Coming back to Corn Hill

By Katie Libby

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Carrie Beagle lived in Corn Hill during her 20's — and at the time she was frustrated that there weren't more options for dining out or grabbing a drink in the area. She was excited when Corn Hill Landing was built, but had no idea that she would eventually be running her own business there. After a stint as the Director of Food and Beverage at RIT Inn and Conference Center, Beagle thought of moving elsewhere, but then decided that she wanted to reinvest in Rochester and pursued opening the West Edge Restaurant and Lounge (284 Exchange Boulevard). Opening the space in Corn Hill Landing "felt like coming home," Beagle says.

The décor is "polished casual" — the space used to be occupied by the Rochester Taproom and some elements have remained the same, like the 30 draft lines. "I didn't want to lose the bar atmosphere," Beagle says. The Rochester chapter of the American Outlaws still comes to watch soccer games like they did at the Taproom. The cocktail menu changes seasonally and Beagle wants to keep the menu classic; she's currently looking for ways to incorporate peaches into the cocktail menu.

Executive Chef Jared Hamilton pulls from many different influences for the menu like Japanese and German. The Ahi tuna ($24) is quick-cured and seared, served with kohlrabi salad, asparagus, patty pan squash, and a mango reduction. Spiced popcorn ($4) is available as an appetizer, flavored with honey and brown butter. The inside-out French onion ($7) features grilled baguettes, sautéed onions, and broiled cheese over house-made broth.

Duck is featured heavily on the menu, with a duck and mushroom salad ($14), comprised of duck confit, mushrooms, pickled onions, mixed greens, and a mustard vinaigrette. There is also the seared duck breast ($26) with an orange reduction, Brussel sprouts, jalapeño cornbread, and broccoli. Duck fat fries ($7) are also available as an appetizer, cooked in rendered duck fat and served with roasted garlic aioli.

"I want to offer great service and amazing food," Beagle says. West Edge may soon feature a self-service wine dispensing system as well, something that will be unique to this area. A-la-carte brunch is served on Saturdays and Sundays.

West Edge Restaurant and Lounge is located at 284 Exchange Boulevard in Corn Hill Landing. It is open Monday through Thursday, 11:30 a.m. 'til quiet; Friday, 11 a.m. to 1 a.m.; Saturday, 10 a.m. to 1 a.m.; and Sunday, 10 a.m. to 9 p.m. 319-3388. Visit westedgerestaurant.com for more information.

Quick bites

The Chef and The Doctor dinner series will kick off on Thursday, July 23, at 5:30 p.m. at the Wegmans Orchard (5060 County Road 16). The series aims to educate how food choices affect our ability to live healthy lives. Chef David Bouley and Dr. Mark Hyman will host "Farm or Pharma?" with a hors d'oeuvre and sparkling wine reception followed by a four-course dinner. Tickets are $150 per person and includes wine, dinner, and a copy of Dr. Hyman's book, "The 10-day Detox Diet." Tickets can be purchased at any Wegmans service desk.

Three Heads Brewery has broken ground on a new, state-of-the-art brewery on the corner of Atlantic Avenue and Anderson Street. The space will include a 2,000-square-foot tasting room with beer hall-style tables and large patio. For more information on Three Heads, visit their website at threeheadsbrewing.com.

Embark Craft Ciderworks (6895 Lake Avenue) has opened in Williamson. Embark uses apples from Lagoner Farms and other local growers. They recently introduced three new ciders, the Old Marauder, American Heirloom, and Dryhouse Jonagold. Embark's taproom is open Tuesday through Saturday from 11 a.m. to 8 p.m., and Sunday from 11 a.m. to 6 p.m. More information can be found at embarkcraftciderworks.com.

Speaking of cider, The Old Toad (277 Alexander Street) will host a Mini Cider Tap Takeover on Saturday, July 25, starting at 12 p.m. Three ciders will be featured with additional casks to be confirmed. Visit theoldtoad.com for more information.

Butapub (315 Gregory Street) has started hosting Wings and Whiskey Wednesdays. Each Wednesday you can get a dozen wings with gochujong or garlic sesame sauce for $12, $6 whiskey cocktails, and $1 off all high-end whiskeys. More information can be found at butapub.com.