Although there are nearly 3,000 ways to customize frozen yogurt at Yolishous, the 59 flavors scarcely need sprucing up. Patrons can enjoy eclectic swirls such as blue-daiquiri ice sorbet, orange-chocolate truffle, or malted-candy Easter egg. If they do require some additional pizzazz, guests can crown their cups with such toppings as cheesecake bites, gummy worms, or Junior Mints.
The staff at Colie's Cafe seeks to embody the affability and good nature of Albert Coleman "Colie" Linehan, a Canandaigua native born in 1917 and known for his joviality. According to Metromix, owner Michael Linehan, Colie's grandson, crafts hearty sandwiches, wraps, and pizzas to cement his station in the family lineage. In addition to its specialty sandwiches served on white, wheat, rye, or a roll, the eatery offers wraps, quesadillas, and sandwiches served in gluten-free tortillas as well as menu items with fewer than 600 calories for diners with a fear of large numbers.
At Furoshiki, head chef Mark Teng re-creates traditional Asian comfort-food recipes in an intimate, friendly atmosphere. Guests can belly up to the bar to share cocktails and laughs with friends, warm up with bowls of hearty pork-bone and kimchi ramen, or indulge in hearty steamed bun sandwiches.
Since assuming the reins at Nathan's Soup and Salad in 2007, owner Rick Torcello has continued to warm bellies with the same homemade soup, bread, and salad recipes developed and perfected by the eatery's eponymous founding family in 1980. Bowls brim with 40 soup varieties, including classic flavors such as Grandma’s Italian wedding, as well as Rick’s own innovative chilled-fruit and dessert soups that buck conventionality like a penguin dressed in overalls. Fresh-baked breads and deli sandwiches on fresh croissants flank steaming cups, bowls, pints, and quarts of soup, and recipe contests inspire diners to add their favorite combinations to the lengthy menu. Nathan’s quaint original location rests beneath an inviting burgundy awning, and the carry-out-only convenience of the Park Avenue establishment warms on-the-go eaters.
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.
When Chocolate & Vines proprietor Michael transformed the first floor of his historic home into a wine bar, he strove to preserve the space?s sense of domestic comfort: stenciled wallpaper and crystal-draped chandeliers adorn the sunlit dining room, where guests can cruise free WiFi.
This sense of delicate grandeur matches Chocolates & Vines sugary treats: chocolate truffles? glossy shells are laced with intricate designs, and cakes sport tufts of mousse and layers of mascarpone. Servers are happy to recommend flavor pairings from Chocolate & Vines? menu of more than 100 wines and beers. Alternatively, guests can opt to sip French-pressed coffees and herbal teas.