Saratoga’s Broadway Deli

03/16/2026

Skip the weekend crowds, midweek is where it’s at. I’m not gonna list every happy hour in town so if you have a favorite put it in the comments.

Happy Hour Tuesday - Friday at : $10 cocktails, $5 mini martinis, $5 house wines, $4 drafts, $18 espresso martini flights.

Happy Hour Monday - Friday at : 2 for 1 specialty cocktails

Tuesday: Dollar oysters at
Wednesday: Burger and a beer special
Wednesday: Flatbread special at
Thursday: Dollar wings at
Thursday: Dollar Oysters at

03/13/2026

If you find yourself with some time on your hands and you are curious, look up the history of corned beef in America and the cultural exchange between Irish and Jewish people. Pretty interesting.

03/12/2026

Sorry for the bout of radio silence. Been kind of busy. How about I make it up to you with a nice plate of pancakes? Tomorrow, Friday the 13th, we’ll be serving a big ol’ breakfast plate all day or until we run out. Buttermilk pancakes, fried eggs, and sausage or bacon. With a choice of real or fake syrup. I know, fake syrup is anathema to the good folk of upstate New York and Vermont but I am a ride or die Aunt Jemima fan. Just how I am.

03/01/2026

02/25/2026

Don’t think we’re gone yet! We’ll be here until we find a buyer. So stop by and grab something delicious. And don’t forget, on weekdays egg sandwiches come with a free small coffee or tea. BEC + a coffee for $8. Pretty darn good.

(In store purchase only)

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02/23/2026

I know, I know. We’ll see what happens. You’ll still be able to find me at Bibulous Saratoga.

02/13/2026

Pan-Roasted Chicken:

Ingredients
• 4 bone-in, skin-on chicken thighs (or 2 split breasts)
• Kosher salt & freshly cracked black pepper
• 2 tbsp neutral oil (grapeseed or canola)
• 2 tbsp unsalted butter
• 3 cloves garlic, smashed
• 2–3 sprigs fresh thyme

Method
1. Prep the chicken: Pat completely dry. Season generously with salt and pepper at least 20 minutes before cooking.
2. Preheat oven: 400°F (205°C).
3. Sear: Heat oil in an oven-safe skillet over medium-high. Place chicken skin-side down. Press gently for even contact.
Cook 6–8 minutes until deep golden and the skin releases naturally.
4. Baste: Flip chicken. Add butter, garlic, and thyme. Tilt pan and baste repeatedly for 1–2 minutes.
5. Roast: Transfer to oven. Cook 10–15 minutes (internal temp 165°F).
6. Rest: Remove and rest at least 5 minutes before serving.

Red Wine Jus:

Ingredients
• 1 shallot, finely minced
• ½ cup dry red wine (Cabernet Sauvignon or Pinot Noir work well)
• 1 cup good-quality chicken stock (low sodium)
• 1 tsp fresh thyme leaves (optional)
• 1 tbsp cold unsalted butter
• Salt to taste

Method
1. Pour off excess fat from chicken pan (leave browned bits).
2. Add shallots; sauté until soft.
3. Deglaze with red wine, scraping fond. Reduce until nearly syrupy.
4. Add stock and thyme. Simmer until reduced by about half and slightly thickened.
5. Strain if you want it refined.
6. Off heat, whisk in cold butter to mount the sauce. Season to taste. Should lightly coat the back of a spoon — not gravy-thick.

Pommes Purée:

Ingredients
• 2 lbs Yukon Gold potatoes
• ½–¾ cup warm heavy cream
• 6–8 tbsp unsalted butter (yes, really)
• Salt to taste

Method
1. Peel and cut potatoes evenly.
2. Start in cold salted water; bring to simmer. Cook until completely tender.
3. Drain and let steam dry 1–2 minutes.
4. Pass through a ricer or food mill (avoid blender).
5. Gently fold in warm cream, then butter in pieces.
6. Season well with salt.

Texture should be smooth and flowing, not stiff.

Haricot Verts: Blanch then sauté with butter, garlic, salt, and pepper.

02/05/2026

02/05/2026

We just want to say, “Welcome!” to all the Gershon’s refuges. We know there’s no replacement for such an institution but we’ll try our damnedest. We have matzo ball soup, homemade knish (the round ones), chopped liver, tongue, and a nice variety of homemade meats. Our pastrami and corned beef are made in house from the brisket cut, like in the city. Our turkey and roast beef are also made in house too! We do catering too! Keep an eye out for our Passover menu coming soon.

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02/02/2026

Saratoga’s Broadway Deli Guide to All Day Drinking:

1) Establish a base, we recommend our breakfast burrito.

2) Stay hydrated, grab a bottle of water or Gatorade with your breakfast burrito.

3) Pace yourself. Nurse a beer and only do 2 shots an hour if you’re a novice. 3-4 for professionals.

4) Come back for lunch, 3 tiny cups of chowder don’t count as a lunch. Swing by for a sandwich, drink more water or Gatorade.

5) The rest of the day is between you and Jesus but I stick to low carbonated beverages, to prevent bloat. A pint of Guinness is my go to.

6) Call it quits if you yack. You tried your best, better luck next year.