Welcome To Roncone's...

It was very rewarding to read an article in the Democrat and Chronicle on December 20, 2010 because it talked about our restaurant.

by Karen Deyle

THE PLACE

A longtime Rochester favorite has re-opened this year under new ownership. In July, Joe Fantauzzo took the helm at Roncone's, a Lyell Avenue institution. Fantauzzo brings years of restaurant ownership experience including the Cactus Café and Barkley's. Roncone's dates back to 1937, and is an anchor in what Fantauzzo calls "The Italian Triangle" that also includes nearby classic establishments Rocky's and Antonetta's.

He finds the sense of family and the trove of customer memories one of the best aspects of Roncone's. Many couples tell him about how they met there, or how it was a favorite of their parents. It's also his family that is helping to continue that tradition. Son-in-law Josh Ribble is chef, bringing experience from years at Charley Brown's Restaurant in Penfield and a stint at Richardson's Canal House. Daughter Sarah assists in the front of the house on Fridays and Saturdays. Long-time Rochesterians will also remember Johnny "Foof" Furfaro, formerly of Sir Richard's who makes the rounds of the dining room on Saturday nights. All in all, it's a place with lots of history, infused with new energy.

Eggplant Parmesan has layers of thinly sliced fresh eggplant topped with sauce and lots of cheese. (MATT WITTMEYER)

THE FOOD

A friend and I chose to meet for lunch since Roncone's is just around the corner from the community outreach center where I work. We started with appetizers, an order of the fried ravioli with Arrabbiata sauce ($4.95), a spicy marinara sauce made with garlic and red pepper flakes. The name literally means "angry sauce" and is named for its fiery flavors. This was not unbearably hot, but had a subtle warming heat that was perfect for our recent round of chilly weather. The ravioli had a light bread coating and the trip to the fryer left the center oozing ricotta filling.

We also tried an order of the greens and beans ($6.95), a local Italian favorite. This featured the classic blend of escarole and white cannellini beans simmered with garlic. The escarole in this version was fresh and bright green. The chef's secret is blanching the greens once they are tender allowing them to keep their verdant hue. More...