Schatko, formerly of the Whiteface Lodge in Lake Placid, made his official Troy debut on February 4, succeeding startup chef Scott Baggott. He is a native of the Detroit area who became an executive chef at the tender age of 21 at the Top of the Pontch at the downtown Crowne Plaza Hotel there. He was named "Best Chef-2016" by Detroit Metro Times.
He is teaming up with bar manager John Stahl, also formerly of the Whiteface Lodge, to present a dinner they call "Fork, Cork, and Shaker" at 6 p.m. Sunday, April 23. It's limited to 25 seats at $90 per person (includes gratuity).
Farro, feta, spring peas, frisee lettuce, and mint vinaigrette; Tom Cat gin, Amaro Lucano, Suze, Antica Rosso Vermouth
Beef tartare, burnt onion emulsion, cured egg yolk, Parmesan crisp, crispy capers, red wine syrup, and garlic crostini; Vernaccia Nera by Velenosi, Marche, Italy
Short rib, herb oil, shaved horseradish, pan-fried gnocchi, za’atar spice, and labneh; Rough Rider Rye, whisky bitters, blood orange and Luxardo
Spiced pate brisée with lemon curd, rhubarb jam, and fresh whip cream; Skinos, lemon, rhubarb egg whites, and Prosecco
Plumb Oyster Bar is located at 15 Second Street, opposite the Lucas CVonfectionery Wine Bar. Phone: (518) 326-0194.
• Go here to visit the Capital Region Brew Trail
• Go here to visit Dowd On Drinks
• Go here to visit Dowd's New York Wines Notebook