Kurt Oechsle is celebrating everything New York State at his establishment, Tucker's Diner/Bakery (303 Macedon Center Road, Fairport), which opened in January. Everything from the eggs to the vegetables and meats are coming from farms in New York, provided by Headwater Food Hub. "I've been trained to use local and seasonal — the best ingredients," Oechsle says.
A Rochester native, Oechsle graduated from culinary school in Chicago and then migrated to Colorado where he worked at one of Vail's premier restaurants, Sweet Basil. After moving to California and opening up restaurants for others, Oechsle returned to Rochester and eventually found the space (the former Papa C's Eastside Café) in Fairport to open Tucker's. He saw potential for a bakery, even though that wasn't in his original plan. Oechsle enlisted the help of baker Harold Copp to put the pizza ovens to work making fresh bread and pastries daily.
Oechsle's vision for the menu is "upscale American diner," and all of the items from the bacon to the ketchup is made in-house. The menu will change seasonally as more products become available. Look for the Crispy Deep Fried Eggs Benedict ($12) on the breakfast and lunch menu: the dish starts with house-made Focaccia bread and is topped with poached eggs that have been lightly deep-fried, sautéed local greens, and hollandaise sauce. "We use Amish eggs; the yolks are great and the quality and freshness is outstanding," Oechsle says. On the dinner menu, Oechsle has a Pot Pie Chicken ($14), made with local chicken that has been roasted, root vegetables, and a homemade gravy.
The pastry case is filled with pies, cakes, and Tucker's Toaster Tarts, the shop's version of a homemade Pop Tart. Coffee and pastries are available to-go, and gluten-free options are available.
Tucker's Diner/Bakery is located at 303 Macedon Center Road in Fairport, and is open Tuesday and Wednesday from 7:30 a.m. to 2 p.m.; Thursday through Saturday, 7:30 a.m. to 8:30 p.m.; and Sunday for brunch, 9 a.m. to 2 p.m. 598-3638; tuckersdinerbakery.com.
Radio Social (20 Carlson Road), the new bowling, entertainment, and culinary complex slated to open in the spring, has announced that the executive chef for the in-house restaurant will be Rochester native Steven Eakins. Eakins has competed on the Food Network show "Chopped" and has worked as an executive chef in New York City since leaving Rochester. Radio Social will feature 34 bowling lanes and other games and a full-service restaurant and bar. More information to come at radio-social.com.
Barry's Old School Irish Pub (2 West Main Street, Webster) will celebrate St. Patrick's Day for an entire week with events that start on parade day, Saturday, March 11. On that day the pub will offer a special breakfast and Irish coffee pre-game starting at 8 a.m. It will hold a whiskey tasting on Sunday, March 12, starting at 2 p.m. for $20. A food and beer pairing will take place on Thursday, March 16, from 4 p.m. to 9 p.m. with a special menu paired with Irish brews. And on Friday, March 17, the pub will have breakfast and lunch specials in addition to the traditional corned beef and cabbage. More information can be found on the pub's Facebook page, facebook.com/barrysoldschoolirish.
Genesee Brew House (25 Cataract Street) will host a four-course food and beer pairing dinner on Tuesday, March 21, from 6:30 to 8:30 p.m. Tickets are $45 and include tax and gratuity. On the menu you'll find a traditional Irish Scotch egg paired with the Genesee Brew House Black Pilsner, and a rabbit stew paired with Genesee Bock Beer. Find tickets at eventbrite.com.
Vesta's Roman Hearth (274 North Goodman Street, Village Gate) is finally open.
Cole and Parks Restaurant (607 Rowley Road, Victor) and The Pultneyville Grill (4135 Lake Road, Pultneyville) have closed.
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