Recipe Day! Blubarbarita & APA Martini

Having conquered, or at least challenged, a fair number bars (80, to be exact) within an hour-and-a-half’s travel, most that remain involve overnight trips and both exhausting and exhaustive pub crawls. We have arrived at the beginning of the selection process as we continue the final push for finding the 46 best bars inside the blue line. For those of you who have recently begun following our bar reviews, there is indeed a purpose. Our goal is to find the 46 “High Peaks” from among the pubs and taverns located inside the Adirondack Park, as well as 46 Adirondack-themed cocktails for inclusion in our book, Happy Hour in the High Peaks.

As sometimes happens, we were unable to travel this weekend, but found some time to don our lab coats and Happy Hour in the High Peaks hats for some serious recipe development in the lab at Pammy’s At-Her-On-Deck Pub, where jiggers, shakers and muddlers take the place of Petri dishes, test tubes and beakers. No Bunsen burner here, but you’ll find a blender as we whip up unique libations or variations of the tried and true. Our scientific method borders on madness as volunteer subjects await the mixtures they’ve been recruited to test. In other words, we threw a party!

Sorry, Pammy’s Pub is not public. The envy of invited guests, the three-level deck, complete with hot tub and a fully stocked bar is host to social gatherings with friends and family on any occasion we can think of. Inclement weather is spent in the cozy converted basement bar (the Rathskeller) with a wood stove and a small, slab pine bar. Both serve as testing facility and headquarters of Happy Hour in the High Peaks.

Rhubarb is in abundance now, and Kim has more than she knows what to do with. One of our most popular blogs has been the Rhubarb Margarita recipe. It was time we created a new one and decided that blueberries would be the base. With a tart, lively personality, this margarita maintains its identity while the blueberry keeps its wildness in check.

Blubarbarita

3 oz. tequila

1 oz. triple sec

1 oz. lime juice (fresh squeezed)

1 oz. lemon juice (fresh squeezed)

½ c. rhubarb and blueberry puree*

Mix in blender with ice. Pour into salt-rimmed (optional) margarita glasses and garnish with fresh blueberries and lemon and lime slices. Makes 3 margaritas. 

*To make the puree, cut 5-7 stalks of rhubarb into one-inch pieces. Place rhubarb and 1 c. blueberries in heavy saucepan and just cover with cold water. Add 1 c. sugar and slowly bring to a simmer. Reduce heat to low and simmer for 5-10 minutes, until rhubarb is mushy. Chill. Refrigerate extra for up to two weeks, or freeze to enjoy in the middle of January!

We have a list of cocktails whose names evoke the character of the Adirondacks. Many have yet to be created, so we continued to experiment. The leftover blueberries would keep us inside the blue line and be the perfect base for the APA Martini, a more sophisticated and rigid drink than the frivolous margarita. Unlike some of today’s trendy and incorrectly categorized martinis, the APA Martini is no girly drink. Like a trail guide boldly bushwhacking the way for a flatlander with a bucket list, Tangueray’s bold, piney flavor and subtle botanical essence leads while the blueberry tries to keep up.

APA Martini

3 oz. Tangueray gin

1 oz. sweet vermouth

¼ c. pureed blueberries

1 T sugar (optional)

Shake with ice and strain into chilled cocktail glasses. Garnish with a lemon slice.

Variances (allowed): A squeeze of fresh lemon complements and enhances the blueberry flavor. Or, for a sweeter martini, add I oz. limoncello (lemon liqueur). You can even make your own using one of the many recipes online. Makes 2 martinis.

According to proper experimental procedure, a typical experiment should be repeated at least three times. This is not advisable. We often work with survey participants, a sampling of volunteers willing to consume and evaluate new products before they hit the market. With this study pool, it’s not necessary to repeat the experiment, though that is frequently requested. Since our sample size was fairly small, please let us know what you think. 46 cocktail recipes, with names like Adirondack Mudslide and Black Fly Bite, will be chosen for our book from our own creations, as well as some signature drinks contributed by taverns we’ve visited. We only want the best!

Cheers & Bottoms Up!

Kim & Pam

Essex Inn, Essex

The town of Essex has a coastal New England charm, from the centuries old brick homes and diagonal street parking, to the waterfront buildings in colors to rival the Atlantic coast. The Essex Inn, grand in comparative scale to the federal and Greek revival style architecture that defines the hamlet, is the centerpiece of Essex. With a full-length front porch, imposing white columns and freshly painted yellow siding, the Essex Inn’s cheerful facade is warm and inviting.

Management of the 200-year-old Essex Inn was undertaken by Gladys and Josh Archer in 2010 after it was meticulously renovated and restored in a year-and-a-half-long process by Rick and Karen Dalton, who initially purchased it to house the College for Every Student (CFES) organization. The inn has taken on an authentic, historic appearance that feels timeless and original. Wood is artfully employed in countless hues and textures, with rough sawn board walls, a low, exposed beam ceiling, and softly glowing wide plank floors, finished with hand-forged replica nails. Wavy glass windows and a two-sided brick fireplace partition the tavern room from the more formal dining area. Furnishings exhibit a distinct Adirondack flair in the interior design of Delevan's Tavern. Furnishings contrast smooth polished wood with heavy handcrafted rustic creations of twisted roots, sticks and antlers. A thick pine slab bar, with seating for just four, overlooks rustic birch bark cabinetry housing the bar inventory. Wait staff, all of whom are bar trained, scurry in and out of the miniscule confines, each preparing drinks for his or her own orders. Table seating in the tavern is reminiscent of a town meeting place where one could argue politics, local and national, expound on the weather in front of the fireplace, or share gossip of local flavor.

Energetically revitalized and renewed with enthusiasm, Gladys and Josh have revived the essence of community and camaraderie within the gracious walls of the tavern as a meeting place for townspeople and visitors alike. From themed gatherings and dinner specials to Tuesday Martini Merdi, fresh and innovative ideas flourish. Gladys and Josh have been creative in making the Essex Inn the place to be in Essex all year round. Community Happy Hour on Thursdays from 5 p.m. until 9 p.m. has become an increasingly popular mainstay for the Essex Inn. Just last week, they featured a Kentucky Derby party touted to be in the finest fashion. They have offered a variety of wine tastings and cooking classes. On Fridays during the summer, the inn will feature music outside in the garden patio area, and in July and August, “afternoon tea”, encouraging a luncheon on the grass, parasols optional.

 Though diminutive in size, the bar bulges with creative capacity. A hybrid of two of her favorites, Pam couldn’t resist ordering the Margarita-tini, which was essentially a margarita in a martini glass, but painstakingly prepared with fresh ingredients, muddled with the stubby end of an antler by Alex, our server-of-the-moment. The Sinnfully Essex is a house specialty made with Chambord, vodka and a splash of cranberry juice, embellished with a sugar rim and brandy-soaked cherry. Specialty drinks are priced at around $9. Kim chose the Ubu ale from the modest but well-selected bottled beer choices that also include Stella Artois, Magic Hat, Guinness, Lake Placid IPA and Redbridge, all priced from $3 to $5. The wine selection is well-rounded with several options and ranges from house wines at $7 a glass; $27 a bottle to an assortment of reds and whites at $8 to $13 glass; $30 to $155 bottle.

The Essex Inn is open for dinner Tuesday through Saturday from 5 p.m. until 9 p.m. The inn is open to guests daily with seven rooms available. If you're just having cocktails at the bar, you should have an opportunity to meet all of the staff. Each of them seemed ready and willing to try something new or share their favorite drink recipe. Gladys is a vibrant, energetic host, eager to share her obvious affection and future plans for the Essex Inn. We did not have the opportunity to meet chef and partner Josh, who seems to remain behind the scenes, ensuring that all is well managed in the kitchen. For an Adirondack experience with a New England feel, visit the Essex Inn on the Adirondack Coast, nestled between Lake Champlain and the Adirondack mountains. Try something new and be sure to wander around inside and out. One visit will not be enough.

North Country Club, Keeseville

The "Cocktails" sign on the side of the North Country Club Restaurant sign was a harbinger of the retro-style tavern we were about to enter in Keeseville. The windows on the interior walls as we entered the vestibule foreshadowed a repurposed building. Slate floors, a combination of wood panel and brick walls, and a green formica topped bar counter, all in good condition, confirmed our first speculation. Our first impression was one of familiarity, comfort and welcome.

Behind the bar, signs promoting the Bikini Martini and Catalina Margarita (no Rob Roys and Whisky Sours here) spoke of more contemporary times. The bartender, Shannon, young, energetic, smiling and soon joking, did too. The large, rectangular bar offered seating for at least 15 patrons in sturdy captain’s chairs. Complimentary hors d'oeuvres were put out in a corner with chips, dips, crackers and cheese spread. Quick Draw and a few televisions offered entertainment, but we found the bartenders, first Shannon, then Josh, to be enough entertainment for us.

Owned by Michael and Tonia Finnegan for the past four years, the North Country Club Restaurant has been in business for at least the past 40 years. One of the waitresses, Gladys, came to Keeseville in the 1950s, and was able to fill us in on some history. The building was originally a train station, located elsewhere, but moved to make room for the highway. Once moved, it was reappointed as a restaurant and has been serving local families and tourists ever since. Gladys apparently came with the building. The North Country Club is renowned for its gourmet style pizza, and claims to serve the best pizza from Montreal to Miami. Entirely homemade, it is reputed to have been Fed-Exed to Utah and Florida. Supposedly they deliver anywhere.

Serving a variety of bottled beers, Land Shark and Budweiser are currently offered at a mere $2.00 a bottle. Several beers are available on tap, both domestic and micro, including, Yuengling, Bud, Coors, and Long Trail Blackberry Wheat. The liquor selection is typical, with several flavored vodkas and a few premium distillations. Several varieties of wine are served as well.

The North Country Club is open seven days a week all year, from 3 to 8 p.m. Monday and Tuesday and Noon to 9 p.m. Wednesday through Sunday. Closing time is extended one hour every day when summer hours begin Memorial Day weekend. They close only for Christmas and Thanksgiving. Happy Hour is featured daily with $1.00 draft beer, $2.00 domestic bottles and $.50 off well drinks. Cocktail specials like the Bikini Martini are available for $5.00 and change weekly, depending on bartender creativity. Maybe someday they will feature one of Happy Hour in the High Peaks signature drinks. Bring your favorite recipe and Shannon and Josh will set you up. Cell phone service is available, and access to wifi is on request. They occasionally offer live music on a small scale.

Newcomb House

We heard muffled voices in barroom debate as we entered the Newcomb House. As the bartender hustled our way with her cheerful smile and greeting, we took a seat at the end of the bar, a spot we find best suits our need to observe, and settled into the beverage selection tête-à-tête. As we admired the unique bar top, the six or seven men occupying the far end, one next to the other, stole curious glances at us. We did the same. They seemed paired off - talker, listener, talker, listener. With seating for up to 14, the bar was comfortably occupied. Christian, the bartender, seemed to know each of them, but it was difficult to discern whether they all knew each other.

The Newcomb House barroom is sufficiently sized with room for a pool table, a built-in bar on a far wall, darts, scattered tables, a juke box and a little alcove for entertainment, with open floor space for dancing or just general milling about. In the subdued natural light from various windows and indoor lighting and fan fixtures, we quickly noticed how clean the Newcomb House is. The paneled ceiling and the butcher-block bar top’s alternating strips of stained hardwood fairly glow and the linoleum-tiled floor is spotless and shiny.

Owned by Mike Garrand, The Newcomb House has been in operation for 21 years. Christian tells us that Mike is an avid outdoor cook and enjoys putting on pig roasts and cookouts for such events as Customer Appreciation Day, a Teddy Roosevelt commemoration, and for various fundraisers to benefit Toys for Kids. A year-round destination, the Newcomb House is well known as a poker run stop for motorcycle and snowmobile clubs. As a popular spot for bikers, campers, hunters and snowmobilers, our visit in April was probably the only lull in activity they get all year. Given the fact that the Newcomb House only closes on Christmas, Easter and Thanksgiving, it's admirable that they are able to keep it clean somewhere between closing hours anytime after 10 p.m. and re-opening between 11:00 a.m. and noon daily. In Newcomb, with a permanent population of around 500, and a few hundred privately owned camps, it’s also the only game in town.

They offer no Happy Hour or other drink specials, but their prices are befitting Happy Hour all day long. Well drinks and domestic bottled beers are in the $2.50 (Genny Light, the house favorite) to $4.00 range. Draft beer is not an option, and the liquor selection is no-nonsense. We didn’t see any Grey Goose or flavored vodkas, though there is a varied array of schnapps flavors.

Like the liquor lineup, the food menu is simple. Pub fare consisting of pizza, hot dogs, sandwiches and appetizers are available at very affordable prices. At 6 p.m. on Thursdays, patrons can enjoy a full home-cooked dinner for just $7.00. Just looking for a snack? Pickled delectables from the Adirondack Pickle Lady bathe in brine in huge jars behind the bar.

Park policy, the hiking permit debate, and Winchester rifles were among topics steadily bantered between patrons. Kim, not one to mind her own business, interjected her agreement to a comment. If you’re going to butt in, it’s always best to be agreeable – at least at first. Soon we were down at the other end of the bar, talking about our mission, handing out our cards, and trying to convince the skeptical clientele we were not up to evil doings.

The Newcomb House is one of those nondescript hometown taverns you’ve driven past a hundred times, maybe wondering if you should stop in. To the inexperienced, a strange bar can be intimidating. To a couple of seasoned veterans like us, it’s all in a day’s work. If you've passed by the Newcomb House once or on numerous occasions and wondered if you should stop in, Happy Hour in the High Peaks encourages you to do so.

Basil and Wick's Encore

The banner beneath Basil & Wick’s trail marker sign read Roadkill Throwdown. To the uninitiated, Throwdown is a Food Network show in which chef Bobby Flay challenges a chef in preparing a specific food. Throwdown in North Creek? How did we not hear about this? And what roadkill would be coaxed into fine cuisine? We were on our way to Long Lake for Happy Hour, but vowed to stop in on our way back through, hoping we’d see Basil & Wick’s chef Chuck Jennings take Bobby down.

A few Happy Hours later, we pulled into Basil & Wick’s partially filled parking lot, thinking we’d missed the competition. Glancing again at the banner, which did indeed say it was today, Pam noticed the unfortunate typo: Throwdown with Bobby Fray. Fray? Isn't it Flay? How embarrassing to misspell the name of a celebrity chef. Disappointed, and never really needing a reason to stop at Basil & Wick’s, we went in anyway, hoping to hear the buzz of excitement that would surely continue for weeks. Nothing. No buzz, no commotion, no hullabaloo. “Did we miss Throwdown?” Pam innocently inquired. Sneaky sidelong glances and smirks ensued, then a few giggles. It was April Fool's Day, and we’d been punked! Well, we might as well stay for a drink and start a fresh review. We reviewed Basil & Wick's in the earliest days of this mission, though we feel it didn't do the justice they so deserve.

Located on Route 28 (across from Stewart's in North Creek), Basil & Wick’s casual cedar shake, clapboard, and rustic log exterior and spacious wraparound porch suggest a casual, relaxed experience. The uncluttered post and beam structure, reminiscent of a remodeled barn, with natural finish knotty pine cathedral ceiling, is warm and inviting. Not overly-decorated, typical icons such as an old sled, snowboard, skis and antler chandelier create a rustic, outdoorsy theme. In the Lodge or bar area, three 52-inch TV's are unobtrusive but visible if desired. The curved bar is a remnant of the famous horseshoe bar, once the social hub of the Colonial Arms Hotel in Warrensburg, now just a fraction of its original size. Several tables and booths provide seating if you can’t get a seat at the bar, and a flagstone fireplace occupies part of one wall. In homage to Basil & Wick’s humble beginnings, mural-sized black and-white photo collages hold subjects prisoners of time, depicting scenes from Gore Mountain, Whitewater Derby and the original Basil and Wick's. A chrome and vinyl barstool, enshrined in plexiglass like a rare museum artifact, stands in reverence near the entrance, a relic from the early days. Backless and tattered, its emerald green seat bulging flesh-colored stuffing like an aging but sturdy sex symbol in a too-tight dress who’s seen better days but refuses to succumb to the ravages of age. While sentimental, it represents a future with a gracious nod to the past.

Basil and Wick’s, too, has refused to become a “has-been”. After several changes in ownership and unsuccessful attempts to make a comeback under various names, Jane Peter has taken the director’s seat and introduced a rising star. Not one to leave the running of things to someone else, she is a tireless presence, greeting and seating, running between the bar, kitchen and dining room, often taking a quick break to visit her regulars. Jane and her well-chosen staff are really what have put Basil and Wick’s on the path to success.

The well-stocked bar and a creative staff are the perfect combination. The specials board often features a clever martini or seasonal cocktail. The draft beer offerings are broad and well selected. Among the most recent inventory are local favorites Lake Placid Ubu and Adirondack Brewery Dirty Blonde. PBR is an economical choice at $2. Not one to pass up an opportunity to try a new brew, Kim recently indulged in a Duvel, a single fermented Belgium golden ale. Served in an 18 oz. tulip glass, with an 8.5% alcohol content and an $8.50 price tag, this beer is more like an event - meant to be sipped and savored. Basil & Wick’s serves 18-20 bottled beers in a range of choices, including gluten-free Red Bridge. The wine selection varies, but lists a modest variety of red, white, rose and sparkling, ranging from $5 (house) to $10 a glass, and $22.50 to $58 a bottle.

Basil and Wick’s is open Thursday through Monday in the spring. The bar opens at 3 p.m. serving from the pub menu, which offers bar food favorites and some creative surprises. Happy Hour is from 3-5:30 daily. The dining room opens at 5p.m. and features traditional beef, seafood, poultry, ribs and pasta, as well as some more imaginative dishes, mostly in the $15 to $25 range. On Thursdays, Chef Chuck’s Pasta bar is an economical $14.

Not destined to fall into a routine, something fun always seems to be in the making. From occasional musical entertainment and holiday celebrations to Wii Mondays and the annual Donegal Beard Contest, the staff's innovative and clever ideas ensure the future success and continuity of this revived landmark. A homogeneous blend of local, regional, seasonal, and recreational clientele make Basil & Wick’s perfect place to end the day, whether coming off the slopes, out of the woods, off a whitewater rafting trip, or just down the road. If you haven’t “liked” them yet, you will. Basil & Wick’s Facebook Page is a good source of up-to-date specials, happenings and shenanigans. And when you do go, say hi to Jane and Jeannie and Emily and tell them Happy Hour in the High Peaks sent you.

Recipe Day at Pammy's At-Her-On-Deck Pub

It was such a beautiful day today that we decided to work. A Recipe Day was just what we needed. Still working on our Adirondack drink line and inspired by the ferns just beginning to poke their curly little heads through the ground, we thought we'd try to create a drink called the Fiddlehead. Off to the liquor cabinet we went. No Midori. With its sweet, delicate flavor and spring green color, our minds were firmly made up to include Midori in the recipe.

Never send two thirsty adults with no definite plan into the liquor store unattended. Like the starving grocery shopper or an artist in a paint shop with no budget, we got creative on the spot, grabbing pretty bottles with funky flavors and anything the clerk suggested. We got the Midori, alright. And wine, three new flavors of vodka, and a bottle of Limoncello. Then a stop at the grocery store for a couple of melons with which to garnish.

Ok, we'll cut to the chase. Our first cocktail is a keeper; a smashing success. This is one of our best, if we do say so ourselves.

Boreas Pond
2 oz. Midori melon liqueur
1 oz.Triple Sec
1 oz. melon vodka
2 oz. water
1 pkg. sour mix
1 lemon wedge, squeezed

Shake with ice and strain over ice. Garnish with melon balls and lemon slice. This is best made by the pitcher. You're gonna want more!

With all that Midori and no particular desire to do anything else, another cocktail was in the works. We hadn't used the Caravella Limoncello yet, and why let the effort go to waste?

Sweeter, mellower and not quite as taste bud tingling, this would make a flavorful fall accent to sip with a salad.

Meloncello
2 oz. Midori melon liqueur
2 oz. Limoncello lemon liqueur
4 oz. ruby red grapefruit juice
rim glass with salt
garnish with lemon slice

Mix ingredients and pour over iced cocktail glass.

Before we pack up and put everything away, we had to make just one more with the ingredients at hand.

Limon Cooler
2 oz. Limoncello lemon liqueur
2 oz. white grape vodka
top with seltzer
garnish with lemon slice


Stir ingredients and pour over iced glass.

Pub on 9, Bolton Landing

Having only been open since January of 2012, the Pub on 9 is the youngest pub we have had the privilege to review. So far, they seem to be doing everything right. Located south of the village of Bolton Landing, the Pub on 9 is on Route 9N, or Lake Shore Drive, between Diamond Point and Bolton. Operating as the Wooden Barrel in past years, new owners Bob and Noelle Schwab eagerly wait to see what their first summer will bring. Set back a comfortable distance from Route 9N, with plenty of parking, a large deck offering sunshine or the shade of table umbrellas, the pub is a perfect spot for entertainment, indoors or out.

The bartender, Jon, is an enthusiastic, attentive, personable (and did we mention very handsome) guy with tireless energy and humor. His animated nature and quick wit kept us amused as he exchanged barbs with another patron, who asked that we not divulge his affiliation with the aforementioned bartender. He also told us a little about his participation in the Fire Tower Challenge, suggesting it as a theme for our next book. Hmm... The Firewater Challenge? We chatted with Noelle, who took a break from her daily chores to talk about the pub’s future plans.

Currently open Thursday, Friday and Saturday from 5 p.m. until 2 a.m., the Pub on 9 will add Wednesday and Sunday this summer, and plan to continue with Sunday operation through football season. This year they closed for the month of March and anticipate closing on Thanksgiving and Christmas. The generous dance floor rocks with musical entertainment on Friday and Saturday nights, and Noelle hopes to add a Karaoke Night on Wednesday nights for the summer, as well as live music on the deck when weather permits. The deck currently offers picnic table seating, but will have patio tables in the summer season. Suggesting that the cook probably doesn't have much of a social life, the kitchen usually stays open until just before the bar closes, so don't be afraid to stop in for a late-night snack. The restaurant will also be offering delivery to nearby motels this summer, something that is sure to boost their notoriety.

The Pub on 9’s huge (by our standards) three-sided bar seats 24 and is stocked with all of the necessities: an abundant draft beer selection (10 flavors!), coolers full of bottled beers, and much more than the basics on the liquor shelves. Pine predominates, from walls to ceiling. The spacious floor plan flows seamlessly from bar to dining to a large game room, creating separate but inclusive spaces throughout. Three TVs suspended stadium style above the bar allow viewing from all sides and there’s another in the game room. The 70-inch monster flat screen may be best viewed from a comfortable club chair in the dining area, but can be seen from pretty much everywhere. The atmosphere is simple, clean and spacious. Decoration mostly consists of mirrored beer advertisements and a neon Welcome to Bolton sign (which Jon took pains to point out, so we felt we should mention it). Happy Hour is from 5 to 6 p.m. daily with $1.00 PBR drafts, $1 off well drinks and 1/2 off appetizer pricing.

Already known for the hand cut fries and homemade soups, the menu also features signature specialties, the 9 Burger and the 9 Dog. Plenty of options are available on their menu and range from $7.99 to $12.99, but they already expect to expand their summer menu. Hopefully they'll be breaking out the blenders too for margaritas and daiquiris on the deck. Pam suggested adding a nine-shot cocktail (the 9 on 9?) as a signature bar offering.

It’s difficult to describe a bar based merely on having had a good time. From Jon’s greeting as soon as we walked in, to introductions to anyone else who entered or passed through, we were made to feel like invited guests and familiar friends. As the conversation turned to the mild weather and early emergence of mint and rhubarb, we swapped drink recipes (our Rhubarb Margarita) with celebrity bartender Kate (her Summer Squeeze). Kate, of Frederick’s in Bolton Landing, offered her endorsement of the Pub on 9 as a keeper, and a definite contender for the top 46. It’s places like this, where drink recipes are exchanged and rhubarb plants are procured, that remind us that the Adirondack region is just one big neighborhood.

Adirondack Hotel, Long Lake

Even if there weren’t a gift shop lined with books of local interest, the Adirondack Hotel in Long Lake would be a contender on our list of the "46 High Peaks" bars in the Adirondacks. The hotel, with its rough slab siding, gabled shingle roof and sprawling porches stands overlooking Long Lake, separated only by a two-lane road. The original hotel opened in 1879 as Kellogg’s Lake House, which was destroyed by fire. It was rebuilt and opened as the Adirondack Hotel in 1904. Surviving devastating fires and, most recently, the flood of 2011, the Adirondack Hotel still speaks of its original grandeur in a place where its history, and its people, endure.

Accosted by wildlife of impressive proportions, we were greeted by a six-foot-tall black bear on the left as we entered the hotel, and a moose head overseeing check-ins at the antique hotel reception desk. The bear was shot in Long Lake in 1978; the moose head hangs on the wall at what would be its actual height were the body still attached, its antlers just touching the ceiling. Victorian antiques accent the light and airy sitting and dining rooms. Simple, two-bulb pendant chandeliers suspended from white painted tin ceilings cast their light on several Adirondack paintings, including two portraits of Noah John Rondeau, famous hermit.

We stepped from the worn linoleum tiles to the aged hardwood floors of the Tap Room, tucked away in a far corner of the hotel, and were enveloped in the history of the bar at the Adirondack Hotel. Rustic and dim, the rough pine walls, polished bar, and rich, dark barstools presented contrast to the sunny lobby and dining areas. Peering from between three televisions, the taxidermied eyes of many animals looked on. Hoping we didn’t appear as glassy-eyed, we approached without caution as the bartender's eyes locked ours. Warmly greeted by Colleen, we surveyed the options and ordered the 74th first drink of our quest. Offering a diverse microbrew selection which varies seasonally, the Adirondack Hotel's signature drink is the modest but well appointed draft lineup: Switchback Vermont Ale, Lake Placid Brewery Ubu, Blue Point Toasted Lager, Harpoon IPA, Budweiser and Coors Light. Standard liquor and bottled beers are also available, at about average prices. Happy Hour is when you’re there, but no special pricing applies.

The Tap Room can seat approximately 30 people. A deck off the bar, overlooking the lake, has a variety of seating options for fair weather overflow. Although bar service is not offered outside, drinks are welcome on the deck and on the front porch. The front porch offers six rockers, four tables for two, two tables for four and two picnic tables on the grounds.

Colleen imparted the following facts pertinent to our research. The Adirondack Hotel is open year-round. The Tap Room closes for Christmas, Easter and Thanksgiving, but the hotel remains open. The Tap Room hours of operation are generally from 11 a.m. until 9 p.m. with closing extending later as dictated by the season and the number of patrons. Entertainment is featured throughout the year in the form of open mic night and a variety of musical entertainers.

Carol and Carmine Inserra have owned the Adirondack Hotel for the past 21 years. We had an opportunity to meet Carol, a lovely and gracious woman with a relaxed and pleasant demeanor. She shared with us some of the hotel’s history, as well as the story of how it came into her and her husband’s possession, starting with a phone call on April Fools’ Day. Carmine handles most of the maintenance himself, but is rumored to take as much interest in the chicken and ribs barbecue he hosts every Wednesday and Saturday all summer long. The hotel offers 18 rooms, an apartment and a suite; some with private bath, and none with phone or television, though a television can be found on each floor in the common rooms. Cell service and open WiFi are available for those who want to stay connected.

The bar entertains locals all year and tourists in summer and winter, and lists Helen Keller, Jack Dempsey, Mick Jagger and Mickey Mantle among its famous visitors. According to the Adirondack Hotel’s website, “Before you leave, everyone will know your name.” We had the opportunity to meet two locals. We don’t know if they caught our names, but Mike and Bill highly recommend the Tap Room at the Adirondack Hotel. So do we.

The Inn at Speculator, Speculator

Oak Mountain for sale! That's one of many things we learned from Patrick, the bartender at the Inn at Speculator. An enthusiastic purveyor of information about the Inn at Speculator and the community in general, he could easily be mistaken as owner. Conversations and gossip, both political and personal in nature, volleyed around the room as we spoke with Patrick. In response to our "nearby attractions" question, we were surprised when he mentioned skiing. That led into the story about the Town of Speculator temporarily taking on the foreclosed ski area at Oak Mountain. The owners of the Inn at Speculator for the past 30 or so years, Neil and Linda McGovern, proudly sponsor community events and host fundraisers throughout the year, including Friends of Oak Mountain benefits, an ice fishing tournament in February, fish and game club events, and the local snowmobile club.

In keeping with a building from the mid 1900s, several rooms adjoin the bar area, adding more dining space away from the bar. A glass case in the front room displays gourmet dressings made there and books for sale on the history of the Inn. It appears to have once been a place to pay your tab on the way out, to get change for games or the jukebox, and may once have offered candy or souvenirs for sale. The décor is fairly nondescript, with well-worn hardwood floors, pine-paneled walls covered with photos, certificates, memorabilia, and lingering St. Patrick’s Day trimmings. Although no children were on hand that day, there was an atmosphere of family entertainment in the past. The Inn at Speculator now entertains the adults with a pool table, foosball, electronic darts, Quick Draw, and an occasional solo musician or DJ. For the sports fan, there are three TVs in the bar area for keeping up with your favorite sport. Football, Nascar and March Madness basketball pools may help get the staff and patrons through the long winter months.

Liquor basics, a handful of draft beers, and 18-20 mostly domestic bottles provide adequate thirst-quenching options. Seasonal drinks of coffee varieties in winter and refreshing coolers in the summer are subject to the creativity of the bartender. Happy Hour includes $2.00 domestic drafts, Monday through Friday, from 4:00 to 6:00 p.m.

Open daily at 11:30 a.m., except Wednesdays, the pub room serves lunch and pub fare until the main dining area opens at 5:00 p.m. The inn is open year-round, but does occasionally close for a week in November and/or in April. Three rooms are available for lodging with special rate packages varying throughout the year. Dinner specials include the Friday Fish Fry, Prime Rib Saturdays, and a beef and burgundy buffet in the summer months.

The bar at the Inn at Speculator is patronized by locals, seasonal residents and tourists just passing through. Everyone seemed accepting of one another, whether known in the area or not. If you’re looking for a quaint, overpriced Adirondack country inn filled with antiques, bark furniture and faded sepia photographs, keep looking. Instead, you will discover a roadside rest more representative of today’s resident, the very essence of true Adirondackers, who struggle to make a living in an area that relies so heavily on tourism. Here, icons of a playground for the affluent are replaced with countless images of friends and neighbors doing the things they enjoy like fishing, hunting, snowmobiling, skiing and participating in their customary events, in a town they love and care about. Sit at the bar with the locals as they debate park politics and banter about the everyday. And listen. Learn something, if only what it’s like to live here. Add the Inn to your list of "must visit" venues to get a real Adirondack experience and, if you're in the market to buy a ski area, go see Patrick at the bar.

Market Place Steakhouse, Bolton Landing

Now here's a place with curb appeal. Driving through Bolton Landing, we nearly ignored the Market Place Steakhouse & More until we spotted the words Sports Bar etched on the bottom of one of the windows. Stained cedar shake siding, varied rooflines, and simple, understated signage create an inviting façade. The street-front deck is small with turned posts and balusters, finished in rich browns. Double doors to the dining room, in pristine condition, indicate that the premises are well maintained. First impressions enticed us to see more and music playing from outdoor speakers beckoned us in. Stealing a brief glance at the dining room features, we headed straight for the bar.

We continued to drink in the decor while Tami prepared our drinks. Floors of oversized tile in the main bar area, a small green enamel gas stove walled in a far corner with a river stone backdrop, and a copper sidebar on the partition wall, ready to seat eight in backless black and blonde stools, all add to the interior appeal. A small sunny alcove houses four pub tables with seating for 16. Known as the rock and roll room, an impressive collection of autographed guitars and posters is displayed on the walls.

In keeping with the Sports Bar designation, TVs are placed throughout the establishment, the majority located in the bar area. Tami informed us that there were, in fact, 14 in all, including the outdoor dining area in fair weather months. And yet, it wasn't overdone. The pub area was tastefully finished with a variety of sports memorabilia, again in perfect moderation.

The Market Place Steakhouse was originally an A&P supermarket and was known more recently as Michael Arthur’s Steakhouse. Steve McCranels and Amy Ullrich opened the current version in July of 2011. Open every day in the summer, The Market Place is closed on Tuesday and Wednesday in the off season. The sports bar is open at 4 p.m. and the restaurant opens at 5 p.m. Happy Hour is daily from 4 p.m. to 7 p.m. with $1 baby (7 oz.) beers and $2 beer or well drinks. Closing times vary, but around 11 p.m. is fairly standard. Three-course dinner specials make the Market Place a popular dining venue, but Open Mic Night on Monday nights and live musical entertainment on Saturday nights fill in where sports leave off.

On street parking is easily available in the winter months, but harder to find in the summer. A small parking area behind the Market Place offers limited parking, with an entrance to the bar from the back. Bolton Landing has several public parking areas as well.

The Market Place was not our intended destination. We had heard of a new bar in Bolton Landing and were looking for it when we found the Market Place. Perfectly content to stay put, we found the service was as pleasing as the décor. Tami was pleasant, attentive and professional. Once engaged in conversation, she kept one eye on the other patrons, while she imparted information to us. At her suggestion, we couldn’t resist sharing their signature drink, a Pear Martini, made with pear vodka and elderberry liqueur.

The Market Place is the perfect place for a break from the beach, or as a rest for wanderers. The slower months offer a perfect opportunity for locals to get a taste of summer's popular venues without having to deal with crowds. Family-friendly, food and drink prices are reasonable. The ambiance is free.