Yes, thank you! (No "fiddle dee dees" here.)
Regarding the drive to Spencerport: I used to live in Spencerport. It's 12 miles to downtown Rochester, about a 20-minute drive. I understand about staying local and all that, but by the standards of many major cities, Spencerport is "local" to Rochester. I never understood why people seemed to think it was far away.
Nicole, thank you for pointing that out! Our mistake for not catching it sooner.
Hey Rich.....thanks for reading and I'll clarify what I was trying to get at with that statement. My intent was to say that if you order a less beefy steak like a filet or a prime strip that the beef flavor is obfuscated by the "char". With a stronger steak like a ribeye or a sirloin it could hold up to the wood fired grilling better. It is just a different cooking method than a traditional steakhouse broiler that I think is better suited for more flavorful cuts of steak.
Thanks for reading!
Did I understand correctly ?
You go to the Char Steak and Lounge, with a wood fired "char" grill,
order the namesake steak,
receive what was advertised ,
then call the char ( "carbonizing") on the said steak a "downside "?
Isn't that exactly what is wanted at "Char House" . A "charred goodie" ?
Give me a break !
Agree with PixelHustler. Best breakfast sandwich, and a chicken-salad sandwich for lunch was outstanding as well.
Best breakfast sandwiches I've ever had. By far.
Don't blame the writer, Sam. Blame the editor. The spelling of macaron has been corrected.
Yes, clearly. And one missing letter does, of course, invalidate the entire review.
Hard to trust your judgment on desserts when you clearly misspell "Macrons".....
So THAT'S where the gastronomic magician from Brick N Motor ended up. That was my favorite food truck by FAR, so it's good to know that Paul is still cooking in Rochester.
We've eaten at Aunt Rosie's tens of times , and, as Chris Lindstrom, have only superlative comments. Rochester has a disproportionately large group of fine chefs. Your choice can be of the moment or of your pallet. Either way, Paul Vroman has to make the list of Rochester's very best. We loved Paul's cooking when he was in his partner's kitchen, Tony Gullace, Max of Eastman Place. In his own digs Paul steps even higher.
Linda Q. & Ned Corman
I miss this place since moving out of the neighborhood four years ago! I should make it a point to visit Balsam Bagels again.
Thanks for commenting everyone and I appreciate the feedback.
For Kwai and madarin, my review was based on 2 visits so I can't claim to have had everything on the menu and I know plenty of people do enjoy going there on a regular basis including a fair amount of my friends who live in the area.
Paden --> Point well taken. I tend to focus more on the food than the atmosphere and service because I think that is the better measure of a restaurant. My intent was to review Havana's dining experience more than their capabilities as a bar. On the other hand, I absolutely see your point and as I mentioned above I know a bunch of people that frequent Havana and enjoy the bar scene there. Perhaps that would have been a good addition to the review.
The Ginger Giant --> Thanks for the props!
Praise, polish, praise. Not all reviews are nice- but you did a great job of pointing out what needs work and what they did well. Last I checked I read restaurant reviews to find out about the food first (the staff and ambiance come much later) and shouldn't overshadow the main focus- which is food!
Keep up the great stuff...
Yikes! That was an unnecessarily harsh review. You overly focused on the food and only mentioned the environment and people in a single sentence at the end of the review. I go to Havana often and it is a great place; one of my more favorite places in the East/Alexander area. I agree the food isn't great (it is pretty good, though) but bars in the East/Alexander area aren't only known for food. The environment the bar creates is a huge factor. This aspect was almost entirely ignored.
my thoughts exactly too.....OUCH!!!
OUCH!!! Won't be going here and I was dead set on trying it....oh well.
Thanks for the comment PixelHustler and, speaking only for my own review style, I make it a point to be as objective as possible and provide a balanced look at a restaurant without glossing over the negatives. I'm glad that came through in this piece!
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