By DAN HEATH
PLATTSBURGH — A new restaurant and banquet facility will be opening Wednesday in the City of Plattsburgh.
Michele's Fine Dining, located at 5131 U.S. Ave., will feature upscale French, American and international cuisine.
Owner Howard Fleisher and Executive Chef David Allen will handle the cooking duties.
"We're very excited to offer Plattsburgh something new," Allen said.
The dining room will be open for lunch and dinners Tuesday through Sunday, as well as a Sunday morning brunch.
The restaurant has seating for 130 diners, Allen said, plus a special chef's table, with seating for four people, right in the kitchen.
"You will see your food prepared and be able to communicate with the cooking staff. It's really for people with an interest in cooking, those who want to take the dining experience to the next level."
Lunch will feature items such as gourmet kobe or wagyu beef burgers and a selection of wraps, Allen said.
Dinner entrees will include a variety of meat, poultry and seafood, including 31-day-dry-aged grilled bone-in rib steak; Chinese five spice-rubbed Bromme Lake duck breast; and stuffed shrimp scampi.
Some offerings, such as cherries jubilee, bananas foster and caesar salad, will be prepared at the diner's table.
The children's menu will offer healthier choices, Allen said, such as roasted fingerling potatoes instead of french fries.
He said they will grow all their own herbs.
One part of the restaurant will be home to a tapas bar, with an ever-changing menu of eight to 10 items. An antique baby grand piano is in place, with entertainment planned for the weekends.
Another section of the restaurant will be a banquet hall, available for special events, such as weddings and anniversaries. Michele's will offer on- and off-site catering.
Fleisher said that once a liquor license is obtained, they plan to offer a wine cellar with about 150 labels and will focus on high-end liquors.
Renovations were all done in-house. The restaurant is handicapped accessible.
Both Fleisher and Allen are members of the American Culinary Federation.
Fleisher is also a member of the Cooks and Chefs Inner Circle of London, the Canadian Federation of Chefs de Cuisine, La Societe des chefs, cuisiniers et patissiers du Quebec and the World Association of Chefs.
Allen is a graduate of the New England Culinary Institute. He has worked at The Breakers in West Palm Beach, Fla., and Lutece in Las Vegas.
E-mail Dan Heath at: dheath@pressrepublican.com
