Looking for something?
Search here to find what you need to plan your getaway to High Peaks Resort.

Dancing Bears Restaurant

Step into the rich history of Dancing Bears Restaurant in Lake Placid – affectionately known by the locals as DBL – and enjoy a modern atmosphere that has been charming visitors to upstate New York since opening over 35 years ago just before Lake Placid hosted its second Winter Olympic Games in 1980. 

Dancing Bears Restaurant is your go-to Lake Placid bar and grill for a great time. Mixed-to-perfection drinks and delicious draft beers? Check. Tasty food? Check. A warm, welcoming Adirondack atmosphere? Check!

We offer classic American pub food with a unique, modern twist. Perch at our high top tables, hang out at the bar, or lounge by the fireplace as you watch the game, sip your drink, and enjoy great food and company. Dancing Bears is the perfect restaurant in Lake Placid for a big get-together: we can host groups of up to 20 or 30. Enjoy our convenient Main Street location with great views of Mirror Lake.

Remember, we don't take reservations, so be sure to come early for an unforgettable Lake Placid restaurant experience. We're open 7 a.m. to 10 p.m. every day for breakfast, lunch and dinner, and we look forward to seeing you!


Dining Specials

Coming right up! Our deliciously prepared dining specials are waiting for you to take a bite. See a sample of some of our current all-star menu items.

Game Day Specials

Cheese Pizza

Each Additional Topping $1

$10
10 Wings & a Yuengling
$12
Game Day Brew

$2 Canned

$4 Select Draft Picks

Taco Tuesday

Two Tacos and a Suaza Tequila Margarita

All tacos come in a hard or soft shell with Pico de Gallo, Sour Cream, Shredded Cheddar Cheese and Shredded Lettuce. 
Choice of: Ground Beef, Shredded Chicken, Carnitas, Refried Beans & Rice

$12
Add Chips and Salsa

Add chips and salsa.

$3

Wined Down Wednesday: Chef's Feature Entrée with $5 House Wines and $1 Off Premium Wines

Burger & A Beer Thursday

Chef's Featured Entree with Fresh, Local Ingredients

Shellfish Saturday: Enjoy the ocean's bounty!

Fresh Maine Lobster Roll
$18
Oysters

Served from 2 PM - 5 PM

$1
Mini Crab Cakes

Served from 2 PM - 5 PM

$2
House White Wine
$5
Sparkling Cocktail
$5
Freeze Your Glass Off Happy Hour 4 - 7 PM
$5 House Wine / Half Off Drafts: Sierra Nevada, Blue Moon, Stella Artois / $2 Off Yuengling / $2 Bud Light Cans
"Thanksgiving Tips from Chef Kevin: Don't Pick the Wrong Turkey"

It may seem obvious, but too large or small of a bird without adjusting your normal cooking methodology can cause a lot of problems - mostly ending in dry over cooked white meat! Turkeys it turns out, were never really meant to be roasted whole and from a chef's point of view it's somewhat of a food engineering nightmare - that being said, we've found a way. My ideal turkey size is 12 to 14 pounds.

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: My Go-To Turkey Brand"

Nothing against Tyson or Purdue, but I've found that some of the other natural brands have their number. Since these specialty turkeys are typically more expensive, it's not a necessity but if you are willing to splurge go for a Kosher turkey. It's well worth the money and you'll be glad you did!

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: Brine Your Turkey"

For the expert home chef, don't forget to brine your turkey! Using a brine is one of the ways we cheat nature and keep the white meat tender and moist while we roast this mammoth piece of poultry.

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: Frying a turkey works great!"

It cooks it evenly and the deep sear gives you a very juicy and tender bird. If you go this route, use multiple smaller bird; no larger than 10 pounds. Not sure what oil to use? As long as you or your guests don't have allergies to accommodate peanut oil works amazingly well. There are a lot of good sources online for rigging your pot correctly and keeping it safe that you definitely want to check out. The only downside of this method is you forgo your gravy drippings. Darn!

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: Upside Down ot Right-side Up?"

Some chefs like to cook the turkey upside down. This actually does protect the breast from drying out, however I've found it is hard to get a "picture perfect" bird since you are basically submerging your turkey's breast meat in au jus while it's cooking. Turning it over and cranking the oven helps a little, but in my experience its just not as pretty as roasting it upright. If you aren't looking for that golden brown look, it is delicious!

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: Don't Cook a Cold Bird"

My mom taught me this one after watching a program with Chef Thomas Keller. Don't cook a cold bird. Let it come up to at least a few degrees away from room temp on the outside before you toss it in the oven. It cooks evenly and browns much better.

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: Perfectly Crispy Skin"

Ever wonder how Chinese chefs get that perfect duck skin? Believe it or not, a bike pump! The reaction between acids and sugars is what gives browned food its amazing taste and is whats known as the Maillard reaction. Letting a little air in between the meat and the skin is a crucial part of allowing the Maillard reaction to occur properly!

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: Don't Burn Your Gravy"

Of course all these wonderful turkey tips bring us to the inevitable discussion about gravy. I take the gravy very seriously. Out of all the dishes prepared over the holidays, it's what is used to flavor many of the other items! Make sure not to burn the bottom of the pan while roasting or your gravy will be ruined.

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: The Ultimate Gravy Method"

This method is extremely simple and applies to all roasted meats, not just turkey. You want the drippings and you want all of them. Allow your turkey to rest, covered with aluminum foil, out of the oven for at least ten minutes. Strain all of your drippings from the pan and put into a small sauce pot. You'll want to taste it to see if its extremely concentrated and salty or if its still mild and flavorful and then you want to adjust it to be just right by either adding water or boiling water out of the mixture. For just a few seconds I fortify it with fresh herbs, usually parsley, sage, rosemary, and thyme - just like the song. I don't use roux, I know some people will disagree with me on this but I go straight for the corn starch. Bonus - your gluten free guests will get to slather it all over their meal without worrying!

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: Great Looking Green Bean Casserole"

Everybody brings a green bean casserole - because everyone wants green been casserole! But that slow cooked goodness tends not to be all that pretty to look at. If this bothers you like it bothers me here is how to fix it: in a sauce pot make your casserole sauce and separately prepare your green beans by cooking them until almost done and then tossing them in ice water (blanch them and shock them). At the last minute, toss them into your hot mixture, sprinkle the topping and put them in the oven right away to finish. The ice water shocks the beans into an electric green and the end result is green bean casserole that actually looks green. Green beans that are green. What a concept!

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: Almost Homemade Cranberry Sauce"

Cranberry sauce is one of my favorites. You want to go for the real thing or buy a can and slice it up, which is best is one of life's great debates. If you want to take your canned cranberry sauce to the next level, cook it down on the stove with real cranberries and add a touch of orange liquor. Grand Mariner is the best but any would suffice. If your cranberry sauce is the real thing, then you're half way there!

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: To Stuff or Not to Stuff"

I rarely stuff my bird. Mostly I feel the bread sucks up my gravy base and I am completely unwilling to sacrifice by gravy base for stuffing. Instead, make your stuffing in a pan on the side and add a small amount of your jus to the mixture. Be sparing, your drippings are gold!

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: Sage Advice"

Amateurs, beware of using fresh sage; it is much more potent than the dried stuff. You can always add more but you cannot take it out! If you have any doubts on how much sage to use, this is one of few herbs I recommend going the safer route by using dried. And, careful with sage under high heats its known to get quite bitter.

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: Does turkey make you sleep?"

Everyone thinks that turkey makes them sleepy because it contains a chemical called tryptophan. While turkey does contain this sleep inducing chemical, it's highly doubtful that turkey is to blame for your post Thanksgiving football naps. It turns out that nuts, pumpkin seeds, tofu, cheese, red meat, chicken and fish, also contain high levels of tyryptophan. Maybe you're just sleepy cause you're stuffed or maybe its because Thanksgiving is one of the highest volume days for alcohol consumption in the U.S. and that, combined with the excitement of seeing family and all that tasty food just plumb wore you out!

Chef Kevin
Dancing Bears Restaurant
"Thanksgiving Tips from Chef Kevin: Don't Worry About the Food"

Regardless of how perfect everything comes out, the most important thing is to have fun cooking with your family and friends. My father was a restaurateur and my mother was a Chef and every year as a kid I would make thanksgiving dinner with my parents. Some of our fondest memories are from year when we accidentally burnt the turkey because I hated the sound our kitchen timer made. Whether its a grand Thanksgiving dinner, or a friendsgiving dinner away from home - enjoying a special day with those you love is what's most important!

Chef Kevin
Dancing Bears Restaurant
Thanksgiving in the High Peaks

This year we present you with two delicious ways to celebrate this joyous holiday. Select the one that suits your family best.