Celebrating Food, Drink, and the Community They Create
How we love our food and beverages! One of the gifts of living in the greater Rochester area is the abundance of options when it comes to exceptional cuisine. From neighborhood favorites to hidden gems, there is always something new to discover— or a beloved dish to return to time and again.
As you flip through this issue, I invite you to revel in the many images that showcase the creativity and passion of our local restaurants. The City Scene section alone is brimming with selections that might just inspire your next night out (or two, or three).
We are also happy to share our first City List, highlighting locals’ favorite spots for food and beverages. A heartfelt thank you to all our readers and social media followers who offered up their selections for the “best places to”—your input helped make this feature truly special.
Food is about more than what’s on the plate. For many of us, it’s the heart of family gatherings, the centerpiece of celebrations, and the spark of memories that last a lifetime. We asked several area residents to share their own stories about the connection between food and family. Though their backgrounds are different, their stories reveal universal threads—love, tradition, and the joy of coming together around a table.
And because we know how challenging the food and beverage business can be, we’re also shining a spotlight on a few of Rochester’s enduring favorites. In Where Everybody Knows Your Name, you’ll meet three local establishments that have not only stood the test of time but continue to thrive by nourishing both their customers and their communities for over 25 years.
Of course Rochester’s impact on food and drink goes far beyond our borders. Three local businesses—Fee Brothers, Iron Smoke Distillery, and Whole Latte Love—are delighting palates across the country and around the globe. Whether through crafted bitters, brines, and mixers, award-winning small-batch spirits, or specialty coffee machines and beans, these companies embody the artistry of crafted flavors. They are living proof that Rochester’s culinary reach is as bold and distinctive as the people who call this place home.
So, whether you’re looking for your next go-to dining spot or simply want to celebrate the flavors that bring us together, I hope this issue leaves you hungry—in the very best way.
On behalf of Laura, Katrina, myself and the entire ROC City Lifestyle team...cheers!
BETTY DOLCE, PUBLISHER @ROCCITYLIFESTYLE
October 2025
PUBLISHER
Betty Dolce | betty.dolce@citylifestyle.com
PUBLICATION DIRECTOR
Laura Bennett | laura.bennett@citylifestyle.com
EDITOR
Katrina M. Randall | katrina.randall@citylifestyle.com
CONTRIBUTING WRITERS
Sarah Keeler | sarahkeelerb@gmail.com
Lisa Barbato | lbarbato22@gmail.com
SOCIAL MEDIA COORDINATOR
Ashley Fosdick | amf00275@sjfc.edu
CONTRIBUTING PHOTOGRAPHERS
Mylee Dondiz - Margarita Media
Reneé Veniskey - Immagine Photography
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Kolich
LAYOUT DESIGNER Kathy Nguyen
QUALITY CONTROL SPECIALIST Brandy Thomas
Learn how to start your own publication at citylifestyle.com/franchise.
Proverbs 3:5-6
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: Braised Short Rib - Cecil’s Wine & Whiskey Restaurant/Bar, Park Avenue 2: The Mary Wee Pub, Webster - French Onion Soup and Lost Irish Whiskey 3: Panang Curry Sea Scallops- Bonnie & Clyde, Fairport 4: Avvino, Pittsford - The Nine Gem Korma with the Wild Cherry craft cocktail.
5: Brodetto Fish Stew, Rustica Wood Fired Pizza, Antica Manhattan - La Bella Vita, Webster 6: Living Roots, University Avenue - Charcuterie, Cabernet Franc Tasting 7: Prime Delmonico with Chimmichurri a la Patron Saint Steakhouse, East Broad Street, Rochester
MYLEE DONDIZ
MYLEE DONDIZ
MYLEE DONDIZ
RENEÉ VENISKEY
RENEÉ VENISKEY
MYLEE DONDIZ
MYLEE DONDIZ
Betty turned a magazine into community.
City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?
ROC City Lifestyle
Published by Betty
Loved by Rochester
business monthly
Photography by Reneé Veniskey
Carmella's Wine Bar Opens in Schoen Place
Located in picturesque Schoen Place of Pittsford, Carmella's Wine Bar invites wine and cocktail lovers to explore an exquisite selection of global wines paired with artisanal small plates. This charming venue combines a cozy atmosphere with exceptional service, making it the perfect spot for gatherings or evenings out. Join them for regular wine tastings and special events that celebrate the art of winemaking. Experience the warmth and sophistication of Carmella's—where they craft community through wine
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Fairport’s Tammy Fichter to Lead Empire Realty Group’s Fairport Office
Award-winning realtor Tammy Fichter has been tapped to lead Empire Realty Group’s Fairport office. Fichter will drive growth by mentoring agents, recruiting top talent, and delivering standout results for clients. With her energy and vision, Empire Realty Fairport is set to be the go-to hub for real estate success. Her no-nonsense style, fearless marketing, and community connections with big results, is building a powerhouse office that’s ready to shake up Monroe County real estate.
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Clean Eats With Coastal Energy—Salty Girl Opens
Salty Girl is East Rochester’s newest spot for fresh, feel-good food. Founded by locals Nina and Christina, this vibrant restaurant offers smoothies, clean bites, and a curated boutique full of wellness essentials. With a focus on locally sourced ingredients and nourishing choices, this is more than a restaurant—it’s a lifestyle destination. Salty Girl is the place where you can nourish your body, connect with friends, and enjoy wellness served with style. 349 West Commercial Street
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Earlene Siebold,
MOCKTAIL MAVENS: MEET THE INNOVATORS CHANGING HOW ROCHESTER DRINKS
Redefining social
drinking, two Rochester women are leading the sober-curious movement with taste and style.
ARTICLE BY KATRINA M. RANDALL | PHOTOGRAPHY SUBMITTED
Roughly two-and-a-half years ago, Sandy Blair put down her glass of wine for good. Like many who choose the sober-curious path, she quickly realized that letting go of alcohol is easier said than done—especially in a world of mommy wine culture, beer bros, and endless happy hours.
“I was trying to figure out how to live a sober life around everyone that was still drinking. So, I started to explore other options that were out there that weren't mind altering or body altering,” she says. After some research, she realized the non-alcoholic market was both limited and largely overlooked, with few people even aware it existed. Her gears turning, Blair began to explore NA possibilities, going beyond the yesteryear of O’Douls-only options.
Like Blair, Meg Hartman found herself in a similar situation when her husband, Bob, decided to quit drinking about six years ago. There weren’t many good options at the time
for NA drinks, but they missed going out, drinking high-quality cocktails, and supporting local businesses and eateries.
Seeing a gap in the market, yet plenty of untapped demand, both entrepreneurs chose to launch their own ventures. In 2023, Blair created Mindful Sips. What began as an educational venture, hosting ladies’ nights to teach women how to make mocktails, soon grew into an online bottle shop. From there, it expanded into a mobile mocktail trailer, which she now brings to festivals and events like weddings throughout Rochester and the surrounding area.
Similarly, Hartman and her husband started exploring the space more and decided to host a non-alcoholic drink pop-up after taking classes on how to run an NA business. When they sold all 80 tickets, they knew they were onto something. In 2024, the husband and wife duo opened up Alt Bar in downtown Rochester, bringing a social scene and greater accessibility to those who still want to partake, sans the booze.
While it may seem like it’s still a niche space, it’s growing. One only needs to walk into a Wegmans to see the wider variety of NA options—from hard cider alternatives to NA craft beers and mixed drinks.
“More and more people are starting to focus on their well-being and realizing alcohol doesn’t always play a part in that journey,” says Hartman, adding that access to social media, where people are more vocal about sobriety and their mental health, has brought it increasingly to the forefront.
Blair’s experience echoes a larger movement. As she became more fitness-focused in her 30s, alcohol fit less naturally into her life. She and Hartman
Alt Bar co-owner
Meg Hartman on opening day
note that cannabis legalization has only accelerated the trend, giving some people an alternative as they rethink their relationship with alcohol.
“People are drinking less in restaurants, so they’re having to offer more NA options otherwise they’re losing income,” Hartman says, adding that being able to meet the demand “has put us in a good position to have an entirely non-alcoholic space.”
Although the NA space is growing more competitive, business is pretty good. Blair has been booked since April well into the fall, while Alt Bar has steady business, regulars, first dates, and dry January, which has become their highest sales month. This goes against traditional trends, with January usually being one of the slowest months in hospitality.
“The generational shift in alcohol awareness and disinterest is definitely growing, so I think the NA space will continue to expand as those generations continue to get older,” Blair says.
About NA Industry
According to Bartenders Business, the NA industry is growing quickly as consumers embrace being more sober, with the United States and Brazil being big growth markets. The Boston Consulting Group reports that the global market for no-or-low alcoholic beers, wines, and spirits is now valued at $13 billion.
A cocktail from Alt Bar
The Mindful Sips mobile mocktail trailer
Sandy Blair making mocktails from her mobile mocktail trailer
Produce to the People
How one urban farm is fighting food insecurity
When Jason Delooze hauls bundles of microgreens, lettuce, and herbs to a Rochester food pantry each week, he’s delivering more than salad ingredients. For Delooze, program manager of The Farm, the produce shows how urban farming can break cycles of food insecurity.
The Farm, run by Volunteers of America (VOA), aims to eliminate barriers to fresh food access for the 91,000 Monroe County residents living with food insecurity, an estimate reported by the 2025 Monroe County Joint Community Health Needs Assessment report. The Farm’s centerpiece is a 300-square-foot shipping container turned into a vertical hydroponic farm.
Hydroponics uses nutrient-rich water to feed plants directly at the root, making it a highly efficient way to grow food. Stacking plants in vertical trays means they can be grown even in dense urban areas where sprawling soil plots or in-ground community gardens aren’t feasible. The set-up also allows hydroponic farms to use up to 90% less water than traditional farms. Instead, water gets recycled through the system instead of being absorbed by the soil.
“[The Farm] looks like a spaceship,” Delooze says of the container on Lake Avenue where his team grows the crops that feed 200 people each week. “When people see the inside, their reactions are just amazement.”
The controlled environment of hydroponics allows for year-round growth of greens and herbs, even after Rochester’s farmers markets close for the season. By growing food locally, The Farm reduces shipping costs and environmental impact while keeping produce on pantry shelves year-round. From collard greens and chard to spring mix and arugula, The Farm focuses on food that is flavorful, nutritious, and varied. While about a third of its output is lettuce, it aims to supply recipients with ingredients they might not be able to access at standard food banks.
“The number one request we get from food pantries is fresh herbs,” Delooze says. Herbs encourage healthy eating by helping families cook flavorful meals, and they add dignity by offering the same quality ingredients people might select for themselves at a grocery store.
ARTICLE BY SARAH KEELER PHOTOGRAPHY BY VOLUNTEERS OF AMERICA
In addition to food pantries, The Farm supports VOA housing programs, including emergency shelters and scattered-site housing for vulnerable populations including veterans and older adults.
“The produce we grow goes to people in these programs,” Delooze says. “With rising food costs, that’s key to helping them reach long-term stability.”
VOA’s broader mission is to restore “hope, dignity, and a sense of belonging” to people in need.
The Farm also serves as a workforce development hub. Over six weeks, participants get 20 hours of hands-on training in hydroponic farming—from seeding to harvesting to maintenance.
Delooze especially enjoys the agri-therapy programs, where participants gain physical, social, and mental health benefits by working alongside staff.
“When I show a group of seniors or 5-year-olds around The Farm, that feels great,” he says. “They’re having fun. It’s like they’re at Disneyland.”
Launched in 2023 with federal grant funding, The Farm now produces more than 1,000 pounds of food each year, with plans to expand.
Community members can support the project by donating to Volunteers of America Upstate New York or purchasing produce online through its website. Delooze hopes this is only the beginning of a larger effort to fight food insecurity “one leaf at a time.”
Jason Delooze, The Farm program manager, tending to the hydroponically grown herbs and veggies
Plantain Crusted
Jumbo Shrimp from Rooney's
Cucidati cookies
Stuffed Portobello Mushroom from Pasta Villa
WHERE Everybody Knows Your NAME
Back in the days of “Cheers,” the theme song promised a bar “where everybody knows your name.” But for restaurant owners, surviving long enough is no small feat. Nearly half of all restaurants close within five years, according to a Restaurant Growth study. But in Rochester, some restaurant owners have not only beaten the odds but thrived for 25 years or more, crediting their success to a fusion of customer connection, balancing tradition with trends, and consistently good food.
ROONEY’S RESTAURANT
Joe Squalli has owned Rooney’s on Henrietta Street for 20 years, making him the longest-running owner since the fine dining restaurant first opened in 1979. He’s also the one who has kept it thriving for the past two decades.
In the early years, he was reluctant to make waves. “I realized if this place survived all these years, there’s a reason,” he says. But to keep it fresh and evolve with changing tastes, Squalli quickly learned that enhancing the menu with the occasional new dish kept it fresh while honoring their signature style. Once a year, the restaurant brings in a guest chef from countries like France or Italy, transforming the menu and the ambiance temporarily.
CONTINUED >
Inside the kitchens and hearts of eateries that have stood the test of time.
ARTICLE BY KATRINA M. RANDALL PHOTOGRAPHY SUBMITTED
Bill Leonardo and his son Will
Guido and his wife, Shauna, who is vital to daily operations
Yet, Squalli also knows that tradition is important. The plantain crusted jumbo shrimp with mango sauce is so popular customers tell him to never take it off the menu. “That item has been on the menu since I've been here and was created by a sous chef that’s been here for 30 years.”
He also credits his loyal staff, with some having spent decades at the restaurant, a dynamic that adds to that “family feel” that keeps patrons coming back for generations, not just as customers but as friends.
“It’s not easy to stay in business this long. It’s a very humbling experience for sure,” he says. “I stay focused on the business, and you always hope to make the right decisions. I’m very grateful to the customers and community, I wouldn't be able to maintain this without them.”
THE PASTA VILLA
When Frank Guido and his late brother Jesse decided to buy a building and open up a restaurant, Guido didn’t have any restaurant experience—he was relying on Jesse’s expertise to make the opening a success. More than 30 years later, Pasta Villa is a well-known Italian establishment on East Ridge Road in Irondequoit. Every original recipe remains, with consistency key to their success.
“We’re not big on change at Pasta Villa,” Guido says, noting that many staff members have been at the restaurant 20 or 30 years, including the head chef Randy Rechichi. But keeping up with patrons’ tastes is essential, so small changes match today’s palate.
Guido attributes much of the restaurant’s success to its family atmosphere, which turns first-time visitors into regulars. “We know everybody,” he says. “We’re big on regulars, and if we don’t know your name yet, we will by the time you leave.”
While loyal patrons are key to any successful restaurant, at Pasta Villa, the loyalty runs both ways. Guido explains that if you had a table last New Year’s Eve, it’s yours again the next year, unless you pass it on. “When they don’t want it anymore, they give it to their kids. Our customers are generational.”
BAKER STREET BAKERY
Turning a bread bakery into a full-service bakery was a natural progression for Mary Ellen Leonardo and her husband, Bill. “It’s his background. Baking is his baby if you will, and bread is definitely what he loves to do the most,” she says.
Bill was working an extra job at the Baker Street Bakery on Park Avenue when the owner at the time noticed Bill’s passion and offered to sell. Twenty-five years later (as of this past April), the husband and wife still own the bakery and have watched generations grow up around them, including their own kids.
“We have many customers who come in who we know by first name and have watched our kids grow up. Things sort of evolve. I can remember when our youngest son was born after we bought the bakery, and my husband was rolling dough with my son next to him, and now he’s graduated from college,” she says.
In the early years, Bill’s father and Leonardo’s Italian family recipes helped shape the bakery’s menu. And while some of the bakery’s treats
“We know everybody,” Guido says. “We’re big on regulars, and if we don’t know your name yet, we will by the time you leave.”
were unfamiliar to customers, like the cucidati, a Sicilian fig cookie, today, calls start coming in around Thanksgiving, with patrons eager to know when they’ll be available. Other favorites include the sourdough (shh, don’t tell the rosemary sea salt fans) and the popular chocolate babka that keeps people coming back for more.
Like Squalli and Guido, Leonardo knows success isn’t just about knowing customers’ names, but understanding their evolving tastes. “You have to ride the waves, with the economy, how people are eating, and stay on top of trends. And sometimes not,” she says, showing how longevity comes to those who understand the balance of tradition with innovation.
Leonardo hopes to one day pass the bakery to the next generation. Their son Will, who works alongside them, has inherited his father’s knack for baking. “The way he works reminds me of how my husband was when he was younger," she says.
In the meantime, they hope to remain a neighborhood mainstay, “staying true to what we do best and what people keep coming back for."
THE SECRET RECIPE
Ultimately, the secret to their success is not just about good food. It’s about the feeling of belonging the owners and staff at these restaurants create. At these establishments, patrons aren’t just customers, they’re friends and family.
ARTICLE BY STAFF
City List: ROC Style
DISCOVER THE FLAVORS, VIBES, AND VENUES OUR CITY LOVES MOST.
Rochester is a city that’s thriving with eateries and unique gems to visit. We asked our readership their favorite spots, whether it’s a romantic evening out or happy hour after work. Together with our readers, we’re spotlighting some of the unique gems in Rochester and beyond. If you’ve never tried any of them before, we invite you to discover something new!
Best Coffee Shop to Meet Your Bestie
Melo Coffee & Kitchen 696 University Avenue, Rochester melocoffeeandkitchen.com
Featuring a funky fun menu with drinks like a "dirty chai latte" and "uncle marble," a latte with cinnamon and agave, Melo Coffee & Kitchen offers a unique spot to grab a drink with your bestie, whether it’s coffee or locally crafted brews. With an outdoor patio during the warmer months, farm-to-table ingredients, and an all-day breakfast menu, you’ll enjoy yummy drinks and thoughtfully curated bites. Even better, the menu offers a range of options that are inclusive for different dietary needs and preferences.
Rochester’s “Best Kept Secret” just opened in July and is described as “1920s speakeasy and lounge meet modern day hospitality.”
Best Place to Fall in Love (Again)
Ristorante Lucano
1815 East Avenue, Rochester ristorantelucano.com
Merging elevated Italian fine dining and food with an ambiance centered around fine art and sconce lighting that casts a romantic glow, we suggest you schedule your next date night here. This family-owned gem is praised for its lovely owners, elegant food, and intimate atmosphere, making it an evening of sophistication and indulgence.
Best Kept Secret (Until Now)
Vanni's Jazz Lounge
26 Broadway, Rochester innonbroadway.com
Described as “1920s speakeasy and lounge meet modern day hospitality,” its secret entrance tucked behind a bookshelf in the Inn on Broadway makes it truly an experience. The Prohibition-era vibe is underscored by the dim lighting and live jazz performances typically playing Thursday through Saturday. For a touch of flair, select cocktails arrive with intricate origami garnishes.
Group Night Shenanigans
Revelry
1290 University Avenue, Rochester therevelryroc.com
Located in the Neighborhood of the Arts, Revelry is known for its “low-country-American cuisine,” based on owner Josh Miles’ upbringing in South Carolina. From the blackened salmon with lump crab dip to the fried green tomatoes, there’s interesting dishes for the crew to enjoy. With a diverse selection and personalized options, the drink list has something to please every palate.
Best Place to Clock Out and Cheers Up
JoJo Bistro and Wine Bar
60 North Main Street, Pittsford restaurantjojo.com
Offering a tavern-like experience, JoJo’s offers starters like oven-roasted shrimp and hummus if you're looking for some quick munchies after work, as well as wood-fired pizzas to share with your co-workers. Of course, happy hour is really about the drinks, and Jojo’s has a stylish but comfortable vibe, an extensive wine list (including wine flights), brews, and cocktails. If you’re trying to save money but still want to grab a drink with your work buds, the bar allows you to bring your own bottle of wine on Mondays to relax and enjoy.
ROC Spirits, Sips & Brews
ROCHESTER MADE, GLOBALLY CELEBRATED
ARTICLE BY KATRINA M. RANDALL | PHOTOGRAPHY BY STAFF; SUBMITTED
Tommy Brunett
From backyard distilling to prohibition loop holes, Rochester is home to three beverage-focused brands with national and global reach, proving that great outcomes can be achieved through “small-batch” ideas.
IRON SMOKE DISTILLERY: WHISKEY AND COMMUNITY
For musician Tommy Brunett, owner of Iron Smoke Distillery in Fairport, his journey into the beverage world truly started in his backyard. “I was in the backyard smoking ribs and drinking whiskey, and I’d just moved back from New York City and came up with an idea for apple-smoked bourbon—putting two American pastimes together: whiskey and barbecue,” he says.
It was an idea that turned into a passion, much like when he first picked up a guitar and just wanted to learn all about it. He began working with a distillery to get his product made, but the whiskey sold out so fast, the distillery couldn’t handle the volume. That’s when Brunett decided to find his own place to distill whiskey and bourbon. “We wanted to be a New York State farm distillery and take advantage of the wonderful farms we have here. It was a perfect storm for having a distillery, agriculturally speaking.”
Established in 2011, Iron Smoke Distillery found its true home in 2014 when it moved into the old American Can Factory in Fairport. Since then, it has grown into the industrial-meets-speakeasy hot spot it’s known as today, complete with a retail shop featuring the brand’s eight core whiskeys along with seasonal and collaborative releases.
Locally, Brunett stresses that the distillery is a space for the whole community to enjoy, with outreach playing a key role in its mission. Special releases underscore this commitment, from Purple Heart Whiskey crafted in partnership with Rocky Bleier, a veteran and former football player with the Pittsburgh Steelers, to bourbons benefiting organizations such as Veterans Outreach Center and Nazareth University.
On a national level, Brunett and his team recently worked with Nancy Fuller from the Food Network to make a specialty bourbon, called GG Guice, which is sold online and delivered to 48 states. Currently, Iron Smoke Distillery whiskey is available in brick and mortar locations in 12 states, including places like Yankees Stadium and the Guitar Hotel at Seminole Hard Rock Hotel & Casino in Florida.
While on a global level, Iron Smoke may not be selling in stores, Brunett says their fan base is international, with people from all over the world sending him pictures wearing their merch, and visitors from other countries visiting to check out the distillery. “My favorite part is growing the fan base and the following,” Brunett says.
In 2018, Iron Smoke was ranked in Jim Murray’s Whiskey Bible, putting them in the top 6% over 3,400 distilleries worldwide, scoring better than even highend brands like Blanton's and Woodford Reserve. Not long after, Forbes named them one of the “10 Best Bourbons Beyond Kentucky,” and the "Today Show" featured the distillery’s Rattlesnake Rosie’s Apple Pie.
As Iron Smoke’s reputation grows, Brunett’s mission remains grounded: Craft the best whiskey they can while giving back to the community. That means sourcing ingredients from local farmers and embracing a “live off the land” mentality. For him, the true reward is in “creating something brand new where nothing existed before.”
FEE BROTHERS: 161 YEARS OF BITTERS AND INNOVATION
If you’ve ever bought or been served bitters, chances are you’ve tasted a Fee Brothers recipe. The company got its start when Owen Fee Sr. passed in 1855, and his wife and oldest son began selling sandwiches to make ends meet. That evolved into a deli, butcher shop, saloon, and eventually their own wine and whiskey production. In 1883, the name changed to Fee Brothers, and by 1920, Prohibition was underway. A loophole allowing sacramental wine let Fee Brothers continue, and they soon began producing flavorings and cordial syrups to improve homemade alcohol, which became the foundation for today’s business.
According to co-owner Jon Spacher, all other bitters companies had to close during Prohibition except theirs, thanks to a vegetable glycerin base. Spacher and his brother Benn grew up around the business but didn’t take the reins until 2020, after their Uncle Joe passed. Their Aunt Ellen asked them to step in, and within weeks, she asked them to take over. “Ellen and Joe are fourth generation, and they did a phenomenal job creating products and demand,” Spacher says. The brothers “got the fun job of coming into a profitable business and figuring out how to grow the business.” Since then, revenues have tripled, staff has nearly
“Time flies when you’re making whiskey.”
—Tommy Brunett
“Some
day I’m going to die, and hopefully our time on this earth contributes to people having a better life … I hope our personal legacy shows that care to our people and our employees.”
quadrupled, international sales continue to expand, and they landed on the Greater Rochester Chamber of Commerce's Top 100 Fastest-Growing, Privately Owned Companies list.
Based on Portland Avenue since 1964, the company has long outgrown its space. Spacher says even buying a whole block wouldn’t be enough. Their global reach speaks for itself: One 20-foot container went to Europe in 2014; this year, 10–12 40-foot containers.
“Fee Brothers has had to reinvent itself over and over and over again over the last 161 years. I don’t think that's going to stop just because bitters are hot today. We need to keep continuing to reinvent ourselves,” Spacher says.
Last year, orange bitters lost the No. 1 spot to Fee Foam, perfect for creating a pisco sour’s foam without raw egg white. Fee Foam, around since the early 1900s, was originally made from animal fat, but Fee Brothers have upgraded it—now it’s kosher, vegan, and gluten-free, highlighting the brand’s ongoing evolution. With two new food scientists on board, they’ve launched three new bitters, including their first upcycled product.
While proud to carry on the family legacy, Spacher emphasizes employee and community care. “Some day I'm going to die, and hopefully our time on this earth contributes to people having a better life … I hope our personal legacy shows that care to our people and our employees.”
WHOLE LATTE LOVE: BREWING A HOME COFFEE REVOLUTION
Have you ever wondered how your morning espresso ended up at home? Whole Latte Love has been at the forefront of espresso machine distribution, focused on quality, education, and development of features to improve the home coffee experience.
Gary and Lauren Salzman got started selling “prosumer” espresso machines, a hybrid of professional and home machines, from their garage in 1997. “My father wanted to find something you couldn’t go down to your local store and buy at the time,” says Jesse Salzman, their son and company chief strategy officer.
“He pretty much through sheer will and determination helped create the at-home coffee culture.”
Today, Rochester-based Whole Latte Love is the largest online retailer of espresso machines in the U.S., offering a wide variety of machines while educating enthusiasts through livestreams, YouTube tutorials, blogs, and more. “The family took this task on to educate and help people make cafe-quality results from their home with these machines,” says Zach Shouse, the company’s social media community lead. Their YouTube channel has 368,000 subscribers, over 108 million views, and a global audience.
Connecting with the community is also important to the team, like a recent collaboration with Towpath Bikes along the Erie Canal Heritage Trail, where they hosted a pop-up and treated everyone to a group ride and specialty drinks with equipment from Rocket Espresso.
Whole Latte Love’s expertise extends to cafes, outfitting them with machines and training staff. “There's a lot of kinds of machines out there, but I think with our vast knowledge we can make a better choice for the consumer in a world full of choices,” says Shouse.
Awarded America’s Best Customer Service in 2025 by USA Today, the company tailors advice to each customer. “What is their lifestyle like, what does coffee mean to them?” asks Jesse. He notes that interest in home brewing surged during the pandemic as people worked from home, sparking a growing community of hobbyist baristas.
“Advances in home coffee have begun to outpace development in the commercial setting,” adds Shouse. “Since it is a hobby, the onus is on us to be much more educated to pave the way for people to experiment and experience coffee in new and different ways.”
CREATING A LEGACY
Whether it’s Iron Smoke’s backyard-conceived barrel whiskey, Fee Brothers’ historical beginnings, or Whole Latte Love’s passion for home brews, these brands all share a common theme: dedication to craft, family, and community.
LEARN MORE: Want to hear more about the influencers, hot spots, and style trends going on in Rochester? Follow us on Instagram and Facebook: @roccitylifestyle
Stacked for Fall
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
Sweet & Spicy Grilled Chicken Sandwich
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
Honey Glazed Pear & Chicken Sandwich
realty report
FOOD: THE UNIVERSAL LANGUAGE
ARTICLE BY KATRINA M. RANDALL
RECIPES, RITUALS, AND THE HEART OF FAMILY
Despite differences in culture, geography, and taste, food is a universal experience. It sustains us, but it also brings people together. For this feature, we invited local residents from all walks of life to share personal reflections on how food has shaped their family.
WHAT ROLE DOES FOOD OR SHARING A MEAL PLAY IN YOUR FAMILY LIFE?
“It’s the way I show love. For me it's about compassion, connection, caring. I don’t use recipes, I smell things, I taste it. When it feels right it’s done. When I watch people eat I feel warm inside, it’s my way of connecting and loving people.
“Growing up with my father being Greek, food was very important in connecting family. Everything had to be made, so I always knew what I was eating was something someone took the time to prepare. It was done during times of celebration, during times of sickness, during times of sadness. Showing others you care for them was always done through food.”
— Despina Mitchell, Webster
“I grew up in a traditional household of four, which included my father, mother, myself, and younger sister. My father was a busy pastor, my mother was a busy school teacher, yet always managed to have dinner cooked and ready at a standard dinner time daily. At various times in my adult life, in various iterations on the spectrum, from single to married, to single again, I have tried to maintain a balance with traditional home cooked meals whenever possible. When successfully achieved, there is nothing that compares to the joyous fellowship around the table sharing in a meal prepared with love.”
— Pastor JD Jackson Jr., Pittsford
HOW HAVE MEALS SHAPED YOUR FAMILY TRADITIONS OR ROUTINES?
“We always had a dinner hour, which was a stable feature in our lives. Once a year, we came together for our harvest dinner that included vegetables from the garden. Cousins came, aunts and uncles, my children. We had a day of community and gathering, just reconnecting. It was a family reunion of sorts based around the food that came out of the garden.”
—Jeanne Randall, Fairport
“The food of each other's heritage has been a part of our daily life since childhood. Mike's [her husband] mother is 100% Italian, so he grew and passed down recipes of both his grandmother and his mother. Now he is the one who makes the sauce for our family dinners and for Christmas Day dinner at our home. It's tradition, and it's something he won't ever give up, because, to quote him, ‘This is a way of keeping our family members alive and around our table, so our children can enjoy what we did as kids, then they share with our grandkids. And so, in some way, they are a part of our ancestors' lives even though they aren't physically with us anymore.’ I think that is just so beautiful! Ukrainian and Italian—we both agree on keeping these traditions alive.”
— Christina Walsh, Webster
WHAT MEMORIES COME TO MIND WHEN YOU THINK ABOUT EATING WITH FAMILY?
“Traditionally at our Sabbath dinner we serve brisket and roast chicken as the entrees. I remember having Friday dinner at my sister and brother-in-law's home. I had brought the brisket. Using a version of my mother’s recipe, which included a lot of ketchup.
“Our son and daughter, their spouses and children, our nieces were all there. Our son had brought their white
fluffy dog Mocha along. She was beloved to all the family. We started with prayers, appetizers, and were enjoying our entrees. The buffet of food was in the kitchen.
“Suddenly, in walked Mocha, with a very red beard. Apparently she had jumped from the family room couch to the table and dove into this big platter of brisket. It was one of the funniest sights I’d ever seen. The laughter was worth the loss of the brisket.”
— Enid Ryen
“The family recipe for borscht on my Polish side was a recipe handed down by my grandmother, possibly before her, that I continued to make for my uncle on my mother’s side. It was something he looked forward to my making twice a year until his passing.”
— Jeanne Randall
“My dad used to have to leave at 3 a.m to go to work, and I remember waking up at 7 and having to go to school and there would be homemade oatmeal still warm because he would lay towels over it so it would be warm when we woke up.”
— Despina Mitchell
IS THERE A PARTICULAR DISH OR MEALTIME MOMENT THAT STANDS OUT IN YOUR FAMILY STORY?
“For me, it's my grandmother's potato soup. They lived in Ukraine and were not wealthy—so soup was made with water, and that water was flavored with aromatics. No matter who I make it for, they fall in love with it, just like we did. My grandmother had me make it with her when I was about 11 years old, and she didn't measure a thing. All she said in her broken English was, ‘Lotta water, potato, carrots, celery, salt, pepper, garlic, and two hand pastina.’ Again, anyone I make this for deems it pure comfort food, and I love making this for my dad. It reminds him of his mother, and that makes me so happy.”
— Christina Walsh
“Our family traditional mealtime moments which I grew up with as a child are now maintained during those monthly meals at my mother's. Typically on a Sunday we sit down to eat at my mother's with double of everything that would be in a four-course meal. Two types of vegetable, two starches, two meat dishes and accompanied by cornbread or dinner rolls, if not both.”
— Pastor JD Jackson Jr.
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 3RD-4TH
Miniature Splendor: A Journey Through Indian Painting Traditions
Tower Fine Arts Gallery 180 Holley Street Brockport NY | 12:00 PM
Showcases masterpieces from the Dogra Art Foundation’s collection, spanning diverse regional schools such as Pahari, Kangra, Mewar, Kashmiri, Murshidabad, Jaipur, Bundi, and Kota. The exhibition features refined portraits of maharajas and noblemen, lyrical Ragamala series that weave music and mood, and narrative paintings that capture mythological and spiritual themes—from the celestial wedding of Vishnu to Uddhava’s counsel to Lord Rama.
OCTOBER 4TH-5TH
Hilton Apple Festival
West Avenue, (Rt. 18) Hilton, NY | 10:00 AM
A classic harvest festival with artisan vendors, apple-themed treats and contests, live music, and family activities—a beloved local kickoff to fall.
OCTOBER 4TH-26TH
Fall Fest at Seneca Park Zoo
Seneca Park Zoo - 2222 St. Paul St., Rochester | 11:30 AM
Autumn animal encounters, pumpkin activities, and themed evenings create a kid-friendly celebration of the season each weekend in October at the zoo.
• Weekends throughout October: Spooktacular nights, Oct 17–19, 2025
• Times: Daytime programming all weekend; Spooktacular evenings: 5:30–8:00 p.m.
Info: senecaparkzoo.org/fallfest
OCTOBER 9TH-11TH
Fashion Week Rochester - Magic
Joseph A. Floreano Rochester Riverside Convention Center | 7:00 PM
Glamorous runway showcases spotlighting local and national designers and boutiques—downtown transformed into three unforgettable nights of style. This year's themes are: Magic: Downtown Magic: On Main Magic: On The River
OCTOBER 11TH
ROCtoberfest 5K & Festival Presented by Strangebird
Genesee Valley Park | 9:30 AM
A fall festival 5K with Bavarian vibes—beer, brats, live music, and family-friendly fun make this race a seasonal favorite. ROCtoberfest is a fundraising opportunity for local charities. It's the chance for participants to run a 5K and donate to local charities, and it's for charities to raise money for their organizations without the expense of producing an event.
Info: yellowjacketracing.com/races/roctoberfest-5k-presented-by-strangebird-2025
OCTOBER 26TH
Making Strides Against Breast Cancer - Rochester Walk
Innovative Field, 1 Morrie Silver Way, Rochester | 8:30 AM
A moving community walk in pink to honor survivors, raise funds, and bring together Rochester for breast cancer awareness.
Time: Family Zone opens 8:30 a.m.; walk begins 10:00 a.m.
