The Kitchen By Cipolla Romaine

Despite the review after the review, when I check in a new place, I never really felt the need to write my own immense positive review; this evening changed. I come from a very high business background with a passion for cooking. To this evening I have never dreamed that these two ideas can get married as it is in “The Kitchen”. We started a little holding back the evening, despite the professionalism of all employees, we sat at our table and noticed, above all, that the distance between the chairs and table was far too long. The tables are located at a height that is only slightly annoying and only worsened by the chairs that sink a few centimeters when occupied. It is a trivial detail, but one that gives a slightly less than pleasant first impression. Despite all reservations, with empirical evidence, I can say that Joseph Cippola is a genius. He created a food experience far beyond his years, and every food he prepares is a gift. Tonight we experienced his 5-course menu, and I wished more than anything we had chosen the 7. When the three of us arrived at 4:45, we were politely greeted by the Maître d’, taken our coats, like our two bottles of red wine, and we sat at one of the many tables in the immediate vicinity of the kitchen preparation area. 4:56: Chef Cippola came out of his small back kitchen to greet his guests and to give a crash as the evening would continue; 5 courses, skillfully designed to convey an experience that is probably never experienced by a guest; he was right. 5:05 p.m. our first article comes in. We knew this court was coming, as we were witnesses of the staff who prepared our caviar, as we were already on the table over our wine and whole cashews. The caviar was exquisite. From the beginning to the end, a delicious Sturgeon on a unique trout, followed by Lach's caviar and another salmon tasting, followed by a unique bouquet of lit rosemary sprig, lit on fire to complete the ambience over fragrance, as we are ready to enjoy our first course. It was perfect and could not have been uniquely presented to the “bugle-like” rice cake on which we enjoyed the caviar. At 5:13 our second course arrived, foie gras on an exceptionally unique slate plate. When I say slate, I mean the actual slate, the rock from which the plates were harvested, an incredibly unique medium on which the second course was prepared. The foie gras was excellent, in a way encrusted, that melted into the mouth, the second that was sworn. Opposite the foie gras was a unique godfather that mirrored the foie grois in complexity, while the plate overall balanced. A small, halved Gherkin pickle and unique cranberry doll, but all brought the whole course home as a foundation for the whole new experience had by all guests. 5:23, the third course was delivered, a tribute to a classic, Salad Terrine. The perfectly cooked, raw tuna, paired with a single Haricot verts (green bean), saffron potato, micro greens and a 62.5 degree Sous vide egg, completely encapsulated a unique take on a classic. My complaint, and the only night, was that the 62,5-degree egg should not have been held for 6 hours, as it would have encapsulated the experience much better if it was left to be more custard-like 2-3 hours egg instead of 6. A mini-scule complaint, as the court, as prepared, described completely as an ideal salad terrine, which was indeed what was advertised. 5:42 a.m., the main course made its way to our table, a perfect example of Vol-au-vent with duck ragout. A green (from which I do not remember the name) acts as a cleaner on the pallet, followed by the pastry covered, and perfectly boiled, "melt in your mouth" duck, was made as a stack "main course". 5:55, coffee comes out, an Ethiopian, naturally distilled mixture or a Mexican decaf as an unleading version. Square sugar cubes and cream came later, which was not as important as I prefer, my drink unloaded after dinner. 5:58 PM, if there are any reservations up to this point, I consider them null and void. The dessert is the best I ever had anywhere. A unique, deconstructed version of the classic Tiramisu. The interesting chocolate cup contains a coffee-distilled chocolate mouse and whipped cream on the top, a handmade chocolate piece and white chocolate candies with a piece of orange/cranberry distilled center capitulation the ideal dessert to an entire but perfect culinary experience. 18:00, on the point, Chef Joseph Cippola makes his rounds to any table, graciously thank every table in person for sharing in such a unique culinary experience. He's humble, but he knows he's a culinary genius. We are presumed to be in his presence, and despite an ego he should have as and unbelievable chef, he is real in his praise for the excellent meal we have just eaten. My biggest concern with his restaurant as a whole is that Pittsford/Rochester will not appreciate the gift he and his employees bring to such a unique culinary experience. The next thing I can compare this food would be a dinner of the famous Grant Achatz in its 3 billion star restaurant Alinea. I do not hesitate to say for a second that Chef Joseph Cippola deserves to share the spotlight with such a known name. Its culinary genius, coupled with a clearly successful business partner David Romaine, makes this area an incredible pleasure to open our eyes to an incredible culinary experience that should not be taken for a second. Apart from the many hours to New York City or Chicago, there is no reasonable comparison that can be made to any other restaurant in Rochester, like the experience that had tonight. Next Wednesday we will get this experience with the full 7-course menu, and I can only wish I made this decision earlier. It will come a day when this restaurant recovers to the excellent Michelin staff reviews, and we are blessed to enjoy this relaxing experience this day. Pittsford’s, “The Kitchen” is a restaurant much more deserves a single star, and we are happy to find such a place in an environment as the Rochester area. Consider happiness when you find yourself in a place under the guidance of Chef Joseph Cippola, he is a whole class in front of an area far less abandoning his immense talent.

The kitchen had a lot of surprises for us, starting with Chef Cippola's hake and smoked lamb bell last night. Despite that, our morning bowl of Granola was still enjoyable. Every bite of the dinner was exquisite, with each taste blending harmoniously with the others. The wine pairings were spot on. It was truly the best dinner I have ever had.

Amazing. If you watch Top Chef and ask how it would be to judge the winner.... eat in the kitchen. I will admit that the price made me hesitate, but 3 courses in (of 7) and I was sold. I have eaten in 2 Michelin rated restaurants in Paris, and this was in quality with the added attention to detail by a stellar plating. I cannot strongly recommend this experience. Note: If you are not adventurous or willing to try new things, you cannot see the genius in this meal. I went into hate fish and ended up with salmon bread, like chocolate cake. On this note... was the chocolate care from this world. If you are adventurous and can appreciate rich, delicious food, do yourself a favor and eat here. There is no experience in Rochester. We are lucky to have this kind of experience available to us.

An excellent experience all around. Eat fare and ambience all top notch. We also had great cocktails in the lounge next to the meal.

We have dined here twice and will absolutely be returning. The overall experience is amazing: the food is exquisite and expertly prepared, the service is top notch and polite, and the wine pairings are absolutely perfect. If you're looking for an unbelievable meal experience, look no further. Reserve today and be wowed! Thank you, Chef and Hannah for another fabulous dining experience!!