I love going out to dinner with friends, especially when it’s been a while between visits, and we have a lot to catch up on. Such was the night Chris, Susan, and I decided to dine at Osteria Danny in the heart of Saratoga. We had a reservation and went early, so it wasn’t busy till we were in the middle of our meal, which was wonderful.

Can I just tell you that we ate a lot of food that night?

The Stack, a delightful appetizer, was a symphony of flavors. The eggplant cutlets, Luizzi fresh mozzarella, and arugula melted in the mouth, leaving a sweet and tender taste I could have savored all night.

We shared another fabulous dish – they refer to it as ‘The Board.’ It was filled with Casella’s Hudson Valley prosciutto, Porchetta, a unique Vermont Salumi Red Wine Salami – which we were willing to fight over, Mortadella, fig mastarda, and Nettle Meadow 3 Sisters.

The interior of this fabulous restaurant is so comfy. There weren’t many tables, but everyone seated was smiling—it was like we all knew each other. I overheard one table discussing a birthday celebration while another enjoyed their 14th anniversary. It was my first time eating here, but I could tell it was a local spot for many others. The restaurant opened in 2016 and has built a steady clientele of regulars… locals, well-known people from the track, and visitors from all over the country.

I loved how the walls were adorned with photos of family, marriages, children, and friends everywhere we looked. It was as if owners Danny and Patti were inviting us into their lives – all 43 years as a couple! -
it was much appreciated!

Of course, the three of us all chose a different craft cocktail, and none of us were disappointed. Shannon was bartending that night, and she has such a bubbly personality—totally delightful. She smiled when I told her I’d love something light and fruity. “I know just what to make for you,” she stated, moving behind the bar. My drink was the Blood Orange Cosmo, made with Neft Vodka, blood orange juice, lime, simple, and triple sec. From the first citrusy sip, it was easy to see why it’s one of their more popular drinks – especially as it was the start of summer and complimented the heat wave we were experiencing. Chris wanted something ‘light & refreshing,’ which she found in the Botanical Spritz handed her a few minutes later. The chilled glass was a mix of Ketel One Botanical Cucumber and Mint, a hint of lime, St. Germain, simple, and a splash of club soda. Susan wanted (maybe needed!!) something more potent, and their Espresso Martini fit the bill. “Such a classic,” she stated before tasting it. We watched her eyes close. Shannon explained that this drink was made with Pristine Vodka, espresso, Mr. Black Coffee Liqueur, and light Crème de Cocoa. “Ah,” Susan sighed. “That’s where the notes of chocolate I’m tasting come from.” 

We all delighted in the dish of Egg Fettuccine, which was made with the unique flavor of Sicilian Pistachio Pesto. Replacing the typical pine nut pesto with pistachios added a much fruitier, fresher bite to the dish and a much brighter, more vibrant color than you’re probably used to.

Our shared dish, Seared Sea Scallops, arrived over lobster risotto and blood orange panna. This recipe was ingenious. Pairing the delicate sweetness of these perfectly seared scallops with the bright, tangy texture and flavor of blood orange panna - our mouths were watering before we even took a bite! It was a new and exciting way to try a dish I’d had before—the twist of fresh seafood and fruit undertones was sublime.

I had no idea what ‘slow food’ was until I noticed a bright red snail tattoo on the tee shirt and arm of our host, Chef Danny Petrosino, as he entered the dining room from the kitchen to greet us. 

“What is that?” I asked, my curiosity piqued. He was only too happy to explain its meaning, and I felt a personal connection forming as he shared his passion for 'slow food.'

“Slow food began in Italy in March of ’96,” he informed me. “Someone was trying to open a fast-food restaurant near Rome’s Spanish Steps, and it caused an uproar within the community. I mean, c’mon, the place is full of history and culture—it was never meant for anything other than taking one’s time over food and drink; meals are meant to be savored.”

Suddenly, my mind travels back to my mom and dad. My sisters and I always marveled at how they sat and enjoyed dinner—how they talked and laughed for hours over a meal alone or shared with friends.

Chef Danny walks me over to a picture on the wall, where he stands with one of the movement's grass-roots founders, Carlo Petrini.

“Why a snail for the logo?” I thought aloud. Chef Danny smiled before answering. “I’d say there are two reasons. One is because a snail moves slowly, eating its way through life.” We both chuckled. “And two, the snail is a culinary delight in the area where the Slow Food Movement was born.”  I learned that Danny earned his ‘snail of approval’ in 2018.

I’d never had Pork Belly before. Man, I did not realize what I’d been missing! This dish was so tender—the meat fell apart and came setting atop Locust Grove Bacon Polenta. The polenta's flavor was mild and it soaked up other savory ingredients in the dish, melding into this delightful explosion on the palate with each bite we took. 

One of the things I loved most about this visit was how Patti – who runs the front with extreme precision, wandered from table to table during the evening, chatting with people who were eating dinner or enjoying drinks at the bar. Not only did she seem to know everyone, but you could tell that she genuinely cared about their answers to every question she asked.

“Our menu changes all the time,” Danny told us an hour later when he finally had a minute to stop and ask if we were enjoying our meals. “It’s based on local and seasonal products, in addition to what we might be inspired by when we walk into the kitchen.” We all grinned at that, happy to hear about chefs being inspired to cook something new. “We try very hard to focus on the importance of fresh, uncomplicated food. It’s what we love to eat with friends and family – so, of course, it’s what we want to serve our guests here.”

Patti worked her way back to our table, standing next to her husband. She shared how Chef Danny walks the line in the kitchen, touching every single plate before it’s presented to the tables in the dining area. “He checks everythinggggggg,” she said, smiling with pride at her husband and best friend.   

Her eyes lit up when she told us how Danny, a native of Amsterdam, NY, graduated from the Culinary Institute of America and worked tirelessly, honing his culinary skills at places like Glen Sanders Mansion in Scotia and Saratoga National Golf Club. He also owned another restaurant, Mio Posto, which he sold in 2014.

“I could go on and on about this sweet man,” she said, squeezing his arm. “But I won’t.” Patti laughed as she walked away to greet more guests who’d just strolled in.

We finished our dinner with a slice of Danny’s WF Coconut Cream Pie and a slice of his famous Chocolate Olive Oil Cake. I can’t tell you which one was my favorite. It would be ridiculous to have to choose. Let’s just say the three of us finished every last crumb and left the restaurant full and happy, grateful that we have fabulous restaurants like this one in our Spa City.