Restaurant/Business Name:
Fifty South
(restaurant); The Lily and the Rose (catering)
Rating: ***** (5 Stars)
Address: 2128 Doubleday Ave. (Rte. 50), Ballston Spa, NY 12020
Year Established: 2008
Contact(s) Name: Kim Klopstock
Restaurant Phone: 518-884-2926 (restaurant); 518-885-8588 (catering)
Website address: www.fiftysouth.com; www.lilyandtherose.com
Contact email address: kim@lilyandtherose.com
Hours: Wednesday & Thursday Dinner Service 4:30-9 p.m.; Friday & Saturday Dinner Service 4:30-10 p.m.; Sunday Breakfast & Lunch 9 a.m.-2 p.m.; Sunday Dinner Service 2-8 p.m.; Monday & Tuesday: Closed
On Saturday, February 23, I had the pleasure of a wonderful evening out with my husband at Fifty South. The restaurant is located on Route 50 in Ballston Spa, just south of Saratoga Springs, NY. This restaurant is certified gluten-free, and is wonderful for so many reasons. If you are living gluten-free and haven’t been here yet, I strongly suggest you give it a try. I have listed five reasons why you should try this restaurant, followed by an interview I had with Kim Klopstock, owner of Fifty South.
Rating: ***** (5 Stars)
Address: 2128 Doubleday Ave. (Rte. 50), Ballston Spa, NY 12020
Year Established: 2008
Contact(s) Name: Kim Klopstock
Restaurant Phone: 518-884-2926 (restaurant); 518-885-8588 (catering)
Website address: www.fiftysouth.com; www.lilyandtherose.com
Contact email address: kim@lilyandtherose.com
Hours: Wednesday & Thursday Dinner Service 4:30-9 p.m.; Friday & Saturday Dinner Service 4:30-10 p.m.; Sunday Breakfast & Lunch 9 a.m.-2 p.m.; Sunday Dinner Service 2-8 p.m.; Monday & Tuesday: Closed
On Saturday, February 23, I had the pleasure of a wonderful evening out with my husband at Fifty South. The restaurant is located on Route 50 in Ballston Spa, just south of Saratoga Springs, NY. This restaurant is certified gluten-free, and is wonderful for so many reasons. If you are living gluten-free and haven’t been here yet, I strongly suggest you give it a try. I have listed five reasons why you should try this restaurant, followed by an interview I had with Kim Klopstock, owner of Fifty South.
1. Warm,
Welcoming Atmosphere. (*****)
The restaurant is simple on the outside, yet inviting with its simple decor and lighting near the front entrance. Upon entering the restaurant, we were greeted and welcomed with smiles from the hostess. The restaurant has three main areas: a bar area with a few booths; a large dining area that can handle large parties such as birthdays and showers; and a smaller dining area with about ten tables. The decor on the inside of the restaurant is very warm and welcoming. It has a rustic feel that brings the outside in with the addition of some tree limbs, and is softened by the white twinkling lights throughout. It has a fine dining sophistication with the coziness of being at home. It also brings in some Saratoga charm with items such as the classic track hats displayed throughout the space.
2. Outstanding
Locally-Sourced Ingredient Quality. (*****)The restaurant is simple on the outside, yet inviting with its simple decor and lighting near the front entrance. Upon entering the restaurant, we were greeted and welcomed with smiles from the hostess. The restaurant has three main areas: a bar area with a few booths; a large dining area that can handle large parties such as birthdays and showers; and a smaller dining area with about ten tables. The decor on the inside of the restaurant is very warm and welcoming. It has a rustic feel that brings the outside in with the addition of some tree limbs, and is softened by the white twinkling lights throughout. It has a fine dining sophistication with the coziness of being at home. It also brings in some Saratoga charm with items such as the classic track hats displayed throughout the space.
Fifty South is a farm-to-table restaurant that uses the finest and freshest ingredients from local and regional farmers and vendors whenever possible. Fifty South strives to use fair trade, organic, and bio-dynamically farmed sustainable products, while leaving as small an environmental footprint as they can.
3. Remarkable Recipes and Preparation. (*****)
As you already know, it can be very challenging going out to eat being gluten-free, but at Fifty South you can be rest assured that you’ll leave feeling not only happy and healthy, but that you’ve had an outstanding meal. I have gone three times in the last six months, and each time I have been more than pleased with my meal. And because I usually don’t get to have more than a salad when I go out to eat, when I’m at Fifty South, I always indulge.
To start, I ordered a glass of Angry Orchard Hard Cider, which is gluten-free and usually on draft at Fifty South. They also have a few bottled gluten-free beers available, along with an extensive wine list. With your drink order, they give you complimentary homemade chips and tapenade.
My husband ordered the chicken wings as an appetizer, as he always does. This time he ordered the Spicy Thai wings. I tried a few and they were superb. They were sweet with a mild heat, and had undertones of soy sauce. My husband, the chicken wing connoisseur, says that the wings at Fifty South are the best he’s ever had. The wings, no matter what flavor, are always cooked to perfection, crispy on the outside and super juicy on the inside. I believe this is due to the freshness of the chicken, never being frozen. They also make their own blue cheese dressing that comes with the wings that is to die for. It’s creamy, and is loaded with blue cheese chunks.
For my entrée, I had the Fish and Chips, which is another one of those menu items I usually can never order out, so I went for it! The portion size was huge, which I certainly didn’t mind. I was happy to have my leftovers wrapped up for me, so that I could treat myself again the next day. The fish had a crispy battered crust and was fried in Fifty South’s gluten-free dedicated fryer. The filet itself was light, flaky, and moist. However, it was a little under seasoned for my taste, but nothing a little salt didn't fix. It came with a house-made remoulade sauce that complemented the fish wonderfully, and with a small side of homemade cole slaw. The slaw itself was chopped extremely fine and was wet, but not drowning in dressing. My entrée choice was the perfect item to follow my soup, which was a bit heavier. The fries, or “chips,” were cooked with the skins on, crispy on the outside and cooked perfectly on the inside. And, again, they were cooked in the gluten-free dedicated fryer, so I had no worries of being contaminated.
This was the first meringue cup I’ve ever tried, and I was delightfully surprised with it. It was not only beautiful to look at, but it was also playful and reminded me of my childhood. The meringue was crispy and light, and melted in my mouth like cotton candy does. It was sweet, but not too sweet. The vanilla ice cream, and fresh berries balanced out the sweetness nicely. I ended up eating the entire dessert.
The staff at Fifty South have treated me with the upmost respect and care every time I’ve visited. This is what really takes the restaurant to the fine dining side. All of the wait staff are extremely attentive and knowledgeable when it comes to being gluten-free. I’ve asked many questions about the food and about their gluten-free items. Each time, the wait staff answered me with clear and definitive answers. If they didn’t know a specific answer to one of my questions, they would go check for me without hesitation.
Kim and her staff treat you like family. Our server on this visit, Lindsay, was extremely polite and went out of her way when asked about certain menu items to describe them as well as possible. Sam, the server on my previous visit, stopped by our table to see how we were, what we were having for dinner, and how we were enjoying it. This was unexpected and made us feel special and at home.
Kim was at the restaurant cooking on our visit, and when she wasn’t in the kitchen, she was out on the floor visiting with guests. She stopped by and chatted with my husband and me. Kim is a wonderful person who cares about what she is doing for her community, and it certainly shows. She takes the time to get to know her guests, and I think this is what sets her apart from so many other restaurant owners, not only locally, but across the nation. I like going in a place of business knowing that the person who runs that particular business cares about their patrons and their community. Once you meet Kim, it won’t take you long to know that she does care on so many different levels.
5. Price. (*****)
Prices range for appetizers $9-14, burgers and sandwiches $10 and up, and entrees $15-$31. This is a family oriented restaurant with food that feels like fine dining in many aspects. And, for all the things I have just mentioned, you actually are getting so much more for your money. You know your food came from a good source that supports your local community, your meats were treated humanely, the love and dedication put into the food you are eating and the restaurant itself, and the sense of being part of the Fifty South Family. All of these things make Fifty South stand out above the rest. So, if you haven’t tried Fifty South yet, I encourage you to give it a try and comment on your experiences below. I would love to hear what you think.
SAVE THE DATE: On March 14, 2013, Fifty South will be hosting a gluten-free buffet style dinner. Keep checking back for more details as they become available. I hope to see you there.
___________________________________________________
AN INTERVIEW WITH FIFTY SOUTH’S OWNER KIM KLOPSTOCK
GFNY: How did you get started in the restaurant/catering industry?
KK: More than 20 years ago, I had a 7-acre farm in Cossayuna, New York. On the farm, I was living sustainably with my husband, two young children, a dog, a cat, two sheep, a 600-pound pig, etc. We grew our own food, made our own maple syrup, and cooked on a wood cookstove in both summer and winter. When the time came, and my children were starting school at the Waldorf School in Saratoga Springs, it was time for me to get a job. My background was in art history, ceramics, and sculpture, but there was not much call for that in the early 90’s as a way to make a living. Since I have always loved entertaining, I thought the best way for me to stay at home and support myself was to grow and cook my own food for my potential catering clients. Little did I know what that would turn into, or what it actually entailed. The learning curve was huge, but I caught on quick, and thus the catering business was born. Then, five or six years ago, I moved the catering business to my then-new restaurant, Fifty South. That, too, was a huge endeavor, with an even bigger learning curve!
GFNY: Why and when did you decide to offer Gluten-Free items to your menu?
KK: In late 2012, with the encouragement of Jean McLellan, a customer and friend who is involved with a local celiac support group, we decided to have the restaurant certified gluten-free. With her encouragement, and an increasing number of people coming to Fifty South for a gluten-free, safe environment, I felt it was important to educate myself and serve this highly underserved population.
GFNY: Roughly how many items on your menu are Gluten-Free?
KK: The easier question might be how many items are not gluten-free! Since we are a farm-to-table restaurant we make most everything on site, and are dedicated to keeping food in its most natural state.
GFNY: How knowledgeable is your staff on Gluten-Free dining and/or Celiac Disease?
KK: Thankfully, I took an online class, which prepared me to train my staff on what it means to be gluten-free, on Celiac disease, and on the potential consequences of contamination. So, we are all very aware and sensitive to keeping our guests safe and comfortable.
GFNY: Is your restaurant safe for those with Celiac Disease, or would there be a concern for contamination? Do you have a separate kitchen and/or workspace/utensils?
KK: We have a separate space for gluten-free items to be prepared. Since we have turned most of our menu over to be gluten-free, the prospect of contamination (other than airborne) is virtually non-existent.
GFNY: What sets your restaurant apart from others in regards to Gluten-Free options/services?
KK: We care. We pride ourselves on going the extra mile for our guests, and as one becomes a regular they become part of the family, so to speak. Your servers enjoy seeing you, and will remember your specific likes and dislikes, and most importantly your dietary issues. This is the beauty of our kind of restaurant; the “client” becomes part of the family and the community that we are creating. It really becomes so fulfilling, not only for us, but for our guests as well.
GFNY: What challenges do you face on a day-to-day basis with Gluten-Free cooking/dining and how are you addressing these matters?
KK: The biggest issue is when trying to make a roux for the base of a sauce, like a traditional jambalaya. Wheat flour, when mixed with fat, browns beautifully and tastes almost nutty. I have yet to find a substitute for that. However, the gravy that we serve is gluten-free. The flour we use for all of our chicken marsala, chicken fingers, and calamari is gluten-free, and actually works out well for the flavor and texture profile that we are looking for; so much so, that our non-gluten-free guests do not even notice the difference.
GFNY: Do you use any specific Gluten-Free products that you would be willing to share the names of with the gluten-free community? Please list them with a link to the seller’s website.
KK: I have been purchasing my gluten-free flour from Hillcrest in Wilton, NY (http://www.hillcrestfoodsne.com/links1.html), and my gluten-free breads and rolls come from Saratoga Gluten-Free in Saratoga, NY (https://www.facebook.com/SaratogaGlutenFreeGoods). I have also used Sherry Lynn’s in Latham, NY (http://sherrylynnsglutenfree.net/). I believe that Sherry Lynn’s is one of the only exclusively gluten-free restaurants in the Capital Region.
GFNY: What do you enjoy most about what you do?
KK: I love my team. I love the community that we are creating here. I love the fact that I have the pleasure and privilege of serving people beautiful food, in a loving and sustainable environment.
GFNY: Is there any additional information that you want to include that you think is relevant to include?
KK: I would like to thank Melissa, for making a difference in the world with pursuing a gluten-free blog in support of such an underserved community. Her efforts and the efforts of people like Jean, only help to make our community a stronger, more diverse place to live and be nourished.
GFNY: How did you get started in the restaurant/catering industry?
KK: More than 20 years ago, I had a 7-acre farm in Cossayuna, New York. On the farm, I was living sustainably with my husband, two young children, a dog, a cat, two sheep, a 600-pound pig, etc. We grew our own food, made our own maple syrup, and cooked on a wood cookstove in both summer and winter. When the time came, and my children were starting school at the Waldorf School in Saratoga Springs, it was time for me to get a job. My background was in art history, ceramics, and sculpture, but there was not much call for that in the early 90’s as a way to make a living. Since I have always loved entertaining, I thought the best way for me to stay at home and support myself was to grow and cook my own food for my potential catering clients. Little did I know what that would turn into, or what it actually entailed. The learning curve was huge, but I caught on quick, and thus the catering business was born. Then, five or six years ago, I moved the catering business to my then-new restaurant, Fifty South. That, too, was a huge endeavor, with an even bigger learning curve!
GFNY: Why and when did you decide to offer Gluten-Free items to your menu?
KK: In late 2012, with the encouragement of Jean McLellan, a customer and friend who is involved with a local celiac support group, we decided to have the restaurant certified gluten-free. With her encouragement, and an increasing number of people coming to Fifty South for a gluten-free, safe environment, I felt it was important to educate myself and serve this highly underserved population.
GFNY: Roughly how many items on your menu are Gluten-Free?
KK: The easier question might be how many items are not gluten-free! Since we are a farm-to-table restaurant we make most everything on site, and are dedicated to keeping food in its most natural state.
GFNY: How knowledgeable is your staff on Gluten-Free dining and/or Celiac Disease?
KK: Thankfully, I took an online class, which prepared me to train my staff on what it means to be gluten-free, on Celiac disease, and on the potential consequences of contamination. So, we are all very aware and sensitive to keeping our guests safe and comfortable.
GFNY: Is your restaurant safe for those with Celiac Disease, or would there be a concern for contamination? Do you have a separate kitchen and/or workspace/utensils?
KK: We have a separate space for gluten-free items to be prepared. Since we have turned most of our menu over to be gluten-free, the prospect of contamination (other than airborne) is virtually non-existent.
GFNY: What sets your restaurant apart from others in regards to Gluten-Free options/services?
KK: We care. We pride ourselves on going the extra mile for our guests, and as one becomes a regular they become part of the family, so to speak. Your servers enjoy seeing you, and will remember your specific likes and dislikes, and most importantly your dietary issues. This is the beauty of our kind of restaurant; the “client” becomes part of the family and the community that we are creating. It really becomes so fulfilling, not only for us, but for our guests as well.
GFNY: What challenges do you face on a day-to-day basis with Gluten-Free cooking/dining and how are you addressing these matters?
KK: The biggest issue is when trying to make a roux for the base of a sauce, like a traditional jambalaya. Wheat flour, when mixed with fat, browns beautifully and tastes almost nutty. I have yet to find a substitute for that. However, the gravy that we serve is gluten-free. The flour we use for all of our chicken marsala, chicken fingers, and calamari is gluten-free, and actually works out well for the flavor and texture profile that we are looking for; so much so, that our non-gluten-free guests do not even notice the difference.
GFNY: Do you use any specific Gluten-Free products that you would be willing to share the names of with the gluten-free community? Please list them with a link to the seller’s website.
KK: I have been purchasing my gluten-free flour from Hillcrest in Wilton, NY (http://www.hillcrestfoodsne.com/links1.html), and my gluten-free breads and rolls come from Saratoga Gluten-Free in Saratoga, NY (https://www.facebook.com/SaratogaGlutenFreeGoods). I have also used Sherry Lynn’s in Latham, NY (http://sherrylynnsglutenfree.net/). I believe that Sherry Lynn’s is one of the only exclusively gluten-free restaurants in the Capital Region.
GFNY: What do you enjoy most about what you do?
KK: I love my team. I love the community that we are creating here. I love the fact that I have the pleasure and privilege of serving people beautiful food, in a loving and sustainable environment.
GFNY: Is there any additional information that you want to include that you think is relevant to include?
KK: I would like to thank Melissa, for making a difference in the world with pursuing a gluten-free blog in support of such an underserved community. Her efforts and the efforts of people like Jean, only help to make our community a stronger, more diverse place to live and be nourished.
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