Susie s Spotlight: Favorite dishes from hot pot to brunch
Features staff
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The hot pot options at MOSU on Wolf Road in Colonie can come in a variety of proteins and meats.Photos by Susie Davidson PowellShow MoreShow Less
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An octopus carpaccio from Villa di Como, a terrine of the sea creature best served cold.Photos by Susie Davidson PowellShow MoreShow Less
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The Boozy Brunch-In-A-Box from Farmer s Hardware in Saratoga Springs. (Photo by Susie Davidson Powell for the Times Union.)Susie Davidson Powell/For the Times UnionShow MoreShow Less
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A takeout dinner spread from Nani’s Indian Kitchen in Ballston Spa. (Photo by Susie Davidson Powell for the Times Union.)Susie Davidson Powell/For the Times UnionShow MoreShow Less
Critic s notebook: Bistro 2.0 pop-up at Quang s in Troy
Susie Davidson Powell
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Course 1: Smoked trout creme fraiche sandwiched between squid-ink crackers, topped with caviar and gold leaf. Smoked trout creme fraiche sandwiched between two squid-ink crackers Quang s Vietnamese Bistro in Troy is collaborating with the chef Alex Goldman on elaborate multicourse pop-up dinners under the name Bistro 2.0. (Susie Davidson Powell/For the Times Union.)Susie Davidson Powell/For the Times UnionShow MoreShow Less
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Course 2: Raw, thinly sliced hamachi layered with basil leaves in a dashi broth. Quang s Vietnamese Bistro in troy is collaborating with the chef Alex Goldman on multicourse pop-up dinners. (Konrad Odhiambo/For the Times Union.)Konrad Odhiambo/For the Times UnionShow MoreShow Less