Scarlet Knife

The story

Crafted with passion, served with love

A Family Vision, Rooted in the Region

Scarlet Knife is a family-owned fine dining restaurant in Latham, New York, brought to life by brothers-in-law Executive Chef Paul Dimm and wine aficionado James Warren. Their mission is straightforward and uncompromising: source regionally, cook seasonally, and create a dining experience that connects the table to the land around it.

Chef Dimm is a Culinary Institute of America alumnus who spent years honing his craft in upscale kitchens across New York, New Jersey, Vermont, Colorado, and Tennessee before settling in upstate New York. That breadth of experience shows in a menu that is precise without being fussy, and rooted without being predictable.

The Food and the Philosophy

The seasonal American menu draws directly from the Capital District and Hudson Valley — artisanal cheesemakers, organic farmers, mushroom foragers, and sustainable fisheries all contribute to what reaches the table. As the team puts it: where food comes from, how it is purchased, cultivated, grown, and harvested is as important as its presentation and preparation.

Dinner centers on steak, seafood, and broader American fare, with every dish hand-crafted by Dimm's team. Cocktails are built around fresh ingredients to complement the food rather than compete with it. And desserts — made to order by an in-house pastry team — are served in a dedicated Dessert Room, giving the final course its own distinct moment.

Weekend brunch brings handmade pastries and seasonal favorites to the table on Saturday and Sunday mornings, prepared with the same care as the evening menu.

Wine, Recognition, and the SK Reserve

Wine is central to Scarlet Knife's identity — the wine list is, in James Warren's words, where it all began. With over 150 bottles on the menu, the program has earned the Wine Spectator Award of Excellence, a recognition that reflects genuine depth and curation rather than volume alone.

For guests who want to go further, the monthly SK Reserve dinners offer a private, small-group format pairing premier wines or spirits with special cuisine and an interactive educational discussion — past events have featured producers like Michter's Distillery and Balvenie Scotch.

The Space and the Experience

The restaurant occupies a striking 15,000 square feet of indoor dining space — roughly 300 seats — with an additional 4,000 square feet of outdoor garden patio. Guests can choose their setting: the Chef's Counter, the main dining room, the seasonal patio, or the Dessert Room. Local artists' work is displayed throughout the space, and on select evenings live musicians perform on the SK stage or the Garden Center Patio, adding another layer to what is already one of the Capital Region's more complete dining experiences.