History

Lento opened on N. Goodman St in the Neighborhood of the Arts neighborhood and built its reputation on produce-forward cooking anchored to the Rochester Public Market. The kitchen shops the market each week and builds the menu around what's available. The vegetable course became the menu's identity piece because it changes constantly: charred corn with cultured cream in August, roasted squash with miso butter in October. The dish became a benchmark for Rochester's evolving farm-to-table movement.

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Common allergens: Dairy

Make it at home

Yield Serves 4Hands-on 20 minTotal 40 minDifficulty Easy

Ingredients

  • 4 ears fresh corn or 2 pounds seasonal vegetables (squash, beets, or carrots)
  • 2 tablespoons olive oil
  • Salt and black pepper
  • 3 tablespoons cultured sour cream or creme fraiche
  • 2 tablespoons herb oil (blend parsley, basil, or chives with olive oil and a pinch of salt)
  • Toasted seeds or breadcrumbs for texture

Method

  1. Char corn over a gas flame or under a broiler until the kernels are blistered and golden in spots. Cut kernels from the cob.
  2. Spread cultured cream on each plate in a loose pool.
  3. Scatter charred corn over the cream. Drizzle herb oil around the edges.
  4. Finish with toasted seeds, flaky salt, and a crack of black pepper.

Tip from the editors. The dish is about restraint: two or three components in peak season beat six mediocre ones. Shop the farmers market and build around the best thing there.

Where to eat lento seasonal vegetable course

Lento Seasonal Vegetable Course in Rochester

Lento ★ 4.5

$$$ Farm-to-Table AmericanNota

Lento on Goodman St is the farm-to-table room national food media missed, sourcing from regional farms for a changing seasonal menu that regulars protect.

TipLento rarely appears on national lists despite consistent local awards. The Village Gate building means most tourists walk by without recognizing it as a restaurant. Reservations on weekends are essential.

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