Thursday, February 26, 2015

Winter Welcome: Frederick’s in Bolton Landing

Fredericks Bolton LandingWith the tourist season having slowed down, many local restaurants take a much-needed break, but a few remain open. Frederick’s on Main Street in Bolton Landing is open seven days a week and is a local (and personal) favorite.

During summer Fredrick’s offers more than a meal with its large deck, regular entertainment and raw bar, but in Bolton’s off-season, a cozy fireplace, tasty soups, and a large selection of spirits add wind to the winter doldrums.

Thursdays in the off-season Frederick’s offers half-priced entrees, bringing locals in droves, even on the coldest Adirondack evenings.

On these nights, Kate, Lauren, Kelly and Joanna, in the front of the of the house offer friendly service, while John, Jason, and Tom provide a consistently quality meal from the kitchen that I’m sure you will enjoy.

IMG_5331While I was there, I had the smoked trout and the penne carbonara. The trout is one of my all-time favorites. You get a nice serving of mesquite wood-smoked trout with thinly sliced onion, caper dijon aioli, and assorted crackers. Since it was half-off, I also ordered the grilled chicken with my carbonara. Both entrees were served with a side salad – a nice treat as so many restaurants are forgoing the extras.

Frederick’s is owned and operated by the brother and sister team of Stuart Smith and Connie Smith Maxim, who have operated several restaurants in the region over the years (including The Place in Chestertown and the Merrill Magee House in Warrensburg). Both are local residents and graduates of Johnson Wales University in Rhode Island.

 

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Billy Trudsoe is a native of Chestertown who is a professional chef in the Adirondacks. Billy has worked in a variety of kitchens around Northern New York




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