{"id":9354,"date":"2012-01-08T20:42:25","date_gmt":"2012-01-09T01:42:25","guid":{"rendered":"https:\/\/www.saratoga.com\/restaurant-blog\/2012\/01\/starting-off-the-new-year-at-panzas.html"},"modified":"2017-11-08T13:34:11","modified_gmt":"2017-11-08T18:34:11","slug":"starting-off-the-new-year-at-panzas","status":"publish","type":"post","link":"https:\/\/www.saratoga.com\/restaurant-blog\/2012\/01\/starting-off-the-new-year-at-panzas\/","title":{"rendered":"Starting off the new year at Panza’s"},"content":{"rendered":"

Last night I took a trip out to Panza’s on Saratoga Lake for dinner.
\nPanza’s is another one of those Saratoga gems that is tucked away
\noutside of town but SO worth the short drive. With that being said, the
\nall around experience was outstanding.<\/p>\n

The restaurant itself has a ton of history, dating back to the 1800’s
\n when Ma Panza traveled over from Italy and without even being able to
\nspeak English, made a name for herself with her cooking. Since then, her
\n great grandsons have taken over the family business, and I’m sure are
\nmaking their great grandma proud.<\/p>\n

Enough about the history, time to talk food. As I promised, I didn’t
\nforget my camera this time, so prepare to salivate upon viewing the
\nfollowing pictures.<\/p>\n

Very often, I’ll ask the waitress what her favorite item on the menu
\n is. Last night, I was told the Penne Alla Jillian, (named after Chef
\nTony’s wife) was the golden ticket. I was not mislead. This dish is
\nserved with sauteed broccoli, chicken, sausage and sun dried tomatoes
\ntopped with basil leaves and reggiano cheese.<\/p>\n

\n<\/p>\n

Yum. How beautiful is that presentation? You better believe it was as
\n good as it looks. The chicken and sausage complemented each other along
\n with the freshness of the broccoli and the sweet taste of the sun dried
\n tomatoes. I’d also like to mention the cheese to garlic ratio was
\npretty phenomenal as well. Oh and I almost forgot – the portions are
\nhuge. This is the half size.<\/p>\n

Here’s a look at what my dining companions had to eat —<\/p>\n

Rigatoni Alla Michael: Homemade sausage, tomato sauce with a splash of cream.<\/p>\n

\n<\/p>\n

Definitely my kind of sauce, with a great balance of acidity, herbs and sweetness.<\/p>\n

Long Island Duck a’La Flicke: Crispy, semi boneless duckling with a fig honey glaze.<\/p>\n

\n<\/p>\n

This meal was bomb – meaning well, it blew me away. I was 100%
\ncontent with my Penne Alla Jillian, but next time I will without a doubt
\n be getting this duck. The skin was so crispy and delicate while the
\ninside was so moist and tender. The honey fig sauce drizzled on top
\nreally pulls it all together giving it a sweet and tangy addition to the
\n already perfect meal.<\/p>\n

One thing I really love about Panza’s is that while Tony and his crew
\n do a great job with the food itself, they consistently impress me with
\ntheir simple yet lovely presentations.<\/p>\n

Enter the Mississippi mud pie with oreo crust, drizzled with caramel and chocolate.<\/p>\n

\n<\/p>\n

No words.\n<\/p>\n

And for the grand finale, I present to you the famous fallen chocolate lava cake:<\/p>\n

\n<\/p>\n

When the waitress came back over to ask how everything was all I had
\nto do was look up and smile at her and that was it. No one deserves to
\ngo through life without trying this. Beneath the chocolate swirl is a
\nwarm, gooey, delicious piece of chocolate cake filled with more warm and
\n gooey chocolate.<\/p>\n

After I finished this I sat back in my chair and sighed because I was
\n truly sad that it was over. I couldn’t have chosen a better place to
\nstart off the new year with. A big high five to Panza’s for being truly
\nfantastic. I can’t wait to go back again.<\/p>\n","protected":false},"excerpt":{"rendered":"

Last night I took a trip out to Panza’s on Saratoga Lake for dinner. Panza’s is another one of those Saratoga gems that is tucked away outside of town but SO worth the short drive. 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