If you’ve spent a winter in Rochester, you know the struggle. The gray skies linger, the wind bites, and sunlight becomes a rumor. By February, even the hardiest locals start daydreaming about someplace warm, vibrant, and lively. Luckily, such a destination now exists right in the city—and you don’t even have to pack any bags.
Easy Sailor, a tiki-inspired bar and restaurant on Park Avenue, brings a bit of paradise to Rochester—one rum cocktail and plate at a time.
For co-owner Kelly McDonald, escapism isn’t simply about palm trees or tiki kitsch. “It’s a form of trance,” she says. “The whole idea of building Easy Sailor is to give people that little breakaway—you don’t have to leave Rochester to feel like you’ve left Rochester.” Her goal is to offer a sanctuary where guests can breathe again, even in midwinter. “We want people to feel rejuvenated, more balanced, and like they’re treating themselves. That’s what we’re here for.”
That sense of hospitality runs through every detail, from the menu to the decor to the service. The concept was tested early, when Easy Sailor opened during Rochester Tiki Week in August—a fitting debut for a bar rooted in tropical energy. “That first week was really about learning what people wanted and needed from us,” McDonald says. “It helped shape how we do things now.”
Co-owner Eric Rozestraten describes Easy Sailor’s vision as a “hospitality trifecta”—a key mix of product, atmosphere, and community. “You need all three: great food and drinks, an inviting space, and most importantly, people who believe in your vision,” he explains. “It’s about who you’re working alongside and who you’re serving. That energy matters. Hospitality, after all, is an energy exchange.”
For Rozestraten, Easy Sailor isn’t a fleeting theme bar—it’s something meant to last. “We want this place to be here for decades,” he says. “The kind of spot that still means something to Rochester years from now.”
That longevity starts in the kitchen, where McDonald built a menu that mirrors the island-inspired ease of the bar. Her dishes are colorful and thoughtfully composed—bold but never overdone. Rozestraten, recalling McDonald’s creations at Jack’s Extra Fancy, praises her instincts. “Kelly is spectacular in how she took such a tiny kitchen area and used it to serve up some of the best food in Rochester,” he says. “She brings the same level of skill and flair to the menu here. It’s elevated, but it’s also made with heart.”
Meanwhile, at the bar, co-owner Dan Herzog has his own philosophy of hospitality. “Bartending is about connection,” he says. “You’re tending to a bar—responsible for creating an ambiance where everyone feels settled first, before their drinks arrive. You want people to unwind and take it all in. That’s why I love what I do. I get to share that with them.” Herzog pairs this guest-first approach with a deep curiosity about how ingredients interact—why cinnamon, clove, and allspice lift tropical fruit or how layered combinations create the indulgent, over-the-top experience tiki is known for. His rum-forward cocktails reflect this philosophy, blending playfulness with attention to detail, where guests can savor not just the flavors but the moment itself.
Looking ahead, the team hopes to deepen Rochester’s appreciation for rum through education and collaboration. McDonald mentions plans for rum seminars and guest bartenders in the future—an opportunity for guests to learn, taste, and connect. “We want to be a place where people can come to learn, not just drink,” she says. Herzog agrees. “Rum has this incredible culture and craftsmanship behind it. The more people understand it, the more they appreciate the whole experience.”
As much as the drinks and food set the stage, it’s the environment that defines Easy Sailor. Rozestraten imagined a setting that feels both timeless and transportive. Having contributed to the design concepts for Nosh and Old Pueblo Grill, he oversaw much of Easy Sailor’s look and feel—helping shape the space into something that’s both curated and cozy.
“Every color, texture, and light was intentional, and every decor piece was hand-picked” says Rozestraten. Pineapple fronds, soft lantern lighting, and nautical relics evoke a sense of nostalgia, while the overall palette keeps things fresh and modern. The result is a place that feels effortlessly personal—like a favorite hideaway you’ve somehow only just discovered.
That sense of comfort and ease extends to the team itself, where Rozestraten describes his partnership with McDonald and Herzog as “almost sibling-like.” The three bring different strengths but share one mission: to make every guest feel welcome. “We’ve known each other for years and work well together—it’s rare to find that kind of dynamic,” he says. “We all push each other, but we also lift each other up. That translates directly to how we treat the people who walk through the door.”
And that, ultimately, is what Easy Sailor is about. It’s not just a tiki bar or a restaurant—it’s a brief but meaningful departure from reality. As Rochester braces for another long winter, the glow of the bar, the hum of conversation, and the taste of something tropical offer a small but powerful reminder: comfort and connection don’t require an island getaway.
Sometimes, all it takes is a seat at the bar—and a few good people who know how to make you feel at home.
Easy Sailor
622 Park Ave., Suite 2
355-4914
This article originally appeared in the January/February 2026 issue of (585).
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