Hamlet & Ghost — Restaurant in City of Saratoga Springs

A culinary breath of fresh air in a city suffocating and trapped in a gastronomic echo-chamber.

My history as a patron goes back to 2017. Heres a list of the meals ive eaten at Hamlet & Ghost: Shishito Peppers with a chorizo rouille, cilantro, lime, and black salt.

Roasted 898 Squash, Crispy Barley, Sunflower Seed Macha, and a Mole Almendrado.

Shrimp & Grits, with Crème fraiche, tasso ham, and Jalapeño Bechamel.

Seared Scallops, with celery root puree, cayenne pepper, bacon rillions, and shallot petals.

Cider Battered in warm pepper jelly.

Shio Koji Cured Pork Belly with smoked celeriac puree, maple glaze, and granny Smith apple.

Poutine with au poivre sauce, smoked cheddar, local curds.

The list goes on, but the quality is real. The cooks work in a kitchen open in full view of thier customers. But its easy to be cynical when you hear Hamlet & Ghost is a "scratch kitchen."

It's all true. Each of the menu's 17 dishes average 5-7 different components, each with its own separate recipe. And like the French bistros that proudly store thier cheese on hot shelf for hour in full view, the true spirit of Hamlet & Ghost is fermenting ingredients in front of thier customers. Sanitized jars sit on a shelf at the chef's table, where you can see multiple fermentation techniques; Koji, Lacto, garum, etc. The restaurants goal is to offer high end food, in a casual less intimidating settle, at a reasonable price.

They are the very definition of authentic in every context. Authentic, in advanced using culinary techniques to offer high end food, but at a reasonable price. The cooks use precision to push the saving onto the customer.

I recommend Hamlet & Ghost if you love food, and want to gently expand your flavor palette. One of the few restaurants in Saratoga Springs that's not trying to put thier hand in your pocket and charge a fortune for low...

This restaurant offers an exceptional dining experience, with its unassuming exterior belying the innovative and delightful cuisine served within. I eagerly anticipated indulging in the oysters topped with caviar and peppercorns, which turned out to be a sensation; we couldn't resist ordering 15 of them! The briny sweetness of the oysters was truly memorable. The mushroom tempura, when dipped in soy sauce, transformed into a culinary wonder, perfectly complementing our wine selection. Another highlight of the evening was the mussel with crab meat, boasting a luscious sauce that begged to be savored with the provided bread. It certainly left a lasting impression on my palate. The white asparagus with preserved truffle and sabayon sauce was a delicate delight, while the farm salad, adorned with bacon bits and blue cheese, added depth to our meal. The bluefin tuna with fermented peppers provided a refreshing interlude before the main course. Speaking of which, the grilled scallops with pancetta, sage, and leeks, served alongside cauliflower purée, were simply divine—I couldn't resist savoring every bite. The sweet and succulent scallops harmonized beautifully with the sauce. Equally impressive was the monkfish, tender and paired with a peri peri sauce that lent a unique flair to the dish. We rounded off our dinner with delightful ice cream, with the attentive waitstaff going the extra mile to accommodate our berry request, despite it not being on the menu. The chocolate mousse was a fitting conclusion to a memorable meal, accompanied by plenty of laughter and conversation, fueled by five bottles of wine. Whether dining as a group or solo, this restaurant offers an enjoyable experience, especially when seated near the chef's counter for a...

The restaurant offered decent food and a very nice vibe, but I think we’re going too far with the addition of service charges. I’m fine with paying a tip when the service is exceptional—I had an amazing experience with absolutely no problems or complaints. However, the audacity of the establishment’s owners to charge an extra 4% for the kitchen staff is starting to make me question where it ends. Should we now expect to pay additional fees for clean bathrooms, or perhaps a service charge for the hostess? She was very nice, by the way. And what about the fact that the door worked correctly—should there be a maintenance service charge for that too? In my opinion, it’s customary to tip in a restaurant, just as it’s customary for the restaurant to pay their kitchen staff enough to prepare decent food that entices someone to spend their money.

After reviewing the response, here are my thoughts: Just as you allocate funds for essential expenses such as water, electricity, maintenance, and rent to ensure your kitchen staff earn a fair wage, it’s crucial to consider their compensation. When customers enter your restaurant, it’s not inherently obvious that their tips should also support kitchen employees. Additionally, this raises questions about why the practice should stop with kitchen staff. Why not extend similar consideration to maintenance workers or even include the landlord in the tipping pool? The rationale provided lacks clarity and coherence. Despite your attempts to justify this approach, the explanations fall short of...