3 /5 N N: Visited Bistro 1926 for the first time since this Drumlin golf course restaurant was run by Pascals. It has great atmosphere whether you dine al fresco on the patio in the summer or inside overlooking the golf course. We did not need reservations for an early dinner on a Tuesday evening. I was happy to see two regional dishes from the Utica area on the menu, Utica Greens and Chicken riggies. Two of us chose the Utica Greens as an appetizer. The taste was fairly good but the dish lacked sufficient prosciutto or diced pancetta to round it out. Consequently, the first few bites were really enjoyable but as it cooled it took on a one-note flavor. There was spicy heat to the dish, but very few promised cherry peppers. For my main, I ordered chicken riggies. It too lacked sufficient cherry peppers even though I ordered it hot. The ones that were present were either tiny bits or larger slices from the tough stem end and not palatable. Also the chicken was sharply cut into firm cubes which did not absorb the sauce or flavors. In my opinion, torn or shredded chicken works better in this dish, which I have had in many restaurants in upstate New York, and also make at home using the original Joe Morelli recipe. Both these dishes were okay, but I wouldnt order them again here. For dessert, we took home a slice of their carrot cake to share and thoroughly enjoyed it.
