2 — Wine & Dine 2023
Cinquino’s Pizza deals are a
sure thing for fall festivities
KORI SCIANDRA
KSciandra@batavianews.com
Louies is your friendly neigh-
boCinquino’s Pizza is a fami-
ly-owned restaurant in Batavia.
314 ELLICOTT STREET,
BATAVIA
Lunch
Specials
Available
Daily from
11 - 3
WE R!
E cola, sweet peppers, provolone
ELIV
D Topping, Single (12) Order Wings
Like Us On Facebook:
Facebook.com/CinquinosPizza
Follow Us On Instagram:
Instagram.com/CinquinosPizza
ONLINE ORDERING AND FULL MENU AVAILABLE ON OUR WEBSITE:
WWW.CINQUINOSPIZZA.COM
Serving delicious pizza and more,
Cinquino’s strives to create a
consistent and delicious experi-
ence by preparing the best pizza,
wings, subs, pasta, and more that
Batavia has to offer. They pride
HOURS OF
OPERATION
Monday - Thursday 11am - 9pm
Friday & Saturday
11am to 10pm
Sunday 11am to 8pm
PIZZA &
WING DEALS
CINQUINO PARTY DEAL
$
61.99
1 Sheet Cheese Pizza w/1
topping, BUCKET (50) of Wings
(traditional or boneless)
& 2 Liter Soda
*Tax not included. Not valid with other offers.
THE BIG NICKY $40.99
1 Large Cheese Pizza w/1
topping, Double (24) Order Wings
(traditional or boneless)
& 2 Liter Soda.
*Tax not included. Not valid with other offers.
THE LITTLE ANGE $27.99
1 Medium Cheese Pizza w/1
(traditional or boneless)
& 1 Liter Soda
*Tax not included. Not valid with other offers.
THE JOEY $16.99
1 Small Cheese Pizza w/1 Topping,
6 Wings (traditional or Boneless)
& 20-Oz. Soda.
*Tax not included. Not valid with other offers.
themselves on using the freshest
ingredients and making their own
pizza fresh dough, daily.
The pizzeria was officially es-
tablished in December 2019,
but the Cinquino’s have a long
history in pizza. Cinquino’s Pizza
marks the third generation of piz-
zeria ownership and operation
going back to the 1980s when
Batavia’s greatest pizza came
from Pizza Partners.
In addition to pizza, Cinqui-
no menu items include hot subs
such as The Uncle Nick featur-
ing Italian sausage patties, capi-
cheese and toppings of your
Megan Driesbach Photography
MeganDriesbachPhoto.com
MacFaddenCoffee.com rience readings by local and nationally renowned
(585) 204-4230
choice and the Cuban Melt
featuring ham, capicola, cheddar
and provolone cheese all melted
together with toppings of your
choice. As well as pastas like
Meat Ravioli, Ziti and Cheese
Ravioli.
Fall specials include the
Cinquino Party Deal for $61.99.
The deal features one sheet
Madness, Taco Tuesday, Wing
Wednesday and half price
Cinquino’s hope is that all cus-
tomers are satisfied and enjoy
cheese pizza with one topping, munchies and a Thursday Pasta the delicious pizza so much they
a bucket of 50 wings (traditional deal, which features choice of become repeat customers.
or boneless) and 2 liters of soda. two pasta dishes served with To place an order, call (585)
The Big Nicky for $40.99 fea- two side salads and garlic bread 343-2447 or order online at
tures one large pizza with one (add $2 per dish for spaghetti cinquinospizza.com. Check on
topping, 24 wings (traditional or supreme, chicken parm and egg- their catering menu at cinquino-
boneless) and a 2 liter of soda.
plant parm). spizza.com.
Daily specials feature Monday
MacFadden Mary Schillinger-Cooke
Coffee Company Licensed RE Salesperson
Established in 2012, MacFadden’s Coffee Company
is a traditional coffee house with a genuine home- C (585) 943-5896
town vibe. We offer high quality, eco-friendly, and
hand roasted coffee beans from Evening Star Cof- 11 Megan Drive Geneseo
fee Roasters. We specialize in fresh, local, and deli- (585) 371-5054
cious hot or cold brews and custom flavors. Tea and
bubble tea lovers can enjoy a variety of tasty and
unique drinks. We serve homemade baked goods
and food, like our signature breakfast sandwich,
from locally sourced ingredients. We host private
parties and serve as a venue for creative exchange
in Dansville. Stop in and meet new friends, see
original artwork, hear local storytelling, and expe- Greater Rochester • www.kb.com
writers.
2000 Winton Rd. S., Rochester, NY, 14618
Each office is independently owned and operated.

classic wine & food pairings
The renowned writer Ernest
Hemingway is credited with say-
ing, “My only regret in life is that
I didn’t drink more wine.” Per-
haps if the author had a better
understanding of pairing wine
with food, he would have en-
joyed his wine a bit more often?
Unless you’re spending time
with a master sommelier or a sea-
soned oenophile, you’re
unlikely to be given a
hard time if your wine
and food pairings are
not perfect. Although
there is no need to
always pair a
bottle with
food like an
expert - and
it’s certainly
alright to break
the rules if you’re
particularly passionate
about a specific type of wine -
a general knowledge of classic
food-and-wine parings can help
anyone expand their knowledge
and please their palate. And yes,
it goes beyond white is for fish
and red is for beef. These pairing
pointers, courtesy of the experts
at Food & Wine, Tasting Table
and Wine Folly, can help any-
one find the right combination
for their dinner table.
Basic methodologies
As you grow more familiar with
wine, you’ll learn why these tried-
and-true suggestions often work.
· Red wines pair best with bold
flavored meats (red meat).
· White wines pair best with
light-intensity meats (fish and
chicken).
· The wine should have the
same flavor intensity of the food.
· The wine should be sweeter
than the food.
· The wine should be more
acidic than the food.
· It is better to match the wine
with the sauce than with the
meat.
· Think about whether you
want contrasting or congruent
pairings. Red wines often create
congruent pairings while white,
sparkling and Rosé will create
contrasting pairings.
Congruent versus
contrasting
Congruent pairings, according
to Wine Folly, create balance in
the mouth by amplifying shared
flavor compounds. For example,
earth wines paired with earthy
mushrooms. Contrasting pair-
ings create balance through
contrasting flavors.
Therefore, a salad
with acidity and
bitterness
may be com-
plemented
with a wine
that is sweeter
and not so acidic,
or so may be the case
with a fatty, salty food like foie
gras.
Common pairings to try
· Mushrooms, lentils and even
salmon go great with reds like
Pinot Noir or Dolcetto. These
wines are light-bodied but also
full of savory appeal.
Barbie Starowitz
(716) 474-2151
Wine & Dine 2023 — 3
· Champagne and oysters
work because Champagne has
a touch of fruity sweetness. This
helps it cut through salty foods
like oysters or even chips.
· Cabernet, and Bordeaux are
ideal with steaks and lamb dish-
es. The tannins in cabernet will
cut through the protein and fat
in these red meats, while the fat
balances out the rich tannins.
· You’ll need a wine that pops
like Sauvignon Blanc, to go with
tangy foods, such as grapefruit or
scallops. This white wine also can
work with various vinaigrettes or
tangy cheeses.
· Chianti is a prized Italian
wine made from Sangiovese
grapes. High acidity and notice-
able tannins will help chianti pair
well with high acid foods like
those featuring tomato sauces,
such as a rich pasta dish.
It may take some time to gain
experience pairing wine and metro creative connection
foods. However, with a little These pairing pointers can help anyone find the right combination for their dinner table.
practice, individuals can perfect
their wine pairing skills.
“IT’S WHAT WE DO”
We are
ready anytime!
Voted #1 Best
Roofer in the
Ride With Us... GLOW Region!
2 Main St., 78 Years in Business
Oakfield, NY
RESIDENTIAL • COMMERCIAL • INDUSTRIAL • AGRICULTURAL
Trusted. Reliable. Professional.
Richard Wendt, President
(585) Fully Insured & Free Estimates
128 Cedar St. Batavia, NY • 585-343-2400 / 585-356-4300
948-5266 RAHAITZ.COM
4 — Wine & Dine 2023
Louies, your
friendly neighborhood eatery
KORI SCIANDRA
KSciandra@batavianews.com
Louies is your friendly neigh-
borhood eatery
Louies has been turning
friends into families since 1983
with its “friendly hole in the wall
atmosphere that serves great
food.”
With delicious menu items
such as the Spicy Sue Burger
featuring a burger topped with
pepper jack cheese, jalapenos,
and sweet siracha; Beef on
Weck served on French bread
with a horsey sauce base, mozza-
rella cheese, pepperoni and herb
seasoning; and French Bread
Pizza with a garlic and oil base
topped with sliced tomatoes, on-
ions, mozzarella cheese and herb
seasoning there is something for
everyone to enjoy.
Louies is expanding its menu
this fall with a few different types
of wraps including in-house bris-
ket from Burley Brothers Butch-
ery, grilled chicken wraps and
fried chicken wraps. Louies at
38 Market St., Attica, also col-
laborates with A&A Maple for
maple syrup which they use in
their maple wing sauce.
“Local business is important
because it supports personal
relationships with the custom-
ers. You get to know new people
and you’re able to help your com-
munity and the people that help
you,” said Chad Winkleman,
owner of Louies.
Winkleman took ownership
three years ago after bartending
for seven years for the previous
owner, Louie Janes, who owned
the establishment for 33 years.
“I just had a lot of fun work-
ing for him [Louie] and I liked
how he was capable of helping
out the community and others
through the business,” said Win-
kleman.
When visiting Louies, patrons
can expect never frozen chicken
wings and can decide from 15 dif-
ferent flavors of wings including
mild, medium, dry parm, logan-
berry, and Chad’s Wing of the
Month. Patrons will be greeted
by a friendly staff while enjoying a
cold beverage. The patio at Lou-
ies will be open all week through-
out the fall season with the nicer
weather allowing for extended
use of outdoor dining and enter-
tainment – that includes the Bills
games with the TV outside.
With all the excitement and
momentum that comes with Bills
season, Louies offers domestic
Bills bucket specials during the
game.
Louies will host a Halloween
party Friday, Oct. 27 featuring a
costume contest throughout the
day. Patrons can dine in or take
out with service at Louies open
every day at noon. The kitchen
closes at 9 p.m. and the restau-
rant is closed on Tuesdays. Stop
into Louies for lunch or dinner to
only enjoy a delicious meal but
also meet some new friends.
Visit Louies on Facebook or
call to place an order at (585) Photos courtesy of Chad Winkleman
591-0707. Stop into Louies for a bite to eat paired with a friendly atmosphere.
Turning friends into families since 1983
ALWAYS GREAT FOOD AND DRINKS!
Join us for all the football games -
GO BUFFALO!
Mondays are our Trivia Night.
38 Market St, Attica • (585) 591-0707

Zambistro offering new fall
menu featuring sizzling flavors
KORI SCIANDRA
KSciandra@batavianews.com
Zambistro features a fine din-
ing atmosphere with a creative
flare on local cuisine and com-
fort foods. Co-Owner and Chef
Michael Zambito introduced
seasonal flavors and bold ingre-
dients to the menu when Zam-
bistro became a part of historic
Medina.
Chef is currently featuring
a new fall menu at Zambistro,
which includes fall favorites for
lunch, dinner, dessert and cock-
tails.
Menu items at Zambistro fea-
ture The Pork Belly, which high-
light a 1/2-pound burger, crispy
pork belly, cheddar cheese,
1,000 Island sauce, apricot
barbecue, brioche roll served
with fries; Blackened Beef Tips
featuring marinated beef ten-
Now Open for Private Event
derloin, Yukon mashed, cara-
melized onion, blue cheese and
red wine; and Cranberry Maple
Glazed Breast of Duck featuring
a 7 ounce duck breast, cranberry
maple glaze, fall vegetable wild
rice pilaf, sundried cranberries,
French green beans and white
wine butter sauce.
The Bistro Bar Room &
Lounge will be opening back
up for the fall/winter months.
Zambistro is offering half-price
appetizers at the bar from 3 to
6 p.m. Thursdays and there is a
full dinner menu available in the
Bar Room on Friday and Satur-
day nights. The Bar Room is also
available for private events seven
days a week.
Though we’re still a few weeks
away from the colder Western
New York weather, Zambistro
will offer igloo dining again this
year beginning in mid-Novem-
Off Site Catering
Bring Your Special Event To The Next Level
Bistro Bar Room
585.798.2433
ZamBistro.com
408 Main Street, Medina
Wine & Dine 2023 — 5
ber.
“We will have new menus
for this that include a Gourmet
Family Style Menu. Menus will
be available on our website the
first week of November,” said
Chef, who co-owns the restau-
rant with his wife, Kara Zambito.
“Zambistro always prides itself
on everyday fine dining. Deli-
cious chef cooked food in a casu-
al, comfortable atmosphere.”
For more information about
the Bar Room or to find a more
detailed menu, visit Zambistro.
com. To make a reservation, call
(585) 798-2433.
Zambistro also offers off-site
catering. If you’re hosting a small
office luncheon for up to 300
people, Zambistro offers an
endless menu for you to create.
Zambistro prides itself on creat- submitted photo
ing an experience that is unique
to you.
OPENING OCTOBER 20TH
FOR FRIDAY
DINNERS 4-8:30 PM
• Full Dinner Menu
• Fish Fries
• Soup Station
• Weddings
• Banquets
B
• Fundraisers
• Meetings
• Breakfast or Luncheons
• Showers
• Receptions of All Kinds
BATAVIA COUNTRY CLUB
7909 Batavia-Byron Rd. Batavia, NY | www.bataviacc.com
2024 MEMBERSHIP SALE
ON UNTIL DECEMBER 31ST
Open 7 Days a Week
In Season
• Tournaments • Leagues Book Your
Holiday
Call for More Information Party Now!
585.343.7600
Visit Our Website For More Information
www.thelodgeatbataviacc.com
6 — Wine & Dine 2023

the origins of oktoberfest

Oktoberfest is a celebration
that transcends geographical
boundaries. Much like people
in various pockets of the globe
celebrate St. Patrick’s Day and
Cinco de Mayo even if they
have little or no connection to
Ireland or Mexico, respectively,
Bavarian heritage is not a pre-
requisite for participation in Ok-
toberfest revelry.
According to Oktoberfest.de,
each year millions of people are
attracted to the festival of Okto-
berfest. It’s not hard to see why
so many people attend Oktober-
fest, which is synonymous with
fun, food, music, and, of course,
beer. But the chance to engage
in what might be best character-
ized as living history undoubtedly
is part of the appeal of Okto-
berfest as well. Oktoberfest is
indeed steeped in tradition, and
understanding the history of the
beloved festival can make the
celebration even more enjoyable.
The first Oktoberfest oc-
curred as part of a wedding. Kro-
nprinz Ludwig of Bavaria, who idents to decorate the city. But sphere of Oktoberfest is known diately following both wars also
later became King Ludwig I, was even the less well-to-do joined in across the globe, the celebration featured toned down events that
set to marry Princess Therese of the celebrations. In fact, accord- has not been without its tragic were not characterized as Okto-
Saxe-Hildburghausen on Octo- ing to Oktoberfest-guide.com, moments. For example, Okto- berfest but rather autumn cele-
ber 12, 1810. The couple’s nup- 32,065 buns; 3,922 pounds of berfest 1980 was shaken by a brations. Celebrations in 2020
tials were deemed a cause for swiss cheese; 400 kilos of mut- bomb that exploded at the fes- and 2021 were canceled due to
great celebration, and a horse ton; 8,120 cervelat sausages; and tival entrance on September 25. the COVID-19 pandemic.
race was held in their honor on 13,300 pairs of smoked sausage Thirteen people were killed and Oktoberfest remains a popu-
October 17. The inspiration for were distributed for free. Al- more than 200 were injured, lar celebration more than 200
the races and the subsequent cohol and music also featured and the bombing remains under years after the inaugural event.
celebration of Oktoberfest re- prominently during the inaugural investigation more than 40 years Though devotees insist nothing
mains a topic of debate. But Oktoberfest, as 232 hectoliters later. World wars also affected can match the annual celebra-
there’s no debating that Ludwig’s of beer and four hectoliters of the beloved festival, which was tion in Munich, those who can’t
decision to invite the people of Austrian white wine were served suspended between 1914 to 1918 make it to Germany can likely
Munich to join in the festivities during a celebration that also fea- due to World War I and then find some Oktoberfest festivi-
had a lasting effect, inspiring tured 150 musicians. again from 1939 to 1945 due to ties close to home, wherever that
many of the city’s wealthiest res- Though the festive atmo- World War II. The years imme- home happens to be.

Take Out Available

Now Booking
Holiday Parties!
Wednesday BRUNCH IS BACK!
Night is Pasta & Vino Night We are Serving Brunch the first and third Sunday
of every month now through Memorial Day.
WING Every Tuesday starting at 4pm
Call to make your reservations early!
NIGHT! 2 Pasta Dishes & A Bottle of Vino

~ 2 for $28
Thursday
Night is DINE IN • PICK UP • CATERING Follow Us
On Facebook

TRIVIA! Hours: Sunday-Thursday 11am-9pm; Friday & Saturday 11am-10pm

Main St. Pizza Company • 206 East Main Street, Batavia

25 MAIN ST., OAKFIELD • (585) 948-9780 585-343-0007 • www.MainStPizzaCompany.com 1353 Lewiston Rd., Alabama • 585.948.9994
 Wine & Dine 2023 — 7

Batavia Downs dining

features October specials
KORI SCIANDRA
KSciandra@batavianews.com
Batavia Downs onsite dining
features both relaxed and fine
dining restaurants. Dining op-
tions include the Blue Zone at
34 Rush, Fortune’s Italian Steak-
house, Homestrecth Grill, Club-
house and Rail Bar, and the
Gatsby at Fortune’s.
At 8315 Park Road, Bata-
via, the Hall of Famer’s Signa-
ture Sports Bar, Blue Zone at
34 Rush features more than
30 HDTV’s and two 15-foot
screens. Enjoy lunch and dinner
options at 34 Rush including
loaded nachos, wings, burgers,
pizza and more. Signature cock-
tails pair nicely with your meal
as you game and cheer on your
favorite team. The Blue Zone
at 34 Rush also features a late-
night menu from 9 to 11 p.m. Sun-
day through Thursday and from
10 to 11 p.m. Friday and Satur-
day. To make a reservation at
Blue Zone 34 Rush, call (585)
343-3750, ext. 6281.
Fortune’s Italian Steakhouse
offers a fine dining atmosphere.
Located at the south end of the
gaming floor, the restaurant wel-
comes all ages and now offers a
kid’s menu. Highlighting a largely
Italian menu, Fortune’s is cur-
rently featuring October specials
including Garlic & Rosemary
Encrusted Prime Rib with roast-
ed mushrooms, finished in For-
tune’s signature Makers Mark
Bourbon demi glace. There are
unique chef specials available
daily. Fortune’s has temporarily
changed its hours to 3 to 8 p.m.
Sunday and Monday, closed on
Tuesday, open from 3 to 8 p.m.
on Wednesday and Thursday
and from 3 to 9 p.m. on Friday
and Saturday. To make a reser-
vation at Fortune’s, call (585)
FORTUNE (367-8863) or visit
Open Table.
The Homestretch Grill is open
daily from 11 a.m. to 7 p.m., and
9 p.m. on race nights. October
specials include the Brooklyn
Bomber which features pastra-
mi, Swiss cheese, Dijon mustard,
pickles and coleslaw on pum-
pernickel bread and served with
fries. To make a reservation at
the Homestretch Grill, call (585)
343-3750, ext. 6427.
The Clubhouse & Rail Bar
offers track-side dining featuring
Friday specials through Octo-
ber. Choose from a Fish Fry that
highlights beer battered haddock
served with coleslaw, fresh cut
fries and a dinner roll for $15 or
Buffalo Shrimp Basket featur-
ing 1 pound of breaded shrimp
tossed in Buffalo wing sauce
served with coleslaw, fresh cut
fries and bleu cheese for $15. Big
Ditch Brewing Company Hay-
burner draft specials include 16 luxury and elegance. For more For more information about
ounces for $6.50 and 20 ounc- information about the Gatsby, dining, gaming or races visit bat-
es for $7.50. Weekday specials call (585) 343-3750, ext. 6282. aviadownsgaming.com.
include fan favorites such as
the Texas Beef Brisket Sand-
wich with chopped beef brisket
topped with cheddar cheese and
sweet molasses BBQ sauce
and the Red Neck Burrito offer-
ing a 12-inch burrito stuffed with
brisket or pulled pork, dirty rice,
cheese, sour cream and salsa.
Group packages for a minimum
of 15 people at the Clubhouse
& Rail Bar can be found at bat-
aviadownsgaming.com. To make
a reservation at the Clubhouse
and Rail Bar, call (585) 343-
3750, 6268.
Located next to Fortune’s
Restaurant, the Gatsby at For-
tune’s serves top-of-the-line
spirits and beverages with an ex-
clusive bar & drink menu. The
intimate setting creates the per-
fect ambiance for an evening of

RESERVE YOUR GETAWAY AT THE BEAUTIFUL COUNTRY ESTATE OF CHEF DAVID AND CAROLYN HAMER
Fireside Dining, Soft Music, Linen Draped Tables, Crystal Stemware, Fine China, Incredible Food, Four-Course Fixed Price Dining from 5:00 until 8:00 Nightly.

TripAdvisor Certificate of Excellence • Select Registry Distinctive Inns of North America Member
Bed and Breakfast Diamond Collection Boutique Hotel • 2018 Top Ten Most Romantic Inn in America • New York State Country Inn of the Year 2018

Book Your Holiday Party Now

RIVER SPRING LODGE
1961A Church Road, Darien Center, NY 14040 | RiverSpringLodge.com | InnKeeper@RiverSpringLodge.com | 585.708.4212