Albany

The Authentic 518: Old School Italian Restaurants

January 5, 2022 By Cabrina McGinn

The Italian American community in New York City is as established and historic as the city itself. Luckily for us, many Italian Immigrants also ventured upstate to the Capital Region during the waves of European migration of the late 19th and early 20th centuries. These communities quite literally built and shaped the cities we see today.

These once-bustling Italian neighborhoods still exist in pockets all over the 518. We set out to find authentic Italian restaurants that have been owned and operated by the same families for multiple generations, and have become beloved Capital Region institutions.

This article is presented through a content collaboration with ACE and CapNY. Visit us on Instagram at @upstatecreative and @gocapny!

Perreca’s

We’d be remiss not to start our journey in Schenectady’s Little Italy. This North Jay Street neighborhood was built by the Italian community that you can find here to this day.

Founded by immigrants Salvatore & Carmella Perreca in 1914, Perreca’s is one of the oldest continually operating restaurants in the Capital Region. The original brick oven, built more than a century ago, is still used today.

Currently owned and operated by the third generation, siblings Maria & Anthony Papa still make their famous bread using the Old World technique brought from Naples by their grandparents. Legend has it that, in more than 100 years, this oven has never gone out. Anthony explains that the bricks expand when hot. If they were to cool down and contract, the oven could collapse. He comes into the bakery every single day, 365 days a year to put coals on the fire. “I don’t think I’ve taken a vacation since I went on my honeymoon,” he says with a laugh.

Perreca's Eggs in Purgatory — Perreca’s signature dish, Eggs in Purgatory

“Okay, I’m gonna give one secret away,” says Anthony Papa. “[The oven] actually has been out, once.” He explains that at one point he had to let it cool and actually crawl inside to attempt a daring cleaning expedition.

“The history, and the lure of this area is old school Italian food, done right. My thought when I’m cooking is to always honor the neighborhood,” says Head Chef Neil. He should know! A Schenectady native, Neil was born and raised right here in this “Little Italy”.

MORE Perreca’s Italian Kitchen, 31 N Jay Street Schenectady, New York 12305, telephone 518-377-9800.

Caffe Italia

Caffe Italia’s Capellini Dugan: Shrimp, Lobster & Spinach with white wine garlic sauce

Every Albany native knows about Caffe Italia, an institution on Central Ave. In 1974, founder Joseph Romeo opened a small coffee shop on this spot. The local Italian community congregated, drank cappuccino, and picked up an Italian newspaper and other novelties from the Old Country.

Chef Paul Romeo Caffe Italia — Chef Paul “Big Pauly” Romeo in the kitchen at Caffe Italia

Albany’s original “Little Italy” on Madison Avenue was demolished to make way for the Empire State Plaza. As a result, many of those businesses and people were scattered. The Romeos coffee shop stayed where it was, and now and again, Joseph’s wife Jana (Joanne) would make any one of a variety of homemade dishes that were such a hit with customers. Just 6 years later, they bought the Arlington Luncheonette next door and opened Caffe Italia in 1980.

For more than 20 years and with no formal culinary training, Joseph and Jana welcomed the larger Albany community and built an institution that their children have carried on today, with Suzanne as accountant, Pauly as executive chef, and Michael & Maria running the front of house. With room for just 40 guests in the restaurants, Maria tells us of how her family has always prioritized their community above all else.

The Romeo Legacy

“The one thing my [late] father really wanted in this business was for people to relax and have it be an experience, similar to what you would find in your own home or in an Italian home. You don’t just sit and quickly eat. You sit around the table, you have a conversation, you get to know people. Over the years, we’ve built relationships with the people who frequent our restaurant. Now we have generations of families who’ve not only watched me grow but watched my kids grow as well.”

Luckily for our community some of the third generation of Romeo’s, most of whom are teenagers and young adults at the moment, are already learning the trade! And, even better, they’re now bottling their sauce, so you can experience a bit of Caffe Italia at home.

Caffe Italia, 662 Central Avenue, Albany, NY 12206-1645, telephone: (518) 459-8029

Lo Porto Ristorante Caffe

Executive Chef Carmelo Lo Porto in the kitchen

Crowd at Lo Porto — Lo Porto is bustling, even on weeknights

Across the river in Troy, the Lo Porto family are award-winning 5th generation restaurateurs hailing from Sicily. Brothers Salvatore and Michael Lo Porto opened their restaurant in downtown Troy in the 80’s after having immigrated from Italy in the 60’s. Michael is well-known throughout the community as the face of the business. Until a few years ago, you could almost always find him visiting tables to get to know new guests or catch up with the stampede of regulars that have been coming back for 30-something years. His nephew Carmelo, currently the Executive Chef, tells us that he was in the kitchen when he was just 10 years old.

Private Room at Lo Porto — The private room at Lo Porto

Between Michael and Carmelo, the two Chefs hold around two-dozen credentials and awards. Unfortunately, Carmelo tells me that his uncle Michael has been sick for the past few years. As a result, he has not been as involved as usual. But even during Michael’s absence and throughout the pandemic, Carmelo says that their priority remains the same. “Our number one joy is putting people in the seats, talking to people and talk about our family. We actually see a lot of new faces now. Lots of people have moved up from the city. We see new faces, then start to see them again and again.”

Lo Porto Ristorante Caffe, 85 Fourth Street, Troy, New York, 12180, telephone (518) 273-8546.

This article is part of our “The Authentic 518” Series done in collaboration with Cabrina McGinn and Straight Upstate.

Born and raised in the Capital Region, Cabrina McGinn started her blog in 2019 to highlight the exceptional bars and restaurants that the 518 has to offer. Prior to that, she had spent many years in the restaurant industry, bartending all over New York State. While the blog was started with the intention of focusing solely on cocktails and craft beverages, Cabrina has expanded the blog to feature food, events, hotels, and other unique and exceptional things that you can only find in Upstate New York. Cabrina lives in Saratoga Springs and enjoys exploring the Hudson Valley and Adirondacks on the weekends. Visit the blog on instagram @straightupstate or online at https://straightupstate.com

Stay tuned for more of our monthly The Authentic 518 articles – from hidden gems to Capital Region classics, we’re exploring all the spots that embody the authentic 518.

ACE Culinary Road Trip: 5 Amazing Latin-Owned Restaurants!

December 7, 2021 By Maureen Sager

Welcome to our celebration of Latin-owned restaurants in the Capital Region! Schenectady-based, Honduran-born artist Oscar Bogran and I explored a range of restaurants that are deeply inspired by Latin American heritage and culture. We tried things we’d NEVER dreamed of eating, and met amazing women who are running successful businesses and employing dozens of people. Not many of them would call themselves “chefs.” (They’d likely say they’re the “cook”.) But rest assured, they’re hand making some of the most fantastic artisan food in the Capital Region, at price tags everyone can afford.

Click to read much more about each location:

Casa Latina, Salvadorean and Mexican Cuisine in Hudson

Flores Family Restaurant, Salvadorean food in Schenectady

Empanada Llama, Peruvian cuisine in Albany

Angel’s Latin Restaurant, Dominican Cuisine in Catskill

Oaxaquena Triqui, Oaxacan Cuisine in Albany

Griselda and her daughters, Oaxaquena Triqui

“Artisan food” is a term used to describe food produced by non-industrialised methods. It’s often handed down through generations but now in danger of being lost.

And here’s what you get when you eat each of these restaurants:

Authenticity — the owners and chefs are dedicated to sharing their rich culture through food. They talked to us about each and every dish, thrilled to share their stories.

Affordability — we didn’t spend over $15 per person at any of these restaurants, and often, we spent under $10.

Family Operated — every restaurant included family in their operation.

Minority and Women Ownership — all are owned by people who were born in Latin American countries, and four out of five are headed by women.

pupusas — Pupusas at Flores Family Restaurant

Our Tips for Exploring Latin American Restaurants:

Ask Lots of Questions — Everyone really enjoyed explaining their offerings. Additionally, we often found specialties that aren’t even included on the menu

Speak Spanish, If You Know Any — Oscar was able to draw out conversations better than I was, for sure! He was able to engage people who weren’t that comfortable with their English, and he helped me, too, because I’m not comfortable in Spanish.

Don’t Judge a Book By Its Cover — Many of these settings are very humble. The storefronts are not fancy, the interiors are utilitarian, and they might not be in the “best” section of these downtowns. However, the adventure will be super fun, and the food is fantastic. We guarantee it.

5 Fantastic Latin-Owned Restaurants: Empanada Llama, Albany

December 7, 2021 By Maureen Sager

Maria Lloyd is the owner and creator of Empanada Llama, a terrific Peruvian restaurant on Delaware Avenue in Albany. Here, the empanada reigns supreme. There are seven different kinds of savory empanadas on the menu each day. Plus, you’ll find three sweet versions, like Banana Nutella and Apple Pie. And these empanadas are decidedly different than the Puerto Rican or other versions you may have had. These are stuffed full, with crispy, crunchy exteriors, so that the fillings are the headlines, rather than being overpowered by a thick, doughy wrapper.

Maria walked us through everything we ate

Maria became a cook and restauranteur only after she came to the United States. Initially, she came to study graphic design. But 25 years ago, while raising two daughters, she saw that Americans were falling for the empanadas she was making at international food festivals. Cooking provided a way for her to bring money in while raising her two daughters, while her husband Joe worked double shifts to make ends meet. She opened the restaurant with the help of her daughter, who now lives in San Diego.

Don’t Miss: The Green Empanada & Green Sauce

gluten free empanadas — My custom-prepared gluten-free meal: green empanada, tamale and green sauce

Maria grew up in Piura, in northern Peru, where there are nice beaches and a beautiful climate all year round. The food at Empanada Llama reflects her northern background, with noted differences from food in Lima and Cuzco. One specialty is the green tamale, which is only found in Piura (it’s fantastic, and silky soft). Don’t miss out on the homemade green sauce, which, if you’re lucky, you can also buy for take-out.

Happily, Maria sat with us for nearly an hour and told us so much about her life and experience in both the U.S. and Peru. During our conversation, she also adapted our food to suit our preferences. She made me some gluten-free empanadas, which you can get if you call ahead. The yucca is also gluten-free, as are the delicious tamales.

handmade peruvian gifts — Handmade Peruvian gifts for sale

Thankfully for us, the empanada business worked, and she remains a fixture at the Delmar and Schenectady Farmers Markets. The store front on Delaware Avenue has been open for five years, with a variety of Peruvian foods and handmade gifts.

Empanada Llama, 469 Delaware Avenue, Albany, (518) 729-2512. Open 11am-8pm Tuesday and Wednesday, 4pm-8pm Thursday, and 11am-10pm Friday and Saturday. Closed Sunday and Monday.

Back to 5 Amazing Latin Restaurants Home Page

5 Fantastic Latin-Owned Restaurants: Oaxaquena Triqui, Albany

December 6, 2021 By Maureen Sager

You’ll find the restaurant Oaxaquena Triqui in the back of the bodega of the same name — seven simple tables, with absolutely killer food. School girls in uniforms are doing their homework at one table, while their mother, Griselda, heads up a team of female cooks in the kitchen. Oaxaquena Triqui is bustling — the tables are full, the staff is jumping. Nonetheless, Griselda takes the time to walk us through the menu, and we ask her what their specialties are. The answers absolutely surprised — okay, shocked — us!

Chapulines (grasshopper) Taco — Chapulines (grasshopper) taco. If you look carefully, you can see them!

The first specialty we tried is not on the menu, but Griselda told us it’s a favorite — “chapulines.” Oscar replied, “Sancudo?!”, and she laughed and said yes, “the ones that jump around.” Turns out, chapulines is Spanish for grasshopper. Oscar, who grew up with a vegan mother, said that this was a challenge, for sure, but he was up for it. His review? Salty, spiced, crunchy and interesting!

The second specialty was no less shocking — Huitlacoche Huarache, otherwise known as “corn smut,” a fungus that grows on rotten corn. It’s a Oaxacan specialty and I’d read it about it, but never had a chance to try it. So…we ordered it, and it’s good! Tastes like a funky mushroom (which is exactly what it is!). Squeaky and squishy and totally unique. I recommend it, if you’re an adventurous eater.

Don’t Miss: The Chicken Mole

The third item we tried was the mole, a world-famous Oaxacan specialty. When I went to Oaxaca in the early 90s, I tried at least six different kinds of mole, and none of them was much like the chocolate-flavored sauces you find here in the States. Indeed, Griselda bristled when we asked if her mole tasted like chocolate. “No!”, she exclaimed. “Mine is spicy,” she said, and told us that she uses 30 ingredients to make it, and it takes two days until it’s ready.

Some of the ingredients are only found in Oaxaca, so she brings them herself, or they’re delivered here by visiting relatives, like her mother-in-law, who was in town when we visited the restaurant. We also tasted some ground-up, spicy worm powder, made of the same critters you find in mezcal. It’s quite good. These kinds of ingredients are what make Griselda’s spicy mole so special. And, the chicken was unbelievably tender. (Pro tip: if you don’t like spicy food, you can ask for the amarillo (yellow) mole, which is not advertised on the menu.)

There are a LOT of other choices for Anthony Bourdain-type adventurers — cow tongue, menudo (tripe stew), cecina (salty beef), chicharron (pork skin), squash blossoms, and more. But there’s so much here for everyone. The neighborhood and atmosphere are not fancy, but the food is fit for a king. Can’t recommend it enough.

Oaxaquena Triqui, 77 North Lake Avenue, Albany, 518-465-0080. Open Monday through Saturday, 10:30am – 8pm.

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Up Close and Personal with DJ HollyW8D

November 17, 2021 By Corey Aldrich

I caught up with DJ HollyW8D recently to check in on the current status of the underground social scene and find out a little more about what makes this former Brooklynite-come-Upstate man tick. I believe I first met him at an event Cory Nelson was throwing back in the Troy Kitchen days but this is the first time we have got to have a little heart to heart.

Please introduce yourself! How long have you been a DJ and do you do it full time? Any other gigs you’re holding down to pay the bills?

My name is Mario Johnson, aka DJ HollyW8D. I am originally from Brooklyn, NY. I found my way to the Capital District to play football at Hudson Valley Community College. After that I graduated from UAlbany with a degree in Communications & Rhetoric. I started my DJ journey at WCDB 90.9 FM in 2016 and haven’t looked back since.

I have been a full time DJ since 2017. I incorporate different aspects into my lifestyle to help pay the bills such as teaching DJ lessons along with throwing events and helping other artists with their business and branding.

I know from personal experience that you bring a lot of excitement to an event. What’s your motivation?

My motivation is my mother who worked very hard to get me to where I am today. As a first generation US-born Jamaican descendant, I felt pressure to make my family proud. Besides wanting to be successful for myself it is also for my family and to inspire my peers.

Last year was rough for performers with limitations on live events. Has your calendar gotten back to
normal this year? How is it different?

Everyone was eager to get back outside so that helped a lot. Attendees being cautious post pandemic has still been a factor. Shifting to in person experiences and taking the brand digital has definitely helped out. Less venues want to take the chance of having large crowds within their space now.

How has the last year changed your craft?

Last year showed me how powerful having a digital footprint is within social media. From throwing virtualshowcases (@Hous3chella : Instagram LIVE) to teaching virtual DJ lessons. These days, you must never leave a stone unturned.

Any upcoming events you would like to plug?

I started doing a lot of collaborations on events this year, Friday November 12th I will be co – hosting an ‘All About My Business’ networking event at the ground up cafe in Albany, NY. The event is black and brown focused but open to all who are looking to increase their circle of like minded individuals.

Additionally, I will be bringing some energy to this month’s Etrice Gallery opening in Downtown Albany. ‘HIATUS’ will be on Saturday November 20 th featuring Albany artist Jalaun Taylor. Roll in, network and feel the vibes. “It`s more than music…and I am more than just a DJ.”

EDITORS NOTE: Keep an eye out for the ongoing series of variety themed events across the Capital Region that Mario curates called ‘More Music Less Violence.’