Cure

A small room inside the Rochester Public Market, run by chef Dan Martello with Chuck Cerankosky. The Democrat and Chronicle's Tracy Schuhmacher wrote that walking in is like stepping into a chic French eatery, over a menu of seasonal French farm cooking that runs rillette and pate through coq au vin, steak frites and beef bourguignon. She rated the cocktails always impeccable and called the Sunday brunch fabulous, noting it strays past French influences. Order the steak frites, with a rillette or pate to start, or come Sunday for brunch.

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