Eli Fish Brewing Company

Eli Fish Brewing Co. is counting on Sanzo Beverage to distribute and promote its core brands, with the goal of introducing Western New York to the independent brewery’s expertise in the craft beer industry and to attract beer lovers to the City of Batavia.

Owners and key employees of the two Batavia businesses announced the joint venture Monday afternoon at the Eli Fish location at 109 Main St.

“We’ve been established as a maker of fine products and for our restaurant in Batavia and we just celebrated our third anniversary,” said Matt Gray, Eli Fish co-owner. “We’ve grown each and every year, and the next logical step is to start this distribution in our own home territory and we’re really thrilled about partnering with Sanzo Beverage.”

Rick Sanzo, owner of Sanzo Beverage, which has been in Batavia since Jan. 1, 1995, said his distribution system is set up for Eli Fish to grow its market share.

“I always told Matt that I would be interested in being a part of Eli Fish if the opportunity every arose,” Sanzo said. “Now, they are making enough beer – they have the tanks to support a mobile canning line – for the hauling of cans and kegs (draft beer). Matty finally let me know that they had the capacity, that they could branch out and we were very interested in branching out with them.”

Sanzo said his company currently trucks beer to Genesee, Wyoming, Orleans, Cattaraugus and Allegany counties and has a group that will distribute it to Erie, Niagara and Monroe counties.

“Batavia is making great beer and Adam (Burnett, the head brewer at Eli Fish) is very well respected in the brewing industry. If we can get it into people’s hands and make Batavia a destination – get people to come here and try the beer – we think it’s great for our community as there are a lot of locally owned businesses that people can go to here.”

Initially, the plan is to distribute three principal brands -- Strange Days, a Scotch ale; Pillow Talk, a witbier (Belgian wheat), and Maple Blueberry Sunshine, a Six Flags Darien Lake co-branded product. The latter is brewed, packaged and sold by Eli Fish for Darien Lake to sell under its name.

“We’re excited about the initial launch of Strange Days, Pillow Talk and Maple Blueberry, both in cans and draft,” said Mark Stark, vice president/craft for Sanzo Beverage. “The nice thing about having a hometown brewery in our network is that if you have the obscure place that is looking for something a bit different, Eli Fish has 23 varieties on tap. We can come and get them because they’re right in our backyard, and we are able to provide these brews to our customers.”

Burnett said that 23 of the 24 beers on tap at the brewery are Eli Fish-made beers, with the other being a cider that is mixed outside of Batavia.

“We have light lagers, pale ales, IPAs (India Pale Ale), stouts, sours, fruited beers and seltzers,” Burnett said. “I try to keep at least two or three of each of those on all the time.”

Eli Fish co-owner Jon Mager handled the brewing on a full-time basis when the business opened, but now assists Burnett.

“I was brewing everything for about a year but working with my other day job (as the owner of Arctic Refrigeration), it started to take a toll,” he said. “I knew Adam from high school and we brought him in full time. Now, I relieve Adam when he needs a break.”

Burnett pointed out that they get all of the malt needed for the brews from Batavian Ted Hawley, who provides it from his Bank Street Road location.

“About 95 percent of beer is malt while hops are minimal,” Burnett explained. “A normal batch of beer is going to be 500 pounds of malt and five pounds of hops. We dechlorinate city water and use salts to make the profile mimic the styles were trying to create.”

Gray said his company has done “very limited self-distribution to a couple local restaurants in town that we have relationships with (including Alex’s Place, which he also owns).”

Sanzo said his drivers will take the beer to restaurants, bars, stores – any venue that has a liquor license.

“They’re already partnering with Darien Lake so that’s a huge sampling opportunity. Maybe this year, the amphitheater will open up again and we can do some sampling there, too,” he said.

Eli Fish also makes Muckdog beer – the official craft beer of the Batavia Muckdogs, who open their baseball season at Dwyer Stadium on June 4.

Gray said he hopes that getting Eli Fish beer to other locales will result in more traffic in Downtown Batavia.

“We’re a community-focused business and we love being downtown, We chose to be downtown for a reason,” he said. “We hope that people who do visit here walk downtown, go to other restaurants and other bars, and go shopping. It helps the entire community.”

For more information about Eli Fish Brewing Co., go to its website – www.elifishbrewing.com.

Photo at top: Jon Mager and Matt Gray of Eli Fish Brewing Co.; Rick Sanzo of Sanzo Beverage, and Adam Burnett, head brewer for Eli Fish; bottom, Adam Burnett stands next to brewing apparatus. Photos by Mike Pettinella.

The Batavia Society of Artists held its first -- and they hope it will become an annual event -- Tabletop People's Choice Awards at Eli Fish Brewing Co. in March.  

More than 400 people voted.

The winners and prizes: 

• 1st Place $100:  Joan D'Alba
• 2nd Place $50:  Bethany Zimmerman
• 3rd Place $25:  Brian Kemp

Photos of winning pictures posted in order. Submitted photos.

Recorded at Eli Fish, Feb. 15, 2020

The Batavia City Council is asking the owner of a popular downtown restaurant to go back to the drawing board after deciding not to support his plan to place a tent for outdoor dining in a parking lot next to his building.

Council, at its Conference Meeting tonight at the City Hall Council Board Room, determined that the obstacles identified by City management to the proposal by Vic Marchese of Main Street Pizza Company were valid reasons to reject his “COVID-19 2020 Temporary Outdoor Dining on City Property Program” application.

However, Council members and management said they are willing to work with Marchese on an alternative, possibly exploring the placement of tables behind his building or on the sidewalk in front of his building at 206 Main St.

“I understand that the restaurant business is an extremely competitive business and Vic does not have a lot of area to expand on,” Council Member John Canale said. “He’s at a major disadvantage … outdoor dining is almost imperative. We need to find an option for Vic Marchese to be able to compete with other restaurants who are basically eating his lunch right now.”

Marchese’s proposal was to put up a 15-foot by 75-foot tent, with lighting, in the parking lot on the east side of the restaurant – utilizing seven to eight parking spaces. He then would set up eight to 10 tables, accommodating up to 60 guests, under the tent.

Acting City Manager Rachael Tabelski, referring to her July 7 memo to City Council, read the reasons she and departmental leaders felt the plan would not be feasible.

She cited state building code’s prohibiting tents in a parking space, the fact that the City does not own the entire lot, the removal of prime parking spaces (including handicap spaces) and traffic issues in an already congested parking lot between Main Street Pizza and the building owned by City Church.

The Rev. Martin Macdonald, pastor of City Church, expressed his view of the situation during the public comments portion of the meeting.

“I love Main Street Pizza and I love Vic, but I’m concerned with having an outdoor tent (that would) make traffic more hazardous,” he said. “Batavia Bootery would not have enough parking spaces for their business and I’m very concerned about the square footage being taken away.”

Macdonald also mentioned that it’s already dangerous since cars parked in front of Main Street Pizza block the view of traffic coming from the west.

Canale said he understood the legalities involved, but said “as a council person, I need to protect businesses as well.”

Council Member Paul Viele was the only one to speak in favor of Marchese’s idea.

“Just put the tables up there, let the guy do it and get over it,” Viele said.

Following the meeting, Viele expounded on his thoughts.

“It’s a temporary thing here. Let the guy make some money like every other restaurant’s doing downtown and when the COVID is over, then you’re all set,” he said, adding that motorists would adjust to the tent being there.

“People would have adapted. It’s only a three-month or four-month (situation), however long it takes, and let people enjoy Main Street Pizza,” he said. “I understand Marty’s concern and I understand the Bootery’s concern, but if you look at it, Vic’s going to be taking parking spots from his own place because it’s on the side of his building. And people would adjust to it. It’s a no-brainer, in my opinion.”

Viele called it “unfortunate” that nobody else saw “Vic’s vision” but was pleased that Council is willing to work with Marchese on possible alternatives.

Marchese did not speak during the meeting, but communicated his plight with reporters as he was walking out.

“People aren’t coming in. People don’t like to eat indoors right now; they advise against it. What are you going to do? It’s all over television. Eat outdoors,” Marchese said. “I’ll give you an example. Three Saturdays ago, I left there (his business) at 8 o’clock at night and had one table. I went by Roman’s and I went by Batavia’s Original – packed in the patio, packed.”

Marchese said he’s taken “a big hit” – losing a considerable amount of the business that had elevated him to a lofty place in the pizzeria industry.

“I was named the one of the top independent pizzerias in the United States last year – number 68 in the country,” he said. “I do a big volume and every Friday, Saturday, Sunday, there’s 20, 30 people at the door, and it’s not there right now. Which is understandable. My wife doesn’t want to go out and eat in a restaurant. I need outdoor dining.”

He said he wasn’t in favor of putting tables behind the building (where the exhaust fan is located), but might be open to placing tables on the sidewalk in front.

“But the thing is they want you to keep the tables as close to the building as possible,” he said. “If I can put a table close to the building and right towards the curb, that could work. I could possibly fit eight tables, 10 tables out there, but they don’t want them close to the curb.”

During the early stages of the discussion about outdoor dining, there was some confusion over the “parklets” concept that was featured in a story on The Batavian following a recent Batavia Development Corporation meeting.

Council Member Robert Bialkowski said he was taken by surprise by the City’s approval of having parklets (enclosed outdoor dining areas) in the parking spaces along Main Street. It was then explained by Tabelski and BDC Executive Director Andrew Maguire that the parklets story was a separate issue – something discussed as a possibility in the future.

Bialkowski also questioned the process of developing the temporary outdoor dining permit and balked at the $250 fee attached to it.

Tabelski said she received feedback from Business Improvement District members who believed it would be unfair not to collect a fee and also cited costs involved with the program, including attorney’s fees for drafting the legal documentation.

Council President Eugene Jankowski encouraged Marchese to get together with Tabelski and City staff to explore options.

“It’s not our place to redesign the plan here … but we can’t approve the plan as it is now,” he said.

City Attorney George Van Nest mentioned that the State Liquor Authority carries a lot of weight when it comes to arrangements such as this one and puts an emphasis on safety, even to the point of requiring material barricades to prevent traffic accidents.

Council Member Rose Mary Christian disapproved as well, mentioning that the tent would take away some of the handicapped parking spots.

The debate ended with Jankowski stating he would call a special meeting to approve an acceptable plan, telling Marchese that “we’re not going to give up on you, Vic.”

Meanwhile, Council – during the Business Meeting afterward -- did approve an application by Eli Fish Brewing Company at 109 Main St. for a temporary outdoor dining license agreement.

Eli Fish’s application indicated that 12 tables, serving up to 52 guests, will be placed in Jackson Square, with hours of operation set at 11 a.m. to 10 p.m. Monday through Saturday.

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In another development, City Council spoke favorably of the Deer Management Plan Committee's recommendations to cull the deer population in the City, forwarding the draft to its Aug. 10 meeting for an official vote. Watch for more details on Tuesday on The Batavian.

Watch out, Bambi. The City of Batavia is coming for you.

A three-phased plan intended to harvest up to 60 deer per year with archery-only hunting is expected to be presented to City Council at its Conference Meeting at 7 p.m. Monday at the City Hall Council Board Room.

According to memo dated July 6 from Acting City Manager Rachael Tabelski to Council members, the City’s Deer Management Plan Committee, formed in November, has completed its task in the form of a 21-page plan to reduce the deer population within the City limits. The committee was created in response to numerous incidents of property (landscaping/garden) damage, auto accidents and other problems caused by deer.

Working with Robin Phenes, state Department of Environmental Conservation wildlife biologist, and Council Member John Canale, the five-member committee, per the memo, has drafted a proposal that “provides a streamlined program experience and ensures programmatic compliance, program metric tracking and stakeholder/City Council communication.”

In simpler terms, the plan specifies the time frame, five designated hunting zones, and rules and regulations, and includes permit applications, landowner cooperation agreement, hunter applications, waivers and release forms and a proficiency test.

Tabelski spelled out several highlights of the plan:

-- Plan A, hunting during the New York State regulated hunting season; Plan B, an extended hunting season (Jan. 2-March 31); Plan C, archery hunt utilizing bait (subject to Council approval). Times for hunting will be from sunrise to 2 p.m., with no hunting when schools are closed.

-- Five designated hunting zones as identified on an included map, as follows: (1) parcel north of Clinton Street, (2) land in the Naramore Drive area and north, (3) property west of State Street (in vicinity of BOCES) and proceeding north from Lambert Park, (4) Route 98, south of Walnut Street area, and (5) Law Street area stretching almost to Kibbe Park.

-- Hunting will be permitted only after the landowner signs a cooperation agreement form.

-- Tree stands must be used and all hunters must shoot downward. Hunters must be properly qualified and licensed and apply to the City of Batavia to be admitted into the program.

-- The plan is subject to NYS DEC setback requirements pertaining to the proximity of bow hunting to schools, playgrounds, public buildings, etc.

-- The program will run for three years and can be terminated at City Council’s discretion.

Citizen members of the committee are Russell Nephew, Gus Galliford, Fred Gundell, Kent Klotzbach and Samuel DiSalvo.

Council will be asked to vote on forwarding the resolution to a future Business Meeting.

Other topics on Monday’s Conference Meeting agenda:

-- A draft resolution to grant approval to Eli Fish Brewing Co. at 109 Main St. for a temporary outdoor dining license agreement as part of the City’s COVID-19 2020 Temporary Outdoor Dining on City Property Program.

Eli Fish’s application specified that 12 tables, serving up to 52 guests, will be placed in Jackson Square, with hours of operation set at 11 a.m. to 10 p.m. Monday through Saturday.

A memo from Tabelski dated July 7 indicated that while the Eli Fish application qualified for consideration, an application from Main Street Pizza at 206 Main St. did not and is not recommended for approval.

Vic Marchese, owner of Main Street Pizza, had proposed to put up a 15-foot by 75-foot tent, with lighting, in the parking lot on the east side of the restaurant – utilizing seven to eight parking spaces. Eight to 10 tables, accommodating up to 60 guests, were to be placed under the tent.

Tabelski spelled out several reasons why the plan would not be feasible:

-- Per the state Building Code, a tent can not be put up within 20 feet of lot lines, a parking space, buildings, etc.;
-- The City does not own the entire parking lot;
-- The application removes several prime parking spaces, including handicap spaces;
-- The one-way street would require a traffic order and, for a temporary dining basis, the City would not be able to facilitate a Local Law change in a timely fashion;
-- A traffic safety issue would occur due to cars coming into the lot off Main Street and backing out of parking spots.

Tabelski wrote that she advised the applicant of the potential problems, but he “was not interested in modifying the application.”

A draft resolution for the Main Street Pizza request is not included in the meeting document packet.

-- A pair of draft resolutions concerning a feasibility study for the construction of a new police station at the Alva Place location and corresponding contract with an architectural firm to conduct the study.

The first resolution asks City Council to transfer $50,000 of the $242,820 in the Facility Reserve fund to an expense account.

The second resolution seeks execution of a contract for $41,200 with Architecture Unlimited LLC, of Williamsville, to provide the recommended square footage, design and layout, ability to expand, regulatory requirements and projected costs for design and construction for both the site work and the actual facility.

-- City Council will conduct a Business Meeting after the Conference Meeting. Agenda items for that session include a resolution to enter into a $328,200 contract with Keeler Construction for the Franklin Street-Richmond Avenue sewer rehabilitation project.

The cost is significantly less than the original estimate of $806,000 because the City altered its plan from a complete sewer line replacement on Franklin Street to an excavated repair of one section and relining of the rest of the line, and then to include relining of the Richmond Avenue sewer ahead of its rehabilitation project in 2022.

We recorded this song, "Good Dogs," with "A" Blues Band when thoughts of a pandemic weren't much on our minds, and before I could finish editing the session, coronavirus hit.

Welcome to spring. I hope you get plenty of time with your good dogs out in the fresh air. Thanks to Eli Fish for use of the space.

Locals from the community gathered together yesterday in support of the second annual "Hops for Hope" by the Michael Napoleone Memorial Foundation to raise money for pediatric cancer.

The Foundation was established in 2007, in memory of Michael C. Napoleone, the 8-year-old son of Mark and Laurie Napoleone from Batavia, who died from Burkitt’s Lymphoma/Leukemia, an aggressive form of blood cancer.

Laurie thanked the crowd for coming to support the fundraiser event and also added "moments change very rapidly as ours did in 2005, surround yourself with good people, you continue to move forward despite the many challenges life gives you."

She continued to speak of what the foundation has contributed since it's inception. More than $436,000 has helped hundreds of local families, $90,000 has been contributed to research, $68,000 were donated to youth grants. Golisano Children's Hospital has two hospital rooms from the charity totaling $50,000 and locally in Batavia at UMMC Rochester Regional Health was given $25,000 for a new ICU pediatric room that is tenatively scheduled to be completed in 2021.

The event was held at Eli Fish Brewing Company, cost was $15 per person and included many food stations along with basket raffles, a Yeti cooler, foundation glass raffle, a live band and a cornhole tournament.  

The foundation next big event is May 2nd -- the 2020 Derby Day Gala held at Terry Hills Golf Course, Restaurant and Banquet Facility at 4 p.m.

Above is the Michael Napoleone Memorial Foundation Board.

The Ohms band

Health Academy Students from Laurie Napoleone's class

Press release:

Hops for Hope to benefit the Michael Napoleone Memorial Foundation will be held from noon to 5 p.m. on Sunday, Feb. 16, at Eli Fish Brewing Company.

The brewery, located at 109 Main St. in Downtown Batavia, will be releasing a new Hope Lager for the event.

There will be a Cornhole Tournament with prizes and a Yeti Cooler Raffle. Commemorative glasses for the cost of $20 will enter you into a large cash prize drawing! It will be a “Sunday Funday"!

All of the proceeds from the new beer sale, along with the sale of several other items, will go to the foundation, which assists families undergoing the challenges of a cancer diagnosis, provides funding to youth activities through their grant, and supports research for pediatric blood cancers. 

Join us for an afternoon of “Hope” … listening to the music of the OHMS Band, purchasing a commemorative glass, participate in some games, purchase raffle tickets, buy some apparel and just spend a Sunday afternoon with friends. 

Tickets are available at the door for $15 and include live music and appetizer stations provided by Eli Fish. Go to elifishbrewing.com for details or call 585-861-0550 or 585-409-3275 for questions.

Press release:

The BEST Center at Genesee Community College and Eli Fish Brewing Company excitedly announce a new course being offered in Batavia called "Beer Brewing -- Beyond the Basics"!

The course is scheduled on six consecutive Tuesday evenings between March 3 and April 7 from 7 p.m. to 9 p.m. and is limited to just 20 participants.

The program consists of four nights in the classroom on GCC's Batavia Campus, a fifth night touring the Eli Fish Brewing Company located in Downtown Batavia, and on sixth, final night the group will brew their own "class beer."

What better way to enjoy the final stretch of a WNY winter than learning to brew beer? The six-week course is a perfect gift-giving opportunity -- just in time for the holidays!

 There are now more than 1.1 million people in the United States brewing their own beer at home, and approximately 265,000 are located in the Northeast. Clearly it is a gift that will keep on giving! Think of it as Happy Hour education!

Beer Brewing -- Beyond the Basics costs $259 per participant and includes all books and materials. Participants must be 21 years of age. Registration deadline is Monday, Feb. 24.

Beer Brewing -- Beyond the Basics is open to any home brewer looking to start or improve his or her process. It also will interest entrepreneurs thinking of starting up a brewery, or simply beer enthusiasts who want to expand their knowledge base, meet other enthusiasts while becoming familiar with Batavia's iconic new brewery located at 109 Main St.

To purchase a gift certificate or reserve a seat, stop by GCC's BEST Center at One College Road, Batavia, NY 14020, or call 585-345-6868. You can also email BEST Center Program Director Alexandria Misiti directly at aemisiti@genesee.edu.

Additional BEST Center courses are also available. Check them out online at www.genesee.edu/best or www.bestcenter.org.

If you like watching the Buffalo Bills play football on TV and enjoy cornhole for a good cause, there's a fundraiser at Eli Fish Brewing Co. in Downtown Batavia on Sunday to benefit the Cystic Fibrosis Foundation of Western New York.

The Nov. 10th event is being organized by Erin Worbs, who will soon be honored as one of the Foundation's WNY Rising Stars Class of 2019, which recognizes the area's outstanding young professionals.

Worbs, who lives and works in Batavia, is committed to raising funds to help the Foundation's mission of controlling and curing cystic fibrosis.

The Bills' watch party (vs. the Cleveland Browns) starts at 1 p.m. and the cornhole tournament begins as soon as the game ends, tentatively about 4:30.

Admission to the cornhole tournament is $20 per person, and the winning team will receive two tickets to either a Bills or Sabres home game!

There are no tickets required for the watch party, but there is a suggested donation of $15, and snacks will be provided.

Eli Fish Brewing Co. is located at 109 Main St.

And if anyone can’t make the event but would like to donate online they can do so here until Nov. 12th.

This undertaking isn't Worbs' first on behalf of the devastating genetic disease that affects the lungs and digestive system. More than 10 million Americans are symptomless carriers of the defective CF gene.

She interned with the Western Pennsylvania Chapter of the Cystic Fibrosis Foundation in college, and was chair of the Pitt Dance Marathon that raised more $60,000 for CFF, and the overall president of Pitt Greek Week, which raised more than $350,000 for the Foundation.

"I am constantly impressed by all the incredible work that CFF does to improve the lives of those with cystic fibrosis, and to help find a cure," Worbs says. "I am thrilled to have this chance to continue my fundraising efforts for this amazing cause, and with your help we can all be a part of making CF stand for Cure Found!"

Worbs holds a bachelor's degree from the University of Pittsburgh and a law degree from the University of Texas and is a financial advisor for Wealth Management at Merrill Lynch in Batavia. She is also a member of the Batavia Area Jaycees and a Genesee County Symphony Orchestra Board member.

O’Lacy’s Irish Pub & Eli Fish Brewing Company have worked together and created a custom-made beer, hoping to show the public and business community that its not always about competing, but when you work together, both businesses can benefit!

On Tuesday, Nov. 5th , 5-9 p.m., O’Lacy’s Irish Pub will be hosting a kick-off party for the new hazelnut porter that has been custom made for O’Lacy’s Irish Pub by Eli Fish Brewing Company.

The collaboration was inspired as Kent Ewell (owner, O’Lacy’s), Chris Hoffman (bartender at O’Lacy’s) and Matt Gray (wwner, Eli Fish) were discussing the large amount of draft beer that O’Lacy’s sells.

“We should make you your own custom brew,” Gray said. “You pick the type (lager, ale etc.) and flavor if you wish and we can make it."    

After reviewing what was currently on tap at O’Lacy’s, Ewell chose a hazelnut porter, which is named appropriately, “Old Sod Hazelnut Porter.”

After sampling the test batch, Ewell said, “I think this is very unique and something people will enjoy.” 

At Tuesday's kick-off party, pints will be on special for $3.50. Come on out and try the new “Old Sod Hazelnut Porte,r” which pairs perfectly with O’Lacy’s Reuben sandwich and famous homemade chips and dip.

Eli Fish Brewing Company in Downtown Batavia hosted a Farm-to-Pint "Tap Takeover" on behalf of the Buffalo Niagara Brewers Association on Sunday.

By chance and circumstance, I've been spending a lot of time at Eli Fish recently, and it was a Sunday, so I thought I'd have a little fun with the video. I shot the video entirely hand-held (no stabilizer or tripod), with a 50-year-old 50mm lens, so only manual focus, using a shotgun mic I'd never used before. It was, indeed, fun experimentation and practice. And it was a fun event.

For brewers here to check out this video, you might also like to see Episode #2 of Batavia's Best Businesses, Eli Fish Brewing.

Brewers and beer lovers from throughout Western New York will converge on Eli Fish Brewing Co. in Batavia this Sunday for the conclusion of Farm-to-Pint Week, a regional event organized by the Buffalo-Niagara Brewers Association.

The event is called a "tap takeover." Brewers from the association who used ingredients grown on Western New York farms will take over the taps with their own beers (Eli Fish will have four of its own beers on tap) from 1 p.m. to 8 p.m. The event is open to the public.

The association bills the week as a chance to celebrate the regional brewers and growers who work together to produce some incredible handcrafted beers.

Earlier this week there were events at Resurgence Brewing in Buffalo, Food Truck Tuesday in Buffalo, and tomorrow 42 North Brewing Co. in East Aurora hosts "Full Circle Fest 2019."

The tap takeover event was previously hosted by a brewery in Hamburg, so Eli's brewmasters Adam Burnett and Jon Mager (top photo) said it's a real honor that the association decided to host the event in Batavia this year.

"We think it’s pretty cool that when we offered to host it they didn’t flinch," Burnett said. "I think that speaks to the inclusiveness, that we’re part of the real scene of the Buffalo-Niagara Brewers Association only in our second year. I know a lot more brewers are well established so it’s a sign of respect to be included."

Here is the second episode of Batavia's Best Businesses with Nici Johnson. This time we feature The Eli Fish Brewing Co.

We are producing this series in partnership with WBTA AM/FM.  To view our first episode, Charles Men's Shop, click here.

Local business owners interested in more information: Call Lorne Way or Jim Ernst at WBTA at (585) 344-1490.

When Matt Gray and Jon Mager first conceived of FreshLab, the restaurant incubator inside Eli Fish Brewing Company, they envisioned providing a kitchen space for aspiring restaurateurs  who had food service experience, experience in food prep, industry knowledge, and a creative idea they wanted to try on a small scale before moving into launching a restaurant.

That's exactly what FreshLab is getting, Gray told the Batavia Development Corp. board Friday morning, with John and Jill Kratz, who are opening Eat Well Grill in June in the vacant space at FreshLab.

John is the long-time general manager of Bob Evans and Jill works at St. Joseph School but has also been running a food preparation business on the weekends using the kitchen at the YWCA.

Eat Well Grill will provide salads and bowls similar to what Jill has been preparing for her business Commit to Well, with proteins from beef, chicken, and shrimp to go with whole grains, fresh fruits and vegetables.

It's a paleo diet. While it's healthy for everyone, it will be especially good for people with dietary problems, John and Jill deal with in their own family, which is how they got involved with creating the recipes for their dishes in the first place.

"There are a lot of great food options in the community but we think what is missing is something that is nutritionally sustainable," John said. "What we're looking to provide is something in the framework of sustainability."

As much as possible, ingredients will be locally sourced, John said.

Commit to Well has a strong customer base already and the Eat Well Grill will fill a need for those customers by providing meals when they're needed.

"I know a lot of my customers like the meal prep service but sometimes they forget to order and they're calling me at the end of the weekend to see if there is anything left over," Jill said. "They need something at lunch or at the end of the day and they're not thinking ahead because we're all very busy."

A walk-in and order grill is just what those customers need, she said.

John said, and Matt confirmed, demand for meals that fit this nutritional value is a growing trend across the country and in larger urban areas, including Buffalo and Rochester, it's increasingly common.

Examples from the menu: 

• The Greek, a salad with romaine and kale, quinoa, grilled chicken, cucumber, tomato, olives, and feta cheese;
• Caveman Cobb, a salad with romaine and arugula, napa cabbage, cucumber, tomato, corn, red onion, steak, and walnuts;
• Green Goddess, a salad with arugula, spinach, romaine, cucumber, hard-boiled egg, bacon, and grilled chicken;
• Spicy Shrimp, a bowl with rice, napa cabbage, arugula, carrots, tomato, grilled shrimp, sriracha sauce, and green onion;
• Happy Garden, a bowl with rice, romaine, carrots, tomato, cucumber, broccoli, beets, and grilled chicken;
• Good Harvest, a bowl with quinoa, spinach, arugula, beets, red onion, feta cheese, grilled chicken, and walnuts.

Gray said the Eat Well Grill will be a great match at FreshLab with Eden Cafe and provide customers a good alternative to the Eli Fish menu.

The BDC board approved Eat Well Grill for a small business loan for $25,000 from the BDC's revolving loan fund.  

The grill will employ two or three people. John will work at the grill full-time and Jill will continue to work at St. Joe's while running the meal-prep business out of the YWCA kitchen on weekends until the business grows enough to move into a single, larger space.

Photo courtesy FreshLab.

The Michael Napoleone Memorial Foundation and Gilda's Club of Rochester hosted a new fundraiser Sunday evening at Eli Fish called "Hops for Hope."

Proceeds from the event benefited both organizations, both of which assist children with cancer.

Danielle Rotondo, Donna Kabel, members of the Michael Napoleone Memorial Foundation board of directors, Laurie Napoleone, cofounder, and Mark Parsons, with Gilda's Club of Rochester.