The backstory of the most romantic dining setting in the borough, and remembering a loved one with flavor

by Chef Peter Botros

STELLAR STAG
Of the more than 1,200 bottle varieties at Violette’s Cellar established in loving memory of my mom, Violette Botros, and dedicated to the idea that life is precious, especially friends and family one of the most extraordinary is Stag’s Leap Wine Cellars’ Cast 23 Cabernet Sauvignon, 2014.

This Napa Valley maker was founded by Warren Winiarski in 1970, and is considered one of the finest (and certainly most famous) in the world. It pretty much singlehandedly put Napa Valley Cabernet on the international competition map, and releases the Cast 23 as part of its Estate Collection. This Cab’s flavors are bold and rich, but not overpowering to red meats and pasta. It opens on the nose with boysenberry, cherry, licorice and chocolate, followed by tastes that are a dance of mixed berry o set by ample and plush tannins, then a black currant and violet finale.

CHEF ’S LOFT ORIGINS
In the highest reaches of the Stone House at Clove Lakes, tucked under the ceiling’s pointed vaults and in an area used for storage prior to us opening the restaurant in 2014, I decided to house a dedicated Chef’s Loft, in part so that I could present truly different dishes entirely outside the box. We opened this extension of our dining concept in 2016, one that seats up to 20 and overlooks the main dining room. Through the use of reclaimed wood, and with a backlit wall designed entirely from blocks of Himalayan sea salt (and glowing in hues of pink and orange), the Loft is of the restaurant, yet unique from itthe result what we like to think is the most romantic dining setting in the borough. Typically I’m at the pass, but occasionally have guest chefs to spice things up. An early January menu, prepared by visiting chef, Luis Jimenez, featured a Scallion Date Baguette, Sweet and Sour Soup (with Enoki mushrooms), Diver Scallops, King Prawn with trumpet mushrooms, Wagyu Filet Mignon with wasabi whipped potatoes, and for dessert, Green Tea Macarons. Each course is matched with the perfect wine by our sommelier.

Chef’s Loft has allowed me to implement a range of ideas that I haven’t been able to try at the Stone House, and to say that I look forward to creating each Saturday menu is an understatement. For reservations and membership inquiries, email chefsloft@thestonehousesi.com.

IN TRIBUTE TO SALLY
After the better part of a year of planning, and having just completed an exterior that’s a vibrant marriage of eye grabbing red and blue, I, along with co-owner, Phil Farinacci, am set to open Sally’s Southern at the end of February. Named after Phil’s mother, who recently passed away after a struggle with cancer, the restaurant will present a menu featuring nearly a dozen of her recipes, and in a script that mimics Sally’s remarkable handwriting. Designed on two levels, this family friendly establishment’s first floor sports a bar/lounge (curved windows at its back) and dining room, with kitchen facilities to the rear. The ground level will also feature outdoor seating in time. The second floor dining area is accessible by either stairs or elevator, and in all 120 guests can be accommodated. Sally’s mantra was, “Live Laugh Love,” recalled Farinacci (her portrait, by artist Scott LoBaido, seen here), “and we couldn’t imagine a more wonderful way to honor her spirit than with the kind of food she loved so much.”

The Stone House at Clove Lakes/Chef’s Loft, 1150 Clove Road, 718.442.3600, thestonehousesi.com; Violette’s Cellar, 2271 Hylan Boulevard, 718.650.5050, violettescellar.com; Sofi a’s Taqueria, 977 Bay St., 929.308.2324, sofiastaquerianyc.com; Corner House BBQ, 100 Lincoln Avenue, 718.987.1227, cornerhousebbq.com. Sally’s Southern, 427 Forest Avenue, sallyssouthern.com