22 BUSINESS Week of July 8 – July 14, 2016

The Station: Your New Destination

MALTA — Bob McKenna, co-owner of Lake Ridge Restaurant in Round Lake, and his business partner, exec-utive chef Scott Ringwood, decided it was time to take their casual fine dining talents deeper into casual ter-ritory. So they purchased a bit of his-tory and, with their combined talent for creating a successful dining enter-prise, they opened Dunning Street Station last week on Wednesday, June 29 with a ribbon cutting and samples of its eclectic bar and grill menu.

The business partners, who will have worked together 15 years in September, were familiar with the bright silver diner at 2853 U.S. Route 9, which has hosted Quintessence and other establishments, but were delighted to learn the full history of 63-year-old restaurant. It was once

famous for the filming there of the 1979 movie, “My Old Man,” starring Warren Oates and a young Kristy McNichol, about a cantankerous horse trainer and his jockey daughter.

“It really is a historical place, believe it or not. It’s like a landmark,” said McKenna.

The 19-employee facility has been completely renovated and boasts 16 beers on tap, an exten-sive wine list, and full bar. The Station’s head chef Vic Clavell [for-merly of Maestros] and Lake Ridge’s Ringwood put their own special take on the menu of classic bar food such as burgers, wings and pizza, includ-ing delightfully unusual items such as Duckwich Sliders, comprised of house-made duck confit topped with seared foie gras, fig jam, arugula and balsamic drizzle; and a Pastrami Burger, featuring an 8 ounce patty topped with grilled pastrami, sautéed

onions, tomato and Swiss cheese, Dijon peppercorn mayo.

There’s a marshmallow jalapeno dipping sauce, a Shrimp and Lobster roll with 6 ounces of butter-poached shrimp and lobster meat; and a glu-ten-free Korean Chicken Pasta made of pan-seared chicken with carrots, bell peppers, onion and spinach, fin-ished with garlic, sesame and soy.

“People are raving about the menu, and that’s a testament to Vic and Scott taking the time to create it thoughtfully,” said McKenna. “Their creativity with the unbelievable ingredients from the sauces to the presentation, it’s phenomenal. The lobster and shrimp roll, people are already coming back for that and it’s only been just a week!”

McKenna was quite clear, though, that Lake Ridge Restaurant will continue its excellent service, undisturbed by the addition of Dunning Street Station.

“We’ve won all these awards,” said McKenna, “but the one that has made us most proud is ‘consis-tent greatness.’ You have to be con-sistent every hour of the day. We talked about this while training the Station’s staff. We take good care of our property, our servers do a great job, and the food and quality are

consistently great. And that’s our mission at Dunning Street Station, to win that award.”

Recognizing an industry need for quality, quick yet relaxed dining, no reservations are required at the Station. For more information, call 518-587-2000 or visit www.dunning-streetstation.com.

by Norra ReyesSaratoga TODAY

Bar staff Marnie Vollmer, Ethan Quinlan, Mary DeSantis, Ryan Manning.

Executive Sous Chef Victor Clavell plates up.

Korean Chicken stars on the restaurant's eclectic menu.Kelly Gennoy, daughter of the restaurant's co-owner Bob McKenna, with family and friends Jordan, Abby, Ella and Lily.

The specialty coffee menu is just one of the perks at the new restaurant.

Photos by MarkBolles.com.