Japanese noodles, teriyaki dishes, and specialty sushi rolls fill tables in softly lit eatery with hanging paper lamps and 16-year history
Up to 50% Off Japanese Food at Plum House
45% Off Dinner at Yummy Hot Pot and Grill
Yummy Hot Pot and Grill
Lo mein, fried rice, and savory Chinese specialties such as sichuan beef or moo goo gai pan, plus Thai curries and pho
40% Off Italian Food for Lunch at Pane Vino
Central Business District
A scenic view of the Genesee River serves as the eye-catching background to meals of housemade pasta, sausage, and soups
Up to 43% Off Pan-Asian Cuisine at Papaya Restaurant
Menu includes a range of Asian cuisines with dishes such as pad thai, Vietnamese-style fried rice, wok-seared duck, and spicy crab rolls
Up to 50% Off Italian Food and Wine at Vino Lounge
More than 15 wines by the glass and 30 by the bottle, paired with pizza, pasta, gourmet hoagies, and rich desserts
Up to 52% Off SUV Winery Tour
H & H Transportation, Inc
Professional driver ferries up to six passengers on a custom-designed tour of area wineries
Gift Cards to Landry's Restaurants and Corso's Cookies
Landry's, Inc. Restaurants and Corso's Cookies
eGift Cards towards Landry's Restaurants and Corso's Cookies
At Juan & Maria's Empanada Stop, a bell chimes regularly throughout the day, ringing along with the festive Latin music in the background. Its sound does not indicate the time, however?it greets every 50th customer to the empanada hot spot and rewards him or her with $5 worth of complimentary Spanish cuisine. When Chilean couple Juan and Maria Contreras opened their stand in 2000, they rarely had the opportunity to use the bell, as they were serving between 10 and 20 empanadas on any given Saturday. Today they dish out a minimum of 1,000 empanadas each day, vying to beat their current record of 1,504 empanadas sold in eight hours.
Their popularity stems in part from a commitment to traditional, healthy cooking methods. Each of their empanadas is handmade and stuffed with one of 12 types of filling, including 90% lean beef and pork as well as vegetarian options. The deep fryers are filled with light salad oil, and none of the menu items include chemicals or preservatives. Juan and Maria extend the same homemade treatment to their fruit juices, which can be frozen and sold as "Juan-sicles," and their four hot sauces: green gold, red gold, spanish mayo and spanish ketchup.
Attitude accounts for a second element of the pair's success. Their mix of hospitality and cultural pride draws diners to the turquoise shop, where Juan exuberantly lists the specials to newcomers. They have hosted the Juan & Maria's International Spanish Festival for the past four years, showcasing customs from 20 Spanish-speaking countries alongside their empanadas.
Twenty years as a traveling salesman was more than enough for James Brown. So when he finally decided it was time to set down his roots, he turned to something that sang of home: his passion for cooking. And that passion shines throughout his menu. In the hearty breakfast selections, guests can see it in the signature stuffed french toast?made from bread that's baked in-house?as well as more imaginative items, such as the Greek-inspired diner breakfast with gyro meat. Then there are the half-pound burgers, po-boy sandwiches with Cajun-spiced chicken, and James Brown's legendary Friday-night barbecue. Such a range hints at two things: that James's passion isn't picky, and that his inspiration comes from everywhere. And indeed, if a diner gives James a recipe that matches the standards of his menu, not only will he put it there, he'll even name it after the guest who gave it to him.
This inclusionary style echoes throughout the diner itself. Checkered tiles run across the floor from the front door to the back wall, passing a scattered assortment of tables and booths that look in on the open kitchen. And as a diehard Yankees fan, James fills two entire sections of a wall with memorabilia, including black-and-white photographs of past rosters and fan fiction that imagines the team being comprised only of James Brown clones.
Lovin’ Cup’s owners had a dream of creating a place that celebrates life’s pleasures and offers the unique and personal experience each of their customers seeks. And to achieve that dream, it took the combined efforts of all five owners to truly fill Lovin' Cup to the brim, each one specializing in a different area of the culinary arts or entertainment. The crew started with a simple, delicious menu of familiar eats made right, such as Angus beef burgers, gourmet pizzas, and hearty sandwiches. They paired these, with an array of craft beers on tap – plus more than 50 varieties in bottles – and a carefully curated list of international wines.
To entertain the brain's higher functions, they host game nights every Monday, open mic performances every Tuesday, and live music of every genre on Thursdays. Performances rotate between jazz, alt-country, indie, and rock groups as often as they change out their drafts on tap and, presumably, their socks. And finally, the owners paid similarly close attention to the artistic décor of their space, from the polished wood of their wine racks and tables to the mutable collection of art that peppers the walls.
The Ravioli Shop's founder, Bill Kenney, feels so much pride in his store’s fresh-made products that if he notices a customer holding an odd pairing of ravioli and sauce, he’ll tactfully and enthusiastically suggest a swap. The rest of the team demonstrates the same dedication to furnishing excellent meals, guiding patrons through a dozen ravioli varieties and five regular sauces with personal advice, a handy online chart, and the ability to decipher the true desires of growling stomachs.
Staffers might recommend pairing their seasonal pumpkin ravioli with a sage and brown-butter sauce or perhaps their decadent lobster ravioli with vodka-cream sauce made with slow-pasteurized cream from a local dairy. In addition to pasta, the staff also bakes fresh bread daily, crafting semolina loaves, baguettes, and six varieties of focaccia early each morning. All ravioli, sauces, and breads are made from scratch, with 100% durum flour and fresh eggs infusing each sheet of pasta and roasted veggies and fresh-ground cheeses providing soft pockets of filling.
Without a month or so of vacation, it'd be almost impossible to sample authentic noodle dishes from four different countries. However, aja noodle co. can help you accomplish this feat over the course of a single lunch hour. Its pan-Asian menu incorporates regional dishes from Japan, China, Vietnam, and Thailand, all made individually and from scratch using fresh produce and proteins.
Though the food has its roots in tradition, it's all fully customizable. Guests choose which protein—including veggies, tofu, chicken, beef, or shrimp—they want mixed in with their pad thai or rice bowls. They can also swap out one type of noodles for another, perhaps exchanging lo mein for soba or rice noodles for shoelaces they brought from home. Sauces infused with spicy black beans or sweet coconut milk give the bowls a flavorful base, and vegetarian and vegan options are available for folks with dietary restrictions. aja noodle co. also offers a selection of beer and wine by the glass or bottle and a wide arrange of original recipe sake cocktails.
When it comes to wine, David and Tasia Verno follow the same philosophy as Goldilocks: Why settle for one when you could try three? Trios of wines from across the world are thus a mainstay of their menu at Flight Wine Bar. These samplers come with themed names—Instant Zen and California Retreat, for example—and incorporate wines from Italy, Chile, France, and Germany in addition to the United States. There's the Bubbly Flight for sparkling wine enthusiasts, the alluring scents of Aroma Therapy, and Sweet Emotion, which matches a Red Newt riesling with a Bigi Orvieto Classico and an Elmo Pio moscato.
Of course, Flight Wine Bar also has wines available by the glass or bottle. In addition, the staff furnishes tables with artisanal snacks. Guests can order imported cheeses, such as the sycamore-leaf-wrapped Spanish valdeón. The dessert chocolates are all handcrafted, and the truffles are all handpicked from the secret truffle tree that you should absolutely not tell anyone about.
A portmanteau of “mozzarella” and “pepperoni” gave Marvin Mozzeroni’s its playful name, but the origins of the restaurant itself are rooted in New York. The pizzeria was founded by two Rochester natives in 2004 as Starving Marvin's Pizza before they changed the name in 2007 when they turned their single eatery into a franchise. To this day native New Yorkers own and operate the five locations found throughout the state, including their two new locations in Henrietta and Greece.
The emphasis here is on their numerous specialty pizzas, baked in a brick oven and made fresh daily with hand-tossed dough. They come with a thick or thin crust and homemade red or white sauce, and can be ordered whole or by the slice. The menu also features other Italian food, including calzones and chicken parmigiana, as well as a mix of American-style classics such as hoagies, cheeseburgers, wings with homemade sauce and bleu cheese, and hot dogs. Those with food allergies can opt for gluten-free pizza.
Riley Greider is the mind, hands, and sweet teeth behind Sugar Mountain Bake Shoppe, a gourmet bakery specializing in cupcakes. More than 128 flavors rotate across the shop’s menu in groups of 13 to 20 each day, baked daily in small batches from fresh ingredients.
With such an enormous repertoire of recipes, the cupcake case has room for classics such as carrot cake alongside fancier flavors such as cinnamon french toast and cherry crème brûlée—not to mention the decidedly outlandish, such as loaded baked potato and Game Day Chili. While retaining a home-baked look, many of the cakelets wear elaborate toppers of sprinkles, frosting swirls, or fruit. All this creativity won the shop the title of Best Cupcakes in City Newspaper’s 2011 Readers’ Choice poll.
Perkins began as a single humble Ohio pancake house in 1958. More than 50 years––and 440 national locations––later, each Perkins restaurant stays true to its roots by keeping those signature buttermilk pancakes the focal point of a 90-plus-item menu. Cooks layer the popular flapjacks in stacks of two, three, or even five and make the fluffy towers all the more tempting with toppings such as glazed strawberries, whipped cream, or flavored syrups. Breakfast favorites—including hearty omelets and country benedicts—are served all day, meaning kids and adults can order short stacks to accompany their jumbo-shrimp or steak dinner, instead of smuggling them in under a stovepipe hat. Unlike most other chain restaurants, Perkins also features in-store bakeries that churn out the shop's real fruit and cream pies, muffins, and chocolate-chip cookies.
Shogun Palace gets a 76% approval rating from Urbanspooners, five Yelpers give it an average of four stars, and the restaurant was featured on Metromix Rochester.
California Rollin' Sushi Bar's crew of nimble-fingered sushi slingers prepare fresh sushi rolls and 70 cooked comestibles to populate an extensive Americanized menu. Raw delicacies include the hamachi maki, which corrals lemon-kissed yellowtail and scallions, and the cooked Cinema roll, whose shrimp and avocado add a cool complement to the tangy crunch of onion rings. The Leviathan roll ensconces bites of eel and cucumber inside another rolled layer of tempura shrimp and seaweed salad. Patrons can accompany each meal with with unique dessert rolls such as the tempura-cheesecake roll with a fried Oreo and draughts of hot sake, the traditional Japanese beverage made from fermented rice.
The Original Crab Shack hauls in fresh fish, crab, lobster, shrimp, and clams every day from the ports of Boston Harbor, often getting the seafood in less than 12 hours after it comes off the boats. In the kitchen, cooks transform the catches into seafood through the power of steam or a fryer, filling pots with clams and lobster or baskets with tender fried shrimp and clam strips. Behind their full bar, which is decorated with fairy lights and nautical décor such as anchors, cheery bartenders pour beers or wine and mix specialty cocktails. Light blue walls, punctuated with Cape Cod–style windows, surround the interior of Crab Shack, which is filled with small tables as well as two 10-seater farm tables in the center of the room.
Under the guidance of the Sarma brothers, who own and operate Haveli Indian Cuisine, the chefs take care to turn out traditionally crafted Indian dishes that showcase tender lamb and chicken baked in clay ovens. Each geographic region of India has its own variation on common recipes, and Haveli's menu mirrors this broad culinary scope. Plates of vegetarian saag paneer spice up spinach cooked with cubes of cheese, and fiery vindaloo entrees send bites of shrimp or chicken blazing across taste buds. Platters of rich curries and sides, such as freshly baked roti or samosas, keep the lunch buffet packed for people on a break from work or spelunkers searching for something that's truly bottomless.
Roncone's Italian Restaurant can trace its origins back to 1937, when Pietro Roncone started serving dishes from his native Italy at his family restaurant. Today, reporters from Democrat and Chronicle describe the time-honored eatery as, "a place with lots of history, infused with new energy." In the restaurant's kitchen, chef follow in their founder's footsteps, whipping up a menu of traditional pastas, hot sandwiches, and Italian specialties. Guest await meals at checkered tabletops out in the warm dining room, sipping glasses of wine.
When Rizzi's Restaurant head honchos Rick and Steve envisioned the eatery, they hoped to draft a casual atmosphere that fostered both family camaraderie and singular romance. Today, the dining room houses relaxed dinner dates and congenial social events ranging from engagement celebrations to Halloween parties. Chefs season every affair with traditional Italian and continental victuals. Dishes such as tenderloin asiago or chicken marsala receive reinforcement from a staid wine selection, with bottles hailing from the lush vineyards of Italy and the carmine grapes of Mars.