Porcini Bar & Bistro

OMG people, this place is amazing and there was nobody here tonight. Amazing service, wonderful bar, knowledgeable bar tender, awesome menu, fabulous specials!
Did I mention price? You can’t eat for this money any place outside of Rochester!
Your loss was our gain! We had this place to our selves, but it’s not going to be this way for long. When the good weather hits you won’t be able to get a reservation.

Since this restaurant is in our neighborhood, we have given it a few tries. Unfortunately, we become more disappointed with each visit. The first time, I was disappointed with the food, but the service was okay. The second time, I was disappointed by the food and service, so we decided not to go back. However, when they changed the name, we were hoping it was under new management. That was not the case, and we should have walked out the door! Instead, we endured a totally incompetent wait staff and a hair was in my food. Needless to say, we won’t ever be going back. The only positive about this restaurant is the host, but his kind welcome is not enough to save them.

Great food! Like the different feel of the menu, both of our dinners can quick, wait staff was okay, owner is very personable! We had a special apeitizer which was alright (mozzarella sticks covered in a sundries tomato cram sauce) the sauce was great! Had a bottle of wine, seemed a bit I over priced, but I love this place, chief is great!

Great atmosphere, The Host gave my wife a big hug as we arrived. Design of the inside of the restaurant is fantastic. Outside Pergola (needs more vines though) with tables and a great outdoor experience for summer time dining. I had no problem with the food, it was served fresh and tasted great. Especially the stuffed onion rings!
What we had a problem with were the deserts. Several of us ordered the coffee crème brûlée. As it was served, the custard was frozen and the crunchy flame-​glazed candy topping was a puddle of melted sugar in the middle of the bowl. I realize there are all different ways to make crème brûlée, and I realize this one was different just because it had coffee in it, something I’ve never had before in crème brûlée. But I think we can all agree the two most important feature of Crème brûlée is the crunchy candy topping and the velvety smooth egg-​based custard. Both were missing, and the fact the waiter had no idea what I was complaining about just added to the frustrations. So I give the desert an F.

Horrible, terrible food. And management has a bad attitude.
I loved when this place was Luna Piena. Wonderful chef, great wait staff.
Then it changed to Merchant’s Pasta. Same owner — he has a habit of shutting down & re-​opening. The food was such a let down. New wait staff, not as good as previously, but honest about deserts not being made in-​house.
Then it changed to Procini. Why did I even give it a chance? Food and service were worse. Only constant was lousy management attitude.
Run, don’t walk, to anywhere else in the neighborhood to eat.