AboutOUR RESTAURANT
Malcolm’s starts in Schenectady
An inherited passion for food drives Malcolm’s.
Malcolm Germain was an avid fan of food and shared that passion with his friends and family. Nate Germain, owner and manager of Malcolm’s, inherited that same passion for food and after graduating from Syracuse University he attended the Culinary Institute of America (CIA). He then moved to New York City and worked in many different areas of food and hospitality while there. His experiences in New York restaurants gave him a taste of the most modern dining styles, equipment, and ingredients currently available. Nate hopes to bring all of his experience, education and passion to Malcolm’s to create an impressive dining experience.
Malcolm Germain was an avid fan of food and shared that passion with his friends and family.
Nate Germain
Malcolm's Founder
Farmhouse Fresh Ingredients
An iconic restaurant’s influence on Malcolm’s.
Located in the West Village of New York City, Mas Farmhouse is the greatest influence on Malcolm’s design and creation. Mas uses the freshest ingredients gathering meat, produce, and other ingredients from the Union Square Farmers Market as well as farms in the Hudson Valley, Saratoga, and Pennsylvania. Malcolm’s will follow in those footsteps predominantly using a form of farm share called Restaurant Supported Agriculture. This means that Roxbury Farm out of Kinderhook, New York will drop of weekly shares of produce grown nearby, and the restaurant will feature that produce on its menu. Much like Farmhouse, Malcolm’s also believes that the dining experience of the guest is paramount, and will treat its staff with respect and admiration. Guests will gain an awareness of this generous approach through the warm and welcoming service given and the quality of dishes received. Mas Farmhouse has retained a die-hard following for more than twelve years and will be a major influence on team member motivation, the quality of ingredients, and the warm and generous atmosphere Malcolm’s hopes to achieve.
Innovation at Malcolm’s
Equality and teamwork at Malcolm’s
One of the main goals of this restaurant is to bridge the gap in pay commonly seen in the restaurant industry between the staff in the kitchen creating food and the front of house employees taking care of guests. Danny Meyer started this trend by taking tips away from the dining experience at some of his restaurants in New York City completely. Instead of this drastic step, we favor a precise distribution of tip earnings while altering the job requirements of our staff, and in turn, the foundation of the restaurant experience. Cooks and Chefs will leave the kitchen momentarily to present the food he or she has created to a diner. The cook or chef delivering this food will be extremely knowledgeable and excited about these dishes and will provide a better experience for the guest. We feel this is a powerful alteration of the current restaurant style and will benefit both the guests of the restaurant and the restaurant’s team members. A cohesive unit working together as a team to create an impressive dining experience is the goal at Malcolm’s and we feel that through hard work we can change the way the kitchen works to present a new and unique service style.
RestaurantBUSINESS HOURS
- Monday
- Closed
- Tuesday
- Closed
- Wednesday
- 12:00PM - 2:30PM
- 5:00PM - 9:00PM
- Thursday
- 12:00PM - 2:30P
- 5:00PM - 9:00PM
- Friday
- 12:00PM - 2:30PM
- 5:00PM - 9:30PM
- Saturday Brunch
- 11:00AM-3:00PM
- Saturday
- 5:00PM - 9:30PM
- Sunday Brunch
- 11:00AM-3:00PM
- Sunday
- 5:00PM - 8:30PM
PrivateDINING
Turn your next event into something memorable by hosting it in our private dining space.
Rich, classic interiors, plenty of seating will help create an unforgettable celebration.
- Private Events: Make your special occasion one-of-a-kind. Perfect for anniversaries, retirement parties and more, our private dining experience makes special events impossible to forget.
- Corporate Events: Our private dining space is perfect for what you need and the atmosphere you crave for an event that celebrates your company’s success.
Our private dining coordinators will work with you to create an unforgettable event! Get started on planning and personalizing your event by contacting our Private Events Manager (518) 588-3491
Our PatronsReviews
- Brad Reilly
Great food, great people, great atmosphere. I had a lot of fun at Malcom's enjoying delicious food and learning from the knowledgeable chefs who brought their beautiful dishes to our table. It's the kind of food that tastes good and feels good, too.
3/13/2018 The food was amazing! They combine unlikely flavors and make it work. Everything was fresh and colorful. The staff were attentive and nice (the chef’s even come to the table!). I highly recommend it! 
Emily Gifford
3/12/2018 -
Farm to table. I enjoyed the experience. It's a small menu but delicious! A little pricey. Definitely check it out! 
Maya McNulty
3/12/2018Brian Hogan One the best meals I have had in my life. The farm to table concept is awesome and forces you out of your comfort zone just a bit. I had two items that I never would have tried in my life. Now I am wondering what I have been missing all these years.
I try to eat gluten free if I can. Their pastry chef came up with one of the best deserts I have ever eaten, gluten free or not! A combination of chocolate, granola, fruit and some type of cream. OMG!
Very intimate, I would recommend a reservation. You have to try this place.
3/12/2018 - ian germain Beautiful and delicious local food made in front of you(open kitchen). A modern, rugged and classy atmosphere. I have been there twice so far trying both of their sample menu's and each time was better than the last. Can't wait for the official grand opening and full menu!
3/13/2018