The Dishing

The Dishing is a different kind of dining guide connecting people + places through trusted intel + IRL experiences. Drinks. Dining. Culture. Sound.

Our Raise The Bar initiative supports industry wellness with free classes, resources + talks. Look to us for where to eat, what to drink, and who’s mixing the perfect cocktails in NY’s Capital Region, Hudson Valley and beyond.

06/05/2026

COME CLOSE. Closer. Take a peek. 👀 🦐 🦐

Since we cracked the shell on the fall opening of The Pearl , something has been happening quietly behind the scenes. A little collab, a little mischief, a little matchmaking by . 🪄

If you’re in Saratoga tonight, take a stroll to Lake and Henry Street to see what Chef Ronnie Solevo + Nina Young have been cooking up. The cutest little dinner date under the sea.

A perfect food x art collab: x

06/03/2026

Issue No. 53 of hit in-boxes yesterday even if we were a little bleary eyed from celebrating our 1 year anniversary at on Monday night.

In this issue, we meet Pia Bazzani , F&B Director of The Maker Hotel in Hudson; delve into moody cocktails inspired by the hotel’s line of perfumes; + announce our new industry registry for chefs, owners, bartenders, line cooks + servers. This is the first step to launching our expanded Raise The Bar initiative, designed to be a resource for industry networking, talks, and connecting fellow industry pros to health/wellness tools, mentors, open positions + new businesses.

We have your week sorted with Belmont on Broadway in Saratoga, GOOD FOOD FEST in Troy from 5-8pm this Friday, Four Corners Art x Food in Chatham on Saturday, the new Cambodian Hot Pot Sunday at … + much more. Check the latest in our bio. Life is tasty. Season your week!

05/31/2026

GOOD FOOD FEST is coming up at the Good Food Market + we wanted put a spotlight on Dominican chef Riany Mena who now leads the Capital Roots Incubator Kitchen supporting emerging small food brands with commercial kitchen space and business resources.

Mena, who co-founded the popular Pataconia in the River Street Market with his wife, was until last year the Executive Chef of Toro Cantina on Wolf Road. After years in the restaurant industry from New York to Boston, Mena took a step back. “I needed time to reconnect with what I am truly passionate about. Running a restaurant is a lot of work, which I am all up for, but that work has to carry meaning beyond making money to pay the bills… I needed a better balance for me and my family so I decided it was time to step down and regroup.”

With that, Mena, who hosts private dinners as , joined Capital Roots in Troy, NY. He told us: “As part of the incubator program I am tasked with helping members develop their businesses by creating workshops for them to attend, and helping them get into farmers markets and popups. My goal this year is to get the Good Food Fest up and running as an event dedicated to locally-made food and local producers to showcase their products.“

And that date is now here! The first ever GOOD FOOD FEST will be held on Friday, June 5 from 5 to 8pm. Food by the Cap Roots incubator businesses, music by + a pickle competition to enter or judge! 🥒 A “Best in Brine” award will be judged by of The Dishing, of the Albany Times Union + of who will also host an after party. The winning pickle brine will be featured in a pickle cocktail with 10% of proceeds going to . 🍸

Mark your calendars! See you Friday

Read our full interview with Chef Riany on thedishing.com or link in bio.

05/30/2026

POSTPONED! ☔️

We want to eat crêpes, sip spritzes + walk the vineyard with you—but not in 50° windy, wet weather! So we’re postponing to sunshine for our KLOCKE x THE DISHING social!☀️

NEW date: Saturday, June 13, 2026
Same time: 12 to 2p.m.
Same place: In the vineyards of Klocke Estate
x

Even better—it’s Flag Day! So join us for crêpes + spritzes, then head into town for Hudson’s Flag Day Parade at 4p.m. Plus fireworks at dusk.

🎫 If you have tickets and still want to head over today, Klocke Estate will honor the crepe + spritz ticket and include you in a distillery tour or a small orchard/vineyard walk, weather permitting.

05/27/2026

Issue 52 - The Birthday Issue — is out! 🎂🎉

Crowning week 52 + our 52nd issue with a well-earned look back at our first year in digital publication. Shout out the restaurateurs, chefs, beverage directors, bartenders, DJs + artists featured this year + the venues who hosted our 30 in-person events! Shout out to the subscribers who grew The Dishing’s weekly news from 84 readers on June 1, 2025, to nearly 4,000 strong today. Shoutout to our Social Club members— (stay tuned for summer announcements!)—and event sponsors all year.

In this issue, a retrospective by the numbers on The Dishing’s 1st year; we let Memorial Day + National Wine Day inspire 5 summer wines by 5 women in wine 💞 .wine. The newly opened + set the tone for a Date Night Combo in Hudson; the heat has us pumped for The Dishing x Klocke Estate lunch crêpes + spritzes this Saturday 5/30. 🥒 Get your pickles ready! The Dishing x are co-sponsoring the ‘Best In Brine’ pickle contest at *GOOD FOOD FEST* on Fri. June 5, feat. + More Music, Less Violence founder, . Cast your vote or enter ya mama’s pickles to win. Tickets $5 in advance; $10 on the day.) After-party at The Whiskey Pickle where the winning pickle brine will star in a pickle cocktail! 🍸

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The Dishing is a different kind of dining guide connecting people and places with trusted intel + in person events. Life is tasty. Season your week!

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Photo #2
Graphics 🎨

05/22/2026

When we showed up at .bistro to shoot with Chef de Cuisine Pruitt Kerdchoochuen , we quickly knew this would not be an ordinary session + was soon capturing plates in Eliza’s magical light from the ceiling to the floor. Chef Pruitt’s Thai heritage is closely entwined in the flavors and textures she creates; her activism has its roots in food studies at Yale and an understanding of the issues impacting farmers, workers as much as the hospitality industry. It also translates into weekly sorties to fill free community fridges, her commitment to locally-grown crop diversity, and a love of third culture cuisine.

When asked about her influence on Eliza’s menu, Chef Pruitt was clear:

“I asked myself the question, “What would a neighborhood bistro like Eliza serve if it opened in Bangkok?” and found answers and inspiration in the restaurants I grew up going to with my family for special occasions. These are the cozy spots that serve both Thai and western fare - and oftentimes a hybrid of the two. Dishes like spaghetti with green curry (which inspired our mussel bucatini last year, and the short rib massaman pappardelle currently running), pandan layer cakes, and steaks with Thai-style dipping sauce are mainstays. What I enjoy most is being able to interpret nostalgic flavors using ingredients available to me here in the Hudson Valley (shout out to all my farmers!)”

🫒 Read our full interview with the mall emo lovin’ Chef Pruitt K at TheDishing.com/chefpruitt-eliza-kingston or the link in bio.

🫒 Stay connected to industry tastemakers + early scoop on dining news, by signing up for our newsletter at thedishing.com. Life is tasty. Season your week!

05/21/2026

K L O C K E x T H E D I S H I N G
Join us for the best weekend brunch/lunch you could give yourself! Crêpes—savory + sweet— with Brevis vermouth spritzes + vineyard walks led by the Klocke ag team. This is the stuff of summer + it isn’t even June yet! ☀️ 🍇 🍸

Tickets $(30) include a vermouth spritz + Crêpes from Klocke’s new crêperie sidecar. Come hang out + be among the first to try this new Klocke experience.

📆: Sat. May 30 from noon to 2p.m.
🎫: Resy + the Linktr.ee in our bio

🫒 PERK! Sign up onsite for both the + newsletters to receive a free distillery tour.

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The Dishing is a different kind of dining guide connecting people and places with trusted intel + in person events. Life is tasty. Season your week!

Klocke Estate is an earth-to-glass American brandy distillery, tasting room and restaurant in Hudson, N.Y. on 160 acres overlooking the Catskills & Hudson Valley

🎨 .co

05/20/2026

Issue 51 — The Soft Launch Issue — is out. And, as you’d expect, it’s packed with the latest soft openings from in Hudson to Albany’s + The Vault at 60 State. We meet , certified sherry educator, singer-songwriter, and owner of ; ask if sherry is better at umami than MSG; and talk with event VP Jackie Williams + master mixologist Lynette Marrero about expanding the industry wellness stage at this June.

🫒We have an extra tasty event with Klocke Estate’s new secret weapon: the crêperie side car. Join us on Sat. May 30 for crêpes + vermouth spritzes in the sunshine and biodiversity walks among the vineyards with the Klocke team. $30 tix include your crepes + cocktail. Tickets on Resy or link in bio. ☀️🥞 Let’s be social!

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The Dishing is a different kind of dining guide connecting people and places with trusted intel + in person events. Life is tasty. Season your week!

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Graphic 🎨

05/18/2026

T H E P E A R L
📍
📌 Saratoga Springs, N.Y.

We let our readers in on a big secret when we photographed Chef Ronnie Solevo outside Scallions in Saratoga to break the news on his plans to open The Pearl. Not Italian this time, but a seafood restaurant inspired by his family’s coastal CT roots. (It’s not every day you see a man on the street clutching dripping bags of oysters—but our photo made the point. 🦪 )

For close to a year, the chef-owner of Solevo Kitchen hunted for the right spot, and Scallions, at the corner of Henry Street and Lake, is it. Solevo walked us through the interior renovations which include turning the existing bar into an expansive raw bar and building a new custom cocktail bar in time for an opening this fall. But, the secret sauce is in still-evolving plans for a cocktail lounge, geared towards those who like to relax with a drink late night. The lower level, accessed inside by a sloping floor or outside on Henry Street, may be called Mignonette, as the ideal accompaniment for The Pearl.

Right now, the windows are papered over and the door covered in QR codes that lead to musical curiosities, but there’s a little secret inside… Stay tuned.

🫒 Read the full story at TheDishing.com.
🫒 If you missed this story when it first came out in Issue 49, best sign up for our weekly news. Link in bio.

📸 KDO Photo/The Dishing

05/17/2026

S T A T I O N S I X
📍 .six_
📌 Albany, N.Y.

We’ve been keeping tabs on the .six_ build out for the past few months, so when designer and owner Jordan Cambron pulled the trigger on a soft opening last week, we dropped in.

The former Engine 6 fire house at the corner of Swan and Jefferson, finally has new life as a bakery-cafe after too many rumored start ups to mention.

While the full menu is under development, Cambron bakes pastries on site, makes a mean breakfast sandwich, and whisks his Mexican caliente chocolate with spiced tablillas in a clay jug. But the smooth 22-hour iced cold brew lattes made—and canned—to order is the reason to go.

The cafe space has many original fixtures with an industrial metal sliding door, exposed brick walls, and the original overhead firehouse door that will be open in warmer weather. Counter stools and small tables are ideal lingering or working within easy reach of the Empire State Plaza, and Center Square.

[First feat. in Issue 49. Read more at TheDishing.com]

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