Bonnie & Clyde — Restaurant in Town of Perinton

This place has only been open for a month or so, but they don't seem to be struggling with getting their ducks in a row. Lots of new places I've been are shaky at best during their first months, but this place was running smoothly in my time there (a Wednesday night). Service from being seated to getting orders in to food runners getting things to you quickly was on point. They did well considering how busy it was.

We had reservations and were seated immediately after arriving. We were seated upstairs which was pretty cool. I was expecting it to be quieter up there since it was a bit too loud on the first floor, but it was as loud up there too. That's probably my only criticism of the atmosphere (other than it was a little chilly next to the window upstairs). If you like a quieter meal where you don't need to raise your voice to speak to someone, this may not be the place for you. If you don't care about loud music and then patrons all speaking over it, it's perfectly fine. You don't want to go there for a romantic meal with a private conversation.

The menu, while not extensive, was pretty diverse. This place is set up for you to share plates with the table. We ordered three apps; empanadas, the clams, and our favorite was the crispy goat cheese. All three were fairly small portions, but they aren't supposed to be large plates.

For entrees, we ordered the tagliatelle bolognese and the beef cheek ravioli. Both tasted good, and the ravioli were the better of the two. I say that because we were expecting longer, wider strands of fresh pasta (we assumed the price tag was due to the pasta being homemade, but I'm not confident it was made in-house). It came out looking like boxed linguini, but it was cooked well and tasted fine. The bolognese was also a bit looser than we usually expect. There didn't seem to be much to make it look traditional. It was essentially clear. No remnants of carrots, red wine, crushed tomatoes, or tomato paste. Almost seemed like it was cooked in 30 minutes instead of for hours, but I can't be certain. May have just been a different interpretation. It tasted fine, but it was not what we traditionally get when we order bolognese. The ravioli on the other hand was fantastic. Well cooked and presented. I was a little worried that the agrodolce was going to overpower the beef, but it was very balanced and delicious.

We also tried their seasonal frangipane tart for dessert, which was orange and cherry flavored. It was quite good and was larger than we were expecting. It was served fairly uniquely too with a small shot of a mixed Old Fashioned cocktail that the server suggested we pour onto/into the tart and then dip the cookie that served along side into it. We both could do without Old Fashioneds so we didn't pour, but I did dunk one bite to see what the deal was. It was actually pretty tasty, but if you don't like the whiskey, skip it.

I'll go back. It won't be too often due to the steep price tags on most items, but I look forward to see how this place evolves and mixes...

When visiting my hometown of Rochester, NY, experiencing the city's new culinary scene is a must. Upon hearing that Jodi and Greg Johnson were opening a new restaurant, it quickly made its way to my list.

The reservation process was simple, and I booked ours several weeks in advance, anticipating high demand for this new spot. I was glad I did, as the restaurant was bustling, even on a holiday weekend.

Three gracious hostesses warmly greeted us in the unique space. Though we arrived early, our table was ready, and we could enjoy drinks at the bar, which was sleek and well-designed for a steady stream of guests. The bartenders gave personal attention to each guest. We ordered cocktails from the curated menu: "The Teller" is a balanced blend of Evan Williams Bonded Bourbon, honey, Giffard Apricot Liqueur, lemon, and molasses bitters—refreshing and layered in flavor. "Monkey Business" offers a tropical mix of Ten To One White Rum, caramelized banana, coconut, pineapple, and lemon—smooth and playful with island-inspired vibes.

While enjoying our drinks, we admired the modern yet nostalgic design of the restored bank. The former bank president’s office now overlooks the dining area, and the vault has been transformed into a unique gathering space. Thoughtful details, from the glassware to the table settings, reflected Jodi’s signature style.

Once seated, we were taken care of by Hannah, our exceptional server, who was attentive, knowledgeable, and warm throughout the evening. She made the experience seamless and memorable. Executive Chef Greg Johnson and his team delivered a menu that thrilled our inner foodies. We opted for small plates, starting with Lobster Croquettes—crisp on the outside, buttery and rich inside, paired with vibrant curry aioli. Jodi sent over The Olive All'Ascolana: Castelvetrano olives stuffed with Italian sausage and parmesan, crisped to golden perfection—a perfect bite, salty and indulgent. The Sea Scallops were seared to perfection, tender and sweet, with a rich panang curry and bok choy, finished with a fresh cilantro-parsley oil.

The standout was the Grilled Octopus—smoky and tender, it was paired with creamy chickpea purée and twice-cooked eggplant. A drizzle of mint oil added a bright, refreshing lift to each bite.

The pacing of our meal was flawless, with each dish arriving at just the right moment, allowing us to savor every bite. We had time to enjoy more cocktails before indulging in dessert. The crème brûlée was luxuriously creamy, with a rich vanilla custard and a perfectly crisp caramelized sugar crust—plenty for two to share.

Greg and Jodi Johnson’s Bonnie and Clyde is a labor of love. Jodi, the heart of the restaurant, greets each guest with warmth, making the space feel like home. Greg’s culinary expertise shines through in every dish, creating a memorable dining experience. Their passion for both food and hospitality is evident in every detail, from the cocktails to the décor, and the warm smiles...

People who say things like "won't last long" in the first weeks of a new restaurant's run should be ignored, or publicly shamed. It's incredibly mean-spirited. When you own a business, you get one of two things from people, a tool you can use, or garbage. We know what we do with garbage.

I had a tremendous experience here last night. The sweeping space is unique and very cool. Bright and modern. I found the portions to be just perfect - yes, they're not huge. They're satisfying, and they're appropriate. If you want to eat like a farm animal, go to Golden Corral. If you want to complain about restaurant pricing, learn about costs first.

The dishes themselves were well-composed and thoughtfully prepared. There was a yellowtail crudo which our (excellent and affable) server said was one of the chef's favorites to make - this showed. It was tremendously good, an exercise in beautiful plating and balanced flavor. Where the hors d'oeuvres have been criticized as too small: the server informed us exactly what portions to expect, and I found them playful, enjoyable, and delicious. The shiitake skewer was simple and elegant and surprisingly perfect.

Restaurants aren't "loud." People are loud. Yes, there may be some things B&C can do with fabric or panels on the wall / undersides of furniture to mitigate this in the future - but how can they know that until they're up and running? Believe it or not, a restaurant is quiet before it opens. From my point of view, this team is trying to turn out a unique and memorable experience in a cool setting, and they're succeeding, so far. Any restaurant with no room for improvement is a fantasy. So, instead of lambasting them for "not doing enough" with the space, which if you'd read about you'd know is severely restricted by landmark protections, let's focus on what they're doing right and encourage them to do more of it. "It won't last" means you don't want it to last, and that makes you cruel and unuseful.

I'm here for it, this is one of the best dining experiences I've had in Roc. Maybe the real risk here was trying it in the burbs, where entitled people who are impossible to please for all the wrong reasons talk about the kinks in the early days rather than anything actually relating to the effort. I'll drive for it any day.

I hope to see them continue to define and grow and excel. Love this place, and will be...