hattie’s restaurant review. who knew that you could find adelicioussouthern restaurant on the back streets of saratoga springs, ny? complete with a casual, laid back, and friendly atmosphere that is hattie’s restaurantsynonymous with the south, is just that. originally opened as hattie’s chicken shack in 1938, it has been known as the place to go for amazing food, great drinks, and spectacular service. after hearing plenty of people talking about this restaurant, my family and i decided to try it out one weekend.
the menu is full of some of the most delectable southern meals you can find in one place. in fact, it was almost impossible to choose what to try. after starting with the mouth watering hush puppies and thedeliciousgood ‘n evil chicken wings that had the perfect amount of crispness, i was almost too full for my main entrée.
i had opted for the fried chicken after learning that it had beat out bobby flay’s several years ago and i was not disappointed. having grown up in the south, i thought i knew good fried chicken. however, i was not prepared for howdeliciousit would be. crispy on the outside, juicy on the inside and not greasy at all, it was definitely the best i have ever tasted. i paired it with creamy mashed potatoes and perfectly seasoned collard greens. as a result of the huge portions, i took more than half of it home and was surprised to find out that it is just as good the next day.
my girlfriend opted for the spicy jambalaya, a dish that she always enjoys when we visit louisiana. she found the mix of sausage, shrimp, and chicken to be “out of this world.” my nephew chose the slow cooked bbq spare ribs, which i happened to steal a bite of. tender, moist, and covered in a barbeque sauce that was the perfect mix of salty and sweet, they peeled right off the bone and could be cut with a fork. accompanied by outstanding, light as a feather biscuits, buttery and sweet corn on the cob, anddeliciouscranberry coleslaw, it was a meal he swears he will never forget.
while hattie’s has an impressive selection of premium and domestic beers, as well as