Fresh Starts & Spring Plans
Longer days, brighter flavors, and the start of a new season - April is all about fresh energy and finding reasons to get out with family & friends.
From Easter brunch plans and spring break dining to seasonal recipes and can’t-miss weekly specials, here’s what’s happening this month at 677 Prime, Sea Smoke Waterfront Grill, and Toro Cantina.
KIDS EAT FREE
AT TORO
Kids Eat Free for Spring Break
Spring break plans just got easier.
Monday, April 6 – Sunday, April 12
Kids eat FREE with the purchase of an adult entrée - making it the perfect excuse to get out of the house and enjoy a family meal together.
Each kid’s meal includes French fries, cucumber sticks with ranch, and a choice of churros, berries, or vanilla ice cream.
Choose from:
Cheese or Chicken Tinga Quesadilla
Chicken Tenders
Chicken or Beef Tacos
Macaroni & Cheese
Simple, satisfying, and one less thing to plan.
For kids 8 & under. One free kids’ meal per adult entrée. Dine-in only. Kids steak not included.
EASTER AT SEA SMOKE
Easter Brunch at Sea Smoke
Easter eggs won’t be the only thing to dye for this year.
Join us for a waterfront Easter Brunch that brings together fresh spring flavors and elevated favorites — the kind of meal that leaves you with a spring in your step.
Easter Brunch Features:
Orange Chocolate Chip Scone | maple butter 8
Peanut Butter Banana Pancakes | whipped cinnamon butter, maple syrup, applewood smoked bacon 18
Crispy Oyster Frittata | chèvre, scallion, onion jam, fried oysters 23
Ham, Cheddar & Asparagus Omelet | hollandaise, home fries, choice of breakfast sausage or applewood smoked bacon 20
Our full menu will also be available, with dinner service offered as usual.
Reservations are highly encouraged.
EASTER AT TORO
Easter Brunch at Toro Cantina
Hop into Easter at Toro with bold flavors, festive cocktails, and a brunch worth gathering for.
Whether you’re celebrating with family or meeting up with friends, expect vibrant dishes, bright spring flavors, and just the right amount of indulgence.
Brunch Features:
Stuffed Brioche Tres Leches French Toast | bananas, strawberries, toasted coconut, dulce de leche 14
Crab Cake Benedict | chipotle hollandaise, arugula, avocado-lime vinaigrette 22
Spring Veggie Breakfast Enchiladas | asparagus, poblano, caramelized onion, salsa verde, crema 20
Tortilla Española | potatoes, sweet onions, arugula salad 15
Featured Cocktail:
Conejito | mezcal or tequila, carrot-orange juice, lime, agave 12
A note for returning guests: there will be no Easter Bunny on-site this year.
FROM THE KITCHEN
Chef Ken’s April Recipe
Ken Kehn C.E.C, Director Of Culinary Operations
Primary Food GroupHello Everybody. It is April here in the Capital Region, and for me, that means that green things are starting to sprout all around us as we shake off winter blues and start to celebrate spring’s bounty.
Unequivocally, the plant I most associate with spring in upstate New York is the ramp. Ramps are one of the first green things to sprout in upstate in the spring and have a very short season. They are only found for 3 to 4 weeks, usually starting mid-April to mid-May. Ramps are a member of the Allium (Onions, Scallions, Garlic) family and have a wonderful, floral oniony flavor that can be described as a cross between the bite of garlic and the more mellow scallion. They are very difficult to cultivate, so the vast majority are wild-foraged. That hint of onion smell in the air as you hike in the upstate woods in spring is ramps.
The good news is that they are extremely plentiful, and due to their popularity, you can find them at most farmers’ markets and even some grocery stores. You may also choose to forage them yourself, but please make sure that you go out with an experienced forager a couple of times before you set out on your own. They are versatile and can be used in a number of different recipes, but this pasta is one of my favorites. I find bucatini, or spaghetti alla chittara, works best for this dish because the sauce clings to it better, and they offer a nice bite. I hope you get a chance to enjoy some ramps this spring.
Spring Ramps Pasta
Ingredients:
10 oz. Ramps, Cleaned
⅓ Cup Pistachios
¾ Cup Extra Virgin Olive Oil
Zest and Juice of 1 Lemon
⅓ Cup Toasted Panko Breadcrumbs
½ Cup Grated Pecorino Romano or Parmigiano Reggiano
1 lb. Bucatini Pasta (or Spaghetti alla Chitarra)
Method:
To clean the ramps, submerge them in a large amount of cool water, agitate to remove any residual dirt, allow the dirt to sink to the bottom, and let the ramps float at the top. Remove from the water and wipe any loose layers from the bottom (root) side of the ramp. Pat dry with a towel
Remove the root of the ramp, then slice the white into ¼-inch-wide slices, stopping once you reach the green leafy part. Reserve the chopped parts separate from the greens
Bring a pot of heavily salted water to a boil and blanch the ramp greens for 15 to 30 seconds, just until the color turns bright green and they soften a little. Remove from the water and place the ramps immediately into ice water to stop the cooking
Add the ramp greens, ½ cup of the olive oil, and the pistachios to a blender and blend until mostly smooth. You do not want to overprocess this
Begin cooking your pasta according to the package instructions while you build your sauce. You want the pasta to be about 90% cooked when you add it to the sauce, and reserve a little of the cooking liquid to adjust the sauce thickness later
In a large saute pan, heat ⅛ cup olive oil and add the chopped ramp whites
Sauté them until they brown slightly and soften
While still over high heat, add the ramp puree and allow it to “fry” in the pan for 2 to 3 minutes. This step is important because it mellows the bite of the ramps a bit and releases more of the floral notes
Add your almost fully cooked pasta to the pan and keep it over high heat to allow it to come together, using a little of the reserved pasta water to adjust the consistency as needed
Once the pasta is fully cooked and married with the sauce, add the lemon zest, juice, and most of the cheese, reserving a little for garnish
Toss all this together and adjust the seasoning with salt and pepper before moving to a serving bowl
Garnish the top with the remaining cheese and the toasted breadcrumbs
Enjoy!
Whether you find them at a local market or out foraging, this is the perfect dish to welcome spring into your kitchen.
SOCIAL HOUR
If You Know, You Know
Some things are better kept quiet - but this one’s too good not to share.
Social Hour at 677 Prime is one of downtown Albany’s best-kept secrets, featuring elevated bites and drinks at a fraction of the usual price.
Think wagyu sliders, truffle fries, oysters, martinis, and wine flights - all in a setting that feels equal parts polished and relaxed.
Monday-Thursday | 4:30-6:00 PM | Bar Only
Get in early, grab a seat, and see why those who know… keep coming back.
MEZCAL OF THE MONTH
MEZCAL OF THE MONTH
LET’S TALK MEZCAL.
Meet Our March Mezcal of the Month: Blackberry Paloma
Bright, smoky, and just a little dramatic - Blackberry Paloma is how we’re stepping into spring.
This month’s feature blends Wahaka Mezcal and Blanco Tequila with fruitful blackberry liqueur, fresh grapefruit and lime juices, and organic agave, finished with sparkling water and a tajín rim for that perfect touch of heat.
It’s citrus-forward with a subtle smokiness, lightly sweet, and balanced with just enough edge to keep things interesting.
Consider this your in-between season sip - bold enough for winter, bright enough for what’s ahead.
Available all March. Cheers.
What’s Next?
March is the bridge - comfort food still on the table, patio season in sight.
Longer days are coming. So are spring menus, waterfront evenings, and more reasons to gather.
We’ll see you soon.