North Shore openings and a long-awaited brunch expansion dominate the Staten Island food scene

by Jessica Jones Gorman

Project brunch expands
Almost immediately after the 2016 opening of their Charleston brunch concept, Jodi Guagliardo and Nick Granata thought about expansion. And now, thanks to regular overflow crowds and an addictive social media presence, that’s a reality. Joining forces with seasoned restaurateur Paul Montella, the duo recently launched a second Project Brunch on Forest Avenue, where the former Nucci’s North was once located.

Two kitchens aim to quell the restaurant’s volume: one serves the main dining room, the other handles take-out and the bar. Yes, a bar. Sangria and mimosas are served by the glass and pitcher at Project Brunch North, and those overloaded Mason jar milkshakes that put the eatery on the map are now served with alcohol! Adult Capri Suns are also served in neat little plastic pouches. 616 Forest Avenue, projectbrunch.com

SPICED RIGHT!
Some of the East Coast’s most spice-minded cooks will gather in Historic Richmond town on April 21, as the International Chili Society (ICC) hosts its New York City Chili Cook-Off.

ICC’s first World Championship Chili Cook-Off was held in Terlingua, Texas in 1967, and since then, ICC events have been marked by chili sampling, of course, but also expert judging, cash prizes, amusements, and live entertainment, making them extra family-friendly. This one runs from 12 to 4 P.M., and categories include traditional red chili, chili verde (green chili), and salsa. Amateurs are extra welcome, and winners of the competition will move on to the World Championship in St Louis, Missouri in September. 441 Clarke Avenue, historicrichmondtown.org

FOREST AVENUE’S NEW ALE OUTPOST
With more than a dozen varieties of beer on tap and a menu of apps, cold sandwiches, and paninis, Crimmin’s Ale House launched in February. The new North Shore pub, owned by the Crimmins Family (of Crimmins Realty fame), takes the place of Emily’s Keyboard on Forest Avenue and aims to recapture the charm that Tom Crimmins says was lost when Schaffer’s Tavern, a Westerleigh staple, closed last year. Menu highlights include a Swiss, American, and Muenster Grilled Cheese sandwich, the classic Reuben, and house special BLT. Look for two varieties of locally brewed Flagship at the bar, as well as Magners Irish Cider. 1144 Forest Avenue, crimminsalehouse.com