STATEN ISLAND, N.Y. — With onion soup au gratin, shrimp ‘n’ grits and a stunning sirloin steak, Sally’s Southern introduced its brand of comfort fare to Forest Avenue. Guests corralled in three outdoor seating areas at a kitchen test-run Tuesday night, allowing the kitchen to work out its kinks. The first official day of business will be Monday, Sept. 28, 2020.
“The practice night is what we always do before opening to the public,” said Peter Botros. He is co-owner of the corner eatery with Phil Farinacci.
Some of the highlights on the menu include chicken-fried steak, a chicken ‘n’ biscuit sandwich with vinegar-based cole slaw and a beefy burger with toppings like bleu cheese and caramelized onions. The restaurant will be open daily for lunch and dinner with a Saturday and Sunday brunch. The weekends will include a create-your-own-chicken-‘n’-waffles dish.
Farinacci explained, “You pick the type of chicken. You pick the type of waffle, You pick the type of sauce.”
On the Tuesday night practice dinner for “friends and family”, Botros quipped, “Rather than doing a soft opening, we choose to go for a chaotic stress test.”
He added, “We have all our friends and family come and push the restaurant, kitchen and service staff to learn where our weaknesses are so that we can adjust before opening day.”
Staff brought a form sheet for guests to fill out as a critique. Botros and Farinacci combed over the comments on Wednesday.
“We had great feedback about our food and definitely learned a lot about what we need to do in order to help make the kitchen more efficient,” said Botros. The upshot: Botros reckons that the 52-item menu (with sides) might ned to be cut down “to increase speed and timing efficiency in the kitchen.”
The moniker “Sally’s” hails from Farinacci’s late mother who passed away last year from cancer. Ten of her recipes were retrofitted to the menu, which is partially written in script with a font that mimics Sally’s distinct handwriting. In fact, the restaurant’s logo and namesake are presented in her actual style of signature. Also as homage to Sally are Polaroid-style images in the foyer of the restaurant.
Farinacci called the start up to the restaurant an “emotional roller coaster” and complimented Botros on the variety of food, menu, design and build-out of the “shrine” to his mother.
“I still barely can walk by it without tears filling my eyes,” he said.
In a residential-looking home, Sally’s has two levels eventually open to the public with prep areas in the basement. The first floor has a bar and lounge, as well as a dining room with a kitchen at the back. There is a curved section of windows that serves as