Chefs Chris Mayer and Dan Haines have created a culinary fall tapestry with their autumn menu, which dresses its hearty pizzas and pasta dishes in seasonal flavors.
Dining
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Vegan butchery opens in Hungerford
“Vegan” and “butcher” are not two words you expect to see side-by-side. But with the help of Grass Fed, a local purveyor of plant-based meat alternatives, there’s no reason a vegan lifestyle can’t be compatible with a BLT, some chicken schnitzel, or a Thanksgiving turkey.
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Levantine’s brings flavors of the Middle East to the west side
Many times, people think of Middle Eastern food as just lamb and beef kebabs, or shawarma seasoned to various spice levels. Though there are plenty of chicken and beef pitas and kebabs on Levantine’s menu, there are just as many fresh salads and small vegetarian plates. No one will leave hungry.
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Casual, cozy Lucca Kitchen & Cocktails opens in North Winton
Matthew Gervasi’s original Lucca Wood Fire Bistro, a staple of Main Street in Victor, now has a sister restaurant. Lucca Kitchen & Cocktails is open in the North Winton Neighborhood, with an urban Italian bistro flare.
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Downtown lunch scene evolves with VOLO
The new eatery is headed up by a familiar face: chef Giuseppe Paciullo, executive chef and owner at Fiamma Centro on Elton Street in the Neighborhood of the Arts. A native of Salerno, Italy, Paciullo is bringing a more casual, streamlined version of his popular restaurant to downtown Rochester.
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Bites for barkers at Bones Bakery
Cooper and Penny have a date at Bones Bakery, a dog-centered spot in the Park Avenue neighborhood. They review the Puppacinos and Dognuts, as well as some human food.
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REDD makes a splash in the East End
Feverishly anticipated upscale restaurant REDD, led by acclaimed chef Richard Reddington, is the first restaurant in Rochester with a Michelin-star chef at the helm. Sashimi, duck confit, Mexican street corn, lobster risotto, onion rings, and wood-fired pizzas are all equally at home on its dinner menu.
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Sublime subs at Calabresella’s
“Few things trigger involuntary drooling for me like anticipating a well-crafted sub of Italian meats.”
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The curry is calling at Jamaican joint Pan-Cart
Pan-Cart reminds writer Chris Thompson of the Jamaican joints he would frequent in Queens and West Baltimore: cozy, perfect spots for getting a big take-away order for a decent price, but where the door is always open to sit and chat with whoever is in the dining area, be it employee or patron.
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New pizzeria offers all-vegan menu and inclusiveness
After much anticipation, New Ethic Pizzeria & Cafรฉ opened the doors to its own shop on September 4, offering all-vegan fare. In addition to pies with vegan cheese and meat replacements, New Ethic also offers vegan wings with a sugar cane “bone” in the center.
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SPIEDIElicious brings a Southern Tier tradition to Roc
Owners Chelsea and Paul Lee — high-school sweethearts who grew up eating spiedies, often at backyard barbecues — wanted to open a restaurant emphasizing the Italian roots of spiedies, while adding their own flair with fresh ideas, flavors, and combinations.
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Swan family opens modern Italian restaurant Vern’s
Co-owned by siblings Jon, Ashley, and Paulina Swan and barman Casey O’Mara, the recently-opened restaurant and bar is named after the siblings’ grandfather, Vern Swan, and inspired by childhood visits to their grandparents’ home.
