O P Frederick'S - Chestertown

Dietary restrictions: One meal was requested with no onions, it came with onions diced and mixed in anyway Service: Dine in Meal type: Dinner Price per person: $30–50 Parking space: Somewhat difficult to find parking Parking options Free parking lot

The food and service at this restaurant are excellent, and at a reasonable price. The atmosphere is good as well. I highly recommend the fettuccine with chicken and broccoli, it's fantastic! Dining in for dinner costs $20-30 per person. Overall, I give the food a 5, service a 5, and atmosphere a 4. I also recommend trying the Fettuccine Alfredo dish.

This restaurant is a great spot in the Adirondacks! The food was amazing, especially the pumpkin martinis which were perfect for fall. The service was just okay, as our server seemed a bit scattered. Despite that, it is definitely worth a visit if you are in the area. Overall ratings: Food 4, Service 1, Atmosphere 5. Price per person is $10-20 for dinner.

We finally stopped at this restaurant after passing by many times, and we are so glad we did. It deserves more than 5 stars! The waitress was friendly and attentive. We started with cocktails and French onion soup with a rich broth that wasn't too salty. I had the Seafood Stuffed Portobello, which had a delicious stuffing that was different from the usual seafood stuffing. It was served with four large jumbo shrimp and rice pilaf with a hint of lemon. The sauce was delicious. My husband had the Pub Battered Fried Haddock, which was crispy and golden fried. He said the fish tasted fresh and delicious. Both entrees came with a bread basket and salad. We will definitely be returning next time we are in the Adirondacks. Thank you for a wonderful dinner! Service: Dine-in Meal type: Dinner Price per person: $30–50 Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: House Salad (Comes with Meal), French Onion Soup, Fish and Chips

I have been twice in the past couple weeks and although the ambiance and decor are warm, cozy and welcoming the food and drinks were not much to be desired and a let down. The first time visiting I ordered a dirty martini and the olives had a citrus tang as if they had been sitting in lemon orange juices. I thought it wouldn 't be the same in the 2nd martini but they again tasted the same. So they either need to be changed more often which should be every day or buy a better brand. Our salads took a very long time to come out and as soon as I took my 2nd bite of the salad our entrées arrived. I ordered the Mediterranean Scallop dish without pasta and extra spinach in place of the pasta. The scallops were definitely not Sea sized scallops but bay scallops that most use in pasta dishes. Sea scallops are 1 1/2-2 inch in diameter where as Bay scallops are 1/2 inch in diameter. The menus need to be corrected and switched to let the customers know the correct type of Scallop they are ordering so they are not shocked and let down and charged a price that is meant for the larger type of Scallop. $30 for actual Sea scallops is normal in Manhattan but for bay scallops especially up here is completely an outrageous price! They also completely left out the spinach which was supposed to be in the dish already as it states in the menu. So I had to wait for the server to come back and let her know there was no spinach whatsoever where she wentvand checked and sure enough they omitted it completely. So I had to wait for my side of spinach which was a very very tiny portion when it should have been double if not triple in size since It was the substitute for the pasta base. The second visit our drinks were not good at all where mine tasted like nothing but juice and my mothers old fashioned was not made properly. The bartender made a Manhattan instead of an old fashioned, It was very sweet and she put too much bitters which was overbearing and a muddled cherry. An old fashioned should have simple syrup and a dash or 2 of bitters with an orange peel. I decided to try and give the scallops another shot thinking if I ordered an actual Scallop entree instead of a pasta dish with Sea Scallops they would be the right size. Well once again the scallops were Bay scallops in size and instead of rice I again substituted sautéed spinach which came out uncooked like a salad on the side of my plate which was equivalent to a bite size worth and nowhere near a side portion. To me this shows a sign of laziness and no passion for the culinary profession. Also that the chef does not like substitutions or accommodating the customers dietary needs. As if it 's a burden on them to take an extra minute to sautee up a side of spinach in an establishment that was not busy at all and had only 3-4 patrons in it at that moment in time. Even if it was busy it is not that difficult to substitute spinach for rice and every establishment I 've ever been to even in the busiest of cities such as Manhattan they have no problem accommodating the customers. Another tip would be to offer more vegetable options as sides other than carrots and potatoes such as asparagus, brussel sprouts, sauteed zucchini/squash or even a medley of mushrooms since you are in the mountains with plenty of fresh vegetables to chose from. I will not be returning anytime soon Service: Dine in Meal type: Dinner Price per person: $30–50 Food: 2 Service: 2 Atmosphere: 4