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.
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.
Strings of twinkling lights glow above Roam Cafe’s cozy tables and pale-green walls, illuminating guests as they dig into fresh, crisp salads, pizza tossed from hand-made dough, and paleo diet-friendly options. The long bar gleams in the sunlight streaming in from a wall-sized window, and patrons sip espresso and munch on Sunday brunch. Brick arches lend the interior a hint of roman architecture, an outdoor patio welcomes alfresco merriment during warming months, and diners wash down house-made meatballs with cold beer or warm tomato sauce.
Riley Greider is the mind, hands, and sweet teeth behind Sugar Mountain Bake Shoppe, a gourmet bakery specializing in cupcakes. More than 128 flavors rotate across the shop?s menu in groups of 13 to 20 each day, baked daily in small batches from fresh ingredients.
With such an enormous repertoire of recipes, the cupcake case has room for classics such as carrot cake alongside fancier flavors such as cinnamon french toast and cherry cr?me br?l?e?not to mention the decidedly outlandish, such as loaded baked potato and Game Day Chili. While retaining a home-baked look, many of the cakelets wear elaborate toppers of sprinkles, frosting swirls, or fruit. All this creativity won the shop the title of Best Cupcakes in City Newspaper?s 2011 Readers? Choice poll.
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.
Twenty years as a traveling salesman was more than enough for James Brown. So when he finally decided it was time to set down his roots, he turned to something that sang of home: his passion for cooking. And that passion shines throughout his menu. In the hearty breakfast selections, guests can see it in the signature stuffed french toast?made from bread that's baked in-house?as well as more imaginative items, such as the Greek-inspired diner breakfast with gyro meat. Then there are the half-pound burgers, po-boy sandwiches with Cajun-spiced chicken, and James Brown's legendary Friday-night barbecue. Such a range hints at two things: that James's passion isn't picky, and that his inspiration comes from everywhere. And indeed, if a diner gives James a recipe that matches the standards of his menu, not only will he put it there, he'll even name it after the guest who gave it to him.
This inclusionary style echoes throughout the diner itself. Checkered tiles run across the floor from the front door to the back wall, passing a scattered assortment of tables and booths that look in on the open kitchen. And as a diehard Yankees fan, James fills two entire sections of a wall with memorabilia, including black-and-white photographs of past rosters and fan fiction that imagines the team being comprised only of James Brown clones.