The Blue Hen draws its name from
an old saloon on the same site, which
was one of the nine original licensees
when Saratoga Springs was incorpo-
rated in 1826, The Blue Hen's Chick-
en. The name is the same, but the
approach is far different. "It will be
a very high-end cuisine restaurant,"
Ducamp said. "When we say high-end,
it will be very sophisticated cuisine,
but not snobby, not pretentious and
not off-putting. We certainly want to
be a part of the community and ap-
peal to the local community and make
them feel welcome to come into the
restaurant. It will be less expensive
than Salt & Char for sure. We want
it to be everything to all people, but
the quality of the cuisine is going to
be just astonishing, we hope."
The Blue Hen is scheduled to serve
Blue Foot chicken, a locally grown
poultry originally from France.
"That hen was supposed to be
the most succulent, delicious, per-
fect roasting chicken in the world,"
Ducamp said. "We now have a lo-
cal farmer that is going to grow
blue-footed hens that will end up on
your plate in the restaurant. We're
really focusing on local. We buy very,
very little fresh produce and even
meats from large commercial produc-
ers. Even those are ones that commit
to non-GMO, non-hormonal. It's just
part of the way we are."
The Blue Hen will occupy part of
the area that housed Parkert and
T H E B L U E H E N
