Locally Sourced Latin Food Josue Chanduvi wants to teach his customers that food is a powerful thing. Grandma’s Spanish Kitchen, a Peruvian-Cuban restaurant, sits at 5143 U.S. Ave. in Plattsburgh, in a small building set back from the road. A colorful interior resembles the furnishings of a home with strong Latin roots as the sounds of Celia Cruz and Marc Anthony play from a small TV perched in front of the kitchen. Owner Josue Chanduvi glides from table to table taking orders, serving customers and striking up conversations. “We are the only Peruvian-Cuban restaurant from here to Schenectady,” he says…
Fusing Family & Flavor For Peter Kritziotis, Greek and Italian food under one roof make a home. His restaurant, Aleka’s, serves Mediterranean classics like seafood fra diavolo, gyros and horiatiki. Kritziotis, 49, comes from a Mediterranean family. His mother immigrated from Sicily to Canada in the late ‘50s at the age of 5. His father made the trip from Greece at 16 in the ‘60s. Later that decade, the two met in Montreal. In his younger years, family get-togethers for Kritziotis were filled with both cuisines. This inspired him to open Aleka’s and cook what he knows. To him, food…
Summer and fall recipes made with locally-sourced ingredients.
Desserts through the decades.
Exploring two lively bars on Montreal’s Crescent Street
Family business offers flavors of the Adirondack Coast.
Get a taste of the North Country’s finest wine.
Nestled amidst the wildflowers and tall grass of Mace Chasm Road, a nearly two-century-old farmhouse rests on green pastures. Just over the horizon, Lake Champlain glistens elegantly.
As snowflakes dust the streets of downtown Plattsburgh, there’s no better time to enjoy the warmth that food brings. Whether it’s sipping a hot coffee, eating brunch with close friends, or de-stressing with a calm dinner after work, food can make or break the day.
Forget about that diet for a moment and indulge in carb-loaded goodness. Whether it’s a traditional mac and cheese or a contrasting plate of mac stacked with crispy bacon, ground beef, maple syrup and jalapeno jam, these dishes are sure to impress the most refined mac and cheese aficionado.
Corn mash churns and bubbles as the sour scent of fermentation wafts throughout Mountain Spirit Distilling’s building on Plattsburgh’s retired Air Force base.