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Babbalucci: a Family Tradition Opens in Harlem

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Babbalucci: a Family Tradition Opens in Harlem babbalucci: a family tradition opens in Harlem Harlem, NY – 2016 – Open since July 2015, babbalucci Italian Kitchen & Wood Burning Oven is a delicious dining destination on Harlem’s Restaurant Row, bringing New Yorkers and visitors alike to the burgeoning neighborhood (331 Lenox Avenue b/w 126th & 127th Streets, 646-918-6572). Chef/Owner Andrew LoPresto, his wife and Managing Partner Christy Phansond with childhood friend Co-Owner Bobby Freid were inspired to open babbalucci in the neighborhood where they live and love, offering wood-oven fare and new interpretations on Italian-American classics in a casual setting. Andrew grew up in the restaurant industry; his father and grandfather were longtime bread bakers. He has followed in their footsteps with babbalucci, which translates to “snails” in Sicilian, and the menu takes notions from the standards of slow food with all bread and pizza dough baked in-house. Dinner signatures include, Antipasti: Polpettine (beef and spinach meatball skewers, creamy mushrooms) and Babbalucci (snails, garlic, white wine, grilled crostone bread), Primi; Lasagna (short rib ragù, béchamel, mozzarella, Grana) and Orecchiette (broccoli rabe pesto, sausage, crispy shiitake), Wood-Oven Pizzas; Babbalucci (snails, tomato, garlic, parsley, gorgonzola), 331 (pancetta, mozzarella, tomato, mushrooms, onions, pecorino) and Dear John (mozzarella, tomato sauce, salame picante, basil). Specialty Pizzas, such as Pizza Fritta (fried pizza, mozzarella, tomato, garlic, oregano, parmigiana) are also on the menu. For lunch, there are sandwiches served on house made rolls including: Tonno (tuna, whipped goat cheese, tomato) and Prosciutto (mozzarella, tomato, arugula and Grana). Brunch Pizzas include Nutella (mixed berries, yogurt) and Sweet & Salty (speck, pear, gorgonzola, parmesan, balsamic). Award-winning, Italian mixologist and Campari Brand Ambassador Enzo Cangemi (Ovest) has created a cocktail list focused on artisanal brands in combination with premium spirits, housemade marmalades, bitters and syrups. Signatures include: Mangapeño (Purity Vodka, Aperol, mango nectar, lime juice, jalapeño, Prosecco), Henny Dear Friend (Hennessy V.S., St Germain, lemon juice, simple syrup, black grapes, basil) and Lenox Up (Grappa Nardini, Peach Combier, lemon juice, homemade ginger marmalade, rosemary, splash of beer). babbalucci is warm, inviting and evokes a harmonious vibe. The increasing popularity at babbalucci has led the team to add extra seating to accommodate more guests. The lower-level space, opening this Fall, will function as a wine cellar, speakeasy and private dining room. Sidewalk seating is now available and a backyard garden will open this Fall. Design elements such as antique lighting, exposed brick and works by local Harlem folk artist David Von Kittelberger who designed the restrooms and JacBrainchild who created an original soundtrack. They are open for lunch, aperitivo, brunch and dinner. babbalucci’s hours of operation: Lunch: Monday-Friday, 11:00am – 4:00pm; Aperitivo: Monday-Friday, 6:00pm – 8:00pm; Dinner: Sunday-Wednesday, 4:00pm – 11:00pm, Thursday-Saturday, 4:00pm – 12:00am; Weekend Brunch: 11:00am – 4:00pm FACT SHEET Location: 331 Lenox Avenue, Harlem (between 126/127 Streets) Telephone / Website: (646) 918-6572 / babbalucci.com Social Media: FB : babbalucci / Twitter: @babbaluccinyc Instagram: @babbalucci_nyc Opened: July 2015 Owners / Managers: Andrew LoPresto, Bobby Fried, Christy Phansond, Charles LoPresto Chef/Owner/Baker: Andrew LoPresto Bar Consultant: Enzo Cangemi Hours of Operation: Brunch: Weekends, 11:00am – 4:00pm Lunch: Monday – Friday, 11:00am – 4:00pm Dinner: Sunday – Wednesday, 4:00pm – 11:00pm; Thursday – Saturday, 4:00pm – 12:00am Aperitivo: Monday – Friday, 6:00pm – 8:00pm Concept: Italian Kitchen & Wood Burning Oven serving Italian American classics and some signatures for brunch, lunch and dinner. The cocktail program is primarily artisanal with an award-winning mixologist at the helm. Areas & Seating: Dining Room: 40 Bar: 10 Bar Tables: 6 Garden (late Winter): 20 Cuisine Description: Italian-American classics made in a wood-burning oven: specialty pizzas, pastas, sandwiches and antipastos. Menu Prices: Lunch: 7 - 22 Dinner: 7 - 31 Beverages: 13 Pizza: 14 – 22 Brunch: 11 - 22 Beverage Program: Designed by Enzo Cangemi, the cocktail menu focuses on artisanal brands in combination with premium Italian spirits, housemade marmalades and syrups. Design Statement: A warm and inviting atmosphere at the bar and dining room with antique lighting, exposed brick and works from Harlem based folk artist, David Von Kittelberger and original curated music by Harlem based artist JacBrainchild. Credit Cards: VISA / Mastercard / American Express Gift Cards: Yes Reservations: No Wheelchair Access: Yes Parking: Street PR Contact: Gail Schoenberg PR, [email protected] 917-868-9837 Andrew LoPresto Chef/Owner Andrew LoPresto was born and raised in New York, with over 20 years of experience in the restaurant industry. Andrew was first introduced to the industry from his father, Charles LoPresto, who was a successful restaurant owner throughout most of Andrew’s childhood. At age 11 he started to learn about the restaurant business while working at his father’s pizzeria. Pursuing his culinary career Andrew graduated from The Institute of Culinary Education in New York City. His first position was Sous Chef at Le Madri in Chelsea and Hue in the West Village. He moved to DC to take a position at the acclaimed Blue Duck Tavern in the Park Hyatt where he learned about organic and sustainable products with Chefs Mark Hellyar and Michael Santoro. He returned to New York in 2010 and became Chef de Cuisine at Ovest. Andrew has gained experience and ample knowledge of different cuisines with a strong emphasis on Italian fare and became well versed in cooking in a wood-burning oven. Andrew’s Italian background and love for cooking that his family shared continues to influence his passion for food. At babbalucci Italian Kitchen and Wood Burning Oven, Andrew brings his drive to serve innovative and remarkable dishes. Charles LoPresto Partner Charles LoPresto was the first of his generation born in the United States. His grandfather was a baker in Partanna, a small town in Sicily, so it was practically second nature that he would establish himself into the restaurant business. Prior to his start in the business, Charles worked in the theater as a hairdresser and wigmaker for a number of Broadway productions creating wigs for several renowned performers. He has owned and operated five restaurants since 1986, primarily Italian restaurants and pizzerias where all bread was made in-house in the tradition of his grandfather. Amongst them is Luzzo’s, where he rebuilt a pair of 50-year-old coal-fired ovens and re-established it into one of the most popular pizzerias in New York. Charles says babbalucci is his labor of love because it has given him the opportunity to go into business with his son, Andrew. babbalucci is the Sicilian word for snails and is connected to his love of Sicilian culture. For Charles it all comes together: love, family, babbalucci and pizza. Christy Phansond Managing Partner At 16, Christy worked as a waitress in a trendy East Village bistro and began to learn about the industry. She has worked in the restaurant and service industry in New York for over 20 years and has a strong passion for the business where she held positions: server, cocktail waitress, caterer, hostess and manager which is where she met Andrew and they have been together for 11 years. During her 20-year stint she took a break from the business and decided to finish school to further her career in the medical field. Then following the birth of their daughter Carmela, Christy left the medical field to stay home and raise their young daughter. It was being a stay at home parent where Christy became inspired to start her own business. Today, Christy owns and runs two businesses Joining Andrew to open babbalucci Italian Kitchen and Wood Burning Oven. As a Managing Partner, Christy brings knowledge and experience along with a structured style of management to the babbalucci team. Robert Freid Manager / Co-Owner Robert Freid was born and raised in Riverdale, New York. He has worked in the restaurant business for over 20 years with service and management as his forte. Robert is partner in Ofrenda in the West Village. He has strong passion and dedication for this industry and considers himself a visionary and aims to open many restaurants in the city that he calls the culinary capital. Robert is excited to be a part of the team at babbalucci. As Manager, he brings his knowledge and experience to babbalucci. Robert has been married for 14 years and has four beautiful boys. Enzo Cangemi Bar Consultant Vincenzo “Enzo” Cangemi’s inspiration is derived from memories of his childhood, in the relaxing setting of Messina, Sicily. His first introduction to the thrill of mixology Began when he was 14 years old, while attending a house party. He began mixing drinks pairing different spirits at random, resulting in an undrinkaBle concoction. Nevertheless, this Began his love affair with mixology. Enzo pursued his passion By attending the Italian Association of Bartenders School (AIBES), while finishing his degree in Tourism and Hospitality at the University of Messina. He eventually worked his way up to Bar manager in high-end estaBlishments in Italy, Spain and Scotland. Enzo perfected his skills under the mentorship of Vincenzo Marianella at Via Alloro in Beverly Hills. Since then, Enzo has gone on to win the 2014 Most Imaginative Bartender competition hosted By the United States Bartenders’ Guild and Bombay Sapphire. He has worked at a Bar consultant for many restaurants including Ovest Pizzoteca and Bar and now babbalucci. As Bar Consultant at babbalucci, Enzo has created the cocktail menus and educates the bar staff on the execution and training. .
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