Front Street Restaurant, owned by Matthew Hall and Christian Figner, is a farm-to-table restaurant with a calming environment. The walls are clad in reclaimed barn wood and the decor includes copper and glass work, both by local artists.
The menu is sustainability-focused and includes rich, uniquely flavored dishes made with locally sourced ingredients, and is helmed by Executive Chef Jeffrey Strom, who has been at the helm since Next Door's opening.
Hall and Fignar opened the restaurant in the summer of 2014 in what was previously 51 Front Wine Bar and Bistro. They also own Front Street Deli literally next to the restaurant, hence the name.
In a recent interview with the Gazette, Hall talked about some of the challenges they've had over the years and why patrons keep coming back.
question: How has Next Door changed over the past 10 years?
answer: The original concept was a locally sourced and sustainable restaurant, and I think we've stayed pretty true to that. I can't say that much has changed. Our location has been expanding, but that was the first year we were open.
PETER R. BARBER Next Door Kitchen & Bar, 51 Front Street, Ballston Spa Thursday, March 21, 2024.
Our reach continues to grow, and that's a good thing. We're very fortunate that some of our staff have been here since we opened.
question: What do you think is the most popular dish?
answer: Of course, Brussels sprouts are an appetizer. This is the menu from the time we opened. Our fried chicken has become famous since it was relocated from the restaurant that was originally here. 51 Front [Wine Bar] They had fried chicken on the menu called the best fried chicken and I loved it. [The chef], Scott is a dear friend of mine.I [asked him] Can I use that recipe? Our chef tweaked it a bit to make it his own.
question: How would you describe the atmosphere here?
answer: It's a lively atmosphere. It doesn't apply to everyone. It can be quite loud. . . People are having a good time. I think there are people who really enjoy that feeling.
Peter R. Barber Next Door Kitchen & Bar's signature fried chicken with macaroni and cheese, sautéed spinach, and rolls on Thursday, March 21, 2024 at 51 Front Street, Ballston Spa.
question: What challenges have you faced over the years?
answer: Staffing is important, especially after the coronavirus pandemic. But restaurant staffing in the region has been a challenge for much longer than COVID-19 because of its high concentration of hospitality jobs and a fairly small population. There are many restaurants here from Saratoga to Queensbury.
Over the past five years, costs have increased significantly. Menu prices had to be increased every year to account for rent, utilities, labor, and just about every other aspect.
The margins are smaller than before. I wish I could go back to the days when there was $25 fried chicken on the menu. It's unbearable.
Peter R. Barber Thursday, March 21, 2024 Brussels Sprouts, a popular appetizer at Next Door Kitchen & Bar, 51 Front Street, Ballston Spa.
question: When it comes to cost, how much do people usually pay for dinner here?
answer: it depends. If you come here and want to eat half the portion, you can definitely get out of here for less than $50 per person. You can get out of here for about $200 per person.
I think the average is probably in the $40 to $50 range.
question: Who are some of your most famous customers?
answer: You can definitely get a lot out of it [thoroughbred] Trainers here.But I think the most famous one is probably Mary Lou. [Whitney].she once had a little [table] in front. She loved eating fried chicken. So we miss Mary. She also followed me until the end.
question: What do you think keeps your regular customers coming back?
Peter R. Barber Blood Orange Margarita, one of Next Door Kitchen & Bar's signature cocktails (51 Front Street, Ballston Spa) Thursday, March 21, 2024.
answer: What we hear from our customers is that they love our chefs, our food, [the] The combination of flavors, and what he's doing is just a little different than what other places are doing.
I think there is consistency in staffing. [as well].We're very lucky to have familiar faces here, people have been here since we opened, and a lot of people have been here. [have been here] 6 years, 7 years, 8 years. From what I hear, I think that's what keeps people coming back. It's just the consistency and service and food.
question: Is there anything you want our readers to know about Next Door?
answer: “Farm to Fork” is no longer a movement. A lot of people try to do that, right? I really think so. All our meat comes from local farms. We still buy our produce from vendors who have cold storage. We strive to support small, independent businesses. Doing so will cost you more.
Peter R. Barber One of Next Door Kitchen & Bar's signature cocktails, Michter's Bourben 51 Front Street, Ballston Spa, Thursday, March 21, 2024.
We are not raising prices just for the sake of raising prices. We are trying to help other small businesses facing the same predicament of increased costs. You can buy boxed beef for a fraction of what you would pay for grass-fed grass-fed beef, and we've tried to stay true to that.
[Also]the wine list has been carefully considered and carefully selected. [along with] bourbon and whiskey. Now that tequila is the next trend, we're starting to grow our agave collection. There are currently 230 types of Brown Her Spirits on the list. I've amassed quite a collection.
Next Door Kitchen & Bar is located at 51 Front St. in Ballston Spa. Business hours are Sunday, Wednesday and Thursday from 5pm to 9pm and Friday and Saturday from 5pm to 10pm. For more information, call 518-309-3249 or visit nextdoorkitchenandbar.com.
