written By Theresa St. John | Photos by Susan Blackburn Photography
[From the 2025 Holiday Magazine]
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
- Luciano Pavarotti
Everyone knows… nothing beats a meal enjoyed with good conversation. The three of us (myself, Chris and Susan) thoroughly enjoy these restaurant features, adding layers to the friendship we’ve built over the years. For this holiday issue we wander up north a bit to downtown Glens Falls and The Queensbury Hotel.
We meet inside Park 26, known for its refined dining experience, where classic elegance meets modern style. Justin, their food and beverage director, greets us with a warm smile and a firm handshake. He tells us this restaurant opened in 2016, aptly named for the stellar views of City Park. He’s right – this has DATE NIGHT, SUNDAY BRUNCH, LUNCH WITH THE GIRLS, written all over it (Yes, we see ALL the options!)
Fenimore Pub, also inside the hotel, has been open since ‘92. It’s a cozy spot that draws in locals and visitors, offering everything a Pub should. Open 7 days a week and offering lunch, dinner, and late-night drinks. This hotel offers something for everyone, no matter what you’re looking for! “There’s live music at Fenimore’s, and we’ve just introduced Trivia Night on select Tuesday evenings,” Justin goes on to mention they now offer one thoughtfully curated menu in both unique spaces. “We’re giving our guests the freedom to choose their perfect dining experience.” As a fan of the hotel, Chris appreciates this new concept, as sometimes you’re in the mood for a pub atmosphere but really craving one of the restaurant menu items. “This will totally amp up our next weekend stay!”
We learn that Justin oversees all food and beverage operations, including both restaurants and the banquet and catering department. He worked at the Sagamore Resort for years and came to The Queensbury in 2016, when Spruce Hospitality began managing the hotel. He mentions his love for his job, and it shows.
We know you’re here for the food, so let’s get started…
We love to see a charcuterie board listed on a menu. Each is different, and it’s fun to try a restaurant’s version of this great shareable appetizer. Park 26’s Brie & Prosciutto Board features fresh blackberry and honey brie en croute, plump red grapes, whole grain mustard, a handful of nuts, crispy French bread, and crackers. The flavors meld beautifully, and the brie was warm and spreadable.
Next up… Cast Iron Meatball Bake from the starter menu. These were served in a cast-iron skillet, piping hot in a melted fontina fondue that had a wonderfully rich, creamy texture and a nutty, buttery flavor. The Italian pomodoro sauce might be simple, but it’s made with ripe tomatoes, olive oil, and spices like garlic and basil. The ciabatta bread, which came on the side, was perfect for soaking up all that ooey, gooey sauce and cheese.
Their fried heirloom chicken is set on top of low-country sawmill gravy, with a side of a delightfully crunchy broccoli slaw. The chicken coating is nice and light. Personally, I love when a restaurant offers free-range chicken; the meat is always so tender and flavorful.
When ‘DC’, the bar manager, comes over with our drinks, he’s smiling ear to ear. His real name is Derrick, and he tells us he’s been with the team for three years. “I started here as a bartender. It was a great experience, working my way up to bar manager.” When I ask if he’d always been in jobs like this, he smiles again and shares that he worked in many establishments throughout the Saratoga, Glens Falls, and Lake George area, before planting his feet here at The Queensbury.
He takes his time presenting our drinks and the three of us were thrilled with how they tasted. Susan chose their Blood Orange Cosmo, made with Stoli orange vodka, Cointreau, blood orange liquor, lime juice, cranberry juice, and orange peel. Susan described it as ‘invigorating, crisp, and fruity, very smooth.’ Yummm.
I was delighted with the Smoked Maple Bacon Old Fashioned. It’s cozy in a glass, the perfect choice for me. Whoever said bacon goes with everything was correct! This drink is made with Bulleit bourbon, maple syrup, orange bitters, chocolate bitters, orange peel, bacon, and a cherry for garnish. For me, this was a perfect balance of sweet, spicy, and smooth. The blend was rich and intense. The maple bacon flavor was subtle, and the drink went down like honey. I loved it.
I’d say that Chris’ drink was the most interesting. DC placed it in front of her, took out a torch lighter, and set the marshmallow garnish on fire. It went out quickly, leaving the marshmallow smoking a bit and reminding us of those cool fall evenings around a fire pit. Her Campfire Mule came in a chilled copper mug, crafted with Makers Mark, lemon juice, maple syrup, ginger beer, and torched marshmallows. Talk about a conversation starter! I’ve always had Mules on a hot summer day, but Chris expressed how well it fit with the cooler temps… refreshing, spicy, sweet, and strong, with the soaked marshmallow tasting like dessert!
Honestly, their Calabrese Pepperoni Flatbread was the best we’ve ever tasted. We could have easily made a meal just from these three appetizers. (But, of course, we didn’t!) Seriously, though, if you love cheese, like we do, this flatbread is a perfect choice. The chef uses pomodoro sauce and not just one, two, or three cheeses—he uses four, yes, four! The flavors of mozzarella, Muenster, fontina, and Parmesan explode like a bomb in your mouth. The flavor combination is fantastic. The pepperoni slices are larger than any I’ve seen, and the crust was thin and crispy, almost crunchy, just the way we like it.
For our pasta dish, we had Mixed Mushroom Bucatini. For our vegetarian friends, this is a delightfully rich, filling dish. First off, the noodle is one I’ve never tried before, and I can’t wait to try again. The bucatini noodle is thicker than traditional spaghetti and has a hole running through the center. I found that the sauce clung nicely. “Oh, goodness,” Susan declared with a sigh. “These mushrooms and dried tomatoes are to die for.” Chris loved the creamy sauce, which we learned was made of prized porcini mushrooms and pungent white truffles. Her word for the dish was ‘decadent,’ and Susan and I both agreed - 100% agreed!
I love it when you can sit with friends at a restaurant, chat and relax. Everything seems to melt away while you get to visit. It was like that here at Park 26. There was no rush, they let us take our time. It’s a place I’ll go back to again, for sure.
We were really excited to hear that their igloo dining option opens again on November 28th. “Imagine this,” Justin says when we ask about it. “A cool and cozy experience, enjoying a delicious meal, looking at the stars under clear skies, or maybe some winter snowflakes. The Park Patio has radiant heating, and we have extra blankets and heaters for inside the igloos if needed.” Chris asks if they suggest reservations, and he says yes. “Reservations are required, the igloos sell out quickly, and guests love celebrating special occasions this way.” (thequeensburyhotel.com for more details.)
The Steak Frites dish was fantastic – a 10-oz prime skirt steak, grilled medium rare, served with parmesan truffle fries and roasted garlic aioli for dipping. The meat was melt-in-your-mouth tender, and the fries were fabulous.
For dessert, we sampled the Crème Brulé – which changes every day, today’s flavor was passion fruit, and the Maple Brown Butter Cheesecake, which was seasonal and TO. DIE. FOR. Both desserts were rich and creamy with tons of flavor and personality.
Finally, it was time to leave. It’s always hard for us to say goodbye after sharing such a perfect few hours together. We walked to our cars, gave each other a long hug and called out “See you next time!”
We’re such lucky girls...