Tom Dillon, who had owned Siro’s for 29 years, is partnering up with friend and former chef for Siro’s, Sean Sheehan, to open the casual dining restaurant in which the menu will focus on Dillon’s trademark cuisine prepared with local products that are delivered daily.
“It will be the same polished food, but at half the price,” said Dillon, explaining the Route 9 location, as opposed right next to the race track, would give them some wiggle room in the expenses. “We are cooking in a much more affordable bracket.”
Deciding on the former Joe Collins Restaurant, Dillon said the location has much more to offer for patrons wanting a good meal as well as convenient and with great parking.
“I have always loved this place and with the growth of Saratoga Springs, Malta and the close proximity to 87, I feel it is what we were looking for,” said Dillon, noting that he had visited Joe Collins “many a time.” “This place is a destination and with easy access and the clientele we have built up in Saratoga, plus the parking, it is perfect.”
Opening about a month ago, Dillon said they have been pleased with the business they have been receiving so far—regular race track clientele that had frequented them when they ran Siro’s have been coming in, plus they had noticed new faces as well.
“They have been coming in droves since we opened,” said Dillon. “Plus we have been picking up another crowd of people as well—we have been able to develop a more diversified clientele.”
Sheehan added the customers “are a great mix.”
Named for his grandson, Dillon said Jack Dillon’s utilizes local products from 16 to 18 farmers for the fresh produce, meats and dairy products for menu items.
The restaurant also features a fully stocked bar—Dillon has refinished the original square-shaped bar from when the establishment was first opened by Collins 50 years ago. He also restored the original wood-fired oven for dinner entrées.
The bar, dining room and banquet room were also completely redesigned. While the bar features dozens of original photographs of famous and not-so-famous thoroughbreds, the red oak bar and cream-colored ceramic tiles, the dining room boasts large original horse-themed paintings, red oak tables and chairs and warm colors. The banquet room is lighter in scheme with off-white walls and landscape artwork. Both the dining room and the banquet room will have functioning fireplaces for fall and winter dining.
“I wanted the dining room to be sleek and elegant, but not pretentious and the banquet room to also be elegant, but without the horse theme,” said Dillon. “I think we have achieved that goal.”
Dillon is also bringing back the piano bar and will feature several local talents to play for the diners’ pleasure.
He has installed all new lighting and carpeting in the dining room and new tile in the bar area. The original hardwood flooring in the banquet area, which will be used during track season for an additional dining area, was re-stained as well.
Dillon, who had established a connection with the racing industry years ago when he started working with Frank Stronach, one of the major players in the horse racing industry, said the restaurant can seat almost 200 people.
“It is a great and comfortable place to come and enjoy good food, meet old friends and new ones too,” said Dillon.
Jack Dillion’s Farm to Fork Cuisine is located at 3246 S. Broadway in Saratoga Springs. Reservations are strongly recommended during track season. Call (518) 450-1644 for reservations or more information.
