What happens when an acclaimed chef and wine connoisseur come together to create their own restaurant? Troy will soon find out, as Jake Robins and Paula Patterson are gearing up to launch First + Adams, a cozy spot with locally-sourced foods, natural wines, and hospitality at its core.
Robins and Patterson met in 2023, when Robins, who is originally from the Bronx and has worked in the restaurant industry for 14 years, joined Donna’s in Troy as executive chef. The intimate Italian restaurant is owned by Clark House Hospitality, of which Patterson, a Saint Rose alum who has worked in food service and hospitality since she was 16, was the wine director.
“As we got to know each other, we quickly found that our values and passions aligned very well, and we both had the same aspirations of one day owning a restaurant,” Patterson says.
So when friends and Donna’s regulars Russ and Jody Brooks approached the pair about opening their own restaurant in a building the couple owns, the two jumped at the opportunity. “It was a no-brainer,” Patterson says.
In May 2025, Robins and Patterson left Donna’s and Clark House Hospitality to pursue a venture both of them had always dreamed of. They began laying the groundwork—deciding how the restaurant would look and feel and, of course, what it would be called.
They settled on First + Adams, named after the block it’ll be on.
“We wanted the restaurant to have a name that didn’t necessarily mean anything, but could develop meaning once the community and experiences are built up within it,” Patterson says. “We’re excited for people to create their own narratives for the space and name.”
Naturally, the cuisine will be Robins’ specialty. “It’s going to be a menu that’s appropriate for a date night, graduation, proposal, or even dinner three nights a week,” he says. He envisions serving fresh bread, small plates, house-made pasta, steak, duck, and fish—all as locally sourced as possible, with dishes rotating based on what they have. For dessert, he hopes to serve gelato, sorbet, amaro, or any combination of the three. “Simple is best,” he says, “but simple doesn’t always mean plain.”
The former wine director is excited to build out a natural wine program as the main bar’s focus, along with small-production local spirits and a classic cocktail menu. Local beers, seasonal sodas, and non-alcoholic beverages will be available, too.
“The combination of Jake’s food with the beverage program will be epic,” Patterson says. “We’re looking forward to showcasing it all in our dining room.”
The dining room and main bar won’t be the only spaces Capital Regionites can congregate—there will be an event space upstairs with outdoor seating and a small bar, too.
The future home to First + Adams is currently undergoing full construction, and the co-owners hope to have the spot open by the end of the year. This gives them time to fine-tune the space and their vision—but then again, they’ve already got the latter part figured out.
“My goal is to have a place where everyone likes to be,” Robins says. “From the people who work there, to the people who dine, drink, and party upstairs. I’m inspired by other great restaurants that leave you feeling joyous.”
Patterson echoes this sentiment, and also envisions the restaurant playing a larger role in the community. “We want to provide more than a restaurant,” she says. “Troy is a city of creatives, and we can’t wait to collaborate with them and find ways to give back.”
Be one of the first to try First + Adams’ cuisine at their debut pop-up at the Whiskey Pickle in Troy on Sunday, August 3 from 4-8pm, and get the latest updates on the restaurant at First + Adams’ Instagram.
