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In this year's edition of Dish, City's guide to Rochester's food and drink culture, we explore some of the more recent changes in the area's dining scene.

DISH 2015 

Rochester food & drink

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Fresh foods

Food culture tends to constantly change. Restaurants open and close every day, often instantly replaced by a new concept. Trends come and go, and they're usually centered around the most unexpected food items. (Has anyone else heard about gourmet toast?) And it seems like once a restaurant introduces a new, successful menu item, other nearby businesses put their own spin on the dish.

In this year's edition of Dish, City's guide to Rochester's food and drink culture, we explore some of the more recent changes in the area's dining scene.

Dining writers Dave Budgar, Laura Rebecca Kenyon, and Chris Lindstrom took a look at five food trends that have started to become popular in Rochester — things like vegan baking, gourmet fried chicken, and pho. And Katie Libby takes a look at three new coffee shops that roast, brew, and sell their coffee all in house. To top it off, we visited Black Button Distilling, a grain-to-glass distillery near the Public Market that has seen tremendous growth in its first year.

We know there's a lot to be excited about when it comes to dining in Rochester, so we would like to hear from you. Chime in on these articles on our website at rochestercitynewspaper.com.

Introduction by Jake Clapp

In This Guide...

    Bean to cup

    In 2012, City contributor James Leach wrote about three new coffee shops in Rochester that were roasting, brewing, and selling their coffee all in house, a relatively new concept: Joe Bean Coffee Roasters, Canaltown Coffee Roasters, and Java's at the Market. Fast forward to 2015 and I had the chance to interview the owners of three more small-batch coffee roasters that have opened since then: Press, Pour, and Fuego.

    On the rise

    City takes a look at five food trends that have started to take hold in Rochester
    The worlds of food and fashion have at least one thing in common: trends. What's deemed cool one day is quickly replaced by something new.

    Grain to growth

    Just inside the entrance of Black Button Distilling on Railroad Street — right next to the door that separates the business's product and bar area from the back room packed with barrels and equipment — is a large poster board that lays out Black Button's process. The simple diagram walks the viewer through the distilling process, from preparing the grains and turning long-chain starches into short-chain sugars before going to the fermentation tanks and the shiny hybrid pot still.

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