Hours of Operation

Closed Monday

Tuesday - Thursday, Sunday 5-9pm

Friday & Saturday 5-10 pm

Call (518) 423–7022
Reservations are encouraged

Sample Wine List

OD Travel 2.png
Danny P.jpg

A Chef’s Journey Through Emilia Romagna and Tuscany

Tour the Heart of Italy’s Culinary Soul and Slow Food Community with Chef Danny Petrosino and Osteria Danny

Travel to Italy’s most exciting food and wine region with the most dynamic chef of the Saratoga food scene. Chef Danny Petrosino is the only American Chef to be honored by Italy’s University of Gastronomic Sciences in 2018, the home and birthplace of the Italian Slow Food movement in Bra, Italy. Danny stands in the compay of other noted American Chef’s as Alice Waters to be formally recognized by the Italian Slow Food community in it’s birthplace in Bra. Who better to offer a culinary slow food and wine tour than Danny and Patti Petrosino of Saratoga’s Osteria Danny, as they visit the most important slow food destinations in the Emilia Romagna and Tuscany regions of Italy. We spend 4 days at an organic slow food based vineyard in Tuscany where we learn about wine and olive oil production, local butchery, and truffles as we enjoy the bucolic rolling Tuscan hills and terrain of the Chianti region with options to mountain bike, have a walking tour, and enjoy massage and other spa treatments. We will experience a chef led cooking class and group prepared meal with Chef Danny and a number of day excursions to Florence, San Gimignano, and Siena for some cultural touring and incredible shopping experiences and more culinary adventures than we can count. We will visit the epicenter of Italian salumeria production in Greve in Chianti, home to one of Italy's oldest and most renowned butcher shops, the Macelleria Falorni. We will then move on to the soul of Italy’s gastronomic traditions in Bologna for 3 days of food and wine adventures visiting pasta making classes, cheese making farms, balsamic vinegar artisans, and other culinary destinations of note to the lush food region of Emilia Romagna. We will be staying in the most elegant 5-star hotel in Bologna, the Hotel Majestic, and will enjoy private coach touring and private guides daily to a number of artisan and wine tours. Don’t miss this one of a kind Italian journey with one of the most exciting and dynamic chefs in our area to experience Italy’s most important food scene through the eyes of a chef. Our tour will be focusing on culture, wine, native cuisines, relaxation, shopping and slow food traditions. (trip coordinated through a partnership with Capriccio Travel sm)


Rising Star Jon Quinn

Our very our JQ has been selected along with 9 other local chefs as this years top ten finalist for the Albany Food & Wine Festival Rising Star Competition. Now each chef will endure an unannounced tasting, interview and final score will include fan votes. So what are you waiting for? Cast your vote now!

Please vote for Jon Quinn, our up and coming rising star chef. Voting ends November 15th, you can vote EVERY DAY until then! We appreciate every vote and can't thank you enough for your support!


Meet JQ - Our vote!


Like everything my career has had peeks and valleys.  While I still thrive to learn something new everyday, I no longer feel the need to change jobs at the drop of a hat. Currently the hardest lessons to learn is how to balance a family with a career that demands so much.

 What I will never tire from is the feeling of peace I earn from feeding strangers, friends, and family. 

To me, that is the best feeling in the world.


My name is Jonathan Quinn.  I am 37 years old, married, and I have three children.  I have spent 23 years in a kitchen. Two thirds of my life, cooking, eating, sweating, bleeding and sometimes crying. There is nothing I would rather be doing professionally.

 Most of my career has been in and around Albany. I have worked at great places and not so great places, each one a learning step for the next move.  As a young cook I moved around a lot. Like clockwork, 18 months was my max, by then I’ve learned what I wanted and was ready for another challenge.  It was around 2006, when I began a five year journey at Yonos that I realized how much I didn’t know.