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February 25, 2025 N.J. mayor came to Staten Island to invite restaurant owners to open in his town — and many have STATEN ISLAND, N.Y. — Since the 1980s, sales tax-free clothing lured New Yorkers in droves to shopping options in Woodbridge. Now, thanks to about a decade of controlled development throughout Woodbridge Township, a booming restaurant scene has followed, as have epicureans and entrepreneurs from Staten Island. Indeed, a handful of borough business mavens recently plunked down roots in Woodbridge. The attraction is a byproduct of strategic residential development since 2015, said Woodbridge Township’s long-time mayor, John E. McCormac. And as Staten Islanders have expressed, it was McCormac, aka “Mac,” who brought them into the Woodbridge fold. He did so by coming to Staten Island and personally inviting them.   Syria’s healthcare system under strain after years of war and corruptionSyria’s healthcare system under strain after years of war and corruption Small business expansion and general wanderlust from New York dining shutdowns during COVID-19 have been prominent themes in the food migration story over the Arthur Kill. Dinner theater and drinks About eight years ago, Anthony Wilkinson of Rab’s Country Lanes fame, routinely visited friends in Woodbridge. He became familiar with the area, and when the Avenel Performing Arts Center opened, he recalled, “I saw it as a perfect fit for me.” Now he is the building’s executive and artistic director. Wilkinson shared, “We do a lot of comedy shows, dinner theater, intimate performances you would find on a larger level on Staten Island.” As the arts center’s name suggests, the complex is located in Avenel, N.J., one of Woodbridge Township’s 10 neighborhoods. It includes a restaurant, formerly called Curtains. Curtains went dark in the summer of 2024 and it will soon be replaced by Caroline’s Tavern, with seating indoors for 90 and on a covered patio for 60. The casual Caroline’s concept was developed by Staten Island’s own Peter Botros and Philip Farinacci. Wilkinson reflected, “It’s been a building partnership. But I think the theater exposed people from Staten Island to Woodbridge as a destination — because a lot of people once knew Woodbridge just for shopping.“ Wilkinson explained, “Over time, the influx of Staten Islanders to Woodbridge has grown, especially during COVID-19 when New York City had strict dining restrictions.” He observed how many Staten Islanders who crossed the bridge found it more convenient than traveling within the borough itself. This trend highlighted the potential for further development in Woodbridge, given its accessibility and appeal particularly to South Shore residents. Seeding the Garden State Restaurateurs Botros and Farinacci own 14 eateries between New York and New Jersey. The Garden State has become fertile ground for their newest ventures, with Woodbridge figuring grandly into an immediate, bigger picture. After Caroline’s, the partners will finish Violette’s in 6,200-square feet of virgin space on the first floor of Modern, a new Woodbridge residential complex in the heart of Woodbridge Proper. Between indoor and outdoor seating for 250 guests, Violette’s takes shape across from the Woodbridge Municipal Complex, a conglomerate of courts, police headquarters, the buildings and tax departments, along with other city offices, including Mayor Mac’s. On a recent afternoon tour of the upcoming Violette’s, Farinacci stood in the midst of what could be likened to a blank canvas of concrete and glass. He pointed upward to where a mezzanine would be built for private seating, a reverse plan of what Staten Islanders know in Grant City as a subterranean Violette’s. Additionally, Botros and Farinacci’s project is steps away from the Woodbridge train stop, near a multilevel parking garage and a courtyard-like park peppered with picnic tables. In the warmer months here, the Violette’s kitchen crew will have their own food stand servicing an area that the mayor envisions further with food trucks and entertainment. Mayor Mac said he doesn’t want his city’s restaurants to cannibalize each other. That’s why he’s fussy over placement of Staten Islanders’ investments. On one side of town, diners can discover eclectic American at Violette’s, and on the opposite end pizza from soon-coming Angelina’s Kitchen with Strickland’s Steakhouse in between. Steaks from Staten Less than a mile up the road on Main Street is Strickland’s Steakhouse, an increasingly popular, one-year-old dining and drinking destination staged in a majestic bank building. The bi-level, 300-seat operation takes its name from Mike Strickland, a Woodbridge native and resident who has owned the West Shore Inn of Travis for 14 years come this March. The restaurant has drawn rave reviews with a NJ.com food critic dubbing it “New Jersey’s best new steakhouse.” Historically, Strickland himself is connected to his restaurant’s New Jersey structure; his great uncle hung the signature clock that still marks the building’s facade. When the mayor scouted potential tenants for the spot, Woodbridge city Councilwoman Sharon McAuliffe thought of Strickland immediately. He worked his first job as a teenager in her shop, Knot Just Bagels. Strickland said, “We like where we are and enjoy giving back to the community.” Angelina’s Kitchen at the Staten Island Mall will be expanding into Woodbridge to a stand-alone structure the Malerba family built from scratch. It will be the complement to Vermella, a nearby, freshly built luxury apartment development. Mayor Mac pointed the Malerbas to this Woodbridge destination. Co-owner Vincent Malerba said, “The mayor’s unbelievable. We’re hoping to open the new restaurant in the next few weeks.” Houses first with restaurants to come According to records, Woodbridge was so named for the Rev. John W. Woodbridge of Newbury, Massachusetts. Located in Middlesex County, N.J., the area had been settled originally by the Lenni Lenape people, then the Dutch, the latter who incorporated the city in 1669. The Garden State Parkway and I-95 slice through the township with a notable engineering feat — the construction of the U.S.‘s first cloverleaf highway interchange. Neighborhoods include Colonia, Fords, industrial Port Reading, Keasbey, Hopelawn, Sewaren and Menlo Park Terrace. Iselin has been known since the 1990s for its Indian and Southeast Asian restaurant scene. Avenel was once home … N.J. mayor came to Staten Island to invite restaurant owners to open in his town — and many have

October 10, 2024 Living Media – Our Pick Our Pick The Stone House at Clove Lakes1150 Clove RoadStaten Island, NY 10301(718) 442-3600www.thestonehousesi.com The Stone House at Clove Lakes offers it all: elegant dining, exceptional service, and a relaxing setting to escape from the busyness of everyday life. The spacious restaurant nestled along the water at Clove Lakes Park provides a tranquil dining atmosphere with creative dishes designed by Chef/Owner Peter Botros. The menu changes with the seasons and this summer Peter invites you to try The Stone House’s lighter foods, like a Watermelon Salad or Chilled Corn Soup with Lobster and Chipotle Oil. “Summer is a time to focus on fresh herbs and bright citrus flavors,” Peter says. “We have plenty of outdoor seating to let our customers enjoy a meal in the warm weather.” The Stone House can accommodate more than 250 patrons in its restored dining spaces, complete with warmly-colored, resurfaced wooden beams, a fireplace, and outside gazebos next to the lake. Inside, patrons can experience a different culinary adventure with a reservation at The Chef’s Loft, a separate upstairs dining area with a specialty menu. Every Saturday evening, guests will be served a five-course wine-paired dinner in an intimate seating area with a backlit Himalayan sea salt wall and candle-lit tables. The Chef’s Loft will also be open on the third Wednesday and Thursday of every month, with a different take on Saturday’s menu. July’s offerings will focus on Asian foods, and August will feature avocado dishes. Sunday Brunch is offered from 11:00 a.m. – 2:30 p.m., with live entertainment accompanying the prix fixe menu. An acoustic guitarist and singer perform during dinner every other night of the week, adding an extra element to The Stone House’s inviting ambiance. In the couple of years that Peter has had The Stone House, he has enjoyed hosting fundraisers for various charities in the community. On August 10, The Stone House will host a benefit for Michael’s Cause, which raises money for Duchenne Muscular Dystrophy research. A $59 ticket includes all-you-can-eat barbeque food, and live country music will be performed. “It’s gratifying and humbling to see that people appreciate the work that we’ve done,” Peter says. “We enjoy giving back to our community.”  

October 10, 2024 Best Brunch: How to make Bacon, Egg & Cheese Benedict https://youtu.be/hn56i-WO9ec BY PAMELA SILVESTRI [email protected] STATEN ISLAND, N.Y. — When it comes to The Stone House’s various components — dinner, the nightly specials, lunch, and especially Sunday brunch — owner Peter Botros takes everything personally — very personally. So, if any aspect of his handsome, Clove Lakes Park venue doesn’t draw raves, he takes it apart and starts all over again. Such a quick volte-face happened to the popular brunch buffet back in the fall. In early November, Botros ditched the sprawling feast served fireside in the Stone House’s lofty front room. Bacon, Egg & Cheese Eggs Benedict is part of the ‘Best Brunch’ on Staten Island Botros felt compelled to explain back in November: “We made the change because we felt a public buffet is not the best representation of the Stone House…buffets limit our creativity and generate a lot of waste. And, we want to be more conscious of food waste.” So, he went all-in on ala carte — a prix fixe format that now costs $24.95. And, brunch became an even bigger success. Now served from 11 a.m. to 3 p.m., guests can linger over lox, omelets, and various options from the three-course menu. A complimentary cocktail is included, as are twists on classics and the basket of signature cheddar-corn muffins with chipotle-honey butter. Take the bacon-egg-n-cheese. Peter’s version starts with a butter dollop melted in a stainless steel pan and miniature croissants split open for the crisping in the butter. On top of that comes unctuous Applewood bacon slices, then a pair of poached eggs topped with smoked Gouda bechamel. The ribbon of yolk oozing its way down the side is just a plus that we get to witness. Peter is a native Staten Islander who has, at times, taken on massive workloads and overcome a few challenges in life. A Port Richmond High School graduate, Peter earned Bachelors’s Degree in Entrepreneurial Studies from Fairleigh Dickinson University, then a Double Major MBA in Marketing and Finance from Fairleigh Dickinson University. He started out at Dominoes Pizza at 13, moved over to Miggy’s Deli at 14, Bario’s Pizza in New Springville at 15, South Fin Grill in South Beach at 19, Angelina’s in Annadale at 23 and The Pepperjack Grill, Castleton Corner, at 25. All the while, from age 24 onward, he’s been a mortgage broker. With friends made along the way and with a following of former colleagues, The Stone House began in 2014. Book-ending the bulk of his career thus far, Peter’s Mom passed away from breast cancer when in his mid-teens. And, he, too, is a breast cancer survivor, having been diagnosed with the disease at 24. As a further illustration of his tenacity and passion for the restaurant business, Peter started up The Chef’s Loft, a concept of a restaurant-within-a-restaurant wine-and-food pairing for an arranged price of $125. Botros personally prepares the meals tableside in the upper portion of Stone House formerly used as a storeroom and office. At a year into a concept to a dubious restaurant critic, the venture took off. Reservations now must be made months in advance for what is now dubbed as “The Flavor Series.” Says Joe Toth of Southern Wines and Spirits, “I’m impressed with Peter at the Stone House…he took the chance. This kid continues to raise the bar and be a success at everything he does — God bless him.” So, here’s how you voted in the “Best Brunch” category of 2017 Best of Staten Island Awards. STONE HOUSE 1150 Clove Rd., Sunnyside; 1150 Clove Rd., Clove Lakes Park; 718-442-3600, TheStoneHouseSI.com

October 10, 2024 Top Staten Island Chef Dishes Up Alluring Menu: The Stone House The Stone House is located in the heart of Clove Lakes Park in a historic building that sits right on its own little island with beautiful views. Inside the venue is the Chef’s Loft, a restaurant that boasts an intimate setting for between 16 to 20 people. The Chef’s Loft at the Stone House is like a restaurant within a restaurant. It offers those interested in expanding their palette a unique five-course meal and wine paired with the dinner menu. “We get far more creative and far more innovative with the food we serve up here,” Chef Peter Botros said. With dishes like a marshmallow lobster and chilled shrimp chipotle cotton candy, diners can quickly see why the Chef’s Loft is getting a lot of attention. “We’ve done an all-chocolate menu where there was a chocolate steak. We did a lobster ravioli with a white chocolate vanilla brown butter,” Botros said. The Stone House is located in the heart of Clove Lakes Park in a historic building that sits right on its own little island and offers beautiful views. Just below the Chef’s Loft is the main dining room, which features contemporary American food with a twist. One of the signature dishes includes lamb meatballs served with herb yogurt, toasted almonds, and a tomato jam. Another fan favorite is the crispy wings, which are dipped in a garlic soy caramel sauce and tossed with sesame seeds. A pan-seared salmon that is crusted with poppy seed served with roasted root vegetables and a pomegranate molasses glaze is another popular dish. The Chef’s Loft is one of the toughest places to get reservations on the Island and can be booked up two months in advance. The restaurant is open Tuesday through Sunday and has live music six nights a week.

October 10, 2024 Staten Island Nightlife: Chef’s Loft at The Stone House BY DR. GRACE LYN SANTOS [email protected] STATEN ISLAND, N.Y. — I’m no food critic by any stretch but I do know when I’m having a nice night out after a long, hard week. And Saturday was unforgettable. On April 1, my husband and I dined at the Chef’s Loft at the Stone House, a picturesque restaurant nestled in a mirage-like sanctuary over a footbridge with sweeping views of Clove Lakes Park. It was an early birthday celebration for me. I’ve been to Stone House for dinner many times with family and for innumerable work lunches or with girlfriends, but the Chef’s Loft is in a league of its own. The crowd is intimate — only up to 16 people per evening — and the out-of-this-world food is prepared right in front of you by chef and owner, Peter Botros. In short, it’s an amazing and unique dining experience. I felt like a movie star with a private chef. At $125 a head, will this S.I. restaurant concept work? An open letter to the Stone House introduces an ambitious new dining experience to the borough. What did we have for dinner? When we were seated — at a cozy table with a bird’s eye view of the sold-out main dining room (admittedly, I often looked down to see if I knew anyone in the crowd) — there was already cheddar and chose biscuits with horseradish butter waiting for us. It was followed by an asparagus salad with bocconcini and crispy prosciutto. I’d never had the Italian ham not on a melon before and not for brunch before. Delicious!  

October 10, 2024 Negroni: How to make a winning cocktail STATEN ISLAND, N.Y. — Peter Botros, proprietor of the Stone House at Clove Lakes Park The cocktail portion of the Cookbook contest, only two years in effect, is open to professionals. With that, kudos to former Cookbook winner Jennifer Lamonica, who competed against her son Frank Lamonica: Both put on a great demonstration at the Taste-Off. It is Peter Botros who won the category, the self-made chef who competes against himself each week with his Chef’s Loft concept at the Stone House. Here he runs off the rails from the restaurant’s usual offerings and personally cooks for guests in a more intimate setting. For this cocktail, says Peter, “The inspiration was the first 70-degree day we had in early 2017. It made me think of cocktails perfect for drinking on the outdoor patio.” And a Negroni of herbaceousness and fruity refreshment was born. 28 best recipes on S.I.: Advance Cookbook 2017 winners From sushi rolls to brisket to gluten-free cake: 28 finalists and their thoughtfully presented dishes Peter explains the elixir’s title: “‘Cousins’ was derived from the brand of Amaro I used for the cocktail, Montenegro Amaro. Although the brand is from Italy, it reminded me of all the people who I met in the restaurant industry who hails from Serbia and Montenegro. They were all hard workers and were very close to one another, often referring to each other as ‘cousin.’” Cheers, Peter. RECIPE: COUSIN’S NEGRONI (Makes 1 drink) INGREDIENTS: 1 1/2-ounce Montenegro Amaro 1-ounce Brooklyn Gin 1-ounce peach nectar 4-ounce club soda Ice DIRECTIONS: Shake together all the ingredients with ice. Pour into a highball glass and served with dried apricot. — Peter Botros, Sunnyside, Staten Island  

October 10, 2024 Opening a Restaurant … Inside a Restaurant? WHY ONE RESTAURATEUR OPENED A SECOND RESTAURANT WITHIN HIS FIRST.By Peter Botros | April 2017 | Vendor Bylines Anyone who has ever dreamt of opening a restaurant has also fantasized about growing into a mini restaurant empire. Unfortunately for the overwhelming majority of those who try their hand at the restaurant business, a fantasy is exactly how it remains. It takes hard work, dedication, talent, and a sprinkle of luck to make it. But for those who are lucky enough and have worked hard enough to succeed, what’s next? For many of us, getting through the first year is a badge of honor, and if you’re as crazy as I am, you start to think about opening your second location. You convince yourself that you can duplicate the principles that made you successful in your flagship restaurant. Perhaps one of the most important lessons you learn is that the money going out is far more important than the money coming in. Efficiency, Efficiency, Efficiency To be a successful restaurant in New York City, it’s a must that you maximize employee productivity, minimize waste, and generate as much revenue as possible with the space you have. Investing in Restaurant POS Systems will really help excel your restaurant to the next level. After doing a pretty good job of all that I began looking for space for my second baby. While narrowing down my search, I had a moment of deep reflection. Who was I going to hire for this next project? Would I be as lucky as I had already been with staffing? Would I be able to manage both locations effectively? One day, I walked out of my office to speak to my event coordinator. Her desk was in a second-floor storage area above our main dining room. That’s when it hit me I was going to open my second location inside my first. I would turn the office space into an exclusive restaurant inside my existing restaurant. Chef’s Loft at The Stone House was born. Chef’s Loft is a boutique restaurant that is incredibly intimate and boasts a five-course wine-paired tasting menu that is prepared in the room while guests look on. The menu changes each month and features uniquely innovative dishes, expertly paired with wines that complement the dish’s flavors. We adorned the walls with a mosaic compilation of wine corks and broken-down wooden wine boxes. It also houses a show-stopping, two-ton illuminated Himalayan salt wall. The list of reasons why this was a good idea just kept growing. Much of the fear and uncertainty vanished. I could eliminate the need to sign my life away to rent another location. I could eliminate the need to undertake an extremely pricey and time-consuming build-out. That’s hundreds of thousands of dollars saved. I wouldn’t need to go out and hire an entire staff, and I could avoid all the growing pains that go along with that process. It is also a great idea to do some price comparisons for your business’s energy bills. A friend told me they used websites such as Usave to find some wonderful quotes to keep outgoings down. Who says you can’t be in two places at once? With the opening of the new restaurant, now I can be. On top of all the benefits I already mentioned, maybe the most important aspect is the all-important buzz. New restaurants can have amazing food that is kept fresh by fridges from websites similar to https://www.altarefrigeration.com/expert/, impeccable service, and great ambiance, but if there is no buzz created, no one will be there for the experience. New restaurants can have amazing food, impeccable service, and great ambiance, but if there is no buzz created, no one will be there for the experience. Being bold in the restaurant biz always garners attention and publicity. The key is to go all in. Own the concept whole-heartedly. There needs to be a concrete differentiation between your existing restaurant and the newly minted entity. A new name, a new concept, and a new menu. Your menu has to be unique to your restaurant and what you want to showcase to your customers. Something similar to this restaurant guide should help you to create a memorable and everlasting menu. The social media and web presence need to mirror that sentiment. In my case, the buzz generated by opening Chef’s Loft far exceeds our capacity. We are currently 8 to 10 weeks out for reservations all while building a book of permanent reservations that will result in the “Rao’s” effect by the end of 2017 if we continue at our current pace. The question now is what will I do for my third location?

October 10, 2024 40 Restaurant Stars on the Rise A GENERATION OF FOODSERVICE PROFESSIONALS—ALL UNDER THE AGE OF 40—ARE HELPING DEFINE NEW EXPECTATIONS FOR THE INDUSTRY.By FSR Staff | March 2017 | Research  A teenage prodigy, 17 young adults roaring into restaurant careers while still in their 20s, and a collection of prime-time pros who have hit their stride and are rising fast, well before they crest the 40-year mark—these are the stars we hail as ones to watch in 2017. As is often the case, young and driven stars first make their mark in large cities, and this list is heavily populated with those working in major markets like Chicago, Las Vegas, New Orleans, San Francisco, Washington, D.C., and—of course—New York City. Our story begins with a profile of one such chef: Esther Choi, who opened her first restaurant, m?kbar, in New York’s Chelsea Market and, in January, opened a second m?kbar in Brooklyn. Chef Choi fulfilled her teenage dream of owning a business by the time she was 30 in 2014, actually two years shy of turning 30, and since then she’s become the unofficial Korean food ambassador for New York City tourists and locals. Peter Botros Peter Botros has a knack for flipping the script. The Staten Island native is not only the chef and proprietor of The Stone House at Clove Lakes, but he is also a banker with the U.S. Mortgage Corporation. In less than three years, he’s managed to transform a once-private boathouse-turned-club into an egalitarian venue. Dubbed “Staten Island’s secret restaurant,” The Stone House takes advantage of its expansive property and scenic setting to host special events. In addition to the restaurant, Botros also hosts a Chef’s Loft with a special tasting menu that changes monthly. But what separates Botros from the pack of young, ambitious restaurateurs isn’t his culinary and business savvy so much as his modesty, which belies a steely resolve. Botros, who lost his mother to cancer when he was a teen, was himself diagnosed with cancer in his mid-20s. Because of this, Botros realized he wanted to do more than mortgage banking. “I was always passionate about food and the food industry, I decided that I would take the opportunity to incorporate that passion into my daily life,” he says. “I have a smile on my face every day because I do what I love while around people I love.” While Botros is not one to spotlight his past struggle, he does work to help others in the community by regularly hosting charity fundraisers at The Stone House.

October 10, 2024 Rock Solid Restaurant Profile: Chef’s Loft

October 10, 2024 Staten Island EatBeat – The Stone House Owner | Peter BotrosSeating capacity | 500Signature dish | Tuna TartarePeter’s Favorite Dish | Cookie Butter MousseHours of operation | Monday – Thursday: Noon – 10 pm; Friday & Saturday: Noon – 11 pm;Sunday 11 am – 9pmAt At the Stone House at Clove Lakes, guests can treat themselves to a fine-dining experience and an escape from the hustle and bustle of everyday life. Situated right on the water in Clove Lakes Park, the tranquil setting invites patrons to unwind while they indulge in an elegant meal. When owner Peter Botros took over the restaurant last year, under an agreement from the Parks Department, which owns the land, he immediately went to work to improve the breathtaking building that houses the restaurant. Now, with resurfaced wooden beams in the main dining room around a built-in fireplace and new gazebos that bookend the outside seating area just feet from the lake, the natural beauty of The Stone House’s architecture has been enhanced to let diners take full advantage of one of the most unique restaurants in the borough.“Most of the things we did, I’d call them restorations, not renovations,” says Peter, who has about 20 years of experience in the restaurant industry. “Food-wise, we’re contemporary American, and everything is made from scratch. We only change our menu three or four times a year. We try to take dishes people are comfortable with and play with the way they are presented, but not be intimidating.”With a diverse set of appetizers ranging from pear and bleu cheese empanadas to tuna tartare, a fully-stocked raw bar, and various fish, lamb, and steak entrees, The Stone House’s a la carte menu offers the perfect meal for diners to celebrate a special occasion or treat themselves to a fancy day out. Live entertainment is performed every day, with salsa and dance parties held on Wednesdays and Thursdays during the summer months. Borough residents who are looking to take fine dining to another level might be interested in booking a reservation at a newer section of The Stone House: The Chef’s Loft, only open on Saturday nights, where Peter and his staff put their creative twists on their menu. A short trip up the spiral staircase to the Chef’s Loft places you in a whole different culinary world. A backlit Himalayan sea salt wall and candle-lit tables create a welcoming ambiance inside the intimate 20-seat room, where Peter and his staff cook the five-course meal in front of their guests.“In the Chef’s Loft, every course is paired with a wine, and we get very creative with what we cook and offer, with the way we present the food and the combinations of ingredients,” Peter says. The menu for the Chef’s Loft changes monthly and reservations are required. The Stone House also offers off-premise catering and can host events and parties for all occasions, with a fully customizable menu. To partake in a relaxing and upscale dining experience with an unmatched ambiance in Staten Island, book a reservation at The Stone House. THE STONE HOUSE AT CLOVE LAKES1150 CLOVE ROADSTATEN ISLAND, NY 10301718.442.3600WWW.THESTONEHOUSESI.COM