VISIT

739 South Clinton Avenue 
Rochester, NY 14620

HOURS

Lunch 11:30am - 3:00pm

Monday and Tuesday: Dinner 5:00pm - 9:00pm, bar open until 11:00pm.

Wednesday and Thursday: Dinner 5:00pm - 10:00pm, bar open until 11:00pm.

Friday and Saturday: Dinner 5:00pm - 11:00pm, bar open until 12:00am.

Sunday: Open for Brunch, 11:30am - 3pm

FRESH, SEASONAL AMERICAN FARE

The Cub Room is an American Restaurant located in the South Wedge Area of Rochester. We are first a family that lives here with our 2 kids and we love this city. We have taken our experience from over 20 years in NYC, working in fine restaurants to offer up an homage to an era in time when service and dining meant only the best.

We let the seasons drive and inspire our menu, with a great network of purveyors locally, regionally, and beyond we go to great lengths to source products with integrity for our food and beverage programs.

Our Bar serves high quality cocktails in a speak easy style, inspired by the history of the prohibition era, where the presentation is just as dramatic as the cocktail itself.

We are a place of camaraderie, where we encourage you to indulge, imbibe, and smile.

RESERVATIONS

Make a reservation here

Book your The Cub Room reservation on Resy

or call 585-363-5694

EVENTS

PAELLA THURSDAY'S

PAELLA THURSDAY'S

EVERY THURSDAT NIGHT is PAELLA THURSDAYS!

Seafood, Chicken, and Vegetarian versions will be available! Also start your meal with some delicious tapas! Chef Greg Johnson brings his expertise from  NYC and adds Spanish Night to our already delicious dinner menu. A great dinner to share. Book your reservation now! (regular menu available also)

The Bear and Butcher Club

The Bear and Butcher Club

Did you know you could pre-order 50 Day Dry-aged Ribeye from McCann's Local Meats and have Chef Greg cook you an amazing meal? Give us 24 hour notice and it will be ready with your reservation. Call for more details 585-363-5694
Valentine's Day Dinner Darling...

Valentine's Day Dinner Darling...

$60 per person; 4 course Price Fixe Dinner, glass of Sparkling included
*plus tax,gratuity
Book your reservation today at 585-363-5694, or online

Appetizer CHOICE OF:
Burrata
Seasonal Preparation, House-made Focaccia
House-Made Sausage
“Greens & Beans”
Crispy Monkfish
Citrus Salad, Radicchio
Gnudi
Beets, Pistachio, Watercress

Mid-Course
Lasagnette
Confit Tomato, Ricotta, Basil, Tomato puree

Entrée CHOICE OF:
Sea Scallops
Fregola, Swiss Chard, Scallion, Ruby Grapefruit Gastrique, Hazelnuts, Mint
Amish Chicken Roulade
Celery Root/Apple Puree, Baby Fennel, Sherry Sauce
Pork Tenderloin
Smoked Potato Hash, Red Cabbage, Apple Cider Gastrique
Filet Mignon
Potato Puree, Oyster Mushroom, Red Wine Jus, Crispy Onion Ring

Dessert
Chocolate Flourless Cake
Cheesecake
Crème Brulee

*THIS IS THE MENU FOR FRIDAY 2/14, Regular menu not available

PRIVATE PARTIES

  • Semi Private Room​
  • Max of 25 guests- Sit Down Dinner
    • A La Carte / Prefix Menu
  • For more information please email: info@thecubroomroc.com
  • Minimum of 25 guests max of 75
  • Passed Hors D’Oeuvres- Please ask to see menu
  • Area: Bar Section, Bar tables, Lounge
  • For more information please email: info@thecubroomroc.com

FAQs

American cuisine with influences from Italy and Spain. We let the seasons drive and inspire our menu, with a great network of purveyors locally, regionally, and beyond we go to great lengths to source products with integrity for our food and beverage programs.
The Cub Room gets its name from a restaurant in Manhattan that was opened by a bootlegger named Sherman Billingsley in 1929, called The Stork Club. The Stork Club was frequented by celebrities, politicians, and gangsters; they all mixed and mingled in the V.I.P. room within the Stork Club –called The Cub Room. The owners pay homage to their life in New York with this name and concept.
Definitely! And we encourage them always, especially on the weekends! Just give us a call or book on our website or Open Table.
M,T,W,Th 10Pm, 11pm on Friday and Saturday, Sunday open for Brunch; kitchen closes at 3:30.
Husband and wife team, Greg and Jodi Johnson.
Greg is a Manhattan Chef. Greg graduated from CIA and started as a line cook with Mario Batali at ESCA in NYC. He then worked his way up through the ranks at such places as FRESCO by Scotto, Abbocato, Dani, Sala 19, and then part owner/Exec Chef at Rye House.
There is a main parking lot on the left of the building, as well as parking on the other side of building, and street parking on either side on South Clinton Ave.
Stylish yet casual – you see it all at The Cub Room; from dresses to jeans to shorts in the summer!
The owner Jodi Johnson created the beautiful space, with some input from Chef!
We have a semi-private room that seats up to 25.
VISA, MC, AMEX, DISCOVER