Featured Restaurant

The Van Dyck Restaurant & Lounge
( Click here to view menu )

The Historic Stockade District is one of America's oldest colonial neighborhoods containing over 40 buildings exceeding 200 years of age. The stockade was once burned down by the French and Indians in the year 1690. The Stockade District has gone through years of growing popularity and is now a thriving real estate area because it provides a glimpse into our nation’s history. The Stockade is also home to the original Union College established in 1779.

September’s Featured Restaurant is awarded to The Van Dyck Restaurant & Lounge located at 237 Union Street in Schenectady, N.Y. The Van Dyck originally opened in 1947 by Harlem refugee Marvin Freidman. This restaurant & lounge has been host to some of the finest entertainers of the jazz age. Some past entertainers include Earl Hines, Teddy Wilson, Roy Eldridge, Dizzy Gillespie, Dave Brubeck, Mose Allison, Marian McPartland, Coleman Hawkins, Hank Jones and Thelonious Monk.

As I entered the restaurant I felt I had traveled to America’s colonial past. The Van Dyck has impressive architecture/craftsmanship which is representative of that era. As I made my way to the dining area, I passed by a full bar almost stretching across the entire length of the restaurant. This Restaurant & Lounge is perfect for a gathering with friends and family. As I entered the spacious dining area, I first noticed that a skylight filled the dining room with natural sunlight. The dining room also contains an elegant fireplace. The dining atmosphere brings feeling of warmth and comfort. I explored the restaurant further. I traveled to the third floor and saw many rooms throughout the building. Each room is equipped with seating that is perfect for casual luncheons, business meetings and small parties. On the second floor I found the entertainment area. The large room contains a stage for entertainment along with plenty of tables and a smaller bar for ones convenience. (To find dates for first rate entertainment, visit their website at http://www.vandycklounge.com. I walked from room to room admiring the craftsmanship and detail of the entire building. Compared to modern buildings of today, the historic architecture of the Van Dyck seems like a forgotten art.

I sat at my table, shortly after I was approached by a waitress. She handed me a menu and kindly explained the specials the Van Dyck had to offer. The specials change daily. One will always be offered something new and exciting. While reading the menu I noticed many tempting entrees like lobster pizza and veal scaloppini. I decided to start my dinner with an appetizer. This menu not only contained a variety of appetizers (such as steamed clams, tortilla trio's and traditional buffalo wings), but it is well organized and easy to read. The Van Dyck menu contains at least five different types of salads, sandwiches, paninis and pizzas. The prices of the meals ranged from $8-$17. Finally I decided on the mozzarella logs to inspire my taste buds. I was curious as to why they were called "logs" as opposed to sticks. It turns out the mozzarella logs are twice the size of traditional mozzarella sticks. They are accompanied by a flavorful raspberry sauce.

Once I had finished the appetizer I received some entrées to try. I started with The Van Dyck’s Signature Burger. The jumbo Angus burger is topped with pancetta, fresh mozzarella, lettuce, tomato and balsamic onions. The Burger is served with the choice of regular fries or truffled fries. The burger was very moist and juicy. The toppings complimented the burger extremely well. The balsamic onions added a mild hint of sweetness to the burger. I was very impressed. The second dish was barbeque pork tenderloin. The chipotle beer barbeque sauce really made the meal. If one disagrees with spicy meals they should know that the sauce is not overwhelming despite its name. One does not have to be brave to eat this meal. The sauce adds a mild "kick" to the meal and goes extremely well with a side of hot crispy sweet potato fries.

The Van Dyck is a perfect example of the rich history of Schenectady and old America. Overall I found the food to be distinctively delicious. I was also impressed by the service I received throughout my dining experience. The ambience and architecture of the restaurant is worth experiencing. If one wants to be entertained the Van Dyck offers many events such as live music and stand-up comedy. Additionally, management is planning on reopening the on-site brewery in December ’09. Visit the Van Dyke in the historic Stockade district of Schenectady N.Y. for a unique fine dinning experience.

Review by Michael Weissman (Chief Culinary Consultant)

Photography by Christopher Case

Q. What are your hours of operation?

A. Monday - Thursday 11:30am - 10pm, Friday 11:30am - 11pm & Saturday 5pm - 11pm (Bar last call at 2am)

Q. Why should people dine here?

A. There are many reasons why people should dine here. We want people to experience the nostalgia, improved menu and great ambience of our restaurant. We provide fine dining at a casual price.

Q. What kind of influences do you contribute to your food?

A. One will find Italian influences mixed with delicious pub style food on our menu. We offer great variety!

Q. What makes your restaurant unique?

A. We provide a great dining atmosphere. We have plenty of space including 2 floors and a outdoor patio located at the rear of the restaurant. We offer something for everybody. We also have our own brewery which will open aroundDecember 2009.

Q. Why did you get into the restaurant business?

A. I was a former bartender. I enjoy having fun and sharing the fun with my customers.

Q. How long have you been in business?

A. We have been open for 3 months now at this restaurant. Our family has 10 years of restaurant experience.

Q. What is your best selling dish?

A. Chicken Parm and Lobster Pizza

Q. If you had 1 word to describe your food, what word would it be?

A. Outstanding!

Q. Do you cater to special events?

A. We cater parties, weddings and various special events.

Q. How do you want people to feel after leaving your establishment?

A. Fulfilled and eager to return.