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

STATEN ISLAND, N.Y. — Welcome back for another taste of The Dish. See it weekly, broadcast from the Staten Island Progress/SILIVE.com’s Fb website page. The reside presentation dishes on the borough’s dynamic food stuff sector and requires a powering-the-scenes appear at some of the exceptional eats in our community at 9 a.m. each individual Wednesday.

This snowy then sunny, chilly day delivers us to two-and-a-50 %-year-previous Dolce Fantasia at 1210 Forest Ave., West Brighton, 718-420-1411, DolceFantasia.us.com. Owners Bruna and John Djonbalaj gave a very little tour of their tiny cafe, a bistro-design and style eatery open for pickup and shipping and delivery. On the menu day-to-day are pastry chef Bruna’s fresh new baked croissants and pastries, decadent tarts and tortes, buttery cookies in addition connoisseur cappuccino. John manages the savory aspect of the kitchen area with handmade pasta noodles, salads and a modest menu of Italian foodstuff.

Several hours are 8 a.m. to 9:30 p.m. day-to-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 Progress/Pamela Silvestri)

Bruna hails from Italy wherever she worked at her family bakery, Panaderia Giardano, in Torino, Cuneo, just before coming to the States. Right before COVID-19, John served as a waiter and/or captain in Manhattan steakhouses. He was the basic supervisor at Charlie Palmer Steakhouse. The couple will be opening a South Shore area at 2935 Veteran’s Street West someday in the spring.

Dolce Fantasia

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

At Dolce Fantasia on Forest, a marketing of “Restaurant Week “rolls from Jan. 25 and wraps up on Feb. 7 to give Staten Islanders an option to sample a a few course food to go for $20.21. Solutions involve a selection of Zuppa di pollo, homemade chicken meatballs and a spring blend salad for the first class. The 2nd training course incorporates residence-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 reached at silvestri@siadvance.com.

Dolce Fantasia

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

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