This is what you get.

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The results from the Restaurant Week poll are in! However, an eleventh hour game-changer skewed the results a bit.

Let me explain.

A few weeks back, a water main burst at Loft @ 99, damaging a fair chunk of the restaurant and forcing them to close temporarily. While they anticipated having all of their repairs finished in time to reopen for Restaurant Week, they announced yesterday that it was taking longer than they hoped to get everything up and running, and that they’d have to bow out this time around. Since Loft was tied for second in the poll, this affected the results greatly. And with a four-way tie for what was now fourth place, this presented a bit of a problem.

With no time to hold a runoff poll, and me not wanting to pick a venue at random, I’m opting instead to take the top 3 results, with a surprise addition as my fourth and final choice: P.S. Restaurant in Vestal. Though not an official participant in Binghamton Restaurant Week (since they’re, y’know, in Vestal), they are “crashing” the event and offering their own Restaurant Week menu, priced the same as the other top-tier establishments.

So, without further ado, here are the Top 3 Results:
3) Remlik’s
2) Tranquil Bar & Bistro
1) Czech Pleeze

Thanks for voting!

They go hand in hand.

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I am a great fan of all things spicy. I’m also a fan of sharp cheddar cheese. And black beans. And cornbread. So clearly, all of these things together would just be amazing.

This is a pretty easy recipe. It’s actually more of a guideline–you can adjust most of the ingredients up or down to suit your tastes.

Spicy Cheddar Black Bean Cornbread

  • Cornbread mix of your choice, plus required ingredients (milk, eggs, butter, etc. I used Betty Crocker; you could easily substitute a favorite from-scratch recipe)
  • 8 oz. Black Beans (about 1/2 a can), drained and well-rinsed
  • 2 Tbsp. Sriracha
  • 1/4 cup fresh salsa
  • 1 cup shredded cheddar cheese (I like to use extra sharp; you could also use pepper jack, if you’re a spice junkie)

Preheat oven and prepare cornbread mix according to package directions. Stir in all other ingredients until well blended. Pour mixture into a greased 9″ x 9″ square pan. Bake according to package directions. Cornbread is done when toothpick inserted into center comes out clean. Remove from oven and let cool before serving.