Brothers Fausto and Massimo Albano, natives of Vaglio Basilicata in Southern Italy, merged their hospitality skills with the culinary prowess of chef Giovanni Castelli, Jr. and pizza chef Gianluca Isopi to forge the diverse dishes and elegant air that defines Prosecco. In an upscale atmosphere awash in colorful curtains, eclectic stone accents, and fresh greenery, the staff serves up a menu of authentic Northern and Southern Italian specialties at both lunch and dinner. Cioppino alla gio, a house specialty merging shrimp, clams, mussels, and scallops with zesty spices in a light tomato broth, parades alongside tender gnocchi and bubbling pizzas, each forged from scratch and slathered in house-made sauces. Drinksmiths at the full bar sling signature cocktails, draft beer, and more than 30 wines as jazz melodies meander from the instruments of live performers and the crystal of overconfident wine glasses nearly every night.
At North Shore Grill, the Aztec grill burns wood at 1,200 balmy degrees, giving both fish and chops nice chars. Besides char-grilled fare, the menu features seafood specialties, such as jambalaya and scallops au gratin. At any time of year, diners always get a good view of the undulating waters of Conesus Lake. And North Shore Grill's rich, warm decor is just as inviting as the picturesque scene outdoors, with seating the color of cherrywood and copper spanning the length of the bar.
Exposed brick cuts away to views of seaside murals in the dining room at Giovanni's Ristorante, setting the mood for rustic Italian recipes that draw heavily from ocean waters. In the kitchen, chefs roll housemade gnocchi dumplings and top housemade linguine with frutti di mare, a mélange of shrimp, scallops, and clams sautéed in madeira wine. Wines from around the world complement other classic entrees, such as veal scaloppine and chicken marsala. Patrons can imagine sea breezes in the Mediterranean-inspired dining room, dine alfresco to the sounds of a bubbling koi pond on a seasonal terrace, or call meetings in a private room with WiFi, a projector, and audio piped in through tubes of rigatoni.
Voted the Best Public Golf Course in Ontario County by the Daily Messenger, the course at Bristol Harbour finds itself among esteemed company as an entry in the oeuvre of well-known course designer Robert Trent Jones. The front nine's position on Canandaigua Lake lends it picturesque views, but with waterfront real estate comes treachery in the form of fierce winds and the possibility of distractions from a passing ghost ship. The course tenor changes considerably as players cross over to the back nine, where they must contend with the frequent changes in elevation brought by the Bristol hills and avoid the dense forest that lines the fairways.
Located in the New York Wine & Culinary Center, the Upstairs Bistro treats visitors to relaxing meals of New York State craft beer and sandwiches, steaks, and pizzas made with locally sourced ingredients. Diners drink in stunning vistas of Canandaigua Lake as they share small plates of artisanal meat and cheese or break their fasts with smoked-ham eggs benedict and lobster mac 'n' cheese at Sunday brunch. Below the dining space, the New York Wine & Culinary Center, a 501(c)3 not-for-profit organization founded in 2006, educates visitors while showcasing New York?s dynamic agriculture, wine and food industries.
The Holloway House was first opened in 1808 by blacksmith Peter Holloway, who wanted to give pioneers a resting point on their journey west. The latest in a long line of owners, the Wayne family has helmed the colonial eatery for more than 50 years, reconstructing its original brick fireplace and crafting a menu of American comfort food. From daily offerings, such as the roast duck with peach chutney and the seared scallops in lemon-wine butter, to Saturday night's prime rib and seafood buffet, the chefs make their business good, simple food, and plenty of it.