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Modern American

Haute Cuisine

Regionally Sourced × crafted with precision

 
 

Located in Pittsford Village, The Kitchen is a fresh interpretation of fine dining from Chef Joseph Cipolla.

Photos by SCOTT MARTIN

The Kitchen offers an intimate culinary dining experience in the heart of Pittsford Village.

Enjoy a seasonal seven course menu comprised of regionally sourced ingredients and beautifully presented by Executive Chef Joseph Cipolla. With the final preparation of each course in the dining room, patrons will be immersed in the art of cooking and share Chef Cipolla’s passion for haute cuisine while seated comfortably at custom built live edge tables made from local black walnut. 
 
Reservations may be made for parties of 2-18 with parties of 10 or more able to reserve the restaurant for a custom dining experience like no other.

Dinner is a single seating and is BYOB wine and beer with no corkage fee. Beverages must be established with your maître d' during the reservation confirmation.

 

Phone

(585) 310-2467

 

Location

5 S. Main St.
Pittsford, NY 14534

 

Hours

1 Seating Per Night

W- 7:30-9:30p
T- 7:30-9:30p
F- 7:30-9:30p
Sa- 7:30p-9:30p

 
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"For some people food is just what you do, for me it’s my life.."

Joseph Cipolla

EXECUTIVE CHEF

 

Born in Rochester, NY Joseph Thomas Cipolla found his passion for cooking at an early age, from climbing on a chair at his Greek grandmothers’ house at 6 years old he remembers her say "this is why they keep coming back" as she made everything from scratch. Later hearing stories of how he was the only one she ever let in her kitchen, from there he knew the kitchen is where he belonged.

From the time he could work he was in the kitchen, at age 14 taking prep positions at various restaurants, to getting his first sous chef position at 17 in a local Italian bistro. Realizing he was ready for the next step Joseph decided to move to NYC. There he attended the French Culinary Institute studying haute cuisine under the tutelage of Jacques Pépin and André Soltner.

After completing school he landed a position at The Pearl Room a Brooklyn seafood restaurant with chef/owner Anthony Rinaldi. At 20 years old Joseph worked his way to sous chef, where they went on to gaining an American Michelin star, the only restaurant in Brooklyn at the time to carry such an honor. Moving on to run restaurant 101 in Staten Island, Joseph made the must watch list for young chefs.

In 2006 Chef Cipolla moved back to Rochester NY, to open the highly reviewed Eros as Executive Chef. From there he was recruited at the prestigious Genesee Valley Club as the Lead Chef of the Armstrong Grill & Sauté. Honing his style he was once again recruited to the Monroe Country Club one of  Rochester's most elite clubs as Chef de Partie of (seafood & game) under Executive Chef Frank Mirabile.

Chef Cipolla in 2011 took his career to the streets buying his first food cart with a tax return launching Scratch Open Kitchen, a gourmet food cart and catering company. In 2013 he partnered with David Romaine of Lettuce B. Frank launching Cipolla Romaine Inc. A new concept of full service catering and wedding planning with fully customizable menus created specific to each client.  Soon after they opened a successful BBQ cafe at Three Brothers Wineries & Estates called Smokin’ Bagg Dare

"I have really done a little of everything, The Kitchen is a combination of my studies, world travels, and passion for food. I have never been set on any specific cuisine, yet always keeping my roots in French technique. Truly cooking the food I want and love to make, utilizing regional ingredients at their peak and with respect."