A different type of Southern style

A different type of Southern style

India is as large and diverse as the United States, and different regions have different palates, flavors, and culinary styles. Hyderabad Biryani House focuses on South India cuisine.

East End staple Veneto debuts fall menu

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.

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.

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.

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.

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.

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.

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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