Calamari lovers can kick things up a notch by diving into the grilled octopus salad at The Erie Grill. While squid makes popular appearances at restaurants across town, octopus is harder to find and trickier to prepare. "The meat is very tough and requires long, slow periods of cooking to make it tender," says chef John Freezee. Read More...
ERIE GRILL IS A 2015 DINERS' CHOICE WINNER BY OPEN TABLE - MARCH 1, 2015
"You're a Diners' Choice winner, Erie Grill!
Congratulations - our seasoned diners have selected your restaurant for the OpenTable Diners' Choice Awards this month. From cocktails to dessert, they were impressed!
Our Diners' Choice Award lists are designed to celebrate top-rated restaurants, giving them greater visibility on OpenTable.com. OpenTable diners love these lists and frequently use them to discover new places to book a table. Each month, we feature Diners' Choice winners on our website and in seasonal emails that target all of our diners.
We're grateful for all the work you do to make your restaurant terrific. "
Leftover recipes with panache - November 25, 2014
Crispy Turkey Spring Rolls
From chef John Freezee of the Erie Grill.
A lighter preparation of turkey day has-beens is a dish that Freezee serves up to his colleagues at the Erie Grill every Black Friday. While staff members are busy decking out the facilities in Christmas décor, his focus remains on making good use of the kitchen's Thanksgiving leftovers. A couple of holiday staples, turkey and squash, are neatly reconstructed into crispy spring rolls, and sweet and salty acidity notes are whisked into the cranberry sauce to transform it into a delicious dip.
Freezee drew inspiration from this creation to construct the Long Island Duck Spring Roll, which was one of the most popular items on a former menu at the restaurant.
Read More of the Article and Check out the Recipe: CLICK HERE
Erie Grill celebrate Honey Month with cocktails - September 15, 2014
September is National Honey Month...READ MORE
Rochester Woman Magazine - September 4, 2014
Pittsford’s Erie Grill bills itself, officially, as serving “Contemporary American” cuisine, but when I sat down last month with Executive Chef John Freezee, it quickly became clear that the Grill’s approach to food is much more casual. Yes, they like to use local produce, meats, pasta, and dairy products whenever possible, but not because it’s simply trendy.
See Full Article: CLICK HERE