|A Facebook look at creating Osteria Danny.|
Not so much.
The reality of the business is that it's a ton of hard work -- physically and mentally, with pressures from government regulation, supplier negotiations, consumer preferences, competition, staff training and supervision ... oh, and cooking. And, before all that, you have to create the right atmosphere.
So, how do you redo an Italian restaurant to become home for ... yet another Italian restaurant.
The images above show what's going on at 26 Henry Street, about to be the city's newest dining option. The changeover from what had been Capriccio Saratoga to what will be Osteria Danny is nearly finished. The announcement of next week's opening day is expected to be made any time now.
The former olive green walls now are a cheerful yellow, trim has been repainted, and toilet amenities redone. A 10-foot-long table for family-style dining will be added.
The project is headed by Danny Petrosino. He's a familiar name in local dining circles whose most recent post was as chef at Maestro's at the Van Dam and before that at the tiny but powerful Mio Posto. He also has a hand in some other efforts, such as Symphony Catering and helping Maestro's transition from downtown to the McGregor Links golf club in Wilton. He's involved with the father-son team of Jim and Franco Rua in the new restaurant. They owned Capriccio Saratoga and still own and operate the original Café Capriccio in Albany.
Osxteria Denny will be a 48-seat restaurant serving only dinner, with a menu of small plates ($8 to $15), pizzas ($12 to $15), and frequently-changing entrees ($18 to $28). Petrosino told the Business Review, “To me, it’s the perfect size. I’m an old school guy. I like to touch all the plates. I do all the cooking.”