If you're opening a restaurant that focuses on fresh and local ingredients, is there a better location than the epicenter for fresh and local in town, the Rochester Public Market? Gino and Allison Ruggiero didn't think so when they opened Fiorella (5 Rochester Public Market), a new, casual, Italian eatery.
Gino worked through the kitchen ranks — from line cook to sous chef to executive chef — before eventually ending up as head chef at 2Vine for over a decade. "I saw opening my own place as a natural progression; I wasn't getting any younger," Ruggiero says. The concept for Fiorella is to cook what's available, using limited but quality ingredients sourced from local farms or from the public market directly.
The menu features an assortment of wood-fired pizza, pasta, and antipasti with nightly specials throughout the week. Fiorella's pizza dough is naturally leavened and made from New York State Mills organic flour, water, and sea salt only. The dough-making process is started days in advance and left to ferment, which builds a complexity of flavor and is also easier on your gut. The pasta is made fresh in-house daily and used in dishes like the tagliatelle, Olga's mushrooms (from Smugtown Mushrooms), egg yolk, and Cacio de Roma ($17). Also to keep an eye out for: The antipasti menu features a calamari Rhode-Island style (fried and spicy) with pickled peppers and garlic ($12).
Fiorella has a small wine and local craft beer list that will rotate seasonally. On market days it also offers breakfast sandwiches and a breakfast pizza selection. "We're both Italian American, and the market was started by Italian Americans," Allison says. "It means a lot coming here."
Fiorella is located at 5 Rochester Public Market. It is open Wednesday, 11 a.m. to 2 p.m., and 5 p.m. to 10 p.m.; Thursday, 10 a.m. to 2 p.m., and 5 p.m. to 10 p.m.; Friday, 11 am. to 2 p.m., and 5 p.m. to 11 p.m.; and Saturday, 8 a.m. to 2 p.m., and 5 p.m. to 11 p.m. For more information, call 434-5705, or go online to restaurantfiorella.com.
The Kitchen (5 South Main Street, Pittsford) has released its early fall menu, available through October 24. Seasonal ingredients like squash and apples are incorporated into the menu in dishes like the Squash 5 Ways and the Red Mullet with fennel puree, sous vide apple, smoked lardons, Napa cabbage, and scallop mousse. Reservations are required and can be made by calling 310-2467 or visiting cipollaromaine.com/kitchen.
Lovin' Cup (300 Park Point Drive) will host a Monster Mash-Up Halloween Beer Tasting on Wednesday, October 14, at 7 p.m. Six Halloween-themed beers will be paired with treats from the kitchen. Presale tickets are $20 ($17 for college students with ID) and can be purchased at Lovin' Cup. For more information and event listings visit lovincup.com.
Sierra Nevada will be taking over the taps at ButaPub (315 Gregory Street) on Thursday, October 8, at 5 p.m. Twelve beers from the brewery will be featured. Find the lineup of beers on ButaPub's Facebook page, facebook.com/BUTAPUB.
The CB Craft Brewers' Autumn Festival of Ales will be held on Saturday, October 10, at the Honeoye Falls Fireman's Field (270 Monroe Street) from 1 p.m. to 5 p.m. Attendees can sample more than 30 craft beers brewed by CB Craft Brewers and find food from local food vendors. Tickets are $35 in advance and $45 at the gate, and can be purchased from a variety of locations provided online at cbcraftbrewers.com/about-cb-festival-of-ales.
Bubble Fusion (200 East Avenue), a sushi and bubble tea restaurant, has opened in the East End.
Banzai Sushi (503 South Avenue) has closed, and Bada-Bing has opened in that space. The new restaurant's menu now features items like chicken wings and empanadas.
Chow Hound is a food and restaurant news column. Do you have a tip? Send it to email@example.com.