DoNorth

Anthony’s Restaurant and Bistro delivers first-rate fare

(DoNorth/Kayla Breen) What began as a 19th-century farmhouse was transformed into a contemporary restaurant inspired by French, Italian, Portuguese and Spanish cuisine. Anthony’s Restaurant and Bistro is home – with a European twist. In 1980, Anthony’s opened as an Italian gourmet restaurant and two years later adopted a continental/European menu. Scott Murray has been there from almost the beginning. In 1983, Murray was hired as the executive chef. By 2009, he bought the place. Since then, Anthony’s has welcomed customers with its warm ambiance, dedicated staff and versatile menu. “Our menu is designed to be really comfortable,” Murray says. One…

(DoNorth/Kayla Breen)

What began as a 19th-century farmhouse was transformed into a contemporary restaurant inspired by French, Italian, Portuguese and Spanish cuisine. Anthony’s Restaurant and Bistro is home – with a European twist.

In 1980, Anthony’s opened as an Italian gourmet restaurant and two years later adopted a continental/European menu. Scott Murray has been there from almost the beginning. In 1983, Murray was hired as the executive chef. By 2009, he bought the place. Since then, Anthony’s has welcomed customers with its warm ambiance, dedicated staff and versatile menu.

“Our menu is designed to be really comfortable,” Murray says.

One of Murray’s goals is to provide his customers with high-quality food and to achieve this, he often purchases ingredients for his signature plates from locally-owned sources and farm markets. For example, the maple syrup used in Anthony’s Long Island duckling dish and grilled housemade chorizo sausage plate come from two local maple houses. Murray and his staff even grow basil, dill, sage, swiss chard, kale and green beans on the premises.

Anthony’s boasts three dining rooms from which to choose: The Gold Room, The Brick Room and The Bistro. Each dining room enjoys its own personality.

Inside the Gold Room, pastel walls and gold-painted light bulbs create an illusion of openness. This room accommodates up to 50 people, and it is typically used for special occasions, such as rehearsal dinners. Specials in the Gold Room include grilled fillet of salmon with warm lobster salsa, braised wild boar medallions in merlot-smoked tomato jus, bacon wrapped pork loin with chorizo and apple ragout and beef gorgonzola.

The more intimate Brick Room, the main dining room, offers low lighting and brick walls creating a romantic feel. The Bistro is Anthony’s casual dining space. Inspired by pubs and cafes, the Bistro’s wide selection of wine and beer with live music performances on weekends allows visitors to relax with their friends. Featured plates in the Bistro menu include grilled Atlantic salmon fillet, sauteed jumbo shrimp provencale over linguine, sauteed chicken breast tossed with penne pasta and marinated tenderloin tips en brochette.

Five years ago, Murray decided customers can order food from either the Bistro or Gold Room menus no matter where they are sitting. Murray says that it is unfair to limit a customer to just one menu. He wants the customer to be able to choose their atmosphere without having the food define it.

“It’s not fair to say you can’t come into the dining room and have a cheeseburger,” Murray says. “And, it’s not fair that you can’t go to the Bistro and have a rack of lamb.”

Customers can also mix-and-match plates from both menus.

Murray credits the restaurant’s success to his staff. Currently, Anthony’s currently boasts a staff of three dozen employees and Murray is proud of the longevity of his staff — his sous-chef has worked alongside him for 27 years and his line chefs have been with him for almost 20 years. Murray believes the staff’s energy and love for the restaurant plays a major role in why the restaurant is still running strong.

“I can’t really credit myself because it’s the team that does this,” Murray says. “Without them, we’re just another restaurant, another chef.”

Anthony’s is for the visitor who enjoys wearing their favorite suit or dress for a night out on the town. It’s also for the casually-dressed diner who would rather sit down for lunch or for the bride-to-be who wants to make sure all her friends from out of town feel right at home during her rehearsal dinner. Anthony’s Restaurant and Bistro is home.

“As we grew in our cuisine and our own confidence, Plattsburgh accepted us. They grew with us and we grew with them,” Murray says.

Issue 8: Winter/Spring 2017

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