Pizza for breakfast? Eastside Café's Chef Sal Cimino can make it happen. He and his crew are up early anyway, crafting daily batches of dough that become buns for grinders, crusts for gourmet pizzas, including a Loaded Potato Pie with bacon bits and cheddar cheese, and calzones served with homemade dipping sauce. During dessert, their handiwork is fried and transformed into signature cinnamon pillows, tossed with butter, cinnamon, and sugar, providing an airier alternative to the signature sallyoos––battered, deep-fried Oreos dusted with powdered sugar, topped with whipped cream, and sprinkled with the remnants of shredded New Year's resolutions.
The Eastside Café team also raises another kind of dough to combine its support of local artists with a passion for helping those in need. In 2010, the crew hosted an art exhibition in which artists were invited to create pieces on site using watercolors, pencils, and other media. The works were then displayed on the walls and raffled off to benefit a charitable organization that helps children in Haiti.
Critically acclaimed since its inception, Prime Steakhouse serves a menu’s worth of choice sirloin, seafood, and poultry in a dark-wood setting, lit by massive bay windows and populated by cozy, spacious booths. Exclusive Angus Reserve cuts, grilled to order by Executive Chef Dave Moscowitz and Chef de Cuisine John Strakal, pair with sides such as sautéed mushrooms or garlic-whipped potatoes. A breezy open patio, menu of deftly shaken cocktails, and flatware that gladly translates Baudelaire contributes to the restaurant's sophisticated ambiance, and the encyclopedically extensive wine list showcases varietals that complement meals. Prime’s deft juggling of epicurean elegance and family-friendliness garnered the attention of James Leach of Rochester City Newspaper, and the anonymous duo of Rochester Magazine's He Ate, She Ate were enchanted by the attentive service and "flavor galore."
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 cr?me br?l?e?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.
Moonlight Creamery, an ice cream shop founded by an engineer and her entrepreneurial neighbor, stresses two things: confections and community. The former is abundant, as scoops of homemade ice cream highlight a menu of sweets that includes cakes and pies, hot fudge sundaes with roasted walnuts, and handmade truffles. As for its mission to give back, the shop looks far and near, focusing on everything from using Fair Trade coffee and chocolate to hosting an annual Scholarship Day that raises money for its employees and local high school seniors who are enrolling in college.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.