When chefs Ron and Colleen Suhanosky opened Sfoglia on the restaurant-starved Upper East Side in 2006, they instantly attracted a fierce following of neighborhood regulars. Now they're doing the same with Tutto Sfoglia, a tiny market next door to the restaurant that sells its greatest hits.
We're especially excited about Tutto's bread. Before the shop opened, only those who could finagle a near-impossible reservation (or travel to Sfoglia's Nantucket location) could enjoy the restaurant's crusty focaccia-ciabatta hybrid. Luckily, as its name (Italian for "Everything Sfoglia") implies, the shop sells all things Sfoglia, from the cultish bread to the restaurant's famous pastas (fresh and dried) and house-made goat cheese.
There's also a prepared-food section stocked with prosciutto and mortadella sandwiches, Sfoglia's signature Chicken al Mattone and Colleen's delicious gianduja cookies.
Home cooks can buy Aceto Balsamico, San Marzano tomatoes and Setaro spaghetti and recreate Sfoglia dishes at home, including its famous spaghetti with strawberries (click here for the recipe). Stock up now: The Pasta Sfoglia cookbook comes out in September.
For those who don't frequent the UES (or who can't make Tutto's tricky hours of 9 a.m. to 5 p.m., Tuesday through Saturday), there's more good news: The bread will be served at the couple's new Nolita restaurant, Civetta, which will open in the next couple of weeks.
Tutto Sfoglia, 135 E. 92nd St. (between Lexington and Park aves.); 212-831-1441 or sfogliarestaurant.com
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