SCHENECTADY — The owners of Daley’s on Yates weren’t going for trendy when they opened the restaurant and bar in the heart of downtown Schenectady just five years ago.
“We wanted to do something that was not trendy and not rustic. However, the building itself was an old taxi garage and very industrial,” said Stephanie Pettit, director of marketing and development at Daley Hospitality Group, which owns several restaurants in the area.
“So we ‘restored’ the garage back to a clean site with retro bathrooms you would expect from the 1920s, and then worked on the ‘mid-century’ restaurant that would dwell in the building,” Pettit said.
The restoration process was a lengthy one that ran nine months over the desired timeline and cost roughly $1.6 million. But the work seems to have paid off.
Outside, the place is unassuming, with a brick facade and a small, neon blue-and-white sign denoting the name of the joint. Inside, though, it’s not so muted. The bar — with its 20 or so stools — greets guests when they first walk in, and there are several other open dining areas scattered around the rest of the restaurant. A patio with roaring fire pits and lounge seats is featured just outside the glass garage doors on the left side of the building.
“We had spent years dining in New York City, Boston and Chicago looking for ideas, and decided on an adult dining experience with a little bit of swank and a lot of soul,” Pettit said.
There’s a steady thrum of ’90s-era rhythm and blues playing through the speakers. Industrial Edison lighting gives the place a warm glow.
It’s ideal for grabbing a cocktail or beer after work, or a bite to unwind.
“We want people to enjoy each other as they indulge in great cocktails and delicious food. Hopefully guests will put their phones away [unless they are taking photos] and enjoy an adult night out,” Pettit said.
The place has become a weekly stop for Roger Woolsey.
“I’ve been going there ever since I moved to Schenectady. I heard about it through a colleague, and sometimes I eat there twice a week,” Woolsey said.
Three key factors keep him coming back: the atmosphere, the food and the staff.
“I think any good restaurant needs all of those three ingredients, no pun intended, to make it work,” Woolsey said. “I give a lot of credit to the owners because they allow their staff to be themselves. That to me is one of the most important aspects of the restaurant, is really getting to know Sue and Sean and Devin and Peter and Joe. It makes a world of difference when you walk in and you feel so comfortable. They make you feel as if you’re a part of the whole thing, that you’re part of a family.”
The atmosphere also invites dialogue.
“I sit at the bar, and that’s where I eat and I get to talk to folks that sit around me, or there might be somebody that’s an acquaintance that we’ll walk around the bar and greet one another,” Woolsey said. “I have met so many people from both the Capital Region and from out of state just sitting at that bar and having a conversation.”
It helps that the food is on par with the atmosphere. Under the direction of executive chef Elliott Vogel and lead chef Tyikea McLean, the dinner menu is a mix of rich classics, including beef tartare and chateaubriand, as well as burgers and melts. The four-cheese eggplant and the oysters Rockefeller are by far the most popular appetizers.
“I’ll put it to you simply — it’s to live for. A lot of people say, ‘I’ll die for something.’ No, I want to live for it, because I want to continue to go back,” Woolsey said. “I love their hors d’oeuvres, I love their food. Their filet mignon is excellent; their hamburgers are really good.”
When it comes to drinks, Woolsey’s staple is the Careless Hipster — and he’s not alone.
“For cocktails, hands down the favorite is the Careless Hipster, which is a twist of an old fashioned and a Manhattan. Another absolute favorite is our espresso martini, along with our zero-proof cocktails made with locally sourced switchels and shrubs,” Pettit said.
Woolsey often asks the bartenders to surprise him.
“That’s the other thing I like about that place, their mixed cocktails. It’s an art to watch them do it. They’re really good at what they do and I’ve at times said, ‘Hey, I’ll take the risk, make me something special. Make me what you think I would like,’ and they do such a great job matching drinks up with individuals,” Woolsey said.
Despite staffing challenges that arose during the pandemic, the place seems to hum like a well-oiled machine. No doubt it helps to have an experienced team.
The owners, Gene Coletti, James Pettit and Marty Keary, all have lots of experience in the industry. The origins of the hospitality group date to 1975, with the opening of the Old Daley Inn on Second Avenue in Lansingburgh. Coletti is the founding partner and vice president; James Pettit, who started as a dishwasher back in the 1980s, is now CFO/CEO and managing partner; and Vice President Keary joined the team in 2000.
Together they own Old Daley Custom Catering, Old Daley on Crooked Lake, Daley’s on Crooked Lake, Daley’s on Yates, the Snowman (an ice cream shop) and the Delaware Restaurant and Bar in Albany, which will open in early summer.
The owners usually stop by their Yates Street restaurant on Friday nights, which seem to be one of the most popular nights to go, though since they introduced a brunch menu not long ago, Sundays are becoming quite popular as well.
The fare is a mix of sweet and savory.
“For Sunday brunch you must try the bananas Foster French toast or the seafood benedict,” Pettit said.
The latter is a favorite of Woolsey. It consists of a crab, lobster and scallops cake with poached eggs and béarnaise sauce with greens.
But if those options don’t sound appealing, there’s also chicken and waffles, a Mediterranean tofu scramble and coffee cake. They also serve up classic mimosas and bloody Marys.
“Lately, since they opened their brunch, I might be there Saturday and then we show up for brunch the next day. It’s my home away from home,” Woolsey said.
Daley’s on Yates is at 10 Yates St. in Schenectady. For information, visit daleysonyates.com.
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