Unlike Ken Stewart’s Grille, which has a more cosmopolitan feel, the Lodge features rustic but elegant touches (both indoors and out), including lighted branches, canoes, mounted animals and other accessories that make this restaurant look like an authentic Adirondack lodge. The décor is spectacular, but it’s really the food that takes center stage. And with a list more than 600 wines to sample, you’ll never lack the perfect complement for your dish.
During our visit, we sipped a 2005 Larochette Manciat, Domaine Pouilly-Fuisse Les Petites Bruyeres Chardonnay, which Parry Girves, Ken Stewart’s business partner at the Lodge, informed us was the favorite wine of Jackie Kennedy. With its balanced fruit flavors and light, clean finish, it’s not difficult to understand why.
The French white pairs well with seafood, so it only seemed right that we try the king crab cocktail — four of the largest, meatiest crab legs I’ve seen in my life, served over ice in an oversized martini glass with lemon wedges and a side of cocktail sauce. Be forewarned, however, that shellfish of this magnitude requires a bib. Thankfully, our experienced server, Julie, was kind enough to provide cloth napkins that blended well with our outfits.
Next we sampled the French onion soup, with a rich, dark broth, and the creamy tomato soup, which is topped with phyllo pastry and baked in a crock. Slices of homemade French baguette were the perfect accompaniment to these hearty soups.
For our entrees, we shared two dishes: New York strip steak salad and Japanese shrimp. With slices of cooked-to-order steak served over field greens and tossed with blue cheese, grape tomatoes and a balsamic glaze, this is not a salad for wimps. The Japanese shrimp features three jumbo shrimp wrapped in shredded phyllo dough, flash fried and served with Asian slaw and a soy glaze. Because of the airy nature of phyllo dough, the shrimp wasn’t as heavy as most fried fish, and the flavors of the dish meld together nicely.
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