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.
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.
A portmanteau of “mozzarella” and “pepperoni” gave Marvin Mozzeroni’s its playful name, but the origins of the restaurant itself are rooted in New York. The pizzeria was founded by two Rochester natives in 2004 as Starving Marvin's Pizza before they changed the name in 2007 when they turned their single eatery into a franchise. To this day native New Yorkers own and operate the five locations found throughout the state, including their two new locations in Henrietta and Greece.
The emphasis here is on their numerous specialty pizzas, baked in a brick oven and made fresh daily with hand-tossed dough. They come with a thick or thin crust and homemade red or white sauce, and can be ordered whole or by the slice. The menu also features other Italian food, including calzones and chicken parmigiana, as well as a mix of American-style classics such as hoagies, cheeseburgers, wings with homemade sauce and bleu cheese, and hot dogs. Those with food allergies can opt for gluten-free pizza.
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.
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.
All Star sates thin-crust connoisseurs with New York–style pies made from fresh hand-tossed dough, as well as generous calzones, subs, and wings. The menu showcases a selection of specialty pies such as the lasagna pizza, mounded with ricotta, parmesan, mozzarella, sausage, and meatball ($12.99/medium). Picky pizza devotees can customize pies (starting at $5.99/small) with their choice of New York–style thin, traditional regular, or double-thick crusts and a variety of vegetable and meat toppings ($0.95 each for a small). To protect toppings from scavengers and sudden gravity loss, the large calzone safely envelops generous amounts of mozzarella and ricotta in a garlic-seasoned golden-brown crust (starting at $5.99). Hearty handheld subs, such as the steak sandwich, a fresh-baked roll from Savoia Bakery loaded with cheese, onions, and peppers ($7.99/large), provide portable provender for on-the-go gastronomes. All Star also slathers wings with a symphony of sauces, including spicy high octane, barbecue, and country sweet, all accompanied by cooling blue-cheese dressing ($6.49/10).