About Us
Devin and Kaytrin
Devin and Kaytrin both grew up in the Capital region. Devin studied Culinary Arts at SCCC while Kaytrin studied Dietetics and Foodservice Management at SUNY Oneonta. After completing their schooling and getting a combined 21years experience in the business, Together they opened Crave Burgers and Frozen Yogurt. Devin and Kaytrin Met in 2014 at a restaurant where Devin was the Chef and Kaytrin was serving working her way through her masters. they decided to put other life plans on hold to open Crave. After two years of great success at Crave they were excited to start another culinary venture which brings us to the Cuckoos Nest.
Our Mission
After Spending the last year traveling the Country, Devin and Kaytrin discovered a deep love and need for Southern Cuisine in the Capital Region. They are dedicated to delivering a unique dining experience that exceeds all expectations. The Menu is a balance of comfort and innovation. The team that was brought on to bring this vision to life is focused on producing unique and approachable cuisine.
Our Chef
Chef Steve Kerzner’s passion for cooking began when he was a child, helping his mother cook in their kitchen at home. From a young age his path seemed clear and, as a result he wasted no time entering into his high school’s vocational food service program. After graduating, he attended Schenectady County Community College and began working at a small bistro in Canajohaire, NY called Church and Main. It was at Church and Main, a true farm to table restaurant, where Chef Kerzner learned a real appreciation for fresh, local ingredients. He began working with Mazzone Hospitality at Angelo’s 677 Prime in 2005 where he quickly worked his way up from line cook to sous chef to Chef de Cuisine. In the summer of 2011, Chef Kerzner was selected to run the Patrons Club at the Hall of Springs and then finished the summer season at Prime at Saratoga National. In fall of 2011, he helped open Angelo’s Prime Bar and Grill in Clifton Park as the Executive Chef, followed by a summer as the Chef De Cuisine at Prime at Saratoga National in 2012. He joined the team at Yonos/DP Brasserie as the Chef de cuisine in March 2013. In early 2016 he followed his dream of working with Chef Gray Kunz at his newest restaurant, Salt & Char, in Saratoga Springs, NY. Chef Kerzner joined the Cuckoo’s Nest team in September 2017 and has worked side by side with Kaytrin and Devin helping make there dream a reality. There is no doubt that Chef Kerzner’s hardwork, meticulous attention to detail and passion for the industry will shine through in his food.
Press
The Times Union
"Our whole table obsesses over the perfection of fluffy, house-made buttermilk biscuits, but we split evenly over the honey butter that transforms wispy, steaming layers into breakfasty pancake bites. For me, it's a glorious start."
Crumbs Around the Capital
"The smoked beets were fabulous. There was a lot going on with this plate, which had two varieties of beets that were cooked to a nice smokey char, on top of a curry yogurt sauce and topped with little fried strips of sweet potato and beets. The beets were tender and a had a great earthy, smokey flavor that played nicely off the tangy yogurt sauce"
Times Union Best Of 2017
Voted Top 10 Best New Restaurants
Voted top 2 Best Southern Restaurant