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.
Elected to the PGA as an instructor in 1977, Gary Tatar has spent more than three decades helping students find the middle of the fairway and the bottom of the cup. Gary draws his greenside manner from World Golf Hall of Fame coach Harvey Penick, who taught him the importance of simple and direct communication and practical training devices rather than imparting swing advice via sand-trap hieroglyphs.
During private lessons, Gary often enlists the help of 3-D video analysis so players can view their own swing and better understand his feedback. Gary also imparts his pin-hunting panache in playing lessons at Deerfield Country Club, where he gives advice in real time and fields course management questions, such as what club to hit off of the tee and how to overcome a fear of being abandoned by one's golf ball.
Ken’s has been spinning out cheesy, saucy pies and more for more than a decade. Featuring dough that is made fresh every day, the menu’s star attractions are its signature circular eats ($12.99+ for a large cheese), which invite customization with a list of toppings that spans standards such as pepperoni, sausage, and mushrooms, as well as unique tastes such as broccoli, cheddar, and artichokes ($0.85–$2.75 each). For customers overwhelmed by choices, Ken’s staffs a full list of specialty pies such as a baked-potato pizza, topped with mozzarella and cheddar and served with a side of sour cream, or the great white steak pie, a meaty masterpiece that swaps out traditional tomato sauce for A1 (prices vary).
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.
With locations scattered throughout Rochester, the locally owned Cordello's serves hearty casual Italian fare to sate appetites of any size. Small, medium, and large pies arrive sliced into fourths, eighths, or twelfths and sport hearty toppings such as breaded chicken, bacon, or steak, while sheet-size pizzas extend to 32 slices to feed hungry party guests or test the division skills of the hungriest three. Plates of homemade Italian specialties perch upon tabletops in Cordello's family-friendly dining rooms, and delivery cars bear toasty boxes across the local area, allowing customers to enjoy the feast without leaving home. Committed to supporting the local community, the restaurant sponsors local schools and organizations, while hosting special events for youth, such as a "Make Your Own Pizza Day."
Two friends?one from Italy and one from Long Island?blended the Italian foods they were raised on to create Luca Brothers Pizzeria. The resulting flavors include chicken pesto pizzas, deep-fried calzones, and housemade meatball parm subs. Their selection of shareable munchies includes deep-fried mac 'n' cheese bites, baked potato skins, and mozzarella sticks. And to celebrate the restaurant?s American roots, the chefs hand form beef burger patties and top them with crispy bacon and ranch peppercorn dressing, the toppings our Founding Fathers voted as the Best in the USA.