Sfoglia Trattoria | Authentic Italian Cuisine in NYC

		The Martha Stewart Show Ron is a guest chef on the Martha Stewart TV Show. Airing April 16, 2008 If you're a lover of delicious cheeses, we have a treat for you. Today, popular chef Ron Suhanosky of Manhattan's Sfoglia restaurant is back in the kitchen with Martha to prepare savory goat cheese to use in a mouthwatering meal that you won't want to miss. Click this link: marthastewart.com
		The Martha Stewart Show Ron is a guest chef on the Martha Stewart TV Show. Airing January 21, 2008 The chef pasta show, Mario Batali, spaghetti with green olive sauce, Lidia Bastianich, fettuccine with swordfish, Ron Suhanosky, spaghetti carbonara, Sal Scognamillo, rigatoni sorrentino Click this link: marthastewart.com
		New York Magazine September 24, 2007 issue Shop Like a Chef (Preferably in His Own Store) By Robin Raisfeld & Rob Patronite Ron Suhanosky and his wife, Colleen Marnell-Suhanosky, market their own line of pastas, sauces, gelati, and reputation-making bread at the store next door. Opens November 1. Click this link: nymag.com
		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 New York Times By Frank Bruni, March 7, 2007 Rustic With a Dash of Sophistication Click this link: nytimes.com
		New York Magazine By Adam Platt, March 12, 2007 issue Best of New York 2007 Click this link: nymag.com
		Uppereast.com New York's Upper east Side Megasite By Kristen Depken, Winter 2007 Sfoglia Click this link: uppereast.com
		New York Magazine By Adam Platt, January 8, 2007 issue Where To Eat 2007 Click this link: nymag.com The Best 10 New Restaurants Click this link: nymag.com
		Travel + Leisure December 2006 issue Top Neighborhood Haunts Click this link: travelandleisure.com
		Newsday By Erica Marcus, September 15, 2006 issue In love with a rustic italian I fell in love with Sfoglia long before my meal showed up. The tiny restaurant - it seats fewer than 50 people - is furnished with an exuberant pastoral chic. The large, communal tables, adorned not with flowers but with pots and crates filled with fresh produce, are set with kitchen towels for napkins, and tumblers for both water and wine (proper stemware is available upon request). Click this link to read more: newsday.com
		The New Yorker By Nick Paumgarten, August 28, 2006 issue SFOGLIA 1402 Lexington Ave., at 92nd St. (212-831-1402)—The northwest corner of Ninety-second Street and Lexington Avenue is one of those restaurant Bermuda Triangles. Café Lex, Lex 92, and La Collina have perished there, unfortunate disappearances in what is already a gustatory wasteland. Into both breaches steps Sfoglia, whose chef-owners, Ron Suhanosky and his wife, Colleen Marnell-Suhanosky, have offered some solutions to the dead-corner/lame-neighborhood problem. The first was to move the entrance, against their architects’ advice, from avenue to street—a feng-shui-ish maneuver that helped transform the dining area from disconcerting storefront to hospitable country kitchen. The other was to make their restaurant really good. Sfoglia got its start on Nantucket, another culinary backwater, in 2000. The couple (Ron is the chef, and Colleen is the pastry chef, whose torta del giorno must—and should—be ordered at the beginning of your meal) spent years plotting this expansion to the Big Island. They had the bold idea not only of making a living at it but of kicking off a restaurant renaissance, or naissance, in the Upper East Side’s upper reaches, where they’d decided to live, and where many of their Nantucket regulars live as well. Sfoglia’s atmosphere is rustic and trattorian: rough-hewn tables (which you might share with strangers), mismatched plates, dish towels for napkins, tumblers for wine (stemware is available upon request), and, in lieu of gladiolus, colanders full of lemons or potatoes. After several months without a liquor license, during which they poured your wine as though it were theirs (i.e., with alacrity), the Suhanoskys got one a few weeks ago; they intend to start serving homemade limoncello. The menu changes every couple of weeks, according to what the farmers bring to town. And concoctions that may seem, in the reading, to be slightly ridiculous turn out, in the eating, to be perfectly serious (but not too self-important)—on a recent visit, there was a risotto with blueberries and mushrooms, and a sea-urchin spaghetti with raisins and pine nuts. Such successful experiments are hard to come by in the veal-shank Zip Codes. A few weeks later, the caprese—heirloom tomatoes, mozzarella, pesto—came with wedges of watermelon. It was very red, and it worked. (Open Mondays through Saturdays for lunch and dinner. Entrées $16-$26.)
		Code.tv Sara Gore eats at Sfoglia, July 17, 2006 Click this link to watch the show: code.tv "After six successful years at the original Sfoglia in Nantucket, this husband and wife team has brought European elegance to the Upper East Side with this authentic Italian trattoria."
		New York Magazine By Adam Platt, July 17, 2006 issue Click this link: nymag.com
		New York Magazine By Gael Greene, June 26, 2006 issue Halfway through dinner at Sfoglia, our crew of passionate gourmands is feeling jolts of discovery. How can it be that Ron and Colleen Marnell Suhanosky have been tending this offshoot of their Nantucket restaurant for three months and it hasn’t popped up on our foodie radar? We marvel at Colleen’s crusty, slightly salty, olive-oil-slicked bread, still warm from the oven—perfect with the excellent cured meats or a platter of unusual cheeses and homemade plum jam. Smartly inflected vegetables stand out on the abbreviated, changing menu: string beans in tuna sauce. Tangles of bitter rapini in black-olive pesto. Marinated red peppers topped with crushed amaretti. I can’t resist the special black bass because it sits in a nest of puntarelle, Roman greens I love (fresh that day from the Greenmarket). Wary of spaghetti with strawberries—it seems gratuitously cheeky—we are amazed that we actually like the riff of the ripe local fruit and balsamic against San Marzano tomato, a reflection of the chef’s fascination with Renaissance recipes. Similarly, roasted plums get paired with the special spiedini of pork and sweet Italian sausage. If it’s a choice between hazelnut semifreddo with deep, dark chocolate sauce and crushed hazelnut brittle or a semifreddo of grappa-spiked mascarpone with caramel sauce and strawberries, gourmand bravura requires at least a taste of each.