If you listen carefully tonight, you might just be able to hear the music of the night coming from downtown Rochester. That might be a stretch, but if you make the 10 minute drive to the Auditorium Center before Dec. 9, you will be sure to hear it.

Returning for its second engagement in Rochester, the “Phantom of the Opera” promises to delight audiences with memorable music and an amazing plot.

The musical tells the story of a masked figure that lurks beneath the Paris Opera House, exercising a reign of terror over all that inhabit it. He falls madly in love with Christine, an innocent young soprano, and devotes himself to creating a new star by nurturing her extraordinary talents and by employing all of the devious method at his command to ensure her rise.

Rochester is one of 35 cities in the United States that is hosting this national touring production. More than 110,000 people attended the 1996 premier at the Auditorium Center.

“Saturday Night Fever,” “Aida” and “Fiddler on the Roof” are some of the Broadway hits that will accompany Phantom as part of the 2001-2002 M&T Bank Broadway Season.

Performance times are Tuesday through Thursday at 8 p.m., Saturdays at 2 p.m. and 8 p.m. and Sundays at 2 p.m. and 7:30 p.m.

The Auditorium Center is located at 875 Main Street.

Tickets are $17 through $67 and are available by contacting the Rochester Broadway Theatre League ticket office directly at 222-5000 or online at www.ticketmaster.com.

Hildebrandt can be reached at thildebrandt@campustimes.org.



Hot Ticket

URochester’s annual Senior Week always features a full lineup of celebrations for the graduates leading up to Commencement. The contemporary week-long fun is deeply embedded in the history of URochester culture, even though Senior Week and Commencement traditions have changed dramatically over time. Read More


Hot Ticket

Through a live demonstration and tasting, Chef Dede prepared fried chicken, baked macaroni and cheese, and collard greens – dishes rooted in Black Southern history. Students leaned in as she explained the methods and care that go into each plate. Read More