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Salty’s Pub & Bistro Restaurant Review: John Marzilli was formerly the executive chef at the Marriott in nearby Colonie. When the hotel chain phased out fine dining there he bought Salty's. As chef-owner, he has taken several years to transition the dull 30-year-old suburban standby to must-visit status. Whether seated at the long bar (accented by live fish tanks), in a cozy booth or at a dining room table, you're hip-deep in wood paneling and nautical bric-a-brac. Even if that doesn't appeal to you, the menu should. It ranges from such expected and geographically-correct fish house standards as New England clam chowder, Cape Cod oysters and Prince Edward Island mussels to the eclectic likes of linguine and clams (red or white), yankee pot roast, barbecued ribs, risotto of the day and sesame-crusted ahi. There’s a good wine list and desserts, such as fried banana cheesecake, are house-made.