Rebecca was born and raised in Glenn Falls. After graduating college, she attended New England Culinary Institute in Burlington, Vermont and moved to Charleston, South Carolina and Naples, Florida for various internships to hone her skills. Rebecca continued to develop her palette by traveling throughout Europe, Mexico and the Caribbean to experience the different cuisines which are now reflected in her diverse menu. Husband Steve was born in Norwood, Massachusetts and also attended the famous Cambridge School of Culinary Arts. Chef Steve met Rebecca in Boston where the pair worked at the Union Bar and Grille.
The setting in this renovated historical mansion is wonderful. The restaurant offers great alfresco dinning on the large wrap around porch that also includes an outdoor bar. During season, there is live entertainment in the front yard on Tuesdays and Thursdays. The restaurant includes several indoor dining rooms and one of the best bars in Glenn Falls – it’s my favorite and a favorite for locals and visitors alike.
Must haves: Charleston She Crab Soup: Cream, sherry, Maine crabmeat, paprika oil; Candied Garlic Spare Ribs – Red pepper glaze, scallions; Seafood Bouillabaisse – Roasted potatoes, shrimp, mussels, calamari, simmered fish, and tomato – saffron broth; and the Pulled Short Rib Grilled Cheese Sandwich – It’s a Meal! .
Chef Rebecca’s mother contributes as well; Martie’s homemade pies and cakes, especially her Carrot Cake and Bread Pudding are legendary.
Morgan & Co.
65 Ridge Street, Glens Falls, NY
- By Randy Perini – Publisher