Hattie's -
Hattie's™ is a historical restaurant in operation since 1938. We offer a beautiful courtyard from May-October for dining, special occasions and late night bar. Our main dining room is open all year and has remained timeless in its charm.
Hattie's™ Reviews
"There is a really authentic, lazy, slow Southern feeling in Hattie's...that's why all the horse people from millionaires to stable boys love it."
The New York Times
"...You cannot go to a restaurant like Hattie's and not have something that tests the chef. Sure, solid preparation of any fish dish is a sign of a good chef, but something like Jambalaya is a test of what a chef and a good restaurant is all about. I doubt any two Jambalayas ever taste the same, or should they. It is a signature dish that reflects the personality of the chef. In the new era at Hattie's, it is especially revealing, as Jasper Alexander is an owner-chef and this dish shows his personal skills. It's a real winner."
-Troy Record, July 2002
"...the place is in good hands, true to Hattie's traditions. It has been painted and freshened up, but the signature fried chicken retains an honored place on the Southern/Louisiana menu."
-Albany Times Union, March 2002
"...Hattie's serves good jambalaya. That bears emphasizing. This is really good jambalaya. Order it. Eat it. Come back again."
-Albany Times Union, March 2002
"...they went for the atmosphere - the checked cloths on the tables, the chipping lime-green paint on the wooden chairs, (and) the framed photographs of Cab Calloway and Jackie Robinson."
-Food & Wine, August 2000
"This place epitomizes Southern charm, with overhead fans, checkered tablecloths, a banging screen door and a wall of testimonials to the woman who ran the restaurant for almost six decades - Hattie Moseley Austin."
-Bon Appetit Magazine, August 1996
"At down-home Hattie's...old jazz and R&B provide the perfect backdrop for Southern dishes..."
-New York Post, July 1998
"Hattie was always famous for her fried chicken...the batter crisp, tender and delicious."
-Sunday Schenectady Gazette, August 1998
Many other national and international restaurant reviewers have stopped in to enjoy a home-cooked meal at Hattie's, including:
• The Food Network
• Food and Wine
• Bon Appetit
• Forbes'
• America's Scenic Railway Journeys (airing on PBS and A&E)
• Getaways for Gourmets
• AOL Digital City Review
• USAir Magazine
• Travel Holiday Magazine
• Adirondack Life
• Boston Globe
• Albany Times Union
• The Troy Record
• The New York Times
• The New York Post
• American Heritage Magazine
• American Airlines Magazine
• Time Out Magazine
• The Baltimore Sun
• Nation's Restaurant News
• Amtrak Express
• London's Rough Guide to the USA
• Polo Magazine
• Glens Falls Post Star
• Travel & Leisure
• Southwest Airlines Spirit
Appetizers
Seasonal Soup 3.00 cup / 6.00 bowl
Louisiana Style Crab Cakes 8.95
Good 'n Evil Chicken Wings 7.95
Cajun Shrimp Cocktail 10.95
Catfish Fingers 8.95
Chicken Livers 6.95
Hush Puppies 6.95
Entrees
Hattie's Famous Fried Chicken 15.95
served with a choice of 2 sides
Same recipe since 1938.
Fresh Fish of the Day Market
Depends on what's fresh! Please ask your server for details.
Jasper's Mac & Cheese 13.95
Available October - April
Crisp & Creamy! Made with Sharp cheddar & a crisp biscuit crust.
With andouille sausage or chicken 14.95
Creole Jambalaya 18.95
Andouille sausage, shrimp and chicken served with rice
Also available as an appetizer.
Chicken and Dumplings 14.95
Available October - April
A Southern classic! Served with giant dumplings.
Farm Raised Catfish 17.95
served with a choice of 2 sides
Pan fried in seasoned cornmeal
Red Beans and Rice 12.95
Slow cooked red beans and long grain Carolina rice.
Add a piece of fried chicken or andouille sausage. 13.95
Jasper's Gumbo of the day Market
Please ask your server for details. Also available as an appetizer.
Slow Cooked BBQ Spare Ribs 17.95
served with a choice of 2 sides
A generous portion of tender ribs with our own BBQ sauce
Marinated Skirt Steak 21.95
served with a choice of 2 sides
Grilled and served with chimichurri sauce.
Jerk Chicken 18.95
served with a choice of 2 sides
Grilled 10 oz. free range chicken breast from Misty Knolls Farms, marinated in Hattie's jerk spices.
Hattie's Original Side Salad $2.00
All entrees served with biscuit & cornbread
(additional servings $2.50)
Most entrees served with a choice of two sides (noted):
Smashed Sheldon Farms yellow Carola Potatoes, Collard Greens, Candied Yams and Succotash
Additional sides 3.00
Side of Gravy 2.00
Split plate fee 5.00
Beverages
Louisiana Beer 4.50
Abita Turbo Dog
Premium Beers 4.00
Stella Artois, Heineken, Heineken Light, Amstel Light, Sierra Nevada Pale Ale, Red Stripe, Corona
Domestic Beers 3.50
Budweiser, Coors Light, Miller Lite, Davidson Brothers IPA, Buckler (non alcoholic)
Saranac Root Beer 3.00
Saratoga Water 3.00
Southern Sweet Tea 2.50
Front Porch Lemonade 2.50
Soda 2.00
Pepsi, Diet Pepsi, Mountain Dew, Sierra Mist, Ginger Ale
Juices 2.50
Orange, Cranberry, Grapefruit, Pineapple
Coffee (regular & decaf) 2.00
Tea (regular & decaf) 2.00
Wine
Sparkling & Champagne
Perrier Jouet 'Grand Brut,' Champagne
$15 split / $50 bottle
Domaine Ste. Michelle, NV Sparkling Brut,
Columbia Valley, Washington $25 bottle
Mild $7/glass $23/bottle
Riesling, Snoqualmie 'Naked,' Washington
Pinot Grigio , Cavit, Italy
Chardonnay, King Fish, California
Shiraz, Pulpit Rock, Swartland, South Africa
Merlot, Delicato, California
Cabernet Sauvignon, Santa Rita Reserve, Maipo, Chile
Medium $28/bottle
Sauvignon Blanc, Villa Maria, Marlborough,
New Zealand $8 glass
Pinot Noir, Concannon, Central Coast, California
$8 glass
Chardonnay, Wente 'Morning Fog,' Livermore, California
Zinfandel, Ravenswood 'Vintner's Blend,' California
Shiraz, Red Belly Black, Australia
Carmenere, Yelcho Reserve, Chile
Cabernet Sauvignon, J.Lohr 'Seven Oaks,' Paso Robles, California
Spicy $36/bottle
Pinot Grigio, Bottega Vinaia, Trentino, Italy
Sauvignon Blanc, Joseph Carr, Napa, California
Chardonnay, Napa Cellars, Napa, California
Pinot Noir, Erath, Oregon
Baby Amarone-Ripasso, Bertani, Veneto, Italy
Cabernet Sauvignon, Silver Palm, North Coast, California
PRIMUS (Carmenere/Merlot/Cabernet)
All wine selections have been carefully considered and approved by Chef Jasper Alexander to compliment his cuisine.
Mixed Drinks
Apple Martini Ketel One Vodka, Sour Mix, Apple
Liquer, garnished with a cherry $9
Georgia Peach Bacardi Peach Red Rum grenadine and orange Juice $8
Hattie's™ Mojito A Hattie's™ favorite! A blend of
light rum, fresh mint, lime juice, simple syrup and
fresh sugar cane $7
L'Orange Martini
Grey Goose L'Orange Vodka, muddled boranges and limes with a splash of cranberry and orange juices $9
Mint Julep A Southern classic... Woodford Reserve bourbon, simple syrup & fresh mint $9
Paradise Martini Stoli Vanil Vodka, Cream of Coconut, strawberry puree, and pineapple Juice $9
Planters Punch Light Rum, tropical juices with a Myers Rum float $8
Sazerac A classic recipe... bourbon, Pernod & simple syrup $7
Tropical Cosmo Bacardi Coconut Rum, muddled
oranges, Pineapple juice, splashes of orange and lime juices $9
Back Porch Lemonade Stoli Razberi vodka & Lemonade $7
Hattie's™ Bloody Mary Made with Hattie's™ own Bloody Mary mix and Grey Goose Vodka $8
Hattie's™ Hurricane Rum and Pat O'Brien's original mix, straight from New Orleans! $7
Louisiana Nightcapn Grey Goose L'Orange Vodka, Grand Marnier and orange Juice $8
Pain Killer An Island favorite... light rum, Coco Lopez & pineapple juice with a hint of nutmeg $7
Pomegranate Martini Pomegranate Liquer, Stoli Ohranj
vodka, and triple sec with a splash of cranberry juice $9
Sangria A wine punch with refreshing blends of fruit juices, Served Red or White $8
Swamp Water Hattie's™ own dirty martini made with your choice of Bombay Sapphire gin or Grey Goose vodka served with olives $9
45 Phila Street
Saratoga Springs, NY 12866
Phone: 518.584.4790
