Cecil’s Wine & Whiskey Bar, at 645 Park Ave., is among the latest additions to the always-thriving and always-changing dining scene on Park Avenue. There’s a temporary sign in the window that announces its arrival, but signage for Caramel Bakery and Bar, its predecessor, also remains in place.
That’s because Owner Erik Johnson is just starting the process of getting new signage approved by the Preservation Board; the next meeting is in August.
“We’re slowly getting it out there,” said Johnson, who opened the restaurant after retiring from teaching economics and criminal justice in the Gates Chili school district. Cecil’s – the name honors his maternal grandfather – is his first restaurant.
What’s the vibe at Cecil’s?
The former bakery and bar has been given a modern look. Walls are painted black, accented primarily by black-and-white prints.
The bar in front of the space has been expanded to seat 13. A dining room in back seats 35. Bench seating has been replaced with tables and chairs, including lots of tables of two for date nights. Curtains hung from the ceiling can be pulled to create intimate dining spaces for groups.
What’s on the menu at Cecil’s?
Executive Chef CJ Parker, who most recently worked in the kitchen at Brook-Lea Country Club, describes the restaurant’s culinary approach as “American with flair.” In creating the menu, he was inspired by dishes he enjoyed while growing up and also honored some of his mentors by giving their dishes his own spin. The approach is seasonal and encompasses Asian, Italian and American flavors.
Some menu highlights:
Brunch, served from 10 a.m. to 2 p.m. Sunday, brings dishes like breakfast empanadas; bananas foster French toast; hot honey chicken and biscuits; and salmon benedict. A happy hour menu offers a selection of small plates.
What’s on the bar menu at Cecil’s?
Brian Hillier, sommelier and bar manager, has developed a bar program that focuses on wine as well as whiskey-based cocktails.
Among the signature cocktails is its Cafe Ristretto – a not-very-sweet espresso martini that’s enhanced with subtle notes of hazelnut and orange. He’s also proud of his classic Bellini, made with fresh peach puree and prosecco.
Hillier said the wine list is “approachable yet interesting,” emphasizing global influences, classic styles and sustainable techniques. “Wine is really fun and you don’t have to be pretentious about it,” he said.
Happy hours bring $9 Bellinis and select wines priced at $8 a glass, along with a menu of small plates.
What desserts can be found at Cecil’s?
Haley Mendola, who was co-owner of Caramel Bakery and Bar, is executive pastry chef. A lot of customers still visit the restaurant to enjoy one of her desserts along with a beverage, and are welcome to do so.
Mendola offers plated desserts that change with the season. Among the summertime desserts are a Nutella brookie sundae, based on a warm Nutella-stuffed brownie/chocolate chip cookie, topped with vanilla ice cream, dark chocolate ganache and candied hazelnuts. Another is the Encore, a frozen peanut butter mousse ice pop served alongside caramel sauce, ganache and caramel popcorn.
Pastries may also be purchased from a bakery case that’s now located just beyond the bar. A recent visit found macarons (which are gluten free), cannoli and vegan berry pop tarts on display. She tries to have options that are gluten free, vegan as well as something “super-chocolatey.”
Mendola continues to accept orders for parties, custom cakes and wedding cakes.
If you go
Cecil’s Wine and Whiskey Bar is at 645 Park Ave. Parking is on the street.
It is open 5 to 10 p.m. Tuesday through Thursday; 3 to 10 p.m. Friday and Saturday; and 10 a.m. to 2 p.m. Sunday. It is closed Mondays.
Reservations are accepted. Book online or call (585) 340-6098.
Tracy Schuhmacher has been food and drink reporter for the D&C for the past 10 years. Email her at TracyS@Gannett.com. Follow her on Instagram.
This article originally appeared on Rochester Democrat and Chronicle: New spot brings wine, whiskey and stylish dining to Park Ave. in Rochester
Reporting by Tracy Schuhmacher, Rochester Democrat and Chronicle / Rochester Democrat and Chronicle
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