Following in the footsteps of his father, who opened his first meat market called The House of Costanza back in 1946, Tony Costanza showcases the family’s gift for processing encased meats. For Tony, what started as a modest hobby—hunting, and smoking venison sausage in his garage—quickly expanded and evolved into a business venture. Once his friends had sampled his sausages and word spread, he opened Costanza's Sausage, inventing new recipes and reviving old family ones, including the italian sausage that had made his father's shop such a success. Today, the selection has grown to include a huge amount of encased meats, from blueberry-maple breakfast sausage to the Inferno brat.
Inside Pittsford Chiropractic, Michelle Olsowsky?s therapeutic touch helps patients find relief from aches and stress. The licensed massage therapist customizes each treatment to ensure each patient's issues are addressed. Michelle may utilize deep-tissue techniques to reach the layers of muscles that can cause chronic back pain, and then switch to gentle, gliding strokes. Working alongside a chiropractor allows Michelle to couple her massages with chiropractic adjustments to treat a variety of issues from insomnia to fibromyalgia.
At first glance, it seems unusual that Mooseberry Café sells both soap and gourmet fare under the same roof. However, organic ingredients provide the unifying link between the two, infusing roughly hewn soap squares and freshly baked desserts with aromas such as cinnamon and spearmint. In the café, cooks take care to satisfy all eaters, stirring up organic and vegan breakfast and lunch feasts alongside batches of cookies and treats sans dairy, gluten, animal products, or Doughboy flesh. Soap-makers share a similar dedication to their clientele, packing moisturizers and cleansers with vegetable-based glycerin and natural colors. For the full experience, owner Mary Bartolotta invites clients to enjoy a healthy meal with fare-trade coffees and freshly squeezed juices, then head over to the soap shop to lavish their skin in nutritious body products.
When Chocolate & Vines proprietor Michael transformed the first floor of his historic home into a wine bar, he strove to preserve the space?s sense of domestic comfort: stenciled wallpaper and crystal-draped chandeliers adorn the sunlit dining room, where guests can cruise free WiFi.
This sense of delicate grandeur matches Chocolates & Vines sugary treats: chocolate truffles? glossy shells are laced with intricate designs, and cakes sport tufts of mousse and layers of mascarpone. Servers are happy to recommend flavor pairings from Chocolate & Vines? menu of more than 100 wines and beers. Alternatively, guests can opt to sip French-pressed coffees and herbal teas.
Since 1999, Jitters has been calming all manner of cravings with a menu that blends the best aspects of a pizzeria, sandwich shop, and independent coffee house. The café roasts its own coffee to create mochas, caramel lattes, and cappuccinos, and turns its blenders on full speed to whip up more than 60 smoothies and shakes in flavors such as Vermont maple or blackberry cream. Subs and ciabatta sandwiches join a menu of brick oven pizzas such as a Jamaican jerk pie with mozzarella and chicken or a Popeye pizza, which arrives decorated with mozzarella, ricotta, spinach, and an anchor tattoo.