Tailwater Restaurant & Bar

It’s worth taking the trip to dine at luxurious Tailwater Lodge in Altmar

By Julie McMahon

Crème brulee:The flavors of hibiscus and pistachio were very subtle, with a light floral and nutty aftertaste.

Tailwater Lodge is a bit of luxury in the middle of the woods of Oswego County — and the restaurant there is no exception when it comes to a lavish but countrified meal.

Situated along the Salmon River, Tailwater Lodge and its rustic ambience blends right into the atmosphere of rural Altmar. The food is no exception, with the menu highlighting rustic and classic dishes.

We enjoyed the French onion soup, steak, riggies and dessert, which all rose to the high bar Tailwater sets for its hospitality.

The restaurant can be found through the main entrance of the Tailwater Lodge and the eatery continues the Lodge’s aesthetic, with logs and stones built into the décor, large fish paintings on the walls and dim lighting. Quiet, fitting music played including James Taylor, Journey and Tom Petty.

After we were sitting for a while, our server brought us some tasty garlic sesame rolls served with butter and a jalapeno jelly, which was more sweet than spicy. It was a nice start to the meal, but took a while for the wait staff to notice us. Nonetheless, after we ordered, the food came out quickly and the service was attentive.

Bar area inside Tailwater Restaurant & Bar.

We started with an order of the French onion soup. The salty, gooey cheese was perfectly broiled over the top of a traditional crock. The savory onions were thoroughly caramelized and the dish was overall delicious and warming. It disappeared quickly.

For our main entrees we ordered the filet mignons and chicken riggies.

The steak was cooked to perfection at medium rare, just pink and juicy enough, each bite buttery and tender. It was served with whipped butter, asparagus and butter beans and mashed potatoes. The potatoes were the standout as they were perfectly buttery and garlicky.

The riggies were also exceptional, with a light amount of spice and chunks of chicken in each forkful of penne. They were at a moderate spice level, with just a small uptick of heat and a good medley of flavors, with the peppers really coming through as they should in riggies.

Both dishes were satisfying, generous portions.

For dessert, we ordered the hibiscus and pistachio crème brulee. The flavors of hibiscus and pistachio were very subtle, with a light floral and nutty aftertaste. But it mostly stood out as a classic crème brulee with the hard crystalized shell topping and soft, creamy inside.

Exterior of Tailwater Lodge in Altmar: Luxury in the middle of the woods of Oswego County.

Throughout the meal, our server was particularly charming, especially when handling a complaint from the table next door with grace. They had an overcooked steak and the wait staff was quick to correct the mistake, offering a newly cooked steak and dessert on the house. Management checked in on the table.

Tailwater advises patrons to make a reservation, but the restaurant features a large, square bar in additional to numerous tables with comfortable seats, and can usually accommodate walk-ins. (Reservations are recommended and can be made online or by calling. More information below).

The menu is diverse and adventurous yet accessible. There are larger, more expensive signature entrees as well as sandwiches and small plates for a more affordable meal.

We splurged a bit, with our total bill coming to $121 including two locally brewed beers, our appetizer, meals, dessert and tax.

For the more adventurous, the menu offers venison steak and an elk burger, as well as an ahi tuna dish. There are plenty of classic dishes and mainstays available as well, including steaks, salads and pasta.

The feast overall left us with a great impression and satisfying experience. We’d recommend this for a special occasion for the outdoorsy couple.