The Boston Herald
By Matt Schaffer: (July 03)
"Boston Restaurants should breathe a collective sigh of relief that Ron and Colleen decided to settle on the rock. Because if Sfoglia opened anywhere in the Hub, it would blow away the competition”, "Glorious simple food.”, “The small ristorante, with mismatched silverware and shared, candle lit trenched tables, is unpretentious and welcoming”


Pasta Magazine (March 02)
"Sfoglia combines the lived-in warmth of an Italian grandmother’s dining room with the critical acclaim of a fine restaurant”, “The menu is bound to stir the senses”, “The Culinary Institute of America trained Chefs never run out Flavorful dishes”


Food & Wine
By Kate Sekules: (August 01)
“The couple worships ingredients”, “we ate our way through Sfoglia’s entire menu, Oh my!”, “All fabulous.”

The Martha Stewart Show Ron is a guest chef on the Martha Stewart TV Show. Filmed September 11, 2007 Ron Suhanosky, chef and co-owner of the critically acclaimed Sfoglia restaurants in New York City and Nantucket, Massachusetts, joins Martha to make two dishes with figs (one of Martha's favorite seasonal fruits): Celery, Fig, and Gorgonzola Salad and delicious Spaghetti with Figs, Basil, Brown Butter, and Hazelnuts. Click this link: marthastewart.com

The James Beard Foundation
Rising Star of American Cuisine (Nov 03)
If your summer plans didn’t include the surpassingly lovely island of Nantucket this year, you are hereby granted a reprieve. Ron Suhanosky and Colleen Marnell-Suhanosky will island-hop from Nantucket, home to their rustic, intimate trattoria, Sfoglia, to another island in the Atlantic (Manhattan) for their Beard House debut.

The couple was lured to Nantucket by chance. Actually, by a real estate ad that ran just once—on a Sunday when Ron and Colleen happened to be visiting the Cape. “We were the only ones who called about the ad,” Colleen said. It was serendipity. They had been searching for a location in Boston and New York, but when they laid eyes on this former fish market in the heart of town, Sfoglia was spawned. A year later, it made Food & Wine’s Nantucket Hot List.

Sfoglia would “blow away the competition” were it in Boston, Mat Schaffer wrote in The Boston Herald. Beantowners recognize Ron, a CIA grad, from Biba and his North End stints at Galleria Italiana and Alloro. New Yorkers know him from The River Café, Park Avenue Cafe, Dresners, and NoHo’s Il Buco. But it is the Suhanoskys’ experiences eating “other people’s grandmothers’ dishes” in rural southern Italy that has had the biggest impact on their cooking; Ron also cites his own grandmother as inspiration. The couple serve spot-on versions of “the type of food you might expect to be served if you lived in an Italian home,” M. R. McDevitt wrote in the local paper. Last year, Ron and Colleen returned to Italy for eight months to cook at top ristorante Cibréo in Florence, Picci in Carviago, and La Crotta in Roddi. The trip reinforced their passion for serving the authentic, gloriously simple food Italy is famous for, like Ron’s Sicilian orata baked under a soufflé of egg whites and sea salt, chicken crisped under a brick, and handmade pasta. (Sfoglia, FYI, is a sheet of uncut pasta.)

Also a CIA alum, Colleen spent a year as pastry chef at Boston’s La Bettola, then worked under Claudia Fleming at Gramercy Tavern. Colleen met Ron at Biba, where they worked together under Lydia Shire. At Sfoglia, Colleen’s foccacia is “fought over” not only in the trattoria, but also at island stores, according to Food & Wine’s Kate Sekules, who claimed to have eaten her way through Sfoglia’s entire menu. Her verdict? “All fabulous.” Colleen is meticulous about the detail and authenticity of her Italian cookies; her panna cotta is “ultrasilky” says Fodors.com; and her gelati are to die for.