

1631 VanVanken Ave • Schenectady, NY 

(518) 374-3197 

BUCKLEY FARM 

946 Saratoga Road • Rt. 50 

Ballston Lake 

(518) 280-3562 

DNIPRO RUSSIAN, POLISH, ETC. 

1533 Central Ave 

Colonie, NY 

(518) 218-9271 

GABRIEL’S SUPERMARKT 

255 Mohawk Ave 

Scotia, NY 

(518) 370-0140 

1924 Curry Rd 

Rotterdam, NY 

(518) 355-2230 

NISKAYUNA FOOD CO-OP 

2227 Nott St 


(518) 374-1362 

PREDEL’S RANCH 

59 Garnsey Rd 

Rexford, NY 

(518) 399-0265 

PRICE CHOPPER KOSHER STORE 

1892 Central Ave • Colonie, NY 

(518) 456-9314 

RAMESH WEST INDIAN 

820 Crane St, Sch’dy NY 

(518) 372-2332 

ROLF’S PORK STORE 

70 Lexington Ave • Albany, NY 

(518) 463-0185 

SABAH AFRICAN & MIDDLE EAST 

293 Central Avenue • Albany, NY 

African, Caribbean, Middle Eastern 

Walk-in Store • No Phone Available 

SAL’S QUALITY MEAT MARKET 

2713 Guilderland Ave • Sch’dy 

(518) 346-0408 

SHOPRITE SUPERMARKET 

2333 Nott St E • Schenectady, NY 

(518) 243-4565 

TIMOTHY’S WEST INDIAN MKT. 

1020 State St. • Schenectady, NY 

(518) 346-8802 

COFFEE & TEA SHOPS 

AMBITION BISTRO 

154 Jay St • Schenectady, NY 

(518) 382-9277 

APOSTROPHE CAFÉ 

432 State St • Schenectady, NY 

(518) 881-4515 

ARTHUR’S MARKET & CAFÉ 

35 N Ferry St • Schenectady, NY 

(518) 382-1938 

HAPPY CAPPUCCINO 


(518) 377-1092 

HUDSON RIVER COFFEE HOUSE 

227 Lark St • Albany, NY 

(518) 449-2174 

KATZ KAFE 


(518) 377-0320 

MOON AND RIVER CAFÉ 

115 S Ferry St • Schenectady, NY 

(518) 382-1938 

STACKS ESPRESSO BAR 


(518) 331-6378 

DELICATESSEN & BAKED GOODS 

BELLA NAPOLI BAKERY 

672 New Loudon Rd • Latham, NY 

518-783-0196 

721 River Street • Troy, NY 518-274-8277 

CAPPIELLO FOODS 

510 Broadway • Schenectady, NY 

(518) 370-0860 

CAPRI IMPORTS ITALIAN DELI 


(518) 346-6511 

GERSHON’S DELI & BAKERY 

1600 Union St. • Schenectady, NY 

(518) 393-0617 

NAPOLI BAKERY 

2309 Guilderland Ave • Schenectady, NY 

(518) 374-1810 

OLDE POLISH DELI 

600 3rd Ave. Watervliet, NY 

(518) 326-0943 

PERRECA’S BAKERY 

33 W. Jay St • Schenectady, NY 

Sch’dy (518) 372-1875 

TEASSERTZ BOBA BAR 


(518) 703-6045 

VILLA ITALIA BAKERY 


Schenectady (518) 355-1144 

GOURMET SHOP 

THE DILLYBEAN 

133 Jay Street • Schenectady, NY 

(518) 894-7911 

LENNON’S IRISH SHOP 


(518) 377-0064 

PEDE BROTHER’S PASTA 

582 Duanesburg Rd • Schenectady, NY 

(518) 356-3042 

health foods & SPICES 

BASIC FOODS 

585 Saratoga Rd. • Scotia, NY 12302 • 

(518) 399-2742 

WINE, BEER & SPIRITS 

BOSCIA’S LIQUOR DISCOUNT 

2710 Broadway • Bellevue • Sch’dy, NY 

(518) 346-5706 

CAPITAL WINE 

348 State & Lark Streets • Albany, NY 

(518) 689-0160 

EASTERN WINE LIQUOR 

1619 Eastern Pkwy • Schenectady, NY • 

(518) 346-8085 


ENGLEBARDT’S WINE & LIQUOR 

511 Union St • Schenectady, NY • (518) 372-4788 

FREEMAN’S BRIDGE WINE & LIQUOR 

100 Freemans Bridge Rd. • Scotia, NY 12302 • (518) 346-0400 

GLENVILLE BEVERAGE 

96 Freemans Bridge Rd • Scotia, NY • (518) 374-4615 

KING CORK WINE & LIQUOR 

2430 Watt St • Schenectady, NY • (518) 393-3955 

MADISON WINES & SPIRITS 

795 Madison Ave • Albany, NY • (518) 455-9463 

SABATINO LIQUOR 

210 Quail Street • Albany, NY • (518) 462-4411 

SCOTIA WINES & SPIRITS 

221 Mohawk Ave • Scotia, NY • (518) 346-1872 

KITCHENWARE SUPPLY 

DIFFERENT DRUMMER’S KITCHEN SUPPLY 

1475 Western Ave • Albany, NY 12203 • (518) 459-7990 

SPOON & WHISK • Clifton Park, NY 12065 • (518) 371-4450 

HOME FURNISHINGS & BOOKS 

CITY DISCOUNT FURNITURE 

A variety of products from Dining Sets 

268 Central Ave • Albany (518) 434-5605 

HABITAT FOR HUMANITY 

115 Broadway • Schenectady, NY • (518) 395-3412 

207 Sheridan Ave • Albany, NY (518) 462-2993 

OPEN DOOR BOOKSTORE 

128 Jay Street • Schenectady, NY • (518) 346-2719 

FLORISTS 

ANTHOLOGY STUDIO 

469 State Street • Schenectady, NY 

(518) 723-2020 

DOM GALLO FLORIST 


Sch’dy • (518) 393-0725 

FRANK GALLO & SON FLORIST 

1599 State St • Schenectady, NY 

(518) 399-2424 

1790 Altamont Ave • Rotterdam, NY 

(518) 356-1111 

DIAMONDS • JEWELRY • BUY AND SELL 

PARAGON JEWELER 


(518) 357-3291 


31

Taste of Schenectady Volume 4 No. 2

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