METROLAND, Albany NY,
Weekly food review: Not-So-Starving Artists
Even the town’s name strains credulity. Cherry Valley sounds absurdly nice or ironically Bates Motel-ish—but it’s a charming village with a Revolutionary War-era history that has welcomed the likes of Willa Cather and Allen Ginsberg. “The rumor is that there’s lithium in the water,” says Dana Spiotta, so maybe the name is appropriate.
Spiotta and her husband, Clement Coleman, own and operate the Rose and Kettle, maintaining a moniker used by a former owner but adding a fine-dining philosophy that centers around fresh, locally obtained ingredients [read the rest].
METROLAND, Albany NY, Best of 2007
Best Restaurant Worth a Drive!
The Rose & Kettle
4 Lancaster St., Cherry ValleyThis is Cherry Valley, a tiny town with a big history and an artistic presence that's making it the Taos of the east. Not surprisingly, then, this restaurant offers amazing meals from locally sourced products in a handsome, century-old house [read the rest].
Freeman's Journal, Friday,
May 16, 2003
by Dakin Campbell
Cherry Valley
One of Cherry Valley's restaurants has changed hands but continues to provide cuisine for area eaters. Clem Coleman and Dana Spiotta bought the Rose and Kettle in Cherry Valley this past winter from Don Brooks, and opened this season for business on April 29. Coleman and Spiotta moved to Cherry Valley from New York City about a year ago with no intention of opening a restaurant. When the learned that Brooks was selling the Rose and Kettle after 14 successful years they decided to buy it from him.
"We'd like to maintain in some sense what [Brooks] had," said Coleman. Coleman has grown up around food service his entire life and his father is still a butcher after previously running a fish market. Coleman and Spiotta, who are married, have worked in the restaurant business for more than 10 years and recently worked at Georgio's in the Gramercy neighborhood of New York City.
"The menu will combine traditional American and European food that's accessible but also creative," said Coleman. He went on to say that they are "trying to deal with whole foods as much as possible," which he explained as the freshest available food from the area, including free-range chickens and locally grown produce.
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