Check out: Dolce Fantasia for French-Italian foods and contemporary pastries on Forest Avenue | The Dish
STATEN ISLAND, N.Y. — Welcome back for yet another taste of The Dish. See it weekly, broadcast from the Staten Island Advance/SILIVE.com’s Fb webpage. The reside presentation dishes on the borough’s dynamic food items business and usually takes a driving-the-scenes look at some of the special eats in our group at 9 a.m. each Wednesday.
This snowy then sunny, chilly working day delivers us to two-and-a-fifty percent-calendar year-previous Dolce Fantasia at 1210 Forest Ave., West Brighton, 718-420-1411, DolceFantasia.us.com. Owners Bruna and John Djonbalaj gave a little tour of their very small restaurant, a bistro-model eatery open for pickup and shipping and delivery. On the menu every day are pastry chef Bruna’s clean baked croissants and pastries, decadent tarts and tortes, buttery cookies additionally gourmand cappuccino. John manages the savory facet of the kitchen with handmade pasta noodles, salads and a modest menu of Italian meals.
Hrs are 8 a.m. to 9:30 p.m. every day with breakfast til midday and weekend brunch from 8 a.m. to 4 p.m. Saturdays and Sundays.
Nutella coated profiteroles (Staten Island Progress/Pamela Silvestri)
Bruna hails from Italy where she worked at her spouse and children bakery, Panaderia Giardano, in Torino, Cuneo, ahead of coming to the States. Prior to COVID-19, John served as a waiter and/or captain in Manhattan steakhouses. The few will be opening a South Shore location at 2935 Veteran’s Street West sometime in the spring.
A coronary heart shaped from the frothy cappuccino at Dolce Fantasia. (Staten Island Advance/Pamela Silvestri)
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 opportunity to sample a three class meal to go for $20.21. Choices include things like a decision of Zuppa di pollo, selfmade hen meatballs and a spring combine salad for the to start with class. The 2nd course incorporates house-created 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 Advance Meals Editor. She can be achieved at [email protected].
John and Bruna Djonbalaj at Dolce Fantasia (Staten Island Progress/Pamela Silvestri)
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