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.
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 owners of Greece/Penfield Hots report that at least one customer per day requests the recipe for their house hot sauce. It has even happened at weddings. The sauce has been a guarded family recipe for more than 70 years, and its tongue-tingling blend of spices actually inspired the owners to open their own burger and sandwich joint. Here this peppery concoction serves as an ideal condiment for the eatery's burgers, subs, loaded hot dogs, and gargantuan rubbish plates.
With decades of pizza-making experience between them, the cooks at Crust Pizza Kitchen craft pies using time-tested techniques. They knead made-from-scratch dough each day and stretch it by hand before layering on vine-ripened tomato sauce, premium cheeses, and fresh vegetables, meats, and herbs. However, pizza isn't the only specialty; the staff also prepares saucy chicken wings and fry beer-battered fish.
The staff at Colie's Cafe seeks to embody the affability and good nature of Albert Coleman "Colie" Linehan, a Canandaigua native born in 1917 and known for his joviality. According to Metromix, owner Michael Linehan, Colie's grandson, crafts hearty sandwiches, wraps, and pizzas to cement his station in the family lineage. In addition to its specialty sandwiches served on white, wheat, rye, or a roll, the eatery offers wraps, quesadillas, and sandwiches served in gluten-free tortillas as well as menu items with fewer than 600 calories for diners with a fear of large numbers.
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.