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.
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.
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.
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.
The 600-degree wood-burning oven at Napa Wood Fired Pizzeria delicately toasts pizzas and wrapinis supported by a full list of wines. A list of 29 thin-crust 12-inch pizzas raises edicts against hunger—such as the Toscana, covered in spicy chicken sausage, roasted mushrooms, olives, and oregano ($13), or the Medusa, whose basil pesto, figs, pineapple, and goat cheese petrify taste buds ($12) . A cadre of wines from California and Italy accompany meals, with reds including Cellar No. 8's pinot noir ($7.50 / glass), and whites including Beringer's white zinfandel ($7 / glass). The wood-fired oven also toasts meats and cheeses sealed within a wrapped pizza crust to create wrapinis ($8+), while fresh salads escape the heat in forms such as the baby-spinach salad, a gently rolling hill of spinach, mandarin oranges, onions, olives, and crumbled goat cheese ($8.50), garnished with the joyful laughs of infants.