A day without Pho is a day without warmth. The harmonic comingling of fresh, healthy ingredients simmering in aromatic broth and customized with your choice of condiments is pure comfort in a bowl.

Broth

Big Slices, big Taste. Our menu is crafted with the freshest ingredients while focusing on size, flavor, and speed.

Red Zone Pizza

Enjoy a variety of authentic Spanish and Mediterranean cuisine including hot pressed sandwiches, fresh seasonal salads and several entrees that are sure to impress.

La Bola

Obsessed with brewing regionally roasted coffees that will make your day — whatever time of day that is. Your first morning sip. A mid-day break. Your late afternoon pick-me-up.

Rococo Café

A taste of New Orleans brought to Rochester. House-smoked meats, po’ boys, gumbo, and more… all paired with warm Southern Hospitality.

Frenchman Street

Build-your-own salads are our bread and butter. But don’t worry, we have bread & butter too; with grilled cheese, soups, and more!

Rooteins

In a large pot, add the beef bones and cover with water. Bring to a rolling boil and then reduce heat to simmer for 5 minutes. Drain the bones and rinse them under cold water to remove impurities.

Prepare the Bones

Place the rinsed bones back in the pot. Add 8 cups of fresh water, onion, ginger, star anise, cinnamon stick, and cloves. Bring to a boil, then reduce heat to low and let simmer gently for 4 to 6 hours, adding more water if necessary to keep bones submerged.

Simmer the Broth

After simmering, stir in the fish sauce and salt to taste. Simmer for another 30 minutes to allow the flavors to meld.

Season the Broth

Remove the pot from heat and strain the broth through a fine mesh sieve to remove solids. Discard the solids.

Strain the Broth

Ladle the hot broth into bowls and garnish with chopped green onions and cilantro. Serve with your choice of condiments.

Serve the Broth

Water

Beef bones (preferably with marrow)

Onion, halved

Ginger, sliced

Star anise

Cinnamon stick

Cloves

Fish sauce

Salt

Green onions, chopped (for garnish)

Cilantro, chopped (for garnish)

Preheat your oven to 475°F (245°C) to ensure a crispy crust.

Preheat the Oven

On a floured surface, stretch and roll out the pizza dough into a large circle, about 1/4 inch thick. Transfer the dough to a pizza stone or baking sheet.

Prepare the Dough

Spread the pizza sauce evenly over the dough, leaving a small border around the edges. Sprinkle mozzarella cheese on top, followed by pepperoni slices, bell pepper, and onion.

Add Sauce and Toppings

Sprinkle Italian seasoning, salt, and black pepper over the toppings. Drizzle olive oil lightly over the pizza for extra flavor.

Season and Drizzle

Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice into big slices and serve hot.

Slice and Serve

Pizza dough

Pizza sauce

Mozzarella cheese

Pepperoni slices

Bell pepper (sliced)

Onion (sliced)

Olive oil

Italian seasoning

Black pepper

Slice the Spanish chorizo, Serrano ham, and fresh mozzarella cheese into thin slices. Drain the roasted red peppers and slice them if they are whole.

Prepare the Ingredients

Cut the ciabatta bread in half and drizzle olive oil on the inside of both halves. Layer the sliced chorizo, Serrano ham, mozzarella, roasted red peppers, and fresh basil leaves on one half of the bread.

Assemble the Sandwiches

Drizzle balsamic vinegar over the filling and season with salt and pepper to taste. Top with the other half of the bread.

Season the Filling

Press the sandwich in a hot sandwich press or grill until the bread is crispy and golden brown and the cheese is melted, about 3-5 minutes.

Heat the Sandwiches

Cut the sandwiches in half and serve immediately, possibly with a fresh seasonal salad on the side.

Serve

Spanish chorizo

Serrano ham

Fresh mozzarella cheese

Roasted red peppers

Fresh basil leaves

Ciabatta bread

Balsamic vinegar

Start by measuring out 0.5 cups of freshly roasted coffee beans. This will yield a rich and flavorful brew.

Prepare Your Coffee

Grind the coffee beans to a medium grind size using a coffee grinder. This ensures optimal extraction during brewing.

Grind the Beans

In a kettle, bring 2 cups of water to a boil. Make sure the water reaches a temperature between 195°F and 205°F for the best extraction.

Boil Water

Place the ground coffee into your coffee maker or French press. Slowly pour the hot water over the grounds, ensuring all coffee is saturated. Let it steep for about 4 minutes.

Brew the Coffee

After steeping, strain the coffee into your favorite mug. If you're using a French press, simply push the plunger down to separate the grounds.

Strain and Serve

If desired, add 0.5 cups of milk for creaminess, sugar to taste, and a sprinkle of cinnamon for extra flavor.

Add Extras

Take a moment to enjoy the aroma and warmth of your freshly brewed coffee. Perfect for any time of day!

Enjoy Your Brew

Freshly roasted coffee beans

Milk (optional)

Sugar (optional)

Cinnamon (optional)

In a large bowl, mix together paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and liquid smoke.

Prepare the Marinade

Rub the mixture all over the pork shoulder. Cover and let it marinate in the refrigerator for at least 4 hours, preferably overnight.

Marinate the Pork

Preheat your smoker to 225°F (107°C). Place the marinated pork shoulder in the smoker and smoke for about 8 hours, or until the internal temperature reaches 195°F (90°C).

Smoke the Pork

Once done, remove the pork from the smoker and let it rest for at least 30 minutes before shredding. Serve as desired.

Rest and Serve

Pork Shoulder

Paprika

Brown Sugar

Garlic Powder

Onion Powder

Black Pepper

Liquid Smoke

In a large salad bowl, add mixed greens as the base.

Prepare the Base

Halve the cherry tomatoes and add them to the bowl. Slice the cucumber, grate the carrot, and finely chop the red onion. Add all these ingredients to the salad bowl.