Every decade or two, something fairly major seems to happen to U. S. drinking culture, from ice transportation to prohibition, from water carbonation to suburbanization.
Slaskie are delicate potato dumplings. EuroCafé serves them as a composed salad with smoked pork, grilled onions, and three combinations of fruits and vegetables.
Breakfast just got real. When I first ate (or should I say “experienced”?) the top-selling stuffed French toast at the Frog Pond on Park Avenue,
If Rochester’s got nothing else, it’s got great Italian restaurants. They occupy almost every niche in the culinary ecosystem with hordes of slice parlors, bistros,
You may not know him personally. You may not recognize him on the street. But just the same, if you’re a pizza lover in the
Indian buffets are delights, full-frontal assaults on your senses. The sauces are bright and full of texture—creamy paneers, sienna-hued makhanis, and firehouse red tandoori chicken,
This magazine and, it seems, much of the Rochester media corps, is constantly urging you to be more adventurous in your dining choices. There are
A small plate needs an artful touch in order not to seem simply a miniaturized version of a main course. Each person at the
When you decide to open a farm-to-table restaurant, you’re making a promise. Everything possible will be harvested, butchered, brewed, or cultured at a nearby farm.
It is hardly a surprise that bartenders talk as much as they do, as it is almost certainly a part of the job description. A
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