Bob Ciaciuch, general manager and Tina Pasquali, owner/partner, stopped by to tell us about Too Ra Loo, a bar and eatery in downtown Rochester. The corner bar features 80 different beers, plus a wine list and full bar. There’s also a wide range of food, with everything from pizza and salad to famous choices like the TRL burger, which comes in single or double. Stop by for happy hour drink specials from 4 to 7 p.m., or just enjoy lunch or dinner on the patio.

Erica Kososky, manager, and Chef Brian Gruener described the sophisticated atmosphere of The Hemmingway Room in downtown Rochester. The 21-and-up craft cocktail bar features many rare bourbons, along with special drinks like the purple panda and mocktails featuring a variety of fruit. The menu includes something for everyone, with small plates that span the gamut from a charcuterie board to burgers and salmon. 

Mark Mendola believes in re-imagining restaurants, and that’s just what he’s done with D’Marco’s and The Backdoor in downtown Rochester. D’Marco’s, which is celebrating its sixth anniversary, just got an oven to make wood-fired pizzas and renovated its dining room, and The Backdoor is literally the back door of D’Marco’s – formally a private dining area – featuring Mexican cuisine, 150 different tequilas and an intimate speakeasy vibe. Enjoy craft cocktails, Bourbons, wines and more at either place, as well a wide range of Italian and Mexican dishes.

Located in the historic Western Knitting Mill in downtown Rochester, Rochester Mills Beer Co. is not only a fixture in Rochester, but is the largest beer-producing brew pub in the state. Director of Marketing Jon Lapolla told us about the pub’s ten house brews, plus seasonal offerings. Rochester Mills also offers a full bar and a wide range of food, including goulash, jambalaya, salads, sandwiches, pizza and more. Seating up to 400 people, the brew pub offers plenty of musical entertainment. Lapolla invites you to stop by and enjoy a seat on the patio when the weather warms up, or book your next party at the Lazy Daze Lounge inside the brew pub.

Suzy Silvestre, owner and chef for Chive Kitchen in Farmington, described her journey from a vegan restaurant to a large-scale, off-premises caterer that specializes in vegan and gluten-free food but offers a wide range of dishes. Silverstre and her pastry chef, Sarah, cater weddings, corporate events and more, and offer specialties like vegan lasagna, meatball sliders, mushroom gnocchi, bake-at-home cinnamon rolls  and more. Order online to pick up in Chive’s downtown Farmington location, or contact Chive for full-service event planning and catering.

Kevin Sell, one of six sibling co-owners of Barb’s Pasties & Pizza in Clawson, described how his parents’ legacy came about. The carryout restaurant offers Upper Peninsula-style pasties:  original beef, ground chicken and veggie. Over the years, Barb’s added pizza, stuffed cabbage, stuffed pepper, salads and desserts, all homemade with Barb’s recipes. Now celebrating 40 years in business, the eatery also enjoys giving back to the community and beyond through charities like Barb’s scholarship fund for catering students in Kenya. Order online or call; you can get pasties hot, cold or frozen for your convenience.