STATEN ISLAND, NY – Vacant since July, the storefront at 676 Forest Avenue has a tenant again. Michael Peccerillo of Renato’s Bakery in Port Richmond will be opening his second business on the North Shore – this one with a very different concept.
Peccerillo said that over the summer the owner of the West Brighton property approached him with “an offer I really couldn’t refuse”.
He added: “So, I’m taking a picture with it.”
The 43-year-old baker’s flagship location, Renato’s Retail Bakery, is at 1646 Forest Avenue. Peccerillo said he moved into his new fully-equipped home in July. Located opposite The Staaten, the excavations at 676 Forest Avenue must be remembered for their earlier interpretations. The latter was Bruno’s NYC Bakery (operating its restaurant and bakery only in Dongan Hills) with its predecessors Tropiano’s Bakery and, before that, Pal Joey’s. The mall was also home to Kent’s East in the place now a bank.
“We’re going to have a whole different line of baked goods. We are not going to do the same as Renato. It will be a more Americanized pastry shop, ”he explained. Frozen cakes, carrot cakes, fruit pies, apple breadcrumbs and zucchini muffins are part of the inventory planned for the bakery side of the operation. Organic bakery products are in the spotlight.
“Of course we’ll have the Renato staples – Napoleon, cheesecakes and cannoli,” Peccerillo said. He described other offerings for the table service portion of Renato’s of West Brighton.
“On the other hand, there will be specialty pizzas, grilled pizzas, a full salad menu, Italian tapas with a still developing menu,” he said. The pizzas will be grilled rectangular versions.
There will be a full bar as well as an extensive wine list.
Peccerillo said, “We’re going to have a specialty dessert martini accompanied by desserts from the bakery. Not a huge menu by any means.
Has the restaurant been renovated since it took over?
“We didn’t demolish the interior, but it gives a different impression,” said Peccerillo, who announced his kitchen would be run by John Jenkins. The executive chef, said Peccerillo, comes from the hospitality world.
Those interested in other positions in the restaurant can text (not call) Peccerillo directly to 917-524-5309. It aims to open in the third week of October.
Pamela Silvestri is Editor-in-Chief of Advance Food. She can be reached at [email protected].