Field Notes - Schenectady

Absolutely amazing! I happened to find this farm-to-table restaurant and enjoyed a wonderful Sunday brunch there!

For some context, Lansing Farm is tucked away in a suburb with plenty of open space west of Albany Airport. If you're coming from the south, you'll enjoy a pleasant drive starting on Route 155 and heading north. The commute from above the Mohawk River isn't as charming but still manageable. You'll travel a long way west on Route 7, and if you go a bit farther, you can grab a sub at Lyle's Hoagies in Schenectady for your next meal. Soon after, you’ll turn left onto a winding country road that lead you through residential areas until you reach a farm stand that is actually Lansing Farms. They offer a variety of seasonal produce, and I picked up some beautiful, sun-ripened tomatoes (though the variety was unknown to the store clerk), which will be part of tonight's dinner. Don’t forget to explore the store while you're there. Now, onto lunch. I arrived a bit late, at 1 PM, and found that there were only a couple of other diners inside the tent, which features clear sides and offers a nice view of the fields. I was eager to try the scrapple and was delighted to find it available for just $4 as part of the Local Special, which comes with two eggs and a vegetable hash (mostly sweet potatoes with a bit of zucchini). Other menu items were priced closer to $10. The eggs were fresh with intensely flavorful yolks, and while the hash was decent, the scrapple was more like a pudding with a crust—less substantial than I expected, but it paired well with Riverside maple syrup, so I can’t really complain. A buttered biscuit (rather plain) was there to soak up the delicious juices. A glass of mint iced tea was refreshing, though I wished I had been offered a refill. The service was quite relaxed, so don't expect a rushed meal, especially if you're indulging in multiple courses. Bring your growler or a bottle of wine, and settle in to enjoy the beautiful late summer weather—perhaps with a bonus thunderstorm or two.

One word: amazing!! Where else can you dine right at the farm where your food originates? Field Notes offers just that experience! We visited for brunch on a warm Sunday afternoon and were promptly seated in an open-air tent. There were fans circulating, which made the heat much more tolerable. The brunch menu included a cider donut sandwich, blueberry pancakes, eggs with vegetable hash, and a salad. We sampled the sourdough blueberry pancakes and the cider donut sandwich, topped with eggs, bacon, and cheddar cheese. The fresh blueberries in the pancakes were delightful, and the sandwich struck the perfect balance of sweet and savory. I also highly recommend the lemon blueberry mint fizz if it's available on the drink menu; it was delicious and packed with fresh blueberries! I can't wait to return and try more seasonal dishes, as well as the Friday and Saturday night dinners!

This is truly an incredible dining experience for the Capital Region. Due to the excessive heat, we weren't able to have our planned dinner on the farm as expected, but the chefs moved the location to Riverside Maple Farm so that we could enjoy our meal in the AC. It was so cool to be able to eat from a real maple production room- and the chefs didn't miss a beat cooking from another place the food was AMAZING!

Ever watch chopped or Master chef and wonder where can I try those creative delicious combinations some Chefs come up with? Well this couple does it! Go to the 5 course dinners Saturday night! Beautiful setting, creative delicious food, and passionate caring power chef couple. As soon as I saw to the 5 course Maple dinner with Riverside Maple and duck -I booked it quick! $65 well worth it! Faves were the : -maple Kombucha gelee, apple crisp, and candied ginger. -maple ancho sabayon w/ fried green tomatoes -duck with smoke boo Choy fermented cherries -fresh cheese w/ currants and maple focaccia -chocolate praline smoked maple Okay I almost named the whole menu Lol! All well balanced, good textures, creative combinations, new inventive pairings and lots of love and care for local ingredients and utilizing all parts of the plants and animals. Need to try the Friday night and Sunday brunch. And anything new they come up with, haha! Thanks Joan and Kyle! Also Emily and team for bringing Maple to all dishes.