New restaurant spices up landmark hotel
GREENE – After sitting vacant for more than a year, the Sherwood Hotel is thriving once more. Spicing up the historic establishment is the Latin flavor of its new restaurant, Margarita’s at the Sherwood.
Owned and operated by restauranteur Jorge Velazquez, Margarita’s specializes in traditional recipes and signature dishes made with fresh ingredients.
“Everything is fresh,” Velazquez said, explaining that meats are cut on the premises and everything, including salsa and guacamole, is prepared on site. “It makes a difference.”
In addition to the more traditional fare and Margarita’s specialties on the menu, are more typical American cuisine under the “Red, White and Blue” heading. Velazquez explained that this is in deference to area residents who haven’t tried Mexican food before. He has even kept some items which previously appeared on the Sherwood’s menu. With a Margarita’s twist, of course.
“The key is to bring people in. ... If they like what they have the first time, eventually they are going to trust you to try something else,” the restaurant owner explained.
Velazquez said he believes there is a common misconception that Mexican food is spicy. But while there are plenty of spices used, especially in marinating the meats, these spices add flavor not heat to each dish, he explained. Of course, those who prefer their meals muy caliente, can have it their way, too.
Waitress Colette Marron is one of those who wasn’t sure about Mexican food before she started working at Margarita’s. But now, having tried just about everything on the menu, she said she loves it and is more than willing to suggest some of her favorites to guests who aren’t sure what to try.
“She’s Mexican at heart,” laughed Velazquez.
Lunch, served from 11 a.m. to 2 p.m. Monday through Saturday, is an abbreviated version of the dinner menu with lighter portions. The purpose, Velazquez explained, is to make sure patrons can get in and out during their lunch hour.
Dinner, served from 4 to 9 p.m. Tuesday through Saturday, is more relaxed, he said. The menu is not only larger, but is also a little more creative. Velazquez, who also owns Margarita’s Cantina on Upper Front Street in Binghamton, explained that in addition to the offerings at his other location he is trying out some new items. One of those is Castillan Chicken, a variation on a traditional Spanish dish prepared with duck.
There are also several vegetarian options including chile relleno, a roasted pepper stuffed with cheese, and nopales, traditionally prepared prickly pear. For desert, there are sopapillas and fried ice cream.
All dishes are prepared either by or under the watchful eye of head chef Mariano “Mario” Galindo, who Velazquez is grooming to operate the restaurant.
Although the restaurant has only been open for a short time, it has already begun to attract a loyal following of regulars who are helping to spread the word about Margarita’s.
“They’ve turned into family,” Marron said.
Patrons can enjoy lunch and dinner either in the restaurant’s dining room, or on the landmark hotel’s wide grand front porch. There is also a private room available, which can accommodate up to 20, as well as a banquet facility complete with dance floor suitable for larger groups. Off-site catering is also available, Velazquez said.
The only thing missing from Margarita’s is, well, the margaritas. Velazquez is in the process of applying for a liquor license so he can add the signature drink to the menu.
Margarita’s at the Sherwood is open for lunch from 11 a.m. to 2 p.m. Monday through Saturday and for dinner from 4 to 9 p.m. Tuesday through Saturday. The restaurant is closed on most holidays, including July 4th weekend from Sat., July 4 to Tues., July 7.
For reservations, take-out, catering or more information, call 656-5600.
Owned and operated by restauranteur Jorge Velazquez, Margarita’s specializes in traditional recipes and signature dishes made with fresh ingredients.
“Everything is fresh,” Velazquez said, explaining that meats are cut on the premises and everything, including salsa and guacamole, is prepared on site. “It makes a difference.”
In addition to the more traditional fare and Margarita’s specialties on the menu, are more typical American cuisine under the “Red, White and Blue” heading. Velazquez explained that this is in deference to area residents who haven’t tried Mexican food before. He has even kept some items which previously appeared on the Sherwood’s menu. With a Margarita’s twist, of course.
“The key is to bring people in. ... If they like what they have the first time, eventually they are going to trust you to try something else,” the restaurant owner explained.
Velazquez said he believes there is a common misconception that Mexican food is spicy. But while there are plenty of spices used, especially in marinating the meats, these spices add flavor not heat to each dish, he explained. Of course, those who prefer their meals muy caliente, can have it their way, too.
Waitress Colette Marron is one of those who wasn’t sure about Mexican food before she started working at Margarita’s. But now, having tried just about everything on the menu, she said she loves it and is more than willing to suggest some of her favorites to guests who aren’t sure what to try.
“She’s Mexican at heart,” laughed Velazquez.
Lunch, served from 11 a.m. to 2 p.m. Monday through Saturday, is an abbreviated version of the dinner menu with lighter portions. The purpose, Velazquez explained, is to make sure patrons can get in and out during their lunch hour.
Dinner, served from 4 to 9 p.m. Tuesday through Saturday, is more relaxed, he said. The menu is not only larger, but is also a little more creative. Velazquez, who also owns Margarita’s Cantina on Upper Front Street in Binghamton, explained that in addition to the offerings at his other location he is trying out some new items. One of those is Castillan Chicken, a variation on a traditional Spanish dish prepared with duck.
There are also several vegetarian options including chile relleno, a roasted pepper stuffed with cheese, and nopales, traditionally prepared prickly pear. For desert, there are sopapillas and fried ice cream.
All dishes are prepared either by or under the watchful eye of head chef Mariano “Mario” Galindo, who Velazquez is grooming to operate the restaurant.
Although the restaurant has only been open for a short time, it has already begun to attract a loyal following of regulars who are helping to spread the word about Margarita’s.
“They’ve turned into family,” Marron said.
Patrons can enjoy lunch and dinner either in the restaurant’s dining room, or on the landmark hotel’s wide grand front porch. There is also a private room available, which can accommodate up to 20, as well as a banquet facility complete with dance floor suitable for larger groups. Off-site catering is also available, Velazquez said.
The only thing missing from Margarita’s is, well, the margaritas. Velazquez is in the process of applying for a liquor license so he can add the signature drink to the menu.
Margarita’s at the Sherwood is open for lunch from 11 a.m. to 2 p.m. Monday through Saturday and for dinner from 4 to 9 p.m. Tuesday through Saturday. The restaurant is closed on most holidays, including July 4th weekend from Sat., July 4 to Tues., July 7.
For reservations, take-out, catering or more information, call 656-5600.
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