Bitters & Bones: Smoke, Suds, And Serious Flavor In The Heart Of Saranac Lake
Saranac Lake’s Bitters and Bones rooftop dining experience. All photos courtesy Bitters & Bones.
If you follow the aroma before you follow the crowd in downtown Saranac Lake, chances are it will lead you to Bitters & Bones—a microbrewery and kitchen that has quietly become one of the village’s most compelling food-and-drink destinations.
Equal parts Adirondack grit and culinary curiosity, Bitters & Bones manages to feel both deeply local and refreshingly worldly, a place where smoke, fermentation, and craftsmanship intersect.
A brewery and kitchen with backbone.
Bitters & Bones wears its identity plainly—and proudly. This is not a “brewpub with food as an afterthought” nor a restaurant dabbling in house beer. Instead, the operation feels deliberately integrated: a working microbrewery paired with a kitchen that leans hard into wood smoke, slow cooking, and bold, savory flavors.
Bitters Signature BBQ Burger with crispy fried onions, sliced jalapeno, melted cheddar, smoked bacon & fries.
The name itself hints at what’s inside. “Bitters” speaks to balance and complexity—think thoughtfully brewed beers and cocktails with edge—while “Bones” nods to marrow, stock, smoke, and the deep flavors that come from respecting the whole animal. The result is a menu that feels intentional rather than trendy, grounded in technique and confident execution.
Brewing that reflects the Adirondacks.
The in-house beer program is one of Bitters & Bones’ strongest calling cards. The lineup rotates, but the throughline remains consistent: beers with character that pair as well with smoked meats as they do with long conversations at the bar. Expect approachable styles done well—clean lagers, hop-forward ales, and darker, maltier options—rather than gimmicks chasing the latest national craze.
Locals frequently praise the balance of the beers. One reviewer summed it up simply: “Nothing feels overdone. Every pint tastes like it belongs here.” That sense of place matters, especially in the Tri-Lakes, where visitors increasingly seek out breweries that feel rooted in their surroundings rather than interchangeable with anywhere else.
For first-time visitors, a flight is the smartest move. It offers a snapshot of the brewer’s range and makes it easy to discover a personal favorite—often one that surprises you.
Smoke-forward food with finesse.
The kitchen at Bitters & Bones leans into smoke, but never lets it overwhelm. This is where many fans become true believers. Smoked meats, house-made sausages, rich stocks, and deeply savory small plates anchor the menu, often complemented by pickled vegetables, fresh herbs, and bright sauces that keep things balanced.
Original, innovative cuisine served at Bitters & Bones.
Signature and “don’t miss” dishes often include:
Bone marrow preparations, frequently cited by reviewers as indulgent without being heavy
Smoked meats and sausages, praised for tenderness and seasoning rather than sheer size
House charcuterie, ideal for sharing and pairing with beer
Creative sides that elevate the plate—think tangy slaws or roasted vegetables that cut through the richness
One guest review captures the experience well: “Every bite tastes intentional. You can tell they care about how flavors work together.” That attention to detail keeps the food from veering into novelty and instead makes it memorable.
What the crowd is saying.
Third-party reviews consistently highlight three themes: quality, atmosphere, and consistency. Diners describe Bitters & Bones as “a place you can bring beer geeks and food lovers and make everyone happy,” while others note the relaxed but energetic vibe that makes it equally suited for date night or a casual evening with friends.
Another common refrain: “Worth the wait.” During peak weekends and event-heavy seasons in Saranac Lake, the place fills quickly—a testament to its reputation.
When to go and how to order
Best time to visit:
Weekday evenings offer a more relaxed experience and better access to the bar staff for beer questions. Weekends are busy, especially during village events, but expect a wait.
What to drink:
Start with a flight, then commit to a full pour of whatever speaks to you. Darker beers pair beautifully with smoked dishes, while lighter ales and lagers pair well with sausages and small plates.
What to eat:
If bone marrow is on the menu, order it. Add a smoked meat or sausage dish, and don’t skip the sides—they’re often sleeper hits.
Pro tip:
Sit at the bar if you can. It’s the best seat for engaging with the staff and learning what’s new on tap or coming out of the smoker.
Ropa Vieja, a flavorful Cuban national dish of slow-cooked, shredded beef stewed with tomatoes, peppers, onions, and spices, served as a special at Bitters & Bones.
Why Bitters & Bones is a destination.
In a region rich with natural beauty and increasingly strong food culture, Bitters & Bones stands out by doing fewer things—but doing them very well. It embodies what many Adirondack travelers seek: an authentic, eat-local, drink-local experience that reflects its community without trying too hard to impress.
This is not just a stop for beer; it’s a reason to plan an evening in Saranac Lake. Whether you live in the Tri-Lakes or are visiting the High Peaks for the weekend, Bitters & Bones delivers a satisfying sense of place—one smoky bite and well-crafted pint at a time.
For more information, visit Bitters & Bones website or Facebook page.
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