Restaurants in Corning

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.

Located inside The Brookwood Inn, LaRosa's Italian Kitchen + Bar serves classic Italian dishes made from fresh local and regional ingredients. Executive chef Dan Ambron quiets hunger pangs with samplers of cured Italian meats, plates of fresh seafood, and bountiful forkfuls of pasta. Elegant flower arrangements adorn white linen-topped tables as guests sip selections from the eatery's wine list and bite into flower petals in order to test their authenticity.

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.

Winning the yearly Perinton Popular Pizza Parlor Poll from 2009 through 2013 as well as several years prior didn't change the dedication to friendly service or the fresh quality of food that Perinton Pizza has dispensed since 1985. Prepared atop a foundation of dough made fresh daily, varieties of more than 20 specialty pizzas include ziti and meatball, taco, and steak pizza. Specialty subs crammed with meat and veggies between hunks of daily baked bread steadily pilot their way into mouths, making the ultimate sacrifice. More than 10 dressing options are available to garnish vegetables atop salads, and seven sauces of varying heat levels bid for the chance to slather piles of jumbo chicken wings and eager moist towelettes. The eatery's dedication to food is most apparent in its pages-long menu that also includes a smattering of Italian delicacies, beer-battered seafood, and desserts that crown meals with the proper tribute.

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 old-fashioned American cuisine. From daily offerings, such as the roast duck with peach chutney and the seared scallops in lemon-wine butter, to weekly specials, such as Wednesday’s family-style turkey dinner, the chefs make their business good, simple food, and plenty of it. Times may have changed, but families will always need delicious vittles before a major endeavor, whether it’s saddling up for a new life in the territories or taking a horse to the movies.

Lime green walls surround guests at Mesa Grande Taqueria as they wait in a cafeteria-style line for their turn to watch cooks create customizable Mexican dishes. Tacos, burritos, nachos, and quesadillas materialize out of the restaurant’s fresh ingredients and meats, which include grilled chicken or steak that’s been marinated in chipotle adobo sauce, or vegetarian guacamole and black beans. As they diner, guests might also notice the restaurant’s energy-efficient lighting, reusable silverware and baskets, and biodegradable to-go utensils, which help the taqueria take its commitment to staying green well past its vivid walls.