
Susie Davidson Powell
Dining Critic | Food & Drink Writer at Times Union (Albany)
British food writer in upstate NY. @TimesUnion dining critic, cocktail columnist, https://t.co/U1q5XNpwEN author & recipe developer, travel & wine enthusiast.
Articles
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1 week ago |
timesunion.com | Susie Davidson Powell
Two miles east of Saratoga Race Course, the $30 million transformation of the former Longfellows hotel and conference center into Brookmere, a new luxury hotel and spa, is complete. The project, by Sonny and Julie Bonacio with investment partner Mark Haworth, is run by Hay Creek Hotels and Restaurants, which also operates the Bonacios’ The Lodge at Schroon Lake in its portfolio, looms large in its modernity even with Longfellow’s 100-year-old dairy barn baked into the design.
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2 weeks ago |
timesunion.com | Susie Davidson Powell
Previous installments of Second Course include The Daisy in Cohoes, The Stewart House in Athens, Arthur’s Market in Schenectady, Harvest Smokehouse in Valatie, The Seasoning House and Bespoki Bowl in Troy, Cart & Cafe — Indian Grocery and Restaurant in East Greenbush, Siro’s in Saratoga Springs, Lil’ Deb’s Oasis in Hudson, Farmacy in Glens Falls, Nine Pin Cider, Loch and Quay, Black and Blue Steak and Crab, and Kismet Grill, all in Albany, the The Aviary in Kinderhook, and Coray Kitchen in...
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2 weeks ago |
timesunion.com | Susie Davidson Powell
May is a packed full of days celebrating drinks, including World Cocktail Day on May 13, National Aperitif Day on May 15, World Whisky Day on the third Saturday, and of course, it also kicked off with plenty of margaritas in celebration of Cinco de Mayo. We have a local connection to the word “cocktail,” with the first known definition published by editor Harry Crosswell in 1806 in The Balance and Columbian Repository, a periodical printed in Hudson.
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3 weeks ago |
timesunion.com | Susie Davidson Powell
When Boca Bistro opened in Saratoga Springs in 2012 — the new baby in the DZ Restaurants portfolio — somehow it wasn’t reviewed by the Times Union, and by the time I started writing for the paper in 2014, it was already two years old. Unlike restaurateur David Zecchini’s existing Italian concepts, Chianti il Ristorante and Forno Bistro (and, at the time, Mare and Pasta Pane), Boca was focused on Spain.
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1 month ago |
timesunion.com | Susie Davidson Powell
It’s not every day you end a three-course dinner by shopping for Russian skin-care products and scents, perusing handmade pajamas and admiring framed photography all made, designed or shot by the chef. It’s also uncommon for your first impression of a restaurant to be its scent thanks to locally foraged yellow prairie coneflower, grayleaf goldenrod, butterfly weed, yarrow and whorled milkweed, all dried and densely hung in bunches from the doorway and over the narrow bar.
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RT @imsarahughes: A particular favorite summer dish of mine, @susiedp has rolled out her picks on lobster rolls (cold and hot, for those wi…

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RT @CaseySeiler: I've you've come to depend on or love to argue with @susiedp's restaurant reviews in the @timesunion, you'll savor this in…