restaurants | WAMC


El Loco owner Patrick Noonan, along with Assemblywoman Patricia Fahy, at the restaurant's outdoor dining space on Madison Avenue in Albany
Karen DeWitt

October brings colder weather in the Northeast, and restaurants that have survived by offering outdoor dining during the summer of COVID-19 are bracing for a long winter.

Food on plates
Jim Levulis, WAMC News

Even as they scrambled to establish curbside takeout and outdoor dining options, restaurants were turned upside down by the pandemic. Now, lawmakers are considering ways to help out the food and beverage industry as the colder weather approaches.

Pint Sized Albany bar manager Ariana Miller on Monday
Lucas Willard / WAMC

Under direction from Governor Andrew Cuomo, bars and restaurants in New York state are now restricted to take-out and delivery service only, as a strategy to prevent the spread of COVID-19. On Monday, just hours after the governor’s announcement, businesses in Albany were trying to figure out what to do next.

Massachusetts-based Friendly’s Ice Cream is selling its manufacturing and retail operations to the country’s largest dairy processor for $155 million in cash.  It is the latest chapter in the story of a company founded in western Massachusetts during the Great Depression.

Terrapin Restaurant
Terrapin Restaurant

Each week for Food Friday, we go to a different part of the WAMC listening area to find the best spots to grab a bite. 

In Rhinebeck, NY
From the Rhinebeck Area Chamber of Commerce

The Matchbox Cafe:  6242 US Rt. 9, Rhinebeck, is where locals and visitors alike go for local, grass fed, grain-finished beef and cooked-to-order burgers. 

Just north of San Francisco, the cowgirls make some of the finest farmstead cheeses in the United States. Between them, Cowgirl Creamery co-founder Sue Conley, and Peggy Smith have spent decades in the bay areas most loved and respected restaurants.

Now in their new book, Cowgirl Creamery Cooks, they share their story of the cowgirls, which is also the story of the rise of organic food movement, and the creation of an artisanal creamery.

It’s a primer on tasting, buying, storing, and appreciating all kinds of cheese that make this great fun for a cheese lover.

John Andrews

A Western Massachusetts restaurant is receiving some international recognition for its devotion to local products.