STATEN ISLAND, N.Y. — To illustrate the newest venues on Staten Island in a general roundup, we highlighted Patrizia’s Taverna, a new concept to The Boulevard in New Dorp.
Frankly, it was tough to pick which Taverna photo to use in that overview because the food and restaurant were that beautiful. Here's the pic we used in that other story with pizza and bread chef Pietro Somma. He's crafted a stuffed bread with broccoli rabe, mortadella and burrata with olives.
(Staten Island Advance/Pamela Silvestri) Pamela Silvestri I would like you to appreciate this restaurant, too. The place is unusual on many levels, primarily in that it was built from scratch with all new equipment. Normally, new eateries are retrofitted from their prior iterations, sometimes with bric-a-brac from the former business at the address, for better or worse.
So, it’s nice to see a perfectly fresh kitchen, dining room and bar. Here we announce that footprint as the model for future Tavernas. The Taverna idea comes to us as the more casual brand of Patrizia’s of Brooklyn which has branched out across the region, to Eltingville, Redbank, Florida and even Aruba.
Locally, the Patrizia’s concept will come to 4916 Arthur Kill Rd., an eatery previously known as Lava. Going forward, it will be called Patrizia’s of Tottenville.
As the owners put it, “This will have all of your favorite dishes from Lava blended with Taverna’s New Dorp goodness, and that of Patrizia’s in Eltingville.” And, although it’s about seven months out, a restaurant called Patrizia’s Kitchen will come to 1817 Victory Blvd., formerly Goodfella’s, as a classic Italian American venue.
These places are brought to you by fellow Staten Islanders, Giacamo Alaio and Vincent Romano. So here are the images that didn’t make the cut for the first article about the New Dorp Patrizia’s Taverna. While the images certainly speak for themselves, they’re annotated, nonetheless.
Patrizia’s Taverna is located at 2636 Hylan Blvd., New Dorp in The Boulevard. It can be reached 347-855-2026.
There's a little outdoor section here which isn't set up in the photo as it was too early in the day. But it's their idea of sidewalk dining at The Boulevard. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri When you step into the restaurant, there's a lot to take in — lighting, that jazzy floor with Italian tile, the tan butcher block tabletops amidst the black and white color scheme.
And the flatscreens add some color as well. Plus, there's an open kitchen. The color scheme also appears lightly in the backdrop as a nod to the Mediterranean theme.
(Staten Island Advance/Pamela Silvestri) Pamela Silvestri The main dining area seats about 260 guests. But the place is broken into three arenas — lounge, the main dining and side section for private/semi-private parties. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Here's what the side room looks like, separated from the main dining area by a partition.
(Staten Island Advance/Pamela Silvestri) Pamela Silvestri This is what a feast looks like, set with cloth napkins and white buffalo-style china. Simple, but pretty — and clean, appetizing, organized..
.all the elements of a place that pays attention to detail. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Every dish is a little event.
This delectable rotini is roasted with sauteed ground lamb and generous parmesan shaves. It comes in a copper handled pot that stays hot in its metal container. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Here's a Mediterranean platter with pristine tomatoes trimmed in half for a bite-sized portion.
All the elements are carefully arranged with exacting knife skills and an unabashed presentation of things that are truly fresh — farro, quinoa, chick peas (soaked, not from a can) orzo and fork-ready greens. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Whole fish like branzino bass is a daily feature. Check out the even spacing of beets on the plate (made fresh) and that every item on the menu basically "owns" its unique presentation.
(Staten Island Advance/Pamela Silvestri) Pamela Silvestri Here's that whole branzino served with roasted fennel, blistered tomatoes, pepperoncino peppers and a light broth hit with a little wine. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Floured and fried zucchini chips are presented in a mint tzatziki sauce and garnished with microgreens and smoked paprika — lovely, fragrant and an explosion of great flavor with contrasting textures. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Steak was perfectly cooked, served with a basket of hand-cut truffle fries (really truffle-ly which bespeaks of good quality truffle-ness.
) Gotta love the onion rings made from fresh Collossal Spanish onions. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Another good use for that mint tzatziki sauce — a gooseneck served with spinach in puff pastry. The restaurant says the puff is made in house.
(Staten Island Advance/Pamela Silvestri) Pamela Silvestri This octopus is grilled but served over a delightful harissa hummus, a blend of Mediterranean concepts. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Now, we get into the desserts. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Strawberry and cherry cheesecakes are made from scratch by a pastry chef at the restaurant.
(Staten Island Advance/Pamela Silvestri) Pamela Silvestri Varieties are bright with citrus, ripe strawberry and blackberries, plus French cream piped on top — pretty, elegant and as good as they all look. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Tidy squares of tiramisu and carrot cake are standing alongside a blueberry turnover tart. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri This is an orange cake made with olive oil.
(Staten Island Advance/Pamela Silvestri) Pamela Silvestri Chocolate is delightful with a good quality cocoa. This is an Oreo mini-cheesecake. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri And here we have the pizzeria which has its own entrance.
Still, guests can order pizzas to the table. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri The kitchen features new equipment and tidy, organized stations set up for volume. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Here's the pizza and bead chef, Pietro Somma.
Pies come in a variety of shapes and sizes — pretty exciting to see the dough crafted in lovely images like trees, leaves and stars. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Crusts appeal to a variety of tastes — cauliflower, gluten-free and flour. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Breads stuffed with chicken parm and other fillings sport a very tasty dough.
(Staten Island Advance/Pamela Silvestri) Pamela Silvestri Sausage and pepper stuffed breads. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri An organically shaped personal pie with a dollop of fresh mozzarella and a basil leaf.(Staten Island Advance/Pamela Silvestri) Pamela Silvestri Nicely appointed toppings include julienne of red bell pepper, sausage crumbles and a careful dressing of arugula.
(Staten Island Advance/Pamela Silvestri) Pamela Silvestri Chicken Caesar salad pie (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Working the ovens in the back kitchen. (Staten Island Advance/Pamela Silvestri) Pamela Silvestri Francisco presents lobster. It's one of the seafood items served daily at the restaurant.
(Staten Island Advance/Pamela Silvestri) Pamela Silvestri Pamela Silvestri is Advance/Silive.com food editor. She can be reached at silvestri@siadvance.
com..
