Lovin’ Cup’s owners had a dream of creating a place that celebrates life’s pleasures and offers the unique and personal experience each of their customers seeks. And to achieve that dream, it took the combined efforts of all five owners to truly fill Lovin' Cup to the brim, each one specializing in a different area of the culinary arts or entertainment. The crew started with a simple, delicious menu of familiar eats made right, such as Angus beef burgers, gourmet pizzas, and hearty sandwiches. They paired these, with an array of craft beers on tap – plus more than 50 varieties in bottles – and a carefully curated list of international wines.
To entertain the brain's higher functions, they host game nights every Monday, open mic performances every Tuesday, and live music of every genre on Thursdays. Performances rotate between jazz, alt-country, indie, and rock groups as often as they change out their drafts on tap and, presumably, their socks. And finally, the owners paid similarly close attention to the artistic décor of their space, from the polished wood of their wine racks and tables to the mutable collection of art that peppers the walls.
Zonies puts a contemporary twist on calzones, mingling unconventional ingredients such as pineapple, steak, and macaroni with everything from cheese and mushrooms to sauerkraut and baked beans. It began in 2006 with one store, one dream, and roughly 30 Zonie varieties. But in three short years, the edible empire expanded, with locations sprouting up across the state faster than weeds filmed on a time-lapse camera. Now the eatery folds and bakes more than 50 palatable permutations, including signature creations such as the chili dog and the baked potato, as well as dessert Zonies bursting with apple-pie filling or cheesecake.
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.
Marvin Mozzeroni's brick ovens have been sizzling cheesy pizzas to melty perfection for more than 30 years. Today, cooks continue the tradition at six area locations, where they slather crusts with a choice of traditional red or Marvin's white sauce, then load them with toppings from spicy capicola ham to black olives. Green salads, gluten-free pizza crusts, and low-carb whole-wheat wraps cater to health-conscious patrons. For those looking to fill their bellies, there are enormous 12-inch hoagies on lightly toasted, house-baked bread as well as a long list of sloppy plates, which come filled with tasty chunks of hamburger, hot dogs, and italian sausage.
Since 1999, Jitters has been calming all manner of cravings with a menu that blends the best aspects of a pizzeria, sandwich shop, and independent coffee house. The café roasts its own coffee to create mochas, caramel lattes, and cappuccinos, and turns its blenders on full speed to whip up more than 60 smoothies and shakes in flavors such as Vermont maple or blackberry cream. Subs and ciabatta sandwiches join a menu of brick oven pizzas such as a Jamaican jerk pie with mozzarella and chicken or a Popeye pizza, which arrives decorated with mozzarella, ricotta, spinach, and an anchor tattoo.
The chefs at Great Northern Pizza Kitchen draw upon Italian, Greek, and American culinary traditions while topping pizzas. After tossing crusts by hand, they turn to blue cheese, buffalo sauce, shredded pork, morsels of feta, and pico de gallo. Though some toppings seem adventurous, the mac 'n' cheese pizza and the potato-skin pie, a combination of bacon, sliced potatoes, and cheddar cheese, call to mind simple comfort foods. Tables clatter with plates of salads, pastas, and sandwiches in an 80-seat dining room with exactly enough spots for the 10 families cloned from the Brady Bunch.