This Week
  • Developer plans a $15 million project to renovate a historic site in Clifton Springs.

  • The economy and demographics have Sheridan Bros. Moving on the move.

  • Technology and other factors have brought big changes to commercial building.

  • From Morocco, Joseph Squalli traveled far to become Rooney's Restaurant owner.

  • RocMusic director Alexander Pena rallies young music makers.

  • Challenges mount for area companies that do business in Russia.

Rochester welcomes two new eateries

Rochester Business Journal
June 17, 2014

The Charleston House and the Gluten Free Chef Market and Bakery held openings last week.

The Charleston House, a southern-style American food restaurant, opened June 12 at 1733 Norton St. with menu items such as chicken wings, Cajun fried catfish, and chicken and waffles. It is owned by Tracy Williams, Terrell Brady, Leonard Brock, Isaac Bliss and Kirk Robinson.

“Entrepreneurs, such as this group of people, are important partners in making the city’s vision a reality,” said Delmonize Smith, city neighborhood and business development commissioner.
 
The Gluten Free Chef reopened June 11 at 181 Monroe Ave. It features a range of gluten-free products such as fudge brownies, vegan double chocolate muffins and peanut butter cookies.

Owner Calvin Eaton is a baker who has lived with fibromyalgia, chronic fatigue and celiac disease, conditions worsened by foods with gluten, wheat and dairy. He wanted to make enjoyable gluten-free recipes that would be indistinguishable from their original counterparts.

The market and bakery originally opened in April and now has moved to its current location.

“They have found a way to match their passion for food with the growing need for gluten and dairy-free products,” Mayor Lovely Warren said.

Starting the business in the emerging Wadsworth Square commercial district has its advantages, she said. “I think it’s clear that they have found a recipe for success.”

(c) 2014 Rochester Business Journal. To obtain permission to reprint this article, call 585-546-8303 or email service@rbj.net.


What You're Saying 

There are no comments yet. Be the first to add yours!

Post Your Own Comment

 
Username:
Password:

Not registered? Sign up now!
 

To Do   Text Size
Post CommentPost A Comment eMail Size1
View CommentsView All Comments PrintPrint Size2
ReprintsReprints Size3
  • E-mailed
  • Commented
  • Viewed
RBJ   Google