Our location at 24 Caroline Street in downtown Saratoga Springs was once a feed and grain store in the 1870s. It became a hardware store during Prohibition—an alleged facade to a hidden gambling spot within. Today, Hamlet & Ghost honors the historical role of the bar or tavern as a central community gathering spot.
Our focus on creating a comfortable place with exceptional cocktails and seasonal food has moved us past obstacles along our path—namely, burst water pipes and then a smokey block fire, all during our first year. Having re-invented ourselves (and our kitchen) a few times now, we know a good thing when we see one: smiling customers, friendly servers, talented bartenders, and a top-notch kitchen team. Thank you to all who have stopped by, shared feedback, and pitched in.
Brendan Dillon leads Hamlet & Ghost's operations. He is a native Saratogian and was a central figure behind the bar for five years at Max London’s Restaurant & Bar. Brendan’s other hospitality experience includes Verde Restaurant at Stratton Mountain in Vermont as well as several other Saratoga establishments. Brendan's journey into craft cocktails began at a bartending course taught by Gary Regan -- otherwise known as "The Cocktail Godfather".
Dennis Kiingati concerns himself with the taste and experience of spirits at the bar. That's a fancy way of saying he drinks a lot. He has also perfected the art of holding up a bar with his elbow and forearm which has proven helpful in this new endeavor. His contributions to the project have fallen tragically short in the areas of manners, social graces and sense of style, but everyone seems to kind of like him anyway. Must be the accent.
As Executive Chef, Michele Hunter draws on a well-seasoned background from some of the region’s best establishments. After honing her skills at The Culinary Institute of America, Michele contributed as sous chef to the scratch-made, seasonal menu at Chez Nous Bistro in Lee, Massachusetts. She then became pastry chef at the highly acclaimed Yono's & DP Brasserie in Albany. Eventually, she established Sifted Bakeshop, where she was a wholesale supplier for numerous coffee shops and Albany-area small businesses. Prior to joining Hamlet & Ghost in 2018, Michele was the executive pastry chef at The Adelphi Hotel, supporting restaurants including the Blue Hen, Morrissey’s and the neighboring property, Salt & Char. Constantly looking for inspiration, she is an avid cookbook collector and frequents the local farmers market, sourcing only the freshest ingredients for her recipes.