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Thanks for the link, Gordon. Menu looks good.  I like the cocktail list too, although I'm not sure if I'm in favor of bourbon in a Sazerac...   Can you elaborate on what you ate and drank?  Or were you so merry that it's a little hazy?

And thanks for that Bahn Mi pic, Ciao Ling.  I was actually heading for that place a few months ago, but got distracted by the Tap and Mallet.  Good to know one can get a Bahn Mi a little more often than Pho Duong Dong's hours allow!

At the opener, cheeses and charcurterie were not available yet (I'll be diving into those soon) The Quail was crunchy and tender with the right amount of heat (could have eaten 10 of them) The leg of lamb was my fave of the night. Tender lamb and natural jus with a toothsome mix of warm zucchini and the right amount of mint to lift the dish. The pizza was good - not over the top. They're still playing with dough recipes and I felt this one was a little heavy but the sauce and house made mozz delicious. The goat cheese gnocchi were good as well although the housemade chorizo lacked that punch of smoked paprika. All in all, the kitchen (spec Chef Dan Martello) is putting out a level of quality that can only be matched by 5-6 restaurants in the area. Plop this place down in any big city and it would hold it's own.

Cocktails? Gilded Rickey, Royal Air force, French75, Negroni, Cosmo, Tom Collins, Pisco Sour, Marguerite......all well crafted. Most are single shot drinks but somehow - this part of the evening is very fuzzy.

Edited by GordonCooks (log)
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  • 3 months later...
Question: What's the difference between cilantro and culantro?  I vividly recall two of my friends using one each. Referring to the same heavenly herb, the Mexican said "cilantro" and the Costa Rican said "culantro", much to the surprise and delight of the Mexican who immediately associated the "cul" part with one's posterior ("culo" meaning just that in Spanish). Fun with language and food!

I think there's plenty of fuzziness in the language but many people use 'culantro' to describe recao - the long spiny leaf form of coriander/cilantro and use the term 'cilantro' to refer to the short leaf type that grows in bunches.

According to this forum discussion on RicanRecipes.com the recao is used in situations where it is cooked and cilantro may be used raw or cooked. I used to use the recao in my sofrito but El Mercado Familia in Syracuse changed hands and I can no longer find it locally.

And I really wish we could get Bahn Mi sandwiches in Syracuse.

This is an old post, but I'll reply anyways. I believe culantro refers specifically to the saw-leaf plant (also called ngo gai in Vietnamese, or, as above, recao) where cilantro refers to the smaller leafy form we are more familiar with in America.

Edited by mrmagee (log)
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What style? and what day?

Thanks for the prompt reply, unfortunately today was the day, and fortunately we decided to go to Chen Garden because of all the great food porn on this thread. We were very pleased with them, 10 min wait, great service even though they looked very busy with both bar, sit down, and take out. Good solid Chinese. Passed by a couple other primo spots on this tread, logged them in the mind for future forays. Thanks again.

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What style? and what day?

Thanks for the prompt reply, unfortunately today was the day, and fortunately we decided to go to Chen Garden because of all the great food porn on this thread. We were very pleased with them, 10 min wait, great service even though they looked very busy with both bar, sit down, and take out. Good solid Chinese. Passed by a couple other primo spots on this tread, logged them in the mind for future forays. Thanks again.

Sorry for the later reply - For Chinese, it would have been my best suggestion. Bon Apetit

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Two questions for anyone here:

Anyone have any information on the small building near Culver and Main behind what I believe is an Islamic center of some sort? It has a sign that says "Kebab House", but I never seem to notice it open (although I usually drive past it early in the morning).

Also, do any restaurant supply companies in Rochester sell direct to consumers?

Only my second post here -- I'm hoping to fit in well around here, so we'll see!

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Two questions for anyone here:

Anyone have any information on the small building near Culver and Main behind what I believe is an Islamic center of some sort?  It has a sign that says "Kebab House", but I never seem to notice it open (although I usually drive past it early in the morning).

Also, do any restaurant supply companies in Rochester sell direct to consumers?

Only my second post here -- I'm hoping to fit in well around here, so we'll see!

It hasn't been a restaurant for at least 10 years.

Not really any places around town do retail supply- Eagle on University has shut it's doors, Main-Ford on Lyell ave is mostly equipment (new, South Bend, etc)

For small wares - I usually go to Syracuse to Smith Restaurant Supply on Erie Blvd - 315-474-8731. Anything in particular?

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It hasn't been a restaurant for at least 10 years.

Not really any places around town do retail supply- Eagle on University has shut it's doors, Main-Ford on Lyell ave is mostly equipment (new, South Bend, etc)

For small wares - I usually go to Syracuse to Smith Restaurant Supply on Erie Blvd - 315-474-8731. Anything in particular?

Thanks for the heads up in re Kebab House.

A buddy of mine is throwing off the bachelor pad life and moving into a decent place, and wanted to stock his kitchen, so I was looking for some Christmas gifts for him. I bought a lot of my stuff (save my knives, I got those in school) at a supply store in Seattle -- decent pots and pans that you don't mind banging around because they're cheap, but very usable, cutting boards, etc. Also saved quite a lot of money over buying at a department store.

I picked him up a couple of the Victorinox Forschner series knives with the Fibrox handles -- good price, surprisingly good quality for a stamped knife, and extremely usable, so at least I have that covered.

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It hasn't been a restaurant for at least 10 years.

Not really any places around town do retail supply- Eagle on University has shut it's doors, Main-Ford on Lyell ave is mostly equipment (new, South Bend, etc)

For small wares - I usually go to Syracuse to Smith Restaurant Supply on Erie Blvd - 315-474-8731. Anything in particular?

Thanks for the heads up in re Kebab House.

A buddy of mine is throwing off the bachelor pad life and moving into a decent place, and wanted to stock his kitchen, so I was looking for some Christmas gifts for him. I bought a lot of my stuff (save my knives, I got those in school) at a supply store in Seattle -- decent pots and pans that you don't mind banging around because they're cheap, but very usable, cutting boards, etc. Also saved quite a lot of money over buying at a department store.

I picked him up a couple of the Victorinox Forschner series knives with the Fibrox handles -- good price, surprisingly good quality for a stamped knife, and extremely usable, so at least I have that covered.

The best price on Calphalon,...let me re-phrase that. THE BEST PRICE on Calphalon is at the supply store at the Waterloo Outlet (Geneva) 50-75% and about the same on BOOs as well. Knives and Tools? Cooks World on Monroe or Bed, Bath, & Beyond in Pitts Plaza.

Edited by GordonCooks (log)
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For small wares - I usually go to Syracuse to Smith Restaurant Supply on Erie Blvd - 315-474-8731. Anything in particular?

As long as you're talking Syracuse restaurant supply, I prefer Central Restaurant Supply (642 N Salina St) to Smith's because they seem to have more of what I'm typically looking for.

I did get my current supply of baking parchment from a place in Rochester whose name eludes me. They weren't set up for the general public, but they were happy to sell me a giant box of sheet-pan sized pieces of parchment, which will probably keep me baking for the rest of my life. This was a couple of years ago, but I do remember they were somewhere in the SW part of the Rochester area, not too far from RIT in kind of an industrial area. They were open on Saturday morning.

Not too helpful, I know. :wacko:

MelissaH

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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For small wares - I usually go to Syracuse to Smith Restaurant Supply on Erie Blvd - 315-474-8731. Anything in particular?

As long as you're talking Syracuse restaurant supply, I prefer Central Restaurant Supply (642 N Salina St) to Smith's because they seem to have more of what I'm typically looking for.

I did get my current supply of baking parchment from a place in Rochester whose name eludes me. They weren't set up for the general public, but they were happy to sell me a giant box of sheet-pan sized pieces of parchment, which will probably keep me baking for the rest of my life. This was a couple of years ago, but I do remember they were somewhere in the SW part of the Rochester area, not too far from RIT in kind of an industrial area. They were open on Saturday morning.

Not too helpful, I know. :wacko:

MelissaH

Is Central the one in the big red brick building and has the coffee shop and the big knife display? That may be who I actually mean.

I think you're referring to Tadco in the Genesee Regional Market on Jefferson rd.

Edited by GordonCooks (log)
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For small wares - I usually go to Syracuse to Smith Restaurant Supply on Erie Blvd - 315-474-8731. Anything in particular?

As long as you're talking Syracuse restaurant supply, I prefer Central Restaurant Supply (642 N Salina St) to Smith's because they seem to have more of what I'm typically looking for.

I did get my current supply of baking parchment from a place in Rochester whose name eludes me. They weren't set up for the general public, but they were happy to sell me a giant box of sheet-pan sized pieces of parchment, which will probably keep me baking for the rest of my life. This was a couple of years ago, but I do remember they were somewhere in the SW part of the Rochester area, not too far from RIT in kind of an industrial area. They were open on Saturday morning.

Not too helpful, I know. :wacko:

MelissaH

Is Central the one in the big red brick building and has the coffee shop and the big knife display? That may be who I actually mean.

I think you're referring to Tadco in the Genesee Regional Market on Jefferson rd.

Smith's is the one you can see from I-81 and 690 with the big sign on top of the building. We haven't been there in a while, so I'm not sure about the coffee shop or knife display. Central is slightly off the beaten path, in kind of a run-down area of older shops.

The one in Rochester, whatever its name, was most definitely not in the Genesee Regional Market. It was further west than that, but not far from Jefferson Rd.

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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Two questions for anyone here:

Anyone have any information on the small building near Culver and Main behind what I believe is an Islamic center of some sort?  It has a sign that says "Kebab House", but I never seem to notice it open (although I usually drive past it early in the morning).

Also, do any restaurant supply companies in Rochester sell direct to consumers?

Only my second post here -- I'm hoping to fit in well around here, so we'll see!

There is a small restaurant supply store in Henrietta called Innovative Catering & Restaurant Supply that you might try. Batavia Restaurant Supply is in Batavia which is about 45 minutes west.

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Two questions for anyone here:

Anyone have any information on the small building near Culver and Main behind what I believe is an Islamic center of some sort?  It has a sign that says "Kebab House", but I never seem to notice it open (although I usually drive past it early in the morning).

Also, do any restaurant supply companies in Rochester sell direct to consumers?

Only my second post here -- I'm hoping to fit in well around here, so we'll see!

There is a small restaurant supply store in Henrietta called Innovative Catering & Restaurant Supply that you might try. Batavia Restaurant Supply is in Batavia which is about 45 minutes west.

Thanks everyone that answered -- it looks like Innovative is the type of place I was looking for. Thanks!

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Two questions for anyone here:

Anyone have any information on the small building near Culver and Main behind what I believe is an Islamic center of some sort?  It has a sign that says "Kebab House", but I never seem to notice it open (although I usually drive past it early in the morning).

Also, do any restaurant supply companies in Rochester sell direct to consumers?

Only my second post here -- I'm hoping to fit in well around here, so we'll see!

There is a small restaurant supply store in Henrietta called Innovative Catering & Restaurant Supply that you might try. Batavia Restaurant Supply is in Batavia which is about 45 minutes west.

That's good info!

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Also -- I went to Chen Garden on Saturday for lunch after seeing some positive reviews here. The food was the best Chinese I've had in Rochester - quite good.

The service we received, on the other hand, was miserable -- enough that if the food wasn't quite as good, it wouldn't be on my "give it another shot" list. The waitress was rude, our food came out in two waves (two meals, wait about 5 minutes, then the other two meals) for four people, and after the food dropped our waitress never returned until it was time to drop the check, despite empty water glasses and such.

Is the service frequently like this? Or did I catch the wrong server on the wrong day?

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Also -- I went to Chen Garden on Saturday for lunch after seeing some positive reviews here.  The food was the best Chinese I've had in Rochester - quite good.

The service we received, on the other hand, was miserable -- enough that if the food wasn't quite as good, it wouldn't be on my "give it another shot" list.  The waitress was rude, our food came out in two waves (two meals, wait about 5 minutes, then the other two meals) for four people, and after the food dropped our waitress never returned until it was time to drop the check, despite empty water glasses and such.

Is the service frequently like this?  Or did I catch the wrong server on the wrong day?

Was there Sunday night without incident - I'm far from a regular there so I assume maybe you had an off night. The times I've popped in on a Saturday, I ate at the bar without any problems.

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Ethnic wise? Not sure if it’s true but I hear there isn’t much good Chinese in Syracuse. The same can be said for here for the most part regarding Rochester except for Chen Garden (1750 Monroe Avenue) the best of what’s local. Ethiopian? Been to Abyssinia but wasn’t very open to the new experience, nothing stood out. Phillipino? Manila Grill (4425 Dewey Ave) is the only game in town but quite good comparatively. German Food? I don’t go out for it unless I’m traveling to Danos Heuriger on Seneca Lake. There is an excellent sausage maker on Dewey ave, Ralf’s European Meats. The sausages are excellent. The Indian restaurants are all pretty consistent as far as their offerings with my personal faves being Tandoor of India and Thali of India (both in Henrietta) Japanese? My favorite Sushi place has gone in the dumper –from best to worst unfortunately – try Shiki (1054 Clinton Ave South) everything is good, esp the Edo style Sushi. Avoid California Rollin..A poseur place that smells like yesterday’s catch. Korean Food? All pretty much average – nothing I can’t make better at home. Greek/Lebanese? Sinbad’s on Park Ave makes the best hummus and Soulaki –Aladdin’s is second but not far off on a good day. Mexican? El Rincon in Canandaigua is the best all around, burritos from Paulo’s are excellent, and the carnitas from Rich Port Bakery at the Public Market or Empanadas at the Empanada Stop are a must eat. Vietnamese/Thai are almost a generic theme. I love the Pho at Le Lemon Grass (Monroe Ave), Bahn mi and Pho Duong Dong (182 Otis St) Dac Hoa is a “joint” but everything is consistently fresh and tasty. For a steaming bowl of noodles, Ming’s Noodles (1038 South Clinton) makes the grade, he’ll make them anyway, any style.

Gordon,

Are these recommendations still accurate, as far as you know? My husband and I are planning to head towards Rochester tomorrow, and wanted to eat something for lunch that we don't see around here unless we make it ourselves. Of particular interest: Indian food. If that isn't a good bet, I'd settle for banh mi or pho.

MelissaH

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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Ethnic wise? Not sure if it’s true but I hear there isn’t much good Chinese in Syracuse. The same can be said for here for the most part regarding Rochester except for Chen Garden (1750 Monroe Avenue) the best of what’s local. Ethiopian? Been to Abyssinia but wasn’t very open to the new experience, nothing stood out. Phillipino? Manila Grill (4425 Dewey Ave) is the only game in town but quite good comparatively. German Food? I don’t go out for it unless I’m traveling to Danos Heuriger on Seneca Lake. There is an excellent sausage maker on Dewey ave, Ralf’s European Meats. The sausages are excellent. The Indian restaurants are all pretty consistent as far as their offerings with my personal faves being Tandoor of India and Thali of India (both in Henrietta) Japanese? My favorite Sushi place has gone in the dumper –from best to worst unfortunately – try Shiki (1054 Clinton Ave South) everything is good, esp the Edo style Sushi. Avoid California Rollin..A poseur place that smells like yesterday’s catch. Korean Food? All pretty much average – nothing I can’t make better at home. Greek/Lebanese? Sinbad’s on Park Ave makes the best hummus and Soulaki –Aladdin’s is second but not far off on a good day. Mexican? El Rincon in Canandaigua is the best all around, burritos from Paulo’s are excellent, and the carnitas from Rich Port Bakery at the Public Market or Empanadas at the Empanada Stop are a must eat. Vietnamese/Thai are almost a generic theme. I love the Pho at Le Lemon Grass (Monroe Ave), Bahn mi and Pho Duong Dong (182 Otis St) Dac Hoa is a “joint” but everything is consistently fresh and tasty. For a steaming bowl of noodles, Ming’s Noodles (1038 South Clinton) makes the grade, he’ll make them anyway, any style.

Gordon,

Are these recommendations still accurate, as far as you know? My husband and I are planning to head towards Rochester tomorrow, and wanted to eat something for lunch that we don't see around here unless we make it ourselves. Of particular interest: Indian food. If that isn't a good bet, I'd settle for banh mi or pho.

MelissaH

Chinese and Indian suggestions are still fine. Although, call ahead for hours. Thai/Vietnamese? Pho Duong and Dac Hoa are the only players currently.

Buon Apetito

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Ethnic wise? Not sure if it’s true but I hear there isn’t much good Chinese in Syracuse. The same can be said for here for the most part regarding Rochester except for Chen Garden (1750 Monroe Avenue) the best of what’s local. Ethiopian? Been to Abyssinia but wasn’t very open to the new experience, nothing stood out. Phillipino? Manila Grill (4425 Dewey Ave) is the only game in town but quite good comparatively. German Food? I don’t go out for it unless I’m traveling to Danos Heuriger on Seneca Lake. There is an excellent sausage maker on Dewey ave, Ralf’s European Meats. The sausages are excellent. The Indian restaurants are all pretty consistent as far as their offerings with my personal faves being Tandoor of India and Thali of India (both in Henrietta) Japanese? My favorite Sushi place has gone in the dumper –from best to worst unfortunately – try Shiki (1054 Clinton Ave South) everything is good, esp the Edo style Sushi. Avoid California Rollin..A poseur place that smells like yesterday’s catch. Korean Food? All pretty much average – nothing I can’t make better at home. Greek/Lebanese? Sinbad’s on Park Ave makes the best hummus and Soulaki –Aladdin’s is second but not far off on a good day. Mexican? El Rincon in Canandaigua is the best all around, burritos from Paulo’s are excellent, and the carnitas from Rich Port Bakery at the Public Market or Empanadas at the Empanada Stop are a must eat. Vietnamese/Thai are almost a generic theme. I love the Pho at Le Lemon Grass (Monroe Ave), Bahn mi and Pho Duong Dong (182 Otis St) Dac Hoa is a “joint” but everything is consistently fresh and tasty. For a steaming bowl of noodles, Ming’s Noodles (1038 South Clinton) makes the grade, he’ll make them anyway, any style.

Gordon,

Are these recommendations still accurate, as far as you know? My husband and I are planning to head towards Rochester tomorrow, and wanted to eat something for lunch that we don't see around here unless we make it ourselves. Of particular interest: Indian food. If that isn't a good bet, I'd settle for banh mi or pho.

MelissaH

Chinese and Indian suggestions are still fine. Although, call ahead for hours. Thai/Vietnamese? Pho Duong and Dac Hoa are the only players currently.

Buon Apetito

Well, as it turned out, the weather prohibited us from going anywhere on Friday. Saturday was better, so we got up and headed east, did what we had to, snagged something to munch on at Wegman's, and then hightailed it back home before the weather got nasty again.

On the bright side, we will probably be making a cauliflower curry ourselves, to try and get our Indian fix.

MelissaH

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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Opening this weekend.

Rocco's

165 Monroe Ave

Rochester NY

Local Chef Mark Cupolo (formerly at Max's Chop House and former owner of Victor Grilling) is forging ahead with the type of place he's always wanted to do. Rustic Italian grilled, braised meats, risottos, pizzas, etc with an italian wine list. Mark has an uncompromising culinary point of view which is good for his customers. I've never found anything on any of his dishes I would have added or subtracted.

Edited by GordonCooks (log)
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  • 2 weeks later...
Opening this weekend.

Rocco's

165 Monroe Ave

Rochester NY

Local Chef Mark Cupolo (formerly at Max's Chop House and former owner of Victor Grilling) is forging ahead with the type of place he's always wanted to do. Rustic Italian grilled, braised meats, risottos, pizzas, etc with an italian wine list. Mark has an uncompromising culinary point of view which is good for his customers. I've never found anything on any of his dishes I would have added or subtracted.

Gordon, great info as always. Any first impressions?

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