Tail O' the Pup

Originally established in 1916 as cabin colonies and a tearoom by Grant and Cora Brown, the present-day Tail O' the Pup stands on a site that claims to be one of the oldest cabin colonies in the nation, certainly within the Adirondacks. This rustic setting initially provided lodging for travelers exploring the region, evolving over time into a roadside hotdog stand by the 1940s, maintaining this identity alongside the Evergreen Cabins through the 1970s. In the 1980s, the property transitioned under Mr. Ed Yanchitis, who reimagined it as a Lobster Clambake and BBQ Smokehouse. He integrated parts of the original cabins into the current structure, repurposing them for the Desert Shed, Gift Shop, and Bar. Under his tenure, the establishment became known for its live music, outdoor seating shaded by white pines, and a vibrant summer atmosphere that drew thousands of visitors annually. The iconic, albeit weathered, Larry Lobster statue has become a familiar landmark, a testament to decades of shared family memories. The current ownership, beginning in 2017 and further developed by the Gillis family and Blue Line Brewery during the COVID-19 pandemic, aims to preserve the establishment's beloved theme and menu. Their focus is on serving fresh, made-from-scratch meals with larger portions at reasonable prices within a welcoming family environment. Recent efforts have included much-needed renovations to both the restaurant and the cabins, with two cabins and the bunkhouse now winterized for year-round operation. This commitment aims to honor the legacy of the site's founders and ensure its continued presence for generations to come. Situated halfway between Lake Placid and Saranac Lake on Route 86 in Ray Brook, Tail O' the Pup remains a destination for classic barbecue fare and seafood. Meats are smoked fresh daily, and the majority of sauces and side dishes are prepared in-house. The restaurant offers both indoor and outdoor seating, with live music frequently featured during the peak summer months of July and August and on weekends during the shoulder seasons. The menu highlights offerings like live lobster, shipped directly from Boston, and clams from the Chesapeake Bay, embodying the spirit of a quintessential Adirondack summer dining experience.