Beers of the World stocks refrigerators with brews of multifarious styles and origins. Visitors can sample artisanal creations with microbrewery six-packs ($6.95+) or cases of libations ($19.99+) such as Mendocino Brewing Company's Eye of the Hawk—a concoction of pale malted barley and caramel—or Hawaii's Kona Fire Rock Pale Ale. Each name on a roster of strongest beers contains at least 11% alcohol, the exact percentage at which secrets turn into conversations, and gluten-free brews deliver cold effervescence without the help of grain. Visitors to the Henrietta Road location in Rochester can fill a 64-ounce glass growler with a revolving selection of draft beers such as Brooklyn Brewery's Concoction, an ale that blends scotch, ginger-infused honey, and lemon juice ($9.99/growler). Patrons who wish to take matters into their own hands can brew their own lagers, pilsners, and bahama-mama wine coolers with the shop's selection of home-brew equipment.
At Sweet Ecstasy Bakery, mother-daughters trio Tonisha, Carla, and Jean whip up personalized sweet treats for all occasions. Scones, seasonal cookies, and quick breads fulfill day-to-day sugar needs, and more than a dozen varieties of miniature cakes and cheesecakes fit handily into mouths and slingshots. The confectionery conquistadors also aim their spatulas at multilayered cakes for special occasions. Though requesting a full-scale fondant replica of the Hubble telescope is not advisable, bakers are happy to customize desserts to suit gluten-free and sugar-free palates.
Avanti Grill's menu dedicates a small chunk of real estate to gourmet pies. Barbecue chicken, Reuben sandwich fixings, and taco toppings reside on some of the creative pizzas. But the menu also gives due respect to more upscale Italian food: steaks and seafood, pasta, and ribs, as well as salads and sandwiches.
Main Street Pizza's crew of artisan pie-throwers expertly flattens doughy canvases into circles of New York–style flavor, applying a saucy glaze and a coat of cheese to complete the handmade, stone-cooked creations. After wandering alongside the Erie Canal or through the SUNY Brockport campus, diners can replenish stomachs with a crunchy, thin-crust pie topped with bubbly cheese ($9/12", $10.25/14", $12.25/16", $13.50/18") and garnish a circular delight with extra toppings such as pepperoni, meatballs, and artichokes ($1.50 each). If teeth need a bigger bite challenge, treat them to the thicker crust of the traditional-style pie ($9.25/12", up to $21.50/32-slice sheet). Wings can be gussied up with a variety of sauces ($7.25/12, $6.25/10 boneless wings), and a 6-inch ham sub ($5.25), a third-pound cheeseburger ($3.75), or a manicotti with meatballs pasta dinner ($7.85) provide alternative opportunities to quench protein thirsts.
Ensconced in retro diner décor, 58 Main serves up a menu choc full Italian and American favorites. Prepare your noodle dock for a bevy of pasta-centric options, such as baked penne smothered in tomato meat sauce beneath a duo of scrumptious meatballs ($10.95). Or, take a cue from your Americana surroundings and grab one of 58 Main's certified Angus beef steaks ($12.95–$19.95). The bacon-and-cheese-infused house burger ($7.95) mollifies overworked, underfed stomachs, while tunes from the jukebox sate undershuffled feet. 58 Main also features wholesome wraps, soups, fresh salads, and a new barbecue menu of slow-cooked and smoked southern-style dishes. 58 Main’s new wraparound patio and full bar fuel endless discussions about the feasibility of squirrel butlers.
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.