The disc men at Caraglio's Pizza melt golden cheese atop 16-inch New York–style pies, slicing them into 12 and applying them liberally to the stomach pangs of hungry diners. Hot dough discs come slathered in a traditional red or white garlic sauce that simmers in cheesy craters like a savory caldera. Each of the dozen slices has a boneless chicken wing to match, completing meals with a choice of five flavors, from mild buffalo and barbecue to a caribbean jerk sauce spicy enough to furl the tongue like a slap bracelet.
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.
Main Street Pizza's crew of artisan pie-throwers expertly flattens doughy canvases into circles of New York–style flavor, applying a saucy glaze and a coat of cheese to complete the handmade, stone-cooked creations. After wandering alongside the Erie Canal or through the SUNY Brockport campus, diners can replenish stomachs with a crunchy, thin-crust pie topped with bubbly cheese ($9/12", $10.25/14", $12.25/16", $13.50/18") and garnish a circular delight with extra toppings such as pepperoni, meatballs, and artichokes ($1.50 each). If teeth need a bigger bite challenge, treat them to the thicker crust of the traditional-style pie ($9.25/12", up to $21.50/32-slice sheet). Wings can be gussied up with a variety of sauces ($7.25/12, $6.25/10 boneless wings), and a 6-inch ham sub ($5.25), a third-pound cheeseburger ($3.75), or a manicotti with meatballs pasta dinner ($7.85) provide alternative opportunities to quench protein thirsts.
Ensconced in retro diner décor, 58 Main serves up a menu choc full Italian and American favorites. Prepare your noodle dock for a bevy of pasta-centric options, such as baked penne smothered in tomato meat sauce beneath a duo of scrumptious meatballs ($10.95). Or, take a cue from your Americana surroundings and grab one of 58 Main's certified Angus beef steaks ($12.95–$19.95). The bacon-and-cheese-infused house burger ($7.95) mollifies overworked, underfed stomachs, while tunes from the jukebox sate undershuffled feet. 58 Main also features wholesome wraps, soups, fresh salads, and a new barbecue menu of slow-cooked and smoked southern-style dishes. 58 Main’s new wraparound patio and full bar fuel endless discussions about the feasibility of squirrel butlers.
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.
At The Tavern 19, the kitchen takes pizza, like the rest of their scratch-made casual fine dining cuisine, seriously. Each night chefs slather 16-inch dough with fresh ingredients and bake it within the newly-installed Italian-made wood-fired brick oven. Patrons' appetites can also settle on items from the behemoth three-pound Killer Burger to more modest half- or 1-pound patties topped with fried onions and the tavern's special hot sauce. The chefs also busy themselves crafting house-made soups and tarter sauce, which accompanies beer-battered, fried fish and Brazilian lobster tails. These and other dishes are crafted by the owners, two brothers whose family has served Rochester for over 40 years at the Charlotte Tavern. After meals, The Tavern 19 welcomes guests to hang out in the game room, filled with classic bar games, including darts, shuffleboard, and pool.