“We fell in love with the location, the place is beautiful with high ceilings and a big dining area,” Marchi said. Marchi said the group didn’t have plans on opening in Astoria but were swayed after viewing the premises. The restaurant serves a range of wines and beer. The new restaurant also serves fish such as yellowfin tuna and oysters.Ĭoffee-flavored Italian desserts like tiramisu are also on the menu while the eatery will have its own range of gelatos in the coming months. Sotto Le Stelle Pizzeria is known for its Neapolitan wood-fired pizzas, while SoleLuna is popular for its Italian pasta and meat dishes, pastries and espresso. Marchi, 40, a Sunnyside resident who is originally from Italy, said the new restaurant combines the menus of those two locations. The pair are business partners and are the proprietors of Sotto Le Stelle Pizzeria and SoleLuna, which are both located on Queens Boulevard in Sunnyside. The new restaurant is co-owned by five business partners including Valerio Marchi and Gina Mastrovito. The market has room for up to seven businesses in total. The eatery is the first establishment to open at the hall, a repurposed warehouse, according to one of Sotto La Luna’s co-owners. The restaurant has taken a 2,500 square foot space at the recently-constructed development known as The World Artisan Market. Sotto La Luna, which means “under the moon” in Italian, opened today at a new food and beverage hall at 34-39 31st St. Mix different ingredients, dry and liquid and get the magic.A new restaurant that specializes in Neapolitan-style pizzas and Italian pasta dishes has opened in Astoria (Photo provided by Valerio Marchi)Ī new restaurant that specializes in Neapolitan-style pizzas and Italian pasta dishes has opened on 31st Street in Astoria. According to Yulia: "Pastry - it's magic. In the pastry & chocolate art Yulia attracts accuracy, she likes that there is a system, all by weight and all has a proportion. In Sydney she graduated at the leading culinary school Le Cordon Bleu. Her passion for chocolate has led Yulia to travel around the world, from Moscow to Australia. Yulia Ivanova is the Astoria Chocolatier ambassador in St. For me, the customer is the king, who should always leave the restaurant satisfied and positively surprised.” Yulia Ivanova - Pastry Chef My cooking style is formed by formal training followed by 20 years of traveling and exploring different trends. “At the start of my career, European Asian fusion was very popular, followed by molecular cooking techniques like sous vide and espumas (which I still like to use today). Marius says that his cooking style is based on Western / Northern European cuisine, influenced by experience in Asia and Arab countries. And of course ingredients must be of excellent quality and preferably from local region”. Marius says, “For me, less ingredients and spices sometimes mean more in a dish, emphasizing natural flavours and taste of the products, when the ingredients are not overpowering each other. Marius has been trained in classic French fine dining tradition with a modern touch, avoiding non-natural additives like food colors, flavour enhancers or non-natural flavours. His 20 years of fine dining experience includes working for some of the best restaurants in Germany, Austria, Switzerland and UK, and his international experience includes working in Saudi Arabia, Indonesia and Kenya. Marius was born in Germany, and started his culinary journey at WIHOGA Dortmund, a private hospitality school. Marius Ackermann is in charge of all kitchen operations for Hotel Astoria including Astoria Restaurant, Rotonda Lounge, Lichfield Bar and Borsalino restaurant in the adjoining Angleterre Hotel, as well as banqueting and catering.
0 kommentar(er)
