Restaurants in Batavia

Bundt Cake Cravings' sage bakers create pans of their fluffy ringed desserts in a variety of sizes and seasonal flavours to suit individual hankerings and celebrations. Cakes ranging in size from cupcake-sized bundtminis to 10 inches are covered with cream-cheese frosting and festive decorations, including colourful bows and cardettes with messages such as "Happy Birthday" and "Sorry for Eating Your Car’s Air Freshener." Trays of cookies emerge from the ovens in chocolate-chip, oatmeal-raisin, and ginger varieties. The bakery also offers baking lessons for kids aged 5–14, allowing them to don aprons and learn a new skill in the sweet shop's own kitchen.

In the historic, three-story Spring House, Monroe's Restaurant surrounds patrons with hardwood floors and chandelier lighting as they taste savory family recipes. Where ballroom dancers once glided across spring floors, high-backed booths now cozy up next to a fireplace, warming up diners as they explore lunch plates of paninis and flatbread pizza. Chefs arrange colorful dinner dishes of filet mignon and housemade gnocchi soaked in a sauce of your choice alongside salads of baby arugula, crispy pancetta, goat cheese, dried cranberries, and a port wine vinaigrette. Occasional live entertainment wafts music into the air around the dark wood of the bar, exposed-brick pillars, and diners sampling sips from an expansive wine menu.

Within his cozy, red-brick restaurant, chef CJ Grimes and his staff dole out Southern homestyle dishes from a rotating menu. Regular offerings of pork chops and fried catfish or haddock couple with sides of collard greens, seafood gumbo, and dirty rice, and daily specials tempt taste buds toward savory servings of ox tail, barbecue pork spare ribs, or meatloaf. The cozy dining area welcomes visitors to warm up their appetites and fork-tossing arms with games of pool and darts, and the friendly staff and homey atmosphere may inspire groups to linger longer while enjoying a daily dessert such as peach cobbler or pumpkin cream-cheese cake.

Winton Bar and Grill's owners recently remodeled their neighborhood tavern with high-top tables, new wood floors, and a bar, giving the space a warm, welcoming vibe. Amongst a bustling atmosphere illuminated by flat-screen TVs broadcasting big games and full-contact Candyland matches, the pub's amicable staff delivers signature grilled Werewolf wings, half-pound burgers, and draft beers from the full bar. Winton Bar and Grill also invites guests to drop by during daily lunch specials and weekday happy hours to enjoy a fine libation or game of darts.

Zonies puts a contemporary twist on calzones, mingling unconventional ingredients such as pineapple, steak, and macaroni with everything from cheese and mushrooms to sauerkraut and baked beans. It began in 2006 with one store, one dream, and roughly 30 Zonie varieties. But in three short years, the edible empire expanded, with locations sprouting up across the state faster than weeds filmed on a time-lapse camera. Now the eatery folds and bakes more than 50 palatable permutations, including signature creations such as the chili dog and the baked potato, as well as dessert Zonies bursting with apple-pie filling or cheesecake.

Though it historically fueled passing boats and trains, the converted coal silo now fuels a different sort of machine—one that runs much better on expertly grilled American cuisine than on carbonized rock. Within the cylindrical facility, which boasts 360-degree views of the Niagara River, cooks power up their patrons with hot dogs, chicken sandwiches, and burgers grilled with grass-fed, never-frozen beef from local farms. Mindful of the environment, they also use compostable plastic cups made from plant resin and send their used vegetable oil to be recycled for use in grease-driven cars. Adam Richman featured The Silo Restaurant on his show Man vs. Food for the Haystack—a pound of steak smothered in molten mozzarella and crisp hash browns, all sandwiched within a locally baked hoagie roll.