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.

Jason Smith has owned Silver Dairy, an ice cream stand in Farmington, for 15 years. Last year, he found a way to keep it open year-round. Stop in for sundaes, flurries, ice cream nachos, cones and the company’s nondairy specialty, Dole Whip. Watch social media for upcoming 12 days of Christmas buy one, get one free specials. Stop by on Moolinda Mondays (Moolinda is the large ceramic cow in front of the shop), when Silver Dairy donates a portion of proceeds to local charities. Jason is proud to announce that Silver Dairy has contributed $20,500 so far through Moolinda Mondays.

Matt Knio, owner of Cannelle Patisserie in downtown Farmington, with other stores in Ann Arbor, Birmingham and Detroit, told us about his journey to create this unique business, founded on quality ingredients and artisan creations. The Farmington shop, located across from the pavilion, features an array of croissants, tarts, small cakes, macarons, cookies and more. You can also get fresh-made sandwiches, salads, coffee and espresso. Stop in and peruse the glass display of delicious and attractive desserts. Hours are 6 a.m. to 6 p.m., with upcoming holiday hours running until 8 p.m., and 10 p.m. on the weekends.