About
Nestled in the heart of Brooklyn, Osteria Brooklyn is an Italian restaurant that is definitely worth a visit. With its warm hospitality and inviting atmosphere, this restaurant has been attracting foodies from all over the city.
The ambience at Osteria Brooklyn is romantic and classy, making it a perfect spot for a date night or even a special occasion. The decor is simple yet elegant with dim lighting and soft music playing in the background that sets the mood for an unforgettable dining experience.
The menu at Osteria Brooklyn features authentic Italian cuisine that is expertly prepared by their skilled chefs. From the delicious homemade pasta to the mouth-watering seafood dishes, there is something for everyone to enjoy. Their delectable dishes are made using only the freshest and finest ingredients, ensuring that every bite is bursting with flavor.
While the food at Osteria Brooklyn is definitely the star of the show, the wine list is equally impressive. With a wide range of wines from around the world, there is something for every wine enthusiast to sip and savor.
Although the service can be slow during peak times, the friendly staff makes up for it with their warm smiles and impeccable hospitality. From the moment you walk in, you'll be treated like a valued guest, and the staff goes out of their way to ensure that your dining experience is nothing short of spectacular.
Overall, Osteria Brooklyn is a must-visit for anyone who loves Italian food and a warm, inviting atmosphere. It's the perfect spot for a romantic date night or a special occasion, and the food and wine are sure to impress even the most discerning palate.
Raffaele Solinas Executive Chef
“Arrived in New York City carrying a suit case packed with 45 knives, in love with the city skyline and the promise the Big Apple held, he came ready to cook.
Raffaele’s culinary journey to America began in the rustic town of Alghero, Sardinia. He studied at the Culinary Professional Institute of Hotel and Restaurant Management and spent his summers working at 5 stars Restaurants Hotel Corte Rosada and Baia di Conte. After his graduation, he joined Princess Cruises Lines, sailing to Alaska, Australia, Europe, India and the Caribbean. One fateful morning approaching port on the Hudson River, Raffaele knew he found his home. He returned to Sardinia and told everyone of his decision to move to Manhattan.
Once in New York, he started working at Giovanni 25 a cozy uptown restaurant. He honed his skills as chef de cuisine and learned the inner working of the New York restaurant scene. He later joined the staff of Baraonda restaurant as Executive Chef. Four years later, he opened his own restaurant, Osteria del Sole, in a quiet section of Greenwich Village as a tribute to his homeland island of Sardinia. Raffaele treats food as a Celebration, he sings the praises of fresh ingredients, simply prepared, blending only the best Italian ingredients with his favorite cooking style, “A la Minute” Raffaele attributes the intensely flavored , enchanting, succulent dishes he prepares to the rich culinary tradition of his ancestors.A results-oriented professionally trained Chef who sets high standards in all aspects of work with extensive experience in the hotel and restaurant industries. A successful track record of developing and managing culinary operations to include purchasing, process improvement and profit maximization budget creation, recipe & food costing, theoretical food costing and menu design and layout. Posses significant experience in the creation of recipe manuals and operational grids to improve efficiency of staff and payroll. Utilizes hands on management of culinary team to achieve a positive culture of accountability through focused training and development.
I posses an extensive knowledge of Italian food, culture and classic and contemporary trends. I am keenly aware of the New York market with respect to current and emerging trends in food and beverage. I am ServSafe certified and the restaurants under my supervision have all received an ‘A’ rating from the New York City Health Department.
CAREER ACCOMPLISHMENT PROFESSIONAL HIGHLIGHTS
Vice President of AICNY
Associazione Italiana Chef NY
An organization made up of Italian culinary chefs.
THE JAMES BEARD FOUNDATION
Guest Executive Chef for Barilla Italian Luncheon March 2005
Eric Asimov food critic from New York Times Comment,
.” That was only the beginning of Asimov’s adoration. “Even better is soft, cheesy polenta, with a superb corn flavor,” he continued. That got our mouths watering. As yours will be at this Barilla Italian Luncheon.
Guest Executive Chef ,Italian Culinary Institute, NY
Launched OSTERIA DEL SOLE in March 2003 to Rave reviews in March 2003
PUBLICATIONS
"SIGNATURE OF PASTA"
"COOKING WITH OLIVE OIL"
LA CUCINA ITALIANA & COOKING AND LIVING MAGAZINE
editor Paolo Villoresi
CERTIFICATION/TRAINING
Food Protection Certificate,NY
Quality Improvement Program, New york city Department of Health
Food Safety Grading System Workshop,NY