The 600-degree wood-burning oven at Napa Wood Fired Pizzeria delicately toasts pizzas and wrapinis supported by a full list of wines. A list of 29 thin-crust 12-inch pizzas raises edicts against hunger—such as the Toscana, covered in spicy chicken sausage, roasted mushrooms, olives, and oregano ($13), or the Medusa, whose basil pesto, figs, pineapple, and goat cheese petrify taste buds ($12) . A cadre of wines from California and Italy accompany meals, with reds including Cellar No. 8's pinot noir ($7.50 / glass), and whites including Beringer's white zinfandel ($7 / glass). The wood-fired oven also toasts meats and cheeses sealed within a wrapped pizza crust to create wrapinis ($8+), while fresh salads escape the heat in forms such as the baby-spinach salad, a gently rolling hill of spinach, mandarin oranges, onions, olives, and crumbled goat cheese ($8.50), garnished with the joyful laughs of infants.
Patrons within Brickwood Grill's exposed-brick-and-wood interior munch the menu’s eight specialty burgers in the glow of 20 televisions and a trio of arcade games. Bite into morning meals after dark with a breakfast burger ($8.49) topped with ham and eggs, or chomp down on the A-1 mushroom swiss burger ($7.99), whose mushroom toppings swim in a sea of A-1 steak sauce and melted slices of the ocean's one true fruit, swiss cheese. Chefs construct many entries on a recently revamped selection of 13 sandwiches made from locally sourced ingredients, yielding munchworthy dishes such as the Red Osier panini ($8.99), which stuffs Red Osier roast beef between fresh french bread alongside ladles of au jus. A selection of health-conscious soups and salads also is available. After a meal, sidle up to a long, fully-stocked bar where a trio of TVs broadcasting the latest game draws barflies like moths to a wrestling match between flashlights.
Stromboli Express lives up to its namesake, providing fast service and a menu stocked with a plethora of pizza-dough-packaged meat and veggies. Signature strombolis come in three sizes, with the mini size suitable for one eater ($6.50), the small fit for two ($10.50), and the large capable of feeding four humans once, or a single tiny ant until the end of time ($15.50). Conjure up fabricated memories of summers on the Italian Riviera with the Mediterranean boli, a medley of spinach, tomato, black olive, and feta sheathed within the protective grasp of freshly baked pizza dough. Or rethink a decades-old prejudice against people named Tim "The Toolman" Taylor with the Tim special boli, where mushrooms, bacon, and spinach cavort with ricotta and mozzarella. Specialty pizzas include seafood (decorated with crab, popcorn shrimp, and mozzarella), Philly cheese steak, and a breakfast pie which, like The Price is Right reruns, combines the best of morning and evening with ham, eggs, bacon, mozzarella, and cheddar sizzling atop an eight-inch ($6.50), 12-inch ($12.50), or 16-inch ($18.50) crust. Subs, sandwiches, and wings are also available.
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.
Under soft, low-hanging lamps, customers hang up tweed jackets before settling in for steaming plates and hearty pints at Scotland Yard. The many-splendored dinner menu lights on English lore to slay and roast the Dragon chicken sandwich, which slathers grilled or fried chicken in special Dragon sauce ($7). Scotland Yard’s pizza offerings ($10–$12) span a flavor spectrum, from the italian sausage and pepperoni of the classic ($10) to the eponymous Scotland Yard pizza’s goat-cheese-swaddled artichoke hearts ($10). Simmering edibles pair well with frosty potables, including Guinness on draft, bottled Brooklyn Black Chocolate stout, and uncorked Marquis de la Tour split champagne ($10 for a bottle). With Friday-night karaoke and a live DJ on the last Saturday of every month, Scotland Yard welcomes customers for singing and dancing in addition to the usual socializing and surreptitious fingerprinting.
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.