Chris’s Short Take: The Mercantile
We need to remember that exciting options for dining are still out there in greater Nippertown, and The Mercantile in Saratoga right on Broadway is certainly one of those! My friend, and professor at SUNY Schenectady Culinary, Jay Larkin and I had lunch there last week. We were seated at a sidewalk table on a beautiful late summer day, and although the track had no one in the club house or stands, the foot traffic on Broadway looked like any normal day.
We perused the menu while we sipped away on a couple of outstanding cocktails, me on the best Bloody Mary of the season, accented by a house pickled garnish and black salt, and Jay on a bourbon Old Fashioned he described as “expertly crafted”, high praise from the grand guru of the Beverage Program at SUNY Schenectady.
“I like to take an idea and turn it into a meal that will make you appreciate the food you are eating,” Chef Matt Krawczyk.
Chef Matt Krawczyk comes to the Merc, (as it’s known downtown), by way of Siros, The Merry Monk, and other local favorites before settling here, but not before a two year stint in Florida with Chef David Robbins at Crave Culinaire in Naples. It hasn’t always been easy for the graduate of Johnson and Wales.
“The last big project I worked on in NY was Rascals in Crossgates Mall. Watching that place go from a slab to a restaurant and defunct in less than a year took a lot out of me and that’s when I decided I needed to make a change and move.”
Next came the appetizers, the pulled pork egg rolls which left this cook asking, “Why didn’t I think of that?” and the BLT Deviled Eggs served on sourdough toast with bacon, heirloom tomatoes, more of those lovely house pickles and micro greens.
The main event for me was the Adult Grilled Cheese featuring a creamy, savory mixture of Gruyere, white cheddar, caramelized onion, and rosemary butter on brioche. Jay’s selection was the Crispy Chicken Sandwich with crispy seasoned chicken thighs in a white BBQ sauce with coleslaw and some more of those pickles on a brioche bun.
I think Jay said it best on his JTBconsulting Instagram account when he said, “From the expertly crafted Old Fashioned to the Pulled Pork Egg rolls and BLT Deviled Eggs I thought we had reached the pinnacle of the meal… then the Crispy Chicken Sandwich arrived. WOW! If you haven’t been GO!!!”
Yeah… that about sums it up. GO!!!
|Days of week||Open hours|
|Wednesday||10 AM – 9 PM|
|Thursday||10 AM – 9 PM|
|Friday||10 AM – 9 PM|
|Saturday||9 AM – 9 PM|
|Sunday||9 AM – 4 PM|
Due to coronavirus restrictions, business hours may vary for the near future. Please confirm with the business.