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TROY, N.Y. â Bard & Baker, Troyâs award-winning board game cafeÌ, is expanding and opening its second location in the Pine Hills neighborhood of Albany next month.
Bard & Baker will be taking over the lease and the space at 1038 Madison Ave., Albany directly next door to The Madison Theatre, with an anticipated grand opening of July 1.
The space has previously occupied been by Brewtus Roasting since April 2020. Bard & Baker will continue their partnership with Brewtus Roasting and Short and Stout Tea Lounge, offering locally roasted espresso and coffee, bottled bubble teas, as well as pastries baked fresh from its Troy location by Executive Chef Bryan Connor.
The R Hotel officially launched the District 5 lounge and restaurant last week with two days of activities, including a swanky ‘Hampton Brunch’ event. Specially invited foodies, influencers, movers and shakers, and celebrities flocked to the new locale for the opening, which featured contemporary Caribbean cuisine from Executive Chef Brian Lumley. Co-owner of the R Hotel Kingston, Joe Bogdanovich, welcomed guests to the brunch, noting, “Jamaica has so much to offer, and it makes me extremely happy to be a part of an experience that brings together some of the best aspects of Jamaica – food, music, and the vibrant culture. With this launch, we are not just opening another restaurant, but instead, elevating Kingston’s culinary scene and making a contribution to Brand Jamaica.”
Newly launched hotel restaurant District 5 promises diners an electric mix of local and Caribbean cuisine and entertainment.
Located at the chic R Hotel in New Kingston, foodies are already raving about the unique fare and simply breathtaking view.
“We aim to offer Kingston a different product. We want to offer something that gets people coming for more,” explained Executive Chef Brian Lumley.
With all of his travels, Chef Lumley is thrilled to be bringing a world of culinary experience to every table at District 5.
“I really think I’ve matured as a chef. And I’m excited to return with the foreign elements from my travels and fuse them with dishes that were on my own menu,” he said.
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