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About Sperry's

A Saratoga Tradition since 1932, Sperry's was founded by Charles "Chubby" Sperry and his wife Catherine "Cappy" Sperry. Sperry's opened just before Prohibition ended in 1932 and rumor has it that Sperry's operated as a speakeasy until Prohibition repeal when it then became a full fledged restaurant. Sperry's has had only 4 owners since opening in 1932: The Sperry's; Greg and Sheila Seifkir; John Rockwell and Chef Ridge Qua (and later his brother David); and current owners Christel and Colin MacLean. The MacLean's purchased Sperry's in 2010 and revitalized the restaurant with a tasteful renovation and the addition of Certified Master Chef Dale Miller.

Always a favorite of locals, horse racing industry professionals, artists, tourists and celebrities alike – Sperry's has come to symbolize true Saratoga hospitality – great food, a convivial atmosphere and home of a terrific cocktail.

With its recently renovated classically designed interior and four dining room options, Sperry's is able to offer the perfect ambiance for any occasion. Sperry's dining venues include: The Tavern Bar complete with red leather booths, mahogany paneling, and vintage wall sconces, along with the restaurant's original bar; The Caroline St. Room - an intimate side dining room dedicated to fine art, with natural light shining through French doors; and The Garden Room - a larger, sophisticated back dining room overlooking a beautiful garden courtyard. In addition, Sperry's has what some believe is the finest outdoor dining space in Saratoga. The seasonal Garden Patio includes an upper terrace, a lower courtyard dining area with a full bar and gently lit trees, creating a magical atmosphere in which to dine or have drinks.

Come join us and experience Sperry's classic refurbishment and wonderful new menu featuring Sperry's favorites and signature dishes by Chef Dale Miller. We look forward to seeing you!

About Christel and Colin MacLean, Co-Owners

Background

No stranger to the restaurant scene in Saratoga Springs, Christel came from NYC in 1993 after a 10 year career on Wall Street to purchase the legendary Hattie’s Restaurant. Hand picked by Hattie herself as successor of the business, Christel enjoyed the challenges of growing the business by leaps and bounds while at the same time keeping the integrity of the hallowed fried chicken institution.

In December 1996 Christel met Colin at an art gallery opening in NYC. Within a few months, Colin made the move to Saratoga Springs where he joined Christel in running Hattie’s and brought his unique design talents and culinary industry experience to the mix. In addition to working in NYC for 10 years as an actor and theatrical producer, Colin spent 10 years working for Glorious Food, the preeminent NYC based catering company that invented the concept of high end catering. It was with Glorious Food, the Chef Jean Claude Nedelec and owner Sean Driscoll that Colin developed his eye for detail and quality related to the fine dining experience.

Together Christel and Colin grew Hattie’s, achieving national success noted by multiple appearances on the Food Network with Bobby Flay (Food Nation), Gale Gand (Sweet Dreams), A&E and PBS. In addition to numerous local features in the Saratogian, Times Union and Daily Gazette, the couple was also mentioned in the New York Times, Wall Street Journal, The Washington Post; and featured in Bon Appetit, as well as the August 2000 issue of Food & Wine magazine.

After 8 years of fun and stellar growth at Hattie’s, Christel and Colin sold the restaurant in 2001 to its current owners and moved back to NYC where a business opportunity had arisen. However in 2004, with a home still in Saratoga and a new baby, the couple missed Saratoga and also sensed a need for an untapped niche in the local restaurant landscape and so returned to open their original concept restaurant, Circus Café. Now in its 8th year, Circus Café is a key component of Saratoga’s vibrant downtown restaurant and entertainment scene, catering to “children of all ages” with great food and drink that segues seamlessly from lunch, to dinner, to late night fun.

With Circus Café thriving and in its 8th year, Christel and Colin knew it was time for another creative business project. They looked at a number of possibilities and when, through their real estate company, Realty Saratoga, they landed the listing to sell the historic Sperry’s Restaurant, an opportunity beckoned. With many potential buyers looking to bring in a completely different concept to the space, there was the chance that Sperry’s would be lost forever. That was not a chance they were willing to take.

Sperry’s has been a Saratoga Tradition since 1932, known for its ability to attract locals, tourists, horse industry professionals and celebrities alike with its fine food and convivial atmosphere. Christel and Colin, along with their investor group, purchased the business in late June and re-launched Sperry’s on July 14, 2010. Local and far flung support for the project was instantaneous.

In addition to incorporating their hands-on management style, extensive upgrades to the kitchen, and classical refurbishment of the dining rooms and patio, Christel and Colin felt that excellent food would be the key to bringing Sperry’s back. After thinking about hiring a well-known Chef from New York City, Christel, at 4:00am, had a brainstorm and the name Chef Dale Miller came to mind. The MacLean’s approached Chef Miller and to their happy surprise Chef Miller was very interested in joining them on this endeavor.

About Chef Dale Miller, Executive Chef, Certified Master Chef

Chef Dale Miller has joined Sperry’s as Executive Chef. Chef Miller is one of 61 U.S. Certified Master Chefs and one of 300 Global Master Chefs worldwide. Both the MacLean’s and Miller have a passion for restoring historic restaurants to their original luster. Chef Miller revitalized Stone Ends Restaurant in Glenmont and Jack’s Oyster House, in Albany, similar to what the MacLean’s accomplished in 1993 with Hattie’s. Chef Dale is also owner of Dale Miller ‘The Art of Dining’ in Albany, NY.

Chef Miller has created a menu for Sperry’s that is both classic yet diverse. Our signature start to each meal is an oversized, airy, fresh baked Popover that is brought to the table once an order is taken. Among many options, our menu includes Hangar Steak au Poivre with a Cognac Mustard Cream Sauce, Pan Caramelized Diver Sea Scallops with a Sweet Corn Ragu, Veal Porterhouse, Miso Glazed Salmon with Bamboo Rice and Sesame Haricot Verts, as well as an extensive Ocean Raw Bar. The Sperry’s menu also includes quite a few of the classics developed by previous owner Ridge Qua, such as Chicken Liver Pate, Pasta Bolognese, Wasabi Shrimp and Malt Dover Sole.

In addition, Chef Dale has brought to Sperry’s, many Dale Miller Signature Dishes that Dale Miller fans would expectantly hope to see: Artichoke Fritters with a Meyer lemon aioli; Crispy Calamari Fantasia; Maryland Style Jumbo Lump Crab Cakes topped with his Tangy Remick Glacage; and “Cigar & Brandy” his smoked salmon sushi roll “cigar”, w/ a Tobeko Red Caviar tip, served with a snifter of sake brandy, to name a few.