Critically acclaimed since its inception, Prime Steakhouse serves a menu’s worth of choice sirloin, seafood, and poultry in a dark-wood setting, lit by massive bay windows and populated by cozy, spacious booths. Exclusive Angus Reserve cuts, grilled to order by Executive Chef Dave Moscowitz and Chef de Cuisine John Strakal, pair with sides such as sautéed mushrooms or garlic-whipped potatoes. A breezy open patio, menu of deftly shaken cocktails, and flatware that gladly translates Baudelaire contributes to the restaurant's sophisticated ambiance, and the encyclopedically extensive wine list showcases varietals that complement meals. Prime’s deft juggling of epicurean elegance and family-friendliness garnered the attention of James Leach of Rochester City Newspaper, and the anonymous duo of Rochester Magazine's He Ate, She Ate were enchanted by the attentive service and "flavor galore."
The grill at Sogo Japanese Steakhouse is not just a grill. With tables surrounding it, the flattop hibachi doubles as a stage, where chefs Binh and Matt juggle spatulas while searing lobster, steak, and scallops. While their customers grill their own portions of Kobe beef as an appetizer, the sushi chefs in the kitchen prepare both cooked and raw signature rolls with ingredients such as eel, deep-fried crab, and spicy tuna with a tempura crunch. The chefs also craft orders of live scallops, sea urchin, and lobster. All the while, customers enjoy the view of a modernly designed space, with bright pink walls by the grill and funky light fixtures throughout.
When Rizzi's Restaurant head honchos Rick and Steve envisioned the eatery, they hoped to draft a casual atmosphere that fostered both family camaraderie and singular romance. Today, the dining room houses relaxed dinner dates and congenial social events ranging from engagement celebrations to Halloween parties. Chefs season every affair with traditional Italian and continental victuals. Dishes such as tenderloin asiago or chicken marsala receive reinforcement from a staid wine selection, with bottles hailing from the lush vineyards of Italy and the carmine grapes of Mars.
Sakura Home Japanese Restaurant serves up a variety of specialty sashimi and sushi rolls such as Toro, which is comprised of tuna belly fat and uni. Guests further experience a Japanese dining tradition in the restaurant's tatami room, where they sit atop plush cushions on the floor and eat at low-resting tables. But the restaurant isn't entirely chair-free?a private hibachi room seats diners around a table with an inset grill, where skilled chefs make a show of slicing and sizzling steak, lobster, and vegetables. Out in the main dining room, sushi makers also put their skills on display while crafting specialty rolls with ingredients such as tuna and honey mayo.
Cuisine Type: Italian, Greek, and American
Most popular offering: Chicken Riggies and Greek Salad
Delivery / Take-out Available: Takeout only
Alcohol: Full bar
Number of Tables: 25?50
Outdoor Seating: Yes
Parking: Metered street parking
Handicap Accessible: Yes
Pro Tip: Try the spicy greek yogurt dip with our fresh, daily baked bread.
La Piazza's menu features a blend of Italian and Greek dishes, telling the story of the owner's childhood on Mykonos. Upon moving to America, he founded the eatery on family recipes, which appear on the menu to this day. The chef also produces American classics such as prime rib steaks and burgers, but the Mediterranean dishes remain the staff's favorites. The giaourlou, for instance, features a blend of lamb and beef spiced and roasted on a kebob with a topping of greek yogurt. Mia, the restaurant's manager "personally would recommend it." She also endorses pairing it with one of the 24 draft beers awaiting at the bar.
Sake Bomb Japanese Steak House serves traditional Japanese meals. Chefs sear tender morsels of meat on the hibachi grill, imparting them with a satisfying smokiness. They also combine delicate slices of fresh fish, rice, and crisp vegetables into sushi rolls.