“My pear salad was artistically plated as well, with a small pile of greens over thinly sliced pears at one end; a lazy line of balsamic reduction punctuated by brown candied macadamia nuts reached the other end of the dish. Big points here given for the nuts: although candied, they were only a tiny bit sweet, and toasted to crunchy perfection. A lot of greens were packed into a small space, their balsamic-parmesan vinaigrette dotted with more thick, dark vinegar. Understated, restrained, and very impressive.”
By Caroline Lee, The Daily Gazette
“The toast was lightly buttered, exquisitely golden and lightly scored by the panini press, with melted sharp cheddar, roasted peppers, grilled onions, tomatoes, thick slab bacon, arugula and a horseradishy honey mustard. It came with fresh coleslaw and a crisp pickle.”
Cheryl Clark, Times Union
"I LOVE the Illium. I highly recommend the eggs benedict! She even has a special from time to time for lobster eggs benedict. SO GOOD!."
MH says: on times union website
“Chef Ortega does an amazing job, so excited to see her do well in that space and live out a dream. Looking forward to her opening for dinner..”
Christopher Allen Tanner
“Best food in the Capital Region, hands down! My daughter ordered French Toast with berry compote and macademia nuts, and I have a lox breakfast sandwich on a croissant. The portions are big (neither one of us could finish), delicious and as soon as we posted pictures on social media, my husband called me and asked to bring him a sandwich home! Hats off to the chef and owner for always delivering high quality dishes!”
Lana Ortiz, Facebook review.