Restaurant weeks in the Capitol Region can be disappointing. Generally, it’s 3 courses for a set price in the $20-30 range. Oftentimes, restaurants post menus they wouldn’t normally serve to meet a price-point, or just for the sake of participation. When I saw Druthers‘ menu for Saratoga Restaurant week, I thought “Hey, these guys are doing it right.” Their menu was 3 courses for $20, and all of the items on their menu seemed like plausible dishes to make their menu. 
Danika of Garnish Marketing and her hubs, one of our other girlfriends, and Albany John joined me for dinner one night.
Albany John tried a Druthers Manhattan. Our waitress was friendly, although when she dropped it off she mentioned that while the cherries seemed ugly, they were the best cherries she’d ever had. Kind of an odd comment, but the cocktail was well balanced and enjoyable ($10). 
I went for the lobster bisque for the appetizer. Huge bowl of lobster bisque, and an enjoyable toast to the roux base of the soup. I was quite surprised with this portion on a restaurant week menu. I hope they add it to their regular roster of soups, because this was great. Not only was the roux well-toasted, but the lobster and cream were well balanced with a sherry finish (I couldn’t pull a tarragon note, but sherry in lobster bisque = awesome) and this wasn’t over-the-top rich.
Albany John got the duck wings in Thai peanut basil sauce with a raspberry puree & basil. Holy moly, these need to go on the menu, like, NOW. The skins were crispy, and the peanut basil sauce didn’t sog it up one bit! The flavors all really worked well with duck meat. Oh man, I want a ton more of these! Again, there were a good four duck drumsticks on this plate – a crazy amount!
Danika went for the slivered beet salad, which was heavier on the arugula and dressing than beets. 
Entrees are where Druthers slipped a bit. Their menu listed the cod as “pan-seared” with a smoked tomato puree, crispy pancetta, and cous cous and tarragon salad. , so we were surprised when they came out battered and fried. A few of us ordered the cod, and we were so confused, we wondered how we could all misread a menu.
We asked the waitress to double check for us, and she brought over a menu and made mention of how she hadn’t read the restaurant week menu and how this was how the cod was prepared all week. She even went to check with the chef, and came back to tell us that it turned out that this was a mistake in printing that no one had caught. She’d said the chef told her that pan searing cod was impossible since it would fall apart, and that this was the intended preparation. She was nice for checking, although her delivery was a little rough at times, asking if we were “going to eat it or not?” or if she’d have to take it back to the kitchen. She came back later, and was more apologetic and more insistent about taking things back to the kitchen. I’m not the most effective vocal communicator, so I can relate to not having a perfect response in awkward situations, but some of my other dining companions were wowed (and not in a good way) at first hearing “Well, are you going to eat this, or am I going to have to bring it back to the kitchen?” in a flat tone.
What was interesting what that this is how the cod had been prepared all week, and our table was the first to notice this (or at least, the first to bring it to the attention of the staff).
The fry job was a bit oily and greasy on the cod, so the thick batter wasn’t the most pleasant thing to eat; I picked all of the cod out of the batter. I didn’t see any pancetta on the plate. Maybe it was left off, or was another misprint. I think pan-seared would have been a much more enjoyable preparation method. Use Real Butter didn’t seem to have any issue with her cod falling apart when pan searing.
The Duo of Filet Mignons were prepared as the menu stated, however, both of the orders at our table were requested rare…
And came out closer to medium and fairly tough. Aww.
So, while the entrees were a bit of a low note, dessert ended on a high note. Chocolate mousse, peanut butter & chocolate layered cake, and a strawberry sorbet in the back. All of these were great. While I don’t normally order desserts in restaurants, I think I’d order them again at Druthers. I couldn’t even finish the peanut butter & chocolate layer cake – so rich! The vegan sorbet had tons of fresh strawberry flavor, and the mousse was dense at first, but finished lightly.
Our waitress came back during dessert to chat a bit more. There was something about her that I really liked, she seemed like a good person and a good fit for Druthers as a server. She thanked us for being a “cool” table and not freaking about about the entrees earlier because it was a mistake on their part, but was ultimately out of her control (a server can’t control how the kitchen decides to prepare dishes). I just wanted to hug her – you could tell she felt badly about the preparation/earlier interaction (probably more than she should have) – it’s tough being the middleman between diner and kitchen sometimes. I still also think that Druthers restaurant week menu was an example of a restaurant doing Restaurant Week the right way – having dishes that they might be testing out for their main menu, or seem like they’d fit in with their normal menu (i.e.: they didn’t break out raw oysters, prime rib, burritos, or other stuff that wouldn’t fit with their menu).
G
