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 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.
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.
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.
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.
Upon entering Burrito Fresco, each customer is only six questions away from a custom Tex-Mex meal. The first thing they have to decide is what kind of dish they want, whether it be tacos, burrito, salad bowl, or nachos. From there, they choose a style of meat or vegetarian or vegan proteins, paired with toppings such as black beans, jalape?os, or crushed chips. Next, they choose between mild, spicy, and sweet citrusy salsas, which accent one of the six house sauces. Finally, to make meals extra special, guests can choose to add on a scoop of guacamole or queso. After this, staff wrap up packages for dine-in or to-go dishes. To make full meals without whittling a fork out of cheese, staff can also include one of the house salsas with chips or an apple crispito to end on a sweet note.