Category Restaurants

CHOW HOUND: Through the grapevine

[ CHOW HOUND ] BY DAYNA PAPALEO You know, wine might be the original form of conscious eating. With a label full of details about things like vintage and varietals, few packaged products throughout history have been so transparent with regard to their origins. Sometimes, though, it seems like a lot of information, and that’s […]


BY JAMES LEACH Zeppa Bistro 315 Gregory St. Tuesday-Thursday 5-10 p.m., Friday-Saturday 5-11 p.m. 563-6241, “Reliable.” In a hyperbolic age when anything short of hosanas and accolades is the equivalent of damnation, reliable has become a dirty word. It’s not. Reliable, along with other disfavored words like “steady,” “dependable,” and “workmanlike,” are strong, noble […]

CHOW HOUND, Made in Rochester edition: Fee Brothers, Karma Sauce Company, Ouzon Soda, Full Throttle Sauces, Stuart’s Spices, Karma Wellness Water, SoyBoy, Chickpea Magazine

BY DAYNA PAPALEO While it really qualifies more as old-fashioned common sense rather than a popular movement, locavore eating is all about reducing your carbon footprint by subsisting on the ingredients closest to home. And this philosophy doesn’t just apply to whatever you can pull out of the ground or score from a nearby farm; […]


BY JAMES LEACH The Soup Spoon 10 E. Main St., Victor 869-5080, Monday 8:30 a.m.-3 p.m., Tuesday-Thursday 8:30 a.m.-8 p.m., Friday8:30 a.m.-9 p.m., Saturday 11 a.m.-9 p.m. Eight hours. That’s how long it took Chhaya En, the owner and chef The Soup Spoon in Victor, to make the broth that fills the bowl in […]

CHOW HOUND: Benedettos, World Famous Sauerkraut Festival, Thursday Teas at Sonnenberg Gardens, 20th Annual Glorious Garlic Festival, Finger Lakes Cheese Trail, Casa Larga’s “Worldly Approach To Wine,” and openings

BY DAYNA PAPALEO Anyone with even just a casual familiarity with modern chefdom would be impressed with Charles Saccardi’s resumé, which includes helping Thomas Keller open Yountville, California’s Bouchon and prepping for Mrs. Child herself on the Boston-based PBS series “In Julia’s Kitchen with Master Chefs.” And after stints at local spots like Tastings and […]

RESTAURANT REVIEW: Voula’s Greek Sweets

BY JAMES LEACH Voula’s Greek Sweets 439 Monroe Ave. 242-0935 Tuesday-Sunday 11 a.m.-7 p.m. Since the closing of The Olive Tree, Rochester has had to wait a long time for another Greek restaurant. That’s not to say that we don’t have excellent restaurants that are Greek-ish — broadly Mediterranean places that offer Greek food alongside […]

CHOW HOUND: Village Gate, Espada, Upstairs Bistro, Mike Sokolski, Empire Bar & Grill, Tony D’s Coal-Fired Pizza, Mr. Dominic’s at the Lake, Itacate,

**UPDATED 7/19/12 to reflect that fact that Salena’s continues to be a part of the successful Village Gate restaurant line-up.** BY DAYNA PAPALEO The next chapter in the ever-evolving tale of 274 North Goodman Street — better known as Village Gate — is underway, with the recent opening of the airy new space now home […]

RESTAURANT REVIEW: Chakara Bistro & Bar

**UPDATE 7/11/12 to correct name of San Lee’s previous restaurant** BY JAMES LEACH Chakara Bistro & Bar 7328 Pittsford-Palmyra Road, Fairport 223-8101, Lunch: Tuesday-Saturday 11 a.m.-3 p.m.; Dinner: Tuesday-Thursday 4:30-10 p.m., Friday-Saturday 4:30-10:30 p.m.; Sunday noon-9:30 p.m. In 2009, Chef San Lee made a clean break with the past, closing his successful restaurant China […]

CHOW HOUND: Victoire, Tap & Table, Meet the Cheesemakers, Food & Flicks, Big Rib BBQ and Blues Fest, closings and openings

BY DAYNA PAPALEO There’s something kind of sexy about descending into a restaurant without windows; time just seems to stop, and you could be anywhere in the world. So if you find yourself at the East End’s newest eatery, Victoire, order one of the eight beautifully presented preparations of moules et frites (a/k/a mussels and […]

RESTAURANT REVIEW: White Swans Asia Caffe

BY JAMES LEACH White Swans Asia Caffe 798 S. Clinton Ave. 270-4431 Sunday-Thursday 9 a.m.-9:30 p.m., Friday-Saturday 9 a.m.-10:30 p.m. In the restaurant industry, you often hear about “turn-key operations.” These are businesses in which the owner (or his creditors) sell the entire restaurant — everything from the tables, chairs, kitchen appliances, and pots and […]