The Ole Barn, Inlet

It’s so BIG. If that isn’t your first impression when you enter The Ole Barn on Limekiln Lake Road in Inlet, then you must be from Texas or Montana. Bearing a ranch theme with wagon wheels, oversized ceiling fans and rough pine booths and walls, it feels like a bar that should be on the premises of a dude ranch, not the stand-alone bar that it is. Nearby Limekiln and Eighth Lake state campgrounds bring many patrons, but it is the snowmobilers in the winter that fill it to its capacity of 300. It reminded us of summer camp. Or what we imagine summer camp must be like.

The square bar, not quite centered in the bar area, easily seats 25 patrons. The wood simulated laminate top with red padded edges and matching backless stools welcomed us to sit and observe. A model train waited at its station overhead with a painted backdrop depicting a village scene. The train wasn’t running while we were there, but 350 feet of track take it throughout the restaurant, its cars sporting billboards in miniature advertising local businesses. Benched tables fill two walls and several round picnic tables try to fill some of the large space near the entrance. A collection of hundreds of caps covers a good portion of the plank ceiling. The spacious dining room is separated from the bar by a partition of booths.

Though beer taps can be seen behind the bar, the Ole Barn currently serves beer in cans only, in about a dozen varieties. As Pam looked over the diverse liquor selection behind the bar, she observed a few PVC pipes. Upon inquiry, we learned from our bartender, Allison, that they are portals for the Beer Can Express, the first we’ve ever seen or even heard about. Volunteering a demonstration, Allison explained that the cans are deposited in those pipes and are whisked off, bank tube style, for storage in a large silo located outside of the main building. There’s a fine example of Adirondack ingenuity!

With four televisions and a winter-based clientele, the Ole Barn is frequented by NASCAR fans.  Annually, the Old Barn hosts Zippy’s Crusade for Kids, a charity snowmobile ride put on by Greg and Nan Zipadelli. A two-day event to raise funds for kids in need, the fundraiser features food, music, an auction, and a celebrity autograph session sometimes attended by such NASCAR icons as Tony Stewart. The 2013 event will be held on January 25 and 26.

The Ole Barn offers live music during the winter for their snowmobile patrons. A pool table and lottery scratch tickets complete the entertainment offerings. They also host weddings, banquets and private parties. Family owned since 1967, and currently by Ron and Kathy Hausen, the restaurant specializes in homemade and Italian specials, among others, moderately priced. On the lighter side, salads, burgers, sandwiches and pizza are featured. More substantial entrees “from the barnyard” include ribs, NY strip, and chicken. “From the pond” you can select haddock, clams or calamari.

The Ole Barn has a Happy Hour daily from 3 p.m. until 5 p.m. featuring $3.00 well drinks, domestic beers for $2.00 and draft beer, when available, for $1.50.  They are open year-round, but close between Columbus Day and Thanksgiving in the fall, and during mud season in the spring. They open at noon and close at 10 p.m. or later. They are open Thanksgiving Day, but closed on Christmas.

If you’re looking for a quiet place for an early afternoon drink and a bite to eat, stop by the Ole Barn during the summer months.  For a hopping place to go after a good snowstorm, the Ole Barn might not be so vast and quiet.

Windfall Bar and Grill, Cranberry Lake

Eighty miles to Tupper Lake. Another twenty-six to Cranberry Lake. The two-and-a-half-mile stretch on Tooley Pond Road, winding between Cranberry Lake and Silver Lake to the Windfall Bar and Grill was the shortest leg of our travels. It’s all about perspective in the Adirondacks. Rounding a curve just when we’d decided there was no sign of human interference other than the road and a small cemetery, we were somewhat surprised to find the Windfall Bar and Grill occupying a yellow ranch house. Nothing garish or pretentious about its curb appeal, just a simple looking country tavern and restaurant, well maintained and hospitable. The same was found within.

The bar is just inside the front door. Two TVs, a pool table, darts, Quick Draw, and lottery scratch games provide some amusement whether you’re waiting for a table or just having a drink. The pine bar comfortably seats eight to ten with your choice of padded or wooden stools. Two booths and a few tables allow seating away from the bar. Complete with its own upright piano and lighting, a small niche across the room supplies space for musical performers.

Surveying the lineup of draft and bottled beers, Kim spied a new brew, Brooklyn Pennant Ale ’55, among the fine choices. Also on tap are Harpoon IPA, Guinness, and Lake Placid Ubu Ale, an Adirondack staple. She wrinkled her nose at Angry Orchard, a Samuel Adams product that seems to be the current trend. Twenty-five bottled beers offer a mostly domestic variety with no surprises. The wine list includes eight red, six white and a sparkling wine, along with several house wines and a house made sangria, available by the glass or bottle. The Windfall Bar and Grill also offers a house made root beer on tap. During summer months, the Windfall boasts a delicious mojito made with their homegrown mint. The bartender, Glenda, prepared one for Pam who nodded her approval, unwilling to relinquish the straw from her mouth as she sipped from the depths of this tall, tasty drink.

In addition to reader recommendation, it was a Facebook invitation from the Windfall that prompted our trek to Cranberry Lake. We had the opportunity to meet one of the owners, Rosalyn Dragun. Her husband and co-owner, John, was busy in the kitchen. Not too busy, however, to later share some of his layered drink recipes via Rosalyn. Pam continues to be challenged by the layered shot and was hoping for some pointers. Maybe the next time we visit. The Windfall features a number of delicious sounding shots, popular with the crowds of snowmobilers that slide through the door every winter. Among the interesting names are the Duck Fart, Jellyfish, and Chastity Belt.

John and Roz have owned the Windfall Bar and Grill since 2006, though the establishment has been in business since the 1970’s. According to Roz, they’ve taken it from rowdy reputation to an eating destination. Earl and Sharon, frequent patrons, attested to the fabulous food. Earl’s favorite, he claims, is the chicken picatta. A number of burgers, salads, sandwiches and sides are listed on the pub menu, most priced from $4.99 to $9.99. We found the quesadillas to be above average in all respects, and the dijon horseradish salad dressing should be bottled and sold on the premises. The dining menu features the Windfall’s signature chicken picatta, seafood dishes, steak, ribs, and a tempting dessert list to be enjoyed in the cozy but open dining room with views of the landscape and local wildlife.

The Windfall is open year-round from 3 p.m. and is closed on Monday and Tuesday. It’s also closed for a week around Christmas and for two weeks in April in observance of “Mud Season”. Although a favorite winter destination among snowmobilers, the Windfall seems to be holding its own in the summer as well. Karaoke and an occasional acoustic band provide entertainment.  On August 2, the Windfall hosts Jonathan Foster, former northern New Yorker transplanted to California, whose bio describes his music as "alternative country folk rock Americana blues music". During Presidents’ weekend in February, they host a winter weekend party with a chicken barbecue and musical entertainment. Their St. Patrick’s Day party tends to be the last hurrah for snowmobilers.

Visit the Windfall for the food, the warm hospitality, and occasional music. Enjoy the drive among the pines and ponds on this idyllic route down the road less traveled. Reservations are highly recommended, especially on the busiest days. From the expressions of either satisfaction or anticipation on the faces of diners coming and going, it's worth the trip.

Johnny's Smokehouse and Sports Bar, Willsboro

Just when we thought we had seen the best the Adirondacks has to offer, heeeere’s Johnny’s! If it were as simple as walking in with a ten-item checklist, Johnny’s Smokehouse and Sports Bar in Willsboro would be an easy ten. It isn’t, but they do have it all, inside and out.

In its infancy, Johnny's was established by Trisha Sheehan in July, 2011 and seems well on its way to maturity. The combination of exciting and creative menu options, a wide selection of beverages, and an appealing atmosphere contribute to an overall enjoyable experience.

1)  Plenty of parking.  The parking area is large enough to handle the capacity of the bar, restaurant and patio. Although a small parking lot can make a bar look busy with just a few cars, a large parking area shows optimism and expectation.

2)  Atmosphere.  From the exterior, freshly painted stucco, appealing arched windows and entry trimmed in taupe, and a tidy entrance with hours posted. Interior gleaming in clear resin coated tables with Johnny’s logo embedded in each. Warm, cheerful hues of persimmon trimmed in a soft grey. Four large flat screen TVs strategically placed. Computer generated bulletins hang here and there, brightly colored, informative and attractive. The pub tables are amply spaced with options for two to six and room for standing as well. The bar, in alternating stripes of cherry and maple and accented with embedded casino chips, accommodates eight to ten on padded wooden stools.

3)  Entertainment.  In sports bar terms, each TV can be counted as entertainment. For those rare occasions when nothing is on, electronic darts, a jukebox and Quick Draw serve to entertain. Johnny’s features a DJ every Friday. A back wall of recovered barn board is a contrasting rustic accent and serves as a partition between bar and restaurant. Barn doors on wrought iron hinges swing open to expand the bar for occasional live music.

4)  Drink.  Five beers on tap and 30 beers, coolers, and malt beverages in bottles. Assorted wines, mixed drinks, frozen drinks, flavored vodkas. To prepare them all, a bartender named Paul. Kim selected a Vermont Switchback while Pam found a new tasty treat, the Loopy Sour, with Loopy vodka, cranberry juice and a splash of lime. Paul’s propensity for mixology is showcased with $5.00 specialties including martinis, a Grape Cosmo, Cherry Cheesecake and the Surfers’ Sunrise.

5)  Food.  Oh the food you can eat! It’s a smokehouse of meat! Offered beyond are salads, pizzas, calzones, too. Fried pickles, mac and cheese bites, burgers raised locally, homemade salad dressings, garden vegetables grown on site. For the seafood lover, crab cakes and fish and chips delight. On top of it all, they make delivery with a call. Johnny’s keeps its two smokers busy making their own smoked meats on site. The smokehouse sampler was forthcoming, which we slathered with Johnny’s homemade sauces.

6)  Hospitality.  Mr. Congeniality. Easily mistaken for the owner, Paul is one of those bartenders who knows his drinks, knows his surroundings and takes pride in what he’s doing and where he is. Won’t say it’s a rarity, but it’s refreshing. Nothing know-it-all like, but knowledgeable. When we first arrived at Johnny’s, Paul shared some of the Loopy Vodka recipes with Pam from a Three Olives recipe card. When they both wrinkled their noses at the milk based vodka recipe, a professional respect was born. Paul makes his own simple syrups, his most popular a ginger peppercorn with ginger from the house garden. He tried to give Pam his recipe, but to her it sounded too much like cooking, and her mind wandered at the mention of “heating”. Later Paul shared a margarita secret ingredient that Pam took note of, no cooking involved.  Don’t think she’ll share it until it has been tested in the lab, though.

7)  Friendly patrons.  Most patrons were enrapt in soccer or baseball games, and we were busy getting information, but we did have an opportunity to meet some newcomers. We met a couple who spend their summers in the area and also have taken on the challenge of climbing all of the Adirondack High Peaks. They shared a few suggestions on places for us to review. Fortunately, there was only one we haven’t visited, and now it’s on our list. Johnny’s has its share of diverse patrons, including locals, tourists and seasonal residents.

8)  Outdoor seating.  The patio in front of Johnny’s is ready to seat up to 24 with six tables for four.  Umbrellas are available for shade when the sun is at its highest, but a nice breeze seems to naturally flow by too. The tables are comfortably spaced for wait staff traffic and even some privacy from other patrons.

9)  Hours.  Happy Hour is offered Monday through Friday from 4 to 6 p.m. offering domestic drafts for $1.00, Shock Top and Sam Seasonal for $2.00 and well drinks for $3.00.  Three Olives martinis are available all day for $5.00.  Even the appetizers are 50% off at the bar during Happy Hour. During the summer season, Johnny’s is open 7 days a week. The restaurant is open from 4 to 9 p.m. Monday through Friday, 11:30 a.m. to 10 p.m. or later on Saturday and from 11:30 a.m. to 9 p.m. on Sunday. Bar hours are inclusive and extended beyond as needed.  During the winter season, Johnny’s is closed on Tuesdays, but you’ll find them open on the holidays.

10)  Versatility.  Not just a restaurant. Not just a sports bar. A place to go alone or meet some friends, have a drink, eat or not. Appealing to most.

Meet, greet, eat. Repeat.

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.

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.

National Margarita Day and Blogoff! Kim's Version.

My decrepit old Chrysler (named Betty White) and I climbed Harrington Hill, the radiator straining and fuming as we approached the Happy Hour in the High Peaks laboratory. Warned not to be an overachiever, I guiltily hauled my beaker of homemade cranberry juice, fresh citrus fruit, and bunsen burner to the rathskeller that is Pammy's Pub.

I used frozen cranberries to make my homemade juice, though I was disappointed by the medicinal smell wafting in steamy wisps from the pot as the mixture of berries and water began to simmer.

I allowed the berries to cook for ten minutes, gently squishing them into a lovely pulp. I added about 3/4 cup of sugar and simmered until the sugar dissolved, then strained the liquid into a mason jar.

Even with added sugar the medicine taste was evident, but I hoped the addition of other ingredients would mask the flavor. I had worked so hard.

When I got to Pammy's I quickly got to work squeezing oranges, limes and lemons for the two margaritas I would be creating, orange-cranberry and lemon-raspberry, taking photos at intervals throughout the process.

Orange-Cranberry Margarita

2 oz. orange juice
1 oz. cranberry juice
2 oz. tequila
1 oz. triple sec
1 packet sour mix

Mix ingredients in a blender or other such device with 5 or 6 ice cubes. I used coarse sugar for the rim and garnished with orange and lime slices. (No trace of medicinal flavor.)

Lemon-Raspberry Margarita

2 oz. lemon juice
1 oz. lime juice
2 oz. tequila
1 oz. triple sec
1 packet sour mix
1/4 c. raspberries (fresh or frozen)
1/4 to 1/2 cup sugar (this margarita is far more tart than the first)

Mix in a blender with 5 or 6 ice cubes. I used salt for the rim this time and garnished with raspberries and lemon, orange and lime wedges dredged in sugar.


Both were quite good and were as Margarita as any traditional one I have tasted. I had the pleasure of entertaining Pam's husband, Bob (also security guard at Pammy's Pub), who seemed to enjoy the company and was a willing and enthusiastic participant.

HHHP Stat of the Day: We passed our 10,000th view today!


Cheers!
Kim

O.P. Frederick's Restaurant and Tavern, Chestertown

Yet another gem was unearthed while mining the Adirondacks for the 46 best bars and taverns. Located at the backwater of Loon Lake near the intersection of routes 8 and 9 in Chestertown, O.P. Frederick's Restaurant and Tavern is a year-round destination highly worthy of a visit. Much of their clientele are seasonal residents of Loon Lake, snowmobilers, and skiers from Gore Mountain. Many non-seasonal locals enjoy the tavern in the off-peak seasons.

Noting the (working) phone booth as we entered the tavern on a wintry Saturday afternoon, we were greeted by the warmth of the ancient and ornate parlor stove in the corner. Though the portly cast iron stove was grand in scale, the heat was significant yet never overwhelming. The lighting and the music that played in the background were equally subtle.

Preliminary digging at O.P. Frederick’s website promised an assortment of martinis and Pam already knew she was going to try the apple, ordering immediately as Kim reviewed the beer menu. Barely able to contain her anticipation, Pam pondered whether her martini would be a green apple martini or a sweet, apple-pie-like martini. As expected, it was sour green apple in a Jolly Rancher flavor and color. She launched into the verbal design of an apple pie martini as she sipped.

Kim, equally enthused with the beer selection, decided on Brooklyn Brewery’s black chocolate stout, a Russian imperial stout, rich, dark and aromatic, revealing new and subtle flavors with each swig. In addition, Lake Placid Ubu ale and LaBatt Blue are always available on tap, along with a rotating pair of regional beers – two Magic Hat seasonals at the moment - and Blue Moon. Among the 15 bottled beers listed, Kim discovered Franziskaner Weissbier, assorted domestics, and Beck’s dark. Though not the motherlode, the beer choices are appealing and well selected. Drink prices are a little on the high end for the area, and O.P. Frederick’s does not have a Happy Hour.

We introduced ourselves to the friendly and easygoing bartender, Leana, and soon launched into a barrage of fact-finding questions. Leana has been at O.P. Frederick's for eight years. We soon discovered that our paths had crossed years before at the former Colonial Arms in Warrensburg. We briefly reminisced about mutual acquaintances from those early days in our drinking careers as Leana tended to other patrons and the wait staff.

Though the tavern at O.P. Frederick's has an official capacity of 40 persons, the bar itself seats eight. Three pub tables along the wall can accommodate nine more and a wall bar toward the back has seating for four. Two TVs are strategically located for watching whatever big game may be on. A modest deck out back offers picnic table seating in warmer months, overlooking the backwater edge of Loon Lake. Plaid tablecloths adorn the dining tables, with matching valances on the windows. A pair of snowshoes, mounted fish and game trophies and wildlife prints grace the pine walls, but we were more captivated by old black-and-white photographs and the nostalgic 1950's era framed Winchester Rifle posters depicting a winter scene with a rabbit and another of a deer in flight.

O.P. Frederick's is a restaurant and tavern and also offers accommodations at the adjacent Alp Horn Motel featuring five units. The complex has been owned by Robert and Vivian Frederick for the past 20 years, but the location has plenty of history as the Loon Lake Colony before that. We had an opportunity to meet Bob Frederick (wearing cargo shorts on this January day) during our visit and found him to be a very gracious host, proud of his establishment and eager to share history and memorabilia.

The dinner menu includes appetizers (smoked trout and duck burritos among them) from $5.99 to $9.95. Entrees from seafood and steaks to sandwiches and pasta range from $6.95 for a basic burger to $24.95 for surf and turf. Dinner and drink specials such as early bird and $5.00 burgers are featured throughout the week, and coupons can be retrieved and printed from their website. Show your Gore Mountain ski pass and get 10% off your meal. The tavern and restaurant open at 4 p.m. with dinner served until 9 p.m. The bar closes between 11 p.m. and 1 a.m. depending on the season. O.P. Frederick's is closed on Mondays all year. They are known to close up for a few weeks or the whole month of December and again in April.

O.P. Frederick’s is a warm, congenial place with affable and welcoming patrons. Whether prospecting for food, drink, or both, you’ll find a vein of hometown friendliness, good food and a variety of liquid refreshment.

Deer's Head Inn, Elizabethtown

The Deer’s Head Inn, according to the sign in front, was established in 1806, though its current location is not the original. Fire, reconstruction, relocation and renaming have all taken place in the past two hundred years. What remains is a charming inn, owned by JoAnne and Matthew Baldwin since 2006, bursting with history. We entered through the front door, into the intimate tavern, and were at once greeted with a sense of comfort, familiarity and warmth. We took a seat at the tiny bar, tucked neatly into a snug little nook in the back of the small room.

Our initial impression on entering the pub area of the Deer's Head Inn was that it was more a destination than a neighborhood restaurant, and it may well be, but the patrons all seemed to know one another, exchanging greetings and news as they came and went. The courthouse and municipal building across the street may be the main attraction luring visitors (willing or not) into E’Town. The Adirondack Northway routed travelers away long ago and the GPS has since taken most of those who may have inadvertently meandered through. Maps are simply lines in a cold, two-dimensional space. The GPS does its job, efficiently calculating time and distance; but it is the populace that gives a mere pinpoint its third dimension. People fill a space and give it history, personality, warmth and life. Does your GPS know that two presidents stayed here, as did John Brown's widow? Will it show you their signatures in the inn’s guest registers? Locate Ben Stetson's Prohibition stash?

Though a sign over the bar boasts "Martini Lounge", Cosmopolitans are a house specialty at the Deer’s Head as the array of more than a dozen flavored vodkas attests. Pam decided on a Maple Manhattan, with Maker's Mark whisky and local maple syrup. The beer lineup contains a few interesting choices including St. Pauli Girl, Amstel Light, Newcastle Brown Ale, Lake Placid Ubu Ale, Stella Artois, Kaliber (non alcohol from Guinness), and Wild Blue (a blueberry lager produced by Anheuser-Busch) and several domestic brands. Two regional craft brews (currently Magic Hat Howl and VT Switchback) are always available on tap.

The Deer's Head Inn is open from 11 a.m. until 9 p.m. and serves lunch until 2:30; dinner from 5 p.m. until 8 or 9 p.m. Hours vary so be sure to check times on their website. They offer an extensive wine list, with prices by the glass from $5.00 to $8.00 or they can be purchased by the bottle. The Inn consists of three dining rooms, each with its own characteristics, and although the bar only seats six, there seemed to be ample room for standing. The bar top has old postcards of Elizabethtown attractions safely held in time under layers of "glaze". From the bar, an old oak phone booth, with original Bell Telephone insignia and beveled glass, can be seen in the hallway. Our bartender, Joyce, laughingly advised that the booth is reserved as her "office".

Though perhaps more often a service bar for the restaurant, the pub at Deer's Head Inn is an intimate place for quiet conversation, reflecting on the past, or escaping the crowds of Lake Placid. Joyce seems to enjoy having company at the bar, adding interest beyond serving drinks to diners she might never see. You'll be welcome whether just stopping in for a drink or whetting your appetite before a good meal. Next time you're heading to Lake Placid, be sure to set your GPS "via" point to Elizabethtown along the way.

The sun’s daytime shift had already ended when we arrived, so we were not able to photograph the Deer’s Head Inn’s exterior. Not wanting to intrude on the privacy of the patrons in the busy tavern, we abstained inside as well. Photos were obtained at the Deer’s Head Inn’s website.