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.
As boaters meander down the historic Erie Canal, they can catch a glimpse of The Galley Restaurants' kitschy wooden signs. Both the Spencerport and Brockport locations call the canal's shores home, drawing in guests with a menu of American comfort fare. Cheery umbrellas speckle the expansive river-view patios, where guests enjoy fresh seafood, thick burgers, pastas, or combinations of chicken, barbecue, and classic American side dishes from a hearty buffet. Inside, nautical and pirate decor bedeck the walls, echoing the riverfront digs. The Spencerport location hosts karaoke on a 12-foot video wall every Saturday night, welcoming guests to belt out their favorite Beatles' hits or hip-hop renditions of beloved sea chanties.
The chef at Bad Apples Bistro wields seasonal ingredients as he crafts a menu that features refined American cuisine prepared with a delectable twist. Within the quaint 50-seat space, diners can sample mac 'n' cheese, Atlantic salmon, and filet mignon entrees. French onion soup is made with veal broth and topped with melted gruy?re, whereas arancini are stuffed with prosciutto di Parma and fresh mozzarella. The restaurant?s wine list sports a variety of reds and whites curated to enhance the distinct flavors of dishes and can be enjoyed in an outdoor dining area that is open seasonally.
In the dining room, the stone fireplace roars and ornate light fixtures cast a soft yellow glow that evokes the feel of an intimate Tuscan villa. In the kitchen, however, things are a tad less relaxing. There, chefs drop dollops of fresh mozzarella on rustic flatbread pizza crusts, roll meatballs, sear veal, and artfully plate mussels, saturating every inch of the romantic restaurant with the aromas of gourmet Italian cuisine. To further complete the mood, guests can pair these dishes with a selection from the new wine list or belt out an impromptu rendition of Pagliacci.
Within the brightly colored walls of the dining room or in the cozy lounge area adorned with leather furniture and flat-screen televisions, guests can enjoy Mexican and American dishes seasoned with fresh lime and authentic spices. Goblets of salt-rimmed margaritas complement plates of smoked-pork-cheek tamales wrapped in cornhusks and topped with fresh salsa.
Avanti Grill's menu dedicates a small chunk of real estate to gourmet pies. Barbecue chicken, reuben sandwich fixings, and taco toppings reside on some of the creative pizzas. But the menu also gives due respect to more upscale Italian food: steaks and seafood, pasta, and ribs, as well as salads and sandwiches.