The husband-wife team behind Settepani wanted to create an intimate restaurant, where the food serves as a reflection of themselves. In doing so, they let their multicultural experiences influence the vibrant spirit of their eatery. Born in Ethiopia and raised in Kenya and Lebanon, Leah Abraham works alongside her husband, Antonino Settepani, a chef with formal training from the French Culinary Institute. Together, they give patrons a modern dining experience that incorporates international influences into the flavors of Sicily. The chefs begin with as many ingredients from local sources as possible, filling their pantry with a variety of organic poultry, fish, and produce. Combined with breads made at Settepani’s Brooklyn bakery, these ingredients appear throughout the hearty, Sicilian-style entrees and pasta dishes. "A wood-burning stove turns out smoky, crispy pizzas and crumbly fruit crostatas," proclaimed Time Out New York, which also noted that “[t]he market sensibility extends to the bar,” lauding the cocktails made with “in-season fruits.” Almost in spite of the menu's rustic roots, Settepani's décor creates a clean, contemporary look reminiscent of a sleek art gallery. Sandy tiles and neutral-colored walls complement the monochromatic tones of the furniture. On the walls, framed sheet-music booklets add a splash of color with their sky-blue and sunshine-yellow hues.
Diners take the reins at The Burger Bistro, which encourages them to customize their own burgers with six different patties and more than 20 different toppings. On traditional beef, organic lamb, or even Kobe beef patties, visitors cobble together a topping spread that might include pickled jalape?os, horseradish cream sauce, fried mozzarella, or bacon. Each location also keeps diners on their toes with regular specials, which have included a turducken burger and sliders with waffles for buns. The donut burger?an occasional special that replaces buns with glazed donuts?earned the bistro a mention on CBS. For dessert, the eatery invites you to try a homemade ice-cream sandwich.
Garnering praise from the Wall Street Journal for delicacies and decor and from the Wine Enthusiast for libations, the sister-run kitchen of DUO Restaurant & Lounge delicately fashions contemporary American dishes. Fava beans cuddle up to dried-fruit chutney and thyme-enriched madeira jus atop the organic, free-range chicken breast, which may inspire spontaneous crowing. Pearl onions and pearl couscous lie in savory strings across bordeaux-braised short ribs, and moist slices of red velvet cake come decadently slathered with cream cheese icing.
Ever meticulous, DUO's owners hand-placed each Swarovski crystal upon the walls to create the perfect ratio of sparkle to glitter. Massive paintings of sultry-eyed subjects gaze over the dining room as patrons sink into the silvery upholstery of the plush banquettes.
At Cozumel Grill & Tequila Bar, good food, drinks, and entertainment reward diners drawn in by the bright, laid-back atmosphere. While diners nosh on spicy barbecue wings, bartenders put out mouth fires with 40 domestic and imported beer selections and 30 types of tequila, along with a lineup of frozen drinks and specialty cocktails. Chefs bake corn tortilla-based chicken or beef enchiladas with cheese and ranchero sauce, and satisfy vegetarians or reformed steak knives with equally tempting eats such as grilled veggie tacos with roasted red peppers and goat cheese. The restaurant is housed in an historic carriage house, where brick walls and a cobblestone-like floor create a pleasant contrast against party lights and multiple TVs. During warmer months, patrons entertain themselves by listening to live music on the patio, while winter's howls are drowned out by the cheers of pool or darts players and the exuberant zither music that mysteriously emanates from the cozy fireplace.
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 chefs at Paradise Biryani Pointe prepare a sprawling menu of Indian cuisine that showcases authentic flavors drawn from Hyderabadi and Mughlai traditions. Chefs kick off meals with succulent appetizers that range from peppers coated in chickpea flour to fried cauliflower florets coated in sauces to boneless fish fried with curry leaves. Soft slabs of naan—with or without garlic and onions—mitigate the intense, spicy flavors of chicken or goat vindaloo’s tender chunks of curry-laced meats and potatoes. Desserts round up sweet teeth with qubani ka meetha’s dried apricots, dates, and rose petals or gulab jamun’s traditional milk dumplings served in sugar syrup. In addition to chai and mango lassis, Paradise Biryani Pointe also offers beer and wine, perfect for sipping alongside the restaurant's ample lunch buffet.