The Love Chef

Restaurant Reviews

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Restaurant Name: THE RIPE TOMATO
(An American Grill)
How Many Hearts?:
Address: 2721 State Road 9 & 9P
Malta, New York 12020
Phone Number: (518) 581-1530
Hours: Open Every Day
Price Range: Entrees $12.95 to $22.95
Reservations: Recommended
Description of Restaurant:

How I wish The Ripe Tomato was in my neighborhood. Right outside Saratoga Springs, this cozy countryish warm establishment with rambling rooms, makes for a great feel as soon as you walk in – if you approach from the pub/lounger entrance.

You will always see a crowd at the bar, where generous drinks and a few laughs can be had. A decent wine selection at a fair price.

When you sit down for dinner you will soon see why their parking lot is always crowded every day of the week.

This is a destination – a Love Chef favorite. Check back for future menu updates here.

Dinner entrees are priced right with many chalk board specials. The kitchen sends out a great steak to pasta dishes. The food is so well prepared and The Ripe Tomato offers many of its items priced and served at lower prices and smaller portions; here are some favorites.


Haddock Almandine – fresh Atlantic haddock encrusted in Panko bread crumbs sauteéd golden brown, served over spinach and laced with an amaretto butter sauce. Served with rice pilaf.

Haddock Pomodoro – fresh Atlantic haddock filet pan seared and finished in a plum tomato garlic sauce. Served over garlic spinach with rice pilaf.

Cedar Salmon – fresh wild salmon filet brushed with a balsamic glaze and grilled over scallions on a cedar plank for fantastic flavor. Served with a side of mixed vegetables and rice pilaf.


Yankee Pot Roast – top roast seared then simmered with onions, celery and carrots. Served with mashed potatoes. So good you will think we kidnaped your mom!

Ripe Tomato Roast Pork – slow roasted, herbed pork loin ladled with apple rosemary sauce. Served with mashed potatoes, home made red cabbage and our own apple sauce.

Braised Lamb Shanks – tender lamb shanks braised in a port wine sauce with tomatoes, celery, onions and carrots with fresh rosemary and garlic, served with rice pilaf.

Pork Schnitzel – lightly breaded port cutlet sauteed in butter to a gold brown topped with a lemon caper butter sauce. Served with potato pancake, home made red cabbage and our own apple sauce. A specialty of the Alto Adige region of Northern Italy.


Pasta Bari – sauteéd shrimp and scallops with tomatoes, fresh basil, artichoke hearts, garlic, simmered in extra virgin olive oil, and white wine served over angel hair past.

Spaghetti Marinara – garlic, basil, fresh tomato and spices simmered to perfection, served over spaghetti. Add home made veal sausage.

Home Made Meatballs – old fashioned spaghetti and meatballs with our famous tomato sauce, served with garlic bread. Add home made veal>
Penne Alfresco – fresh broccoli, concasse tomatoes, and roasted garlic sauteed in extra virgin olive oil and tossed with penne pasta. Served with rosemary olive bread.

Seafood Fra Diavlo – shrimp, scallops and mussels with a spicy marinara sauce tossed with linguine. Prepared mild by request.

Spaghetti Bolognese – the classic meat sauce of Bologna simmered for five hours and tossed with spaghetti. Served with rosemary olive bread.

Penne Roma – sweet Italian sausage and sundried tomatoes sauteed then finished in a vodka cream sauce, tossed with mozzarella cheese and penne pasta, with rosemary olive bread.

All American

Delmonico Steak – a sliced 10 oz. New York rib eye steak served over toast points, accompanied by delicious mushroom garlic au jus, and seasoned steak fries.

Grilled Boneless Pork Chops – 2.8 oz. Center cut port chops lightly seasoned and grilled. Served with mashed potatoes, red cabbage, and our own home made apple sauce.

Pollo Tres Modos – boneless chicken breast dredged in seasoned bread crumbs; pan seared, and layered with roasted red peppers, prosciuto, spinach, and provolone. Served over a tomato cream sauce with a side of garlic angel hair.

Chicken Piccata – boneless chicken breast medallions dredge in seasoned flour sauteéd with shallots, mushrooms and capers, finished in a lemon white wine butter sauce, served with a side of linguine marinara.


Yes, yes, all worth the calories, especially if the Coconut Cream Pie and Tollhouse Pie are on the menu. Also, take a sweet home for tomorrow.

“The Love Chef” (Francis Anthony) is the author of several cookbooks and appears on local and national TV. You can find his cookbooks at and/or visit his website “Cooking With Love” and “The Love Chef” are registered trademarks.


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