At Good, the staff members take the restaurant's namesake in several different directions. Chef Steven J. Picker and his crew strive to create a menu of good casual comfort cuisine by sourcing it locally. But the good doesn't stop there. The eatery is also a High Road Restaurant, which means it follows the Restaurant Opportunities Center of New York's guidelines for fair treatment of its employees.
Think Globally, Eat Locally
Picker believes it's important to not only honor the food on the plate, but pay attention to how the food gets there. That's why many of the ingredients on Good's menu, such as the ones below, are locally sourced.
From the Press * "It is possible to eat unusually, eclectically and very well at Good." ? New York Times * "Begin with a Sandia Limonada, with watermelon-infused vodka, triple sec, and fresh lemonade, end with hot orange-scented doughnuts served with three sauces . . . and the name will seem something of an understatement." ? New York magazine * "When the food does come, you may mentally rename the place 'great,' or even 'wonderful.' Evoking the latter are two plump chicken sausages and a side of crispy mushroom polenta cake, while a BBQ pulled-pork entr?e . . . approaches the former." ? TimeOut New York * "Yes, it's true: this charming local fave lives up to its preordained reputation, and has done so since opening . . . The pale, earthy, and appealing dining room has a soothing, intimate, and laid-back air, as if to whisper, 'Stop by anytime.' . . . The menu displays a greatest-hits list of comfort food favorites that are given a globally inspired turn." ? Michelin Guide
Beyond Madiba Restaurant's metal-plated storefront, South African music dances through the air, and hanging masks beam down on an eclectic assortment of chairs and tables. Designed by South African native Mark Henegan and his wife Jenny, the dining room evokes the lively, communal ambiance of a South African shebeen—an informal dining hall where locals gather to eat, drink, and socialize. A chandelier of vintage coke bottles illuminates the mismatched assortment of tabletops, plates, mason jars of water, and bottles of house wine.
In the kitchen, Henegan and his kitchen staff whip up authentic platters assembled with imported and local ingredients that garnered praise from Time Out New York and Gourmet magazine. As slow-cooked oxtail stew simmers in a cast-iron pot, cooks baste meats in the apricot, red wine, tomato, and raisin medley that makes up their signature sauce. Chefs whip up a range of seafood entrees and curries, using fish imported directly from South Africa after granting sets of wishes to three local fishermen.
The restaurant hosts a variety of live events throughout the week, from local South African bands to DJ dance parties. Madiba divvies up a percentage of its profits to benefit several community-outreach programs, aiding people locally and internationally with funds for education, urban farming and renewal, and equal rights.
When he was only 7 years old, Tonnie's Minis founder Tonnie Rozier started cooking confections alongside his grandmother. As he grew older, he realized baking was more than a childhood pastime, and went on to found an at-home baking business. By 2005, he had so many orders that he quit his job to field ever-growing requests for his sweets. Soon, Tonnie found himself filling orders for all corners of the Big Apple, ranging from everyday Brooklynites to Jay-Z and P. Diddy. Today, he leads his crew of confectioners in hand-crafting a menu of notable cupcakes that have competed on Food Network's Cupcake Wars and nourished the studio audience of The Wendy Williams Show in the moments after a massive food fight.
The shop’s rotating list of flavors includes signature carrot cupcakes made with hand-peeled organic carrots by Tonnie himself and moist red velvet dainties crowned with cream-cheese icing. As the seasons change, the lineup shifts to incorporate flavors that represent the time of year, such as Halloween cupcakes, colorful dainties for spring, and morsels with the date of Secretary's Day written in their frosting.
Delish! Cooking School, whose classes were voted as some of the Best of WNY by Buffalo Spree, is known for its quality instruction and taste. Within a comfortable urban space, customers can pick up sweet selections such as fresh fudge, scones, bar cookies, and hand-dipped chocolate. Fresh-brewed espresso drinks accompanied by baked goods or housemade ice-cream sandwiches tempt tongues, while a range of cooking tools, sauces, and spices line shelves for at-home chefs to use in their own kitchens.
Experienced chefs lead cooking classes geared toward the home cook looking to hone skills without memorizing transcripts of the Food Network’s full broadcast. Students sip wine during classes such as The Exciting Foods of Thailand, Casual Italian Supper Party, or The New Vegetarian Cuisine.
Flames dance inside the wood-fired oven at The Gate House Cafe, heating its gleaming surfaces to temperatures as high as 700 degrees. The oven's radiant heat is the backbone of the eatery's rustic, comfort-driven menu, yielding dishes that range from gourmet pizzas and chicken wings to wood-fired macaroni and goat cheese.
Gate House Cafe's pizzas are named after Rochester landmarks, but their culinary inspiration comes from southern Italy. Chef Ross Hopkins and his team knead dough made with Tipo 00 Italian flour, topping it off with organic mozzarella and tomatoes from San Marzano valley. They serve creative pies, too, such as the ones below, and often use ingredients from their organic garden.
|The MAG||The Park Avenue|
|Asiago and ricotta cheeses lend an extra layer of creaminess to the MAG pie, and fried eggplant adds toothsome texture.||Hummus is an unexpected pizza-topper, but here, it works well alongside grilled vegetables, goat cheese, roasted garlic, and tomato coulis.|
|The Strasenburgh||Gluten-Free or Vegan|
|With toppings that include blackened sirloin, blue cheese, and asparagus, The Strasenburgh delivers the sumptuousness of a steak-house dinner in pizza form.||Chef Hopkins is happy to accommodate gluten-free and vegan diners.|
Rarely do two burgers at Burke's Restaurant and Bar ever look the same. Not only do diners get to choose from four buns?including pretzel buns and english muffins?but they can also crown their burgers with more than 16 toppings, such as chipotle mayo and Irish bacon. Burgers, however, are just one of many options available at Burke's, whose remaining menu sports everything from chicken parm sliders to Irish chicken curry. Bartenders complement hearty feasts with myriad libations, from 19 draft beers to liquor-spiked milk shakes, which visitors can sip while watching games on 14 flat-screen TVs and two widescreen projectors.