November 2005 - Miss
5.50 - 6.5, 6, 6, 6, 5.5, 5, 5, 4
A crisp, cool evening greeted us as we left the warmth of our own homes to bask in the warmth of the Adams home and the love, affection and bounciness of Buddy (the way I see it, he doesnt jump; its more like he bounces). The recipe for Judys "spinach, red pepper, water chestnut, who knows what else" dip is a must, as well as the fresh fruit that has become a staple when visiting the Adams . After a cocktail or two and Buddy entertaining himself .... (when is he getting fixed?...), we headed south. Although we were all guessing perhaps Saugerties, I dont believe anyone knew the exact location until we got to Miss Lucys Kitchen.
The Up side: An eclectic, but warm and homey
atmosphere greeted us inside. We were seated at a large, old farm
style table with plenty of room to move. Don had the best seat in
the house at the head of the table, where he could peak under the
aprons hung over his head anything worth seeing there???
An adequate pinot noir was shared by the usual red drinkers, Judy had her favorite champagne and raspberry liqueur concoction, and Don and Deb decided on beer for a change, but not just any beer--Cooperstowns own Ommegang. The menu was small, but varied, featuring all organic, natural and many local specialties. Kriss finally stepped up and ordered her steak well done, with authority, making it perfectly clear to the waitress that nothing else would be acceptable, and, for a change, got her way. Ken ordered the pork, which he announced was quite good, as was Tims fish. Dons sausage ... was tasty, and those with the scallop dinners agreed it was a good choice.
Dessert was scrumptious - Mexican chocolate rice pudding, chocolate bread pudding and a few orders of home made apple crisp with apple crisp ice cream rounded out the meal.
As always, the conversation was lively ... ) ....
The Down Side: A new level of leisurely dining was
attained on this trip. Our waitress, Gwen, and her bus girl,
Sarah, were friendly, but the service missed the mark. Half
of the first round of drinks, when they finally arrived, were
spilled and had to be replaced. An innocent and occasional
mistake, no doubt, but replacements took almost as long to get as
the originals. Similar faux pas took place over the entire dining
experience. Ken had to wait for his salad dressing (we finally
had to ask), as well as that 2nd and 3rd
cup of coffee that we all know is all important to the
Ken-meister. Apparently, they made the apple crisp from
scratch, because that was another substantial wait between
courses. Not a huge deal for us. We go out to dinner not just for
the food but for the social interaction and the fellowship.
However, when you are having a good time and enjoying each
others company and still think, Is this taking a long
time or is it me?, then maybe its taking a little too
While most proclaimed their dinner good to excellent, including Tim, who joined me in ordering the fish, my fish (mahi mahi) was fishy. The accompaniments were tasty, except for that broccoli rabe thing all declared that too bitter for their tastes.
All in all, I may make this sound like a so-so restaurant. But I think it would definitely be worth a do over. I loved the menu and the idea of fresh, local and organic choices. The staff was friendly, if not overly attentive, and that can make all the difference.