PHOTO COURTESY OF LABEL 7
By Ryan Arnold
Word of Label 7, located just outside Rochester, NY, has traveled among local circles and beyond since its opening in 2008. Self-described as a Napa-style restaurant, Label 7 applies California’s approach to simple, fresh, and healthy cuisine to the fare served at its canalside eatery.
Label 7 takes inspiration from the ingredients native to the thirty-eighth parallel, common to the culinary and grape-growing regions of Sicily, Napa, Virginia, and Athens, and combines them in a compelling manner.
As we looked for Fit as a Fiddle dishes this month, Label 7’s Magenta Greens came to mind. A combination of mixed greens, sweet and spicy pickled onion, chévre, toasted almonds, grapefruit, and pomegranate, this salad dish can be made heartier with the addition of a Faroe Island Salmon fillet or free range, antibiotic- and hormone-free chicken.
Label 7 sources an abundance of its ingredients locally, and because of this, the menu changes several times per year. The fresher food is, the more nutrient and vitamin rich it is, so a meal at Label 7 puts you ahead of the game, no matter what you order.
Stay tuned to The Cut this month to catch the rest of our Fit as a Fiddle series, featuring #healthyish dishes from independent, local restaurants across the country.
PHOTOS COURTESY OF CURE
By Ryan Arnold
If you ask Rochester’s foodie crowd for pro tips, you’ll likely end up at Cure. Located on the edge of the Rochester Public Market, this quirky and quaint eatery is one of the local restaurant scene’s brightest spots. For those who may not know, Cure is the smaller, more intimate restaurant belonging to Dan Martello and Chuck Cerankosky. The team’s portfolio also includes the wildly popular Restaurant Good Luck.
While Cure’s everyday menu of fresh, classic bistro and brasserie items never fail to please, each Thursday the restaurant offers its Menu du Voyageur, or Menu of the Traveler. Chef James Revels uses the opportunity to deliver an array of surprising, themed preparations. For example, this month has included entire menus dedicated to les oignons (onions) and le beurre (butter). Sometimes these weekly menus also focus on regions, like Loire, or other subjects, like last year’s Escoffier-theme.
[Publisher's Note: In December, 2015, The Cut (below) sized up healthy dishes from locally owned restaurants across the country, and Cure’s December cauliflower menu certainly caught our eye.]
In addition to a starring role in dishes featuring monkfish and chicken, the brassica gave a proud performance on its own, as a salad made with thin slices of red onion, pine nuts, capers, and fresh lemon, or, for those less inclined to cauliflower in its natural state, as a roti served with sweet peppers, arugula, parmesan reggiano, and balsamic.
Brought to you by the cooking temperature known as BROIL, cauliflower has made a major comeback, particularly in whole roasted form. Formerly found overcooked and dressed in orange cheese sauce or languishing on a crudité at your family holiday get together, today cauliflower is widely seen as a trendy, versatile vegetable. It’s also packed with vitamin C. We think vegetable-focused menus are an ideal way to explore the versatility of the vegetable world, so we love that Cure spent December celebrating cauliflower. Even if you don’t eat well all the time, remember that eating more produce every day is a sure and simple route to a healthier diet.
Join this beautiful, eclectic little eatery for one of its upcoming Thursday night dinners, and be sure to leave room before or after to enjoy a drink at its impeccable little cocktail bar.
PHOTOS COURTESY OF EFFORTLESSLY HEALTHY
By Ryan Arnold
When thinking about fitness, Rochester’s famed Garbage Plate probably doesn’t come to mind. For those unaware, this delicacy—frequently served in a Styrofoam to-go container alongside some slices of questionable white bread—might sound like a vast departure from today’s healthy food trends.
But Shaina Sidoti, owner of Effortlessly Healthy, has a different take. She’s crafted a healthier version of Flour City’s favorite indulgence and has a range of options available. Whether it’s served from the window of the EH food truck, delivered to your door, or grabbed on the go from EH’s newly opened storefront, guests are bound to revisit this local favorite offering a fresh, never frozen, twist.
Sidoti began her business with meal delivery, but despite EH’s many outlets and offerings, today all roads lead to her signature item, The Healthy Trash Plate. Made with a base of sweet potatoes and a healthy coleslaw, the toppings are selected by the guest based on their personal preferences.
It’s easy to start with a sound base like sweet potatoes, but some might take a step backward by covering their plate in not-quite-so-healthy items (here’s looking at you, side salad with buttermilk ranch dressing) so here’s some advice from a seasoned consumer of EH’s healthy trash plate:
(Learn more about the garbage plate, a regional food favorite, from our friends at Huffington Post.)