Watch: Dolce Fantasia for French-Italian food stuff and refreshing pastries on Forest Avenue | The Dish

STATEN ISLAND, N.Y. — Welcome back again for a further taste of The Dish. See it weekly, broadcast from the Staten Island Progress/SILIVE.com’s Facebook website page. The live presentation dishes on the borough’s dynamic food business and can take a powering-the-scenes glimpse at some of the exceptional eats in our group at 9 a.m. each and every Wednesday.

This snowy then sunny, chilly working day provides us to two-and-a-fifty percent-yr-outdated Dolce Fantasia at 1210 Forest Ave., West Brighton, 718-420-1411, DolceFantasia.us.com. Entrepreneurs Bruna and John Djonbalaj gave a little tour of their very small restaurant, a bistro-fashion eatery open up for pickup and supply. On the menu everyday are pastry chef Bruna’s fresh new baked croissants and pastries, decadent tarts and tortes, buttery cookies furthermore connoisseur cappuccino. John manages the savory aspect of the kitchen area with handmade pasta noodles, salads and a modest menu of Italian meals.

Hours are 8 a.m. to 9:30 p.m. day-to-day with breakfast til noon and weekend brunch from 8 a.m. to 4 p.m. Saturdays and Sundays.

Bruna hails from Italy exactly where she worked at her spouse and children bakery, Panaderia Giardano, in Torino, Cuneo, prior to coming to the States. Right before COVID-19, John served as a waiter and/or captain in Manhattan steakhouses. He was the common supervisor at Charlie Palmer Steakhouse. The couple will be opening a South Shore location at 2935 Veteran’s Highway West sometime in the spring.

At Dolce Fantasia on Forest, a marketing of “Restaurant 7 days “rolls from Jan. 25 and wraps up on Feb. 7 to give Staten Islanders an chance to sample a three training course meal to go for $20.21. Options incorporate a decision of Zuppa di pollo, selfmade rooster meatballs and a spring blend salad for the initial system. The 2nd system includes dwelling-manufactured strand and sheet pastas with dishes like the restaurant’s signature lasagna with veal ragu, Béchamel sauce and pesto. Desserts are crafted by Bruna herself.

Pamela Silvestri is Progress Food items Editor. She can be attained at [email protected].

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