An on-site organic garden provides The Gate House’s executive chef Kristen Flores-Fratto with fine, fresh ingredients to create a tasty lineup for her menu. Settle down in the cozy cookhouse, and search through the small plates for a suitable starter, such as house-made Buffalo-style chicken tenders, which arrive still asleep on a pile of fries and blue-cheese fondue ($9.50). A selection of half-pound burgers, whose hand-pressed patties are fashioned with premium chuck, entertains food fans with options such as The Wease, garnished with smoked gouda, fried onions, and horseradish steak sauce ($10). The Gate House's 700-degree wood- fire oven churns out traditional Neapolitan pizzas that grace tables with delicious circularity. Guide your chompers to The Park Ave., a savory sine qua non of the pizza world that tops its goaty cheese with grilled veggies, olive oil, hummus, and rosemary ($10.50). After main- course completion, customers can venture into masticative overtime with a root-beer float ($5.50), a peanut-butter milk shake ($5), or New York–style cheesecake served with fresh strawberries ($5.50).
Stromboli Express lives up to its namesake, providing fast service and a menu stocked with a plethora of pizza-dough-packaged meat and veggies. Signature strombolis come in three sizes, with the mini size suitable for one eater ($6.50), the small fit for two ($10.50), and the large capable of feeding four humans once, or a single tiny ant until the end of time ($15.50). Conjure up fabricated memories of summers on the Italian Riviera with the Mediterranean boli, a medley of spinach, tomato, black olive, and feta sheathed within the protective grasp of freshly baked pizza dough. Or rethink a decades-old prejudice against people named Tim "The Toolman" Taylor with the Tim special boli, where mushrooms, bacon, and spinach cavort with ricotta and mozzarella. Specialty pizzas include seafood (decorated with crab, popcorn shrimp, and mozzarella), Philly cheese steak, and a breakfast pie which, like The Price is Right reruns, combines the best of morning and evening with ham, eggs, bacon, mozzarella, and cheddar sizzling atop an eight-inch ($6.50), 12-inch ($12.50), or 16-inch ($18.50) crust. Subs, sandwiches, and wings are also available.
Under soft, low-hanging lamps, customers hang up tweed jackets before settling in for steaming plates and hearty pints at Scotland Yard. The many-splendored dinner menu lights on English lore to slay and roast the Dragon chicken sandwich, which slathers grilled or fried chicken in special Dragon sauce ($7). Scotland Yard’s pizza offerings ($10–$12) span a flavor spectrum, from the italian sausage and pepperoni of the classic ($10) to the eponymous Scotland Yard pizza’s goat-cheese-swaddled artichoke hearts ($10). Simmering edibles pair well with frosty potables, including Guinness on draft, bottled Brooklyn Black Chocolate stout, and uncorked Marquis de la Tour split champagne ($10 for a bottle). With Friday-night karaoke and a live DJ on the last Saturday of every month, Scotland Yard welcomes customers for singing and dancing in addition to the usual socializing and surreptitious fingerprinting.
We serve gourmet wraps, sandwiches, salads, panini, flat bread pizza, smoothies, coffees, desserts and more. Open 7 days a week. We offer catering anywhere in Rochester with 24 hours notice. We offer delivery within 5 miles of each cafe - we'll be there within 45 minutes. Park Ave, Pittsford Plaza & Eastview Mall.
Guys Pizza Co. is all about a custom pizza-eating experience, allowing diners to pick everything from the crust to the sauce to the toppings. Whether New York–style, gluten-free, or Chicago-style deep-dish, each pie comes loaded with a slightly sweet classic tomato sauce, zesty red sauce, white garlic recipe, or pesto sauce. Next come the meaty toppings—such as gyro meat or pulled pork—and fresh veggies, including green peppers, spinach, and olives. For the pizza averse, Guys also churns out burgers, wings, quesadillas, and sandwiches.
The staff at Jozeppi's Pizzeria crafts homemade dough daily before sliding it into their brick oven to produce gooey pizzas. Customers can customize their pies with toppings such as pineapple, anchovies, artichokes, or bacon, or select a predetermined theme such as supreme—pepperoni, sausage, green peppers, onions, and mushrooms. The menu also includes build-your-own calzones, hot and cold sub sandwiches, and appetizers such as boneless chicken wings and cheesy garlic bread.
The disc men at Caraglio's Pizza melt golden cheese atop 16-inch New York–style pies, slicing them into 12 and applying them liberally to the stomach pangs of hungry diners. Hot dough discs come slathered in a traditional red or white garlic sauce that simmers in cheesy craters like a savory caldera. Each of the dozen slices has a boneless chicken wing to match, completing meals with a choice of five flavors, from mild buffalo and barbecue to a caribbean jerk sauce spicy enough to furl the tongue like a slap bracelet.