Discover the five side dishes that outshine the main courses in Rochester Magazine’s annual Best Restaurants contest, featuring favorites like hibachi nachos, fried cheese balls, and spiced carrots.
Steak? Seafood? Chicken? Let’s be honest: the main course takes a backseat when you indulge in these sides, which have been recognized as the finest in the city by the readers of Rochester Magazine.
Heads up: you won’t see potato salad or coleslaw on this list.
Hibachi Nachos at Zen Fusion Hibachi & Lounge | Rochester Magazine / Ken Klotzbach
These winning nachos live up to the “Fusion” name. They start with freshly made tostadas and are topped generously with fried rice. Expect melted cheddar, fresh pico de gallo, cilantro, and avocado in the mix. Want to turn it into a full meal? Add hibachi chicken, steak, or shrimp!
Za’atar Spiced Carrots at Marrow | Rochester Magazine / Ken Klotzbach
Za’atar Spiced Carrots at Marrow
After a brief hiatus due to an unfortunate incident, Marrow reopened in August 2024, bringing back its award-winning Za’atar spiced carrots—now found on the menu as “barbecued carrots.” The sweet and tangy flavor profile comes from a delightful combination of black lime labneh (a type of strained yogurt) and pistachio dukkah (a zesty spice mix).
Fried Cheese Balls at Terza | Rochester Magazine / Ken Klotzbach
Terza features an array of handcrafted dishes, including their top-rated cheese balls. Made with white cheddar, garlic, parsley, and Terza’s renowned mother sauce, it’s no wonder these bites are so addictive. You might find yourself unable to stop at just one—or two—or three!
Smoked Gouda Hash Browns at Chester’s | Rochester Magazine / Ken Klotzbach
Smoked Gouda Hash Browns at Chester’s
Can you think of a more perfect pairing than cheese and hash browns? Neither can we—especially when the cheese is a rich, creamy smoked gouda. Whether you’re there for brunch, lunch, or dinner, this fan favorite is a must-try. Pro tip: pair it with Chester’s signature rotisserie chicken for an extra treat!
Cauliflower at Our Paladar | Rochester Magazine / Maya Giron
We have to admit, we hadn’t even heard of “agrodolce” before trying Our Paladar’s renowned cauliflower. But we won’t forget this zesty sauce anytime soon. Alongside pepitas, pickled chile, and cilantro, this sauce elevates the dish to star status on the menu.
