August 11, 2022


Food for all time.

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

3 min read

STATEN ISLAND, N.Y. — Welcome back for yet another flavor of The Dish. See it weekly, broadcast from the Staten Island Advance/’s Fb site. The reside presentation dishes on the borough’s dynamic foodstuff marketplace and will take a at the rear of-the-scenes seem at some of the distinctive eats in our group at 9 a.m. just about every Wednesday.

This snowy then sunny, chilly working day brings us to two-and-a-50 percent-year-outdated Dolce Fantasia at 1210 Forest Ave., West Brighton, 718-420-1411, Homeowners Bruna and John Djonbalaj gave a little tour of their little cafe, a bistro-style eatery open up for pickup and delivery. On the menu every day are pastry chef Bruna’s contemporary baked croissants and pastries, decadent tarts and tortes, buttery cookies furthermore gourmand cappuccino. John manages the savory facet of the kitchen area with handmade pasta noodles, salads and a modest menu of Italian food.

Several hours are 8 a.m. to 9:30 p.m. day by day with breakfast til midday and weekend brunch from 8 a.m. to 4 p.m. Saturdays and Sundays.

Dolce Fantasia

Nutella coated profiteroles (Staten Island Advance/Pamela Silvestri)

Bruna hails from Italy exactly where she worked at her family bakery, Panaderia Giardano, in Torino, Cuneo, before coming to the States. In advance of COVID-19, John served as a waiter and/or captain in Manhattan steakhouses. He was the standard manager at Charlie Palmer Steakhouse. The couple will be opening a South Shore place at 2935 Veteran’s Road West someday in the spring.

Dolce Fantasia

A coronary heart shaped from the frothy cappuccino at Dolce Fantasia. (Staten Island Advance/Pamela Silvestri)

At Dolce Fantasia on Forest, a advertising of “Restaurant 7 days “rolls from Jan. 25 and wraps up on Feb. 7 to give Staten Islanders an possibility to sample a a few study course meal to go for $20.21. Options consist of a alternative of Zuppa di pollo, home made chicken meatballs and a spring blend salad for the initially class. The 2nd program involves dwelling-designed 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 Foods Editor. She can be arrived at at [email protected].

Dolce Fantasia

John and Bruna Djonbalaj at Dolce Fantasia (Staten Island Advance/Pamela Silvestri)

Skipped prior episodes of The Dish? Check out them out here:

Discovering a number of of Rosebank’s breakfast and vegan eats | The Dish

Juicy Lucy on her change-ego restaurant, the new Juicy Lucia | The Dish

Beans ‘n’ Leaves exams a Excellent scorching cocoa | The Dish

Take a delicious tour of a chocolate manufacturing unit on Staten Island | The Dish

Watch a ‘chocolate bomb’ explode and taste gourmet s’mores on Staten Island | The Dish

Has government ‘overstepped’ in banning indoor eating in some neighborhoods? | The Dish

Pamela’s dishing on a silent Thanksgiving. So . . . where can you dine indoors? | The Dish

‘The Mustard Seed’ grows on Forest Avenue with avocado toast and breakfast empanadas | The Dish

Igloo for 4? Egger’s gets artistic for wintertime | The Dish

Peace, appreciate and yummy Filipino meals at Loaded Cafe | The Dish

9 a.m. at Griff’s and the whiskey pictures and beer circulation © All rights reserved. | Newsphere by AF themes.