Now that summer weather has arrived (finally!), we can’t get enough of patio dining downtown. Lucky for us, Park 26 at The Queensbury Hotel has a great spot overlooking City Park. When we heard about the new menu put together by Chef Colin Miner, who recently joined the team at Park 26, we were even more excited for an evening on their pretty patio.
We settled into a table overlooking the gazebo in the park across the street, one of our favorite Glens Falls views. In addition to the tables, Park 26 also has a couple of cozy couches (with fire pits!), which we made a mental note to snatch up the second that they came available :)
The service at The Q is always fantastic, and this night was no exception. Everyone was so sweet, especially our waitress, who cheered on our every menu choice and had us even more excited for our meals to arrive.
We loved all of the special touches Park 26 offers while dining with them - a little snack to start the meal, warm rolls with an assortment of butter - made in house (traditional, herb, and mushroom), and an intermezzo between courses (Rosé and lime sorbet!). All of these rotate weekly to keep things fresh and seasonal.
It’s tough to play favorites, especially when everything was amazing, but it’s hard to beat (no pun intended) how gorgeous and delicious the Beets and Citrus was. First, the colors! It was almost too pretty to eat. The ricotta and the orange supremes were so light and perfect for a summer meal. And, we’re still thinking about their twist on a traditional Bruschetta - the Burrata and Tomato. The crumbles on top instead of it being served on a crostini were a total game-changer, and we can’t wait to go back for more.
Did we already declare favorites? We take that back, because the entrées were fabulous. Their vegetarian option, the Cavatelli, was amazing - the perfect light summer pasta, and Tom couldn’t say enough good things about the Scallop and Dill (and again, look at the beautiful presentation and colors!).
Once the sun started to set, the fireplace was flipped on and we started thinking dessert. Their take on Crème Brulée was a trip down memory lane, with the Cap’n Crunch creme (that tasted like cereal milk!), the fruity pebbles, and the dehydrated strawberries that tasted like the fruit roll-up your mom packed in your lunch box when you were a kid. Perfection! And we couldn’t leave without trying the Baked Alaska, with the house made graham cracker and coconut snow - each element delicious on it’s own and an amazing mix when put together.
Colin Miner, Chef de Cuisine
Until next time, Park 26! Save us a seat on the sofa! :)
P.S. In case you missed it, a first look at another new outdoor dining option downtown here.