Members of the Grinnell family have been preparing enticing American entrees and savory seafood dishes at their eponymous eatery for fifty years. Diners can prime palates with starters such as tender artichoke hearts sautéed in a light egg batter ($8.95) or light entrées such as the broiled chicken-breast salad festooned with black olives and a hard-boiled egg ($13.95). Those with heartier appetites can dive into freshly plucked fruits of the sea including broiled scallops ($19.95) and Australian lobster tails sporting light jackets of paprika butter (market price). On weekends, Grinnell’s serves up 12 juicy ounces of certified-Angus prime rib ($22.95), and Tuesdays showcase tender calf’s liver garnished with onions or bacon strips ($17.25). Linen tablecloths, flickering candlelight, and top-hatted ficus trees add a subtle elegance to the restaurant's array of artfully plated dishes.
At The Beale, the rhythmic riffs of live-blues music float alongside aromatic scents of pit-smoked barbecue. To launch meals, diners can review or translate the café’s menu into Pig Latin before reeling in the Cajun-battered crawfish ($7.99) that populate platters of mudbugs. The half-pound Santa Fe burger totes a redolent cargo of monterey jack and peppers ($8.99), while slow-smoked pork ($13.99) and blackened delmonico steak ($18.99) step out from behind a grill’s billows. Apple-cider-glazed chicken breast comes with a sweet-potato crust ($12.99 for one breast, $15.99 for two), making for a culinary harmony unseen since the California Raisins dominated the airwaves. Capsize feisty appetites with the seafood creole, a sizzling lineup of shrimp, crawfish and deep-sea scallops ($19.99), or attempt to tackle the Concert ($39.99), which harbors enough whitefish, crawfish, brisket and pork ribs to feed two people or 0.14 Mark McGwires.
Ticas with a Twist is two Costa Rican girls, who are referred to as "Ticas,” with the twist being that they specialize in Mediterranean cuisine. Most of the menu is strictly Mediterranean with traditional dishes such as gyros and moussaka, and pasta dishes dressed with feta or cilantro. Other dishes include crispy empanadas, fragrant arroz con pollo, and sticky-sweet housemade flan.
Teeming with scenic views of the Genesee River, Pane Vino's sunny brick dining room connects to a kitchen where chefs blend fresh ingredients into Italian-American lunches and dinners. Executive chef Kirk Smith, the newest addition to the kitchen, joins executive chef Darrell Madison in whisking up the restaurant's upscale menu, churning out his own handcrafted pasta, sausage, and ice cream. Additionally, chef Billy Grana of Grana's Restaurant contributes to the eatery's offerings by assembling housemade soups and sauces. Together, the culinary team feeds patrons both on romantic dates or at big private events by plating grilled pizzas, spaghetti carbonara, new york strip steak, and pan-seared sea scallops. And on Thursdays and Fridays, live music turns dinner into a complete night out.
At Char Broil Family Restaurant, the Tette family welcomes visitors to feasts of old-fashioned comfort food, from creamy new england clam chowder on Fridays to plates of spaghetti and meatballs or new york strip steak. Breakfast is the most important meal of the day and Char Broil Family Restaurant acts like it. The kitchen team prepares fresh eggs with ham or corned-beef hash, veggie and cheese-infused omelets, or towering stacks of buttermilk pancakes with bacon and sausage links. For later meals, they make meaty cheeseburgers and deli sandwiches or one of 10 seafood entrees such as lemony broiled haddock. And like any real diner or fictional prison, Char Broil Family Restaurant proudly serves pie.