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From Our Editors
The Pittsford Grill's chefs dress a menu of American steakhouse dishes in gourmet garnishes to promenade with a wide variety of wine selections. The Strip ($22) is 12 ounces of USDA Choice lack Angus strip steak slathered in gorgonzola cream—or your choice of four other sauces—that when allied with a half-pound of king-crab legs ($15), governs a formidable land-and-sea dynasty, impregnable by tofu rivals. The dry-rubbed salmon, dappled with avocado and lime mousse ($19), pairs well with a side of wild-mushroom risotto and a glass of citrus-tinged Rex Goliath pinot grigio ($6). The Artichokes French ($13+) reads a bedtime story to spinach and artichokes snuggled under a blanket of lemon-butter wine sauce in a bed of angel-hair pasta.