Don Cheech calls Rosebank home with Americanized Italian fare

STATEN ISLAND, N.Y. — To totally admire Don Cheech, a brand new patron should get acquainted with its particulars. Chef Massimo Felici steps into The Dish this week to attach us with his new Rosebank restaurant and its menu. Plus, he’s thrilled to point out a number of behind-the-scenes take a look at a few of its bells and whistles.

But first up, why the title “Don Cheech”?

Felici says it’s a time period of endearment. The Florence, Italy native explains, “I use that — I got that from people on Staten Island so I started using it. Since it’s the first time I’m opening an American-style Italian restaurant I thought I’d carry through with the theme. And it’s a catchy name.”

Don Cheech involves 1271 Bay St. in its inaugural week for dinner solely. The crew will work their manner into lunches which ought to start at midday on Tuesday, May 24.

LITTLE ITALY CHARM

Staten Islanders may keep in mind the handle for its former iterations — most lately Phunky Elephant and, in prior instances to that, Albostan and, a separate enterprise, Steven Dominick’s. Under his tenure as proprietor, Felici overhauled the primary ground and subterranean kitchen to fully change the stream and really feel of the areas. The recent look, lighting and outside seating provide tiny surprises that collectively lend an old style, Little Italy appeal to the place.

Felici says, “A lot of brass accents and a lot of woodwork give it that soft, warm and inviting look. There’s soft lighting everywhere.” The chef eschews the din and clubbiness of loud music in a restaurant and he emphasised a relatively extra hushed surroundings geared to convivial chatter and dialog.

Before leaping into the meals, a tour comes from Felici. Starting on the entrance door at a spot 9 months within the making, a purple awning stretches to the curb and a hinged, neon signal hangs from the constructing, two particulars hardly present in fashionable, New York City eating places. Walking by a small foyer, patrons can sidle as much as a leather-based chair on the lounge or shoot over to host station to be seated in one of many eating rooms.

The bar provides distinctive facilities, by some requirements. For the meals service grunt, an computerized glass froster and a marble-like, quartz-topped bar (it can’t be stained) are issues at which to marvel. For the brown liquor connoisseur, there are a number of top-notch and downright uncommon choices over which to linger. To title a number of, there are George T. Stagg, Eagle Rove’s and Pappy Van Winkle’s manufacturers of Kentucky Bourbon Whiskey plus Welles Wheat Bourbon.

Patrons can sit indoors underneath genuine tin ceilings in one in all two plush areas with brass on purple tones and much at which to look. A entrance eating room and partitioned bar with uncovered brickwork has room for 40 company. Past a glass enclosed wine room of Italian and California wines is a small corridor that delivers one right into a again eating space, an area for 35 and lodging for tables of 10 and 12.

Outdoors, Felici will get into his new “toy” on The Dish, a brilliant white pergola imported from Turkey with a retractable roof, partitions and home windows. The brilliant white construction amplifies the sunshine and a white-walled bar to 1 aspect. The chef hopes for a backyard to creep alongside partitions lined in trellis work.

GETTING DOWN WITH THE FOOD

Felici presents an in depth menu of Italian “Americanized” eats with appetizers starting from $8 to $24 — butterflied, head-on, stuffed shrimp over fennel-orange salad, seafood salad, uncooked oysters and clams plus seared beef carpaccio and Fritto Misto of blended seafood and greens. Soups and salads run a mean of $15 to incorporate escarole and beans and lentil soups plus Caprese and Caesar salads. Pastas begin with the Pennette Arrabbiata ($18) and construct to pillowy Stuffed Gnocchi Cacio & Pepe ($25) with a Spicy Cavatappi Vokda ($24) with non-obligatory dietary supplements like Kaluga Caviar ($25), shrimp ($3) and hen ($10.)

Entrees embrace traditional hen parm ($24), St. Louis ribs with vinegar peppers ($34) and beef like The Wagyu Burger ($24), Steak Diane with a 16-ounce prime NY strip ($52) and Tomahawk for Two (market worth.) Desserts are made in home.

Valet parking is obtainable day by day — even throughout lunch. For now hours are 5 p.m. to 9:30 p.m. for dinner from Tuesday by Thursday, Friday and Saturday till 10:30 p.m. and Sundays til 9 p.m.

Don Cheech is positioned at 1271 Bay St., Rosebank; 718-285-4401.

Scroll under to see pictures of the meals offered on this episode of The Dish. It could be seen dwell from the Advance Facebook web page at 11:30 a.m. every Wednesday or in reruns on SILIVE.com.

Pamela Silvestri is Advance Food Editor. She could be reached at [email protected].

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