With lunch and dinner menus teeming with traditional German fare, Rheinblick (meaning Rhein view) offers unparalleled vistas of hearty cuisine dished out directly onto diners' plates. Authentic appetizers such as kartoffelpuffer, or potato pancakes, cheerily greet the palate and prepare Deutsch diners for more established entrees ($5.99). Sauerbraten, a beef roast marinated in sweet and sour raspberry sauce ($17.49), and the bratwurst platter, a veritable smorgasbord of sausages ($15.49), are served with house salad and are also available on the restaurant's extensive gluten-free menu. Finishing mouthfuls of rich cheesecake or decadent black forest cake deftly swaddle sweet teeth, tastily preventing them from gossiping about the tongue’s licking habit. Of-age guests may sip on a symphony of german suds and wines until they begin to spout all the German phrases remembered from their grade-school French class.
Run by the Domm family since 1990, Mo-Jo’s Tacos serves up classic Mexican fare with occasional American twists. The taqueria’s menu features classic hard ($2) and soft ($3) tacos, quesadillas and enchiladas ($4), and inflatable burritos ($4+). Ambitious devourers can tackle the Mojo burrito, a floury sleeping bag puffed up with meat, beans, rice, lettuce, salsa, cheese, sour cream, and olives ($5). Plates of mexican spaghetti ($4), featuring butter beans and bacon over corn bread ($4), offer comfort so deep and pervasive that it often triggers naps upon sight. Finish a hearty meal sweetly and make use of fully operational pie-serving fingers by picking up a slice of the shop’s homemade grape or elderberry pie ($2) from its self-serve fridge.
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.
Ryan MacNamara spent his childhood summers on the south New Jersey shore, where he grew to love the philadelphia cheesesteaks he and his family picked up from local delis. The restaurateur adored the sandwiches so much that he opened a shrine to the cheesy treat: Mac’s Philly Steaks. One of his biggest obstacles was finding an authentic roll on which to serve his cheesesteaks; in the end, he decided to import Amoroso’s rolls directly from Philadelphia. To dovetail with the City of Brotherly Love–inspired food, the decor at the Geneva location features red-and-white-checkered flooring, mural depicting urban splendor, and Rocky beating the bread to the right level of softness.
The eatery's menu catalogs classic chicken and steak phillys as well as a few versions with a twist, such as the bacon-blue and chicken finger parmesan. Metromix praised the sandwiches for their soft bread and ideal ratio of toppings, a “generous but manageable” portion.
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.