Rio Bamba was Rochester NY swankiest restaurant. What happened to it?

The Rio Bamba was Rochester’s swankiest restaurant and a pillar of the city’s “Restaurant Row” for more than a half-century.

Corporate bigwigs and government officials were among the regular customers. Newspaper columnists name-dropped of hobnobbing with actresses and movie moguls who stopped by the Rio.

A reputed mobster once was charged with beating a man with a tire iron in the posh restaurant.

The Rio Bamba was in a converted 19th century Victorian home on Alexander Street, between Park and East avenues. The place won international awards for its wines and was listed among Rochester’s landmark restaurants.

As Pat Dougherty wrote in a 1983 Upstate review, “I have heard it said more than once — and by knowledgeable and discriminating people who enjoy fine dining — that Rio Bamba … is the best restaurant in town. It may well be.”

The Rio Bamba.

Alfred Greene founded the Rio Bamba in 1949. News accounts

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Best Focaccia Recipe Recipe

The World’s Best 50 Restaurants is an inventory produced by UK media firm William Reed Business Media , which initially appeared in the British magazine Restaurant , based on a poll of worldwide cooks , restaurateurs , gourmands and restaurant critics In addition to the main ranking, the organisation awards a sequence of particular prizes for individuals and restaurants, including the One To Watch award, the Lifetime Achievement Award and the Chefs’ Selection Award, the latter primarily based on votes from the fifty head cooks from the eating places on the earlier year’s listing. You also needs to select more healthy cooking options and side dishes, and limit the amount of sauce in your food and your portion size. Style a bit bit of everything with the chef’s tasting menu for $105, or for a extra funds-friendly choice, cease by on a Monday for a condensed tasting menu that’ll set … Read More

Your Restaurant’s Digital Front Door: Leveraging Digital Marketing for Success

Today, digital marketing for restaurants is perhaps more important than ever before, with advances in technology and pandemic-related changes driving its growth. On May 25, Associate Professor Asís Martínez-Jerez of the Cornell Nolan School of Hotel Administration joined three experts on the topic to discuss recent trends. The keynote webinar, titled “Your Restaurant’s Digital Front Door: Leveraging Digital Marketing for Success,” was produced by the Pillsbury Institute for Hospitality Entrepreneurship in collaboration with eCornell.

During their discussion, Martínez invited Allison Page, co-founder and chief product officer of SevenRooms, Jillian Ressler, vice president of brand at Tartine Bakery, and Amy Woolen, vice president of menu and marketing at Red Robin to share their thoughts on how to employ digital marketing to best effect, particularly in light of recent COVID-related issues.

Challenges and successes during COVID-19

To start off, Martínez-Jerez asked about changes in digital marketing during

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