David Bower, Sr. bought Mayer's Cider Mill in 1962, hoping that the maxim "like father, like son" would come true for him. His father had made high-quality apple ciders and grape juices for years in northern Pennsylvania, and with his new mill David hoped to follow in these footsteps. More than 50 years later, it's clear that David not only succeeded?he surpassed his original goal.
Today, Mayer's Cider Mill doesn't just brew ciders and press juices. At is two locations?one in Webster, the other in Hilton?visitors sip the mill's wines, nosh on classic apple fritters, and wander through a sprawling garden, smelling the flowers and trying really hard to smell the shrubs. The team also furnishes at-home winemakers with essential supplies, such as crushed and de-stemmed grapes.
The Ravioli Shop's founder, Bill Kenney, feels so much pride in his store’s fresh-made products that if he notices a customer holding an odd pairing of ravioli and sauce, he’ll tactfully and enthusiastically suggest a swap. The rest of the team demonstrates the same dedication to furnishing excellent meals, guiding patrons through a dozen ravioli varieties and five regular sauces with personal advice, a handy online chart, and the ability to decipher the true desires of growling stomachs.
Staffers might recommend pairing their seasonal pumpkin ravioli with a sage and brown-butter sauce or perhaps their decadent lobster ravioli with vodka-cream sauce made with slow-pasteurized cream from a local dairy. In addition to pasta, the staff also bakes fresh bread daily, crafting semolina loaves, baguettes, and six varieties of focaccia early each morning. All ravioli, sauces, and breads are made from scratch, with 100% durum flour and fresh eggs infusing each sheet of pasta and roasted veggies and fresh-ground cheeses providing soft pockets of filling.
Riley Greider is the mind, hands, and sweet teeth behind Sugar Mountain Bake Shoppe, a gourmet bakery specializing in cupcakes. More than 128 flavors rotate across the shop?s menu in groups of 13 to 20 each day, baked daily in small batches from fresh ingredients.
With such an enormous repertoire of recipes, the cupcake case has room for classics such as carrot cake alongside fancier flavors such as cinnamon french toast and cherry cr?me br?l?e?not to mention the decidedly outlandish, such as loaded baked potato and Game Day Chili. While retaining a home-baked look, many of the cakelets wear elaborate toppers of sprinkles, frosting swirls, or fruit. All this creativity won the shop the title of Best Cupcakes in City Newspaper?s 2011 Readers? Choice poll.
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.
Perkins began as a single humble Ohio pancake house in 1958. More than 50 years––and 440 national locations––later, each Perkins restaurant stays true to its roots by keeping those signature buttermilk pancakes the focal point of a 90-plus-item menu. Cooks layer the popular flapjacks in stacks of two, three, or even five and make the fluffy towers all the more tempting with toppings such as glazed strawberries, whipped cream, or flavored syrups. Breakfast favorites—including hearty omelets and country benedicts—are served all day, meaning kids and adults can order short stacks to accompany their jumbo-shrimp or steak dinner, instead of smuggling them in under a stovepipe hat. Unlike most other chain restaurants, Perkins also features in-store bakeries that churn out the shop's real fruit and cream pies, muffins, and chocolate-chip cookies.
The Little Theatre brings a roster of reel wonders to Rochester, with a slate of films running the gamut from quirkily mainstream to accessibly indie. Use your ticket for one of the upcoming features appearing on The Little's five screens, such as the Colin Farrell sea-nymph fantasy Ondine or the backwoods nightmare noir Winter's Bone; a slew of other silver-screen selections are sure to satisfy moviegoers from all walks of taste. The Little's 70-seat, jazz-infused café pitches in to delight the less movie-centric senses of taste, spider, and smell, with a specialty coffee such as a macchiato ($2.25) or mocha ($3.50) and the café's daily dessert special included in this deal.