If you’ve ever gone for a walk through downtown Oneonta, you have most definitely come across the building shown below, which rests along the train tracks of Market Street. You probably asked your self what could this unique looking structure possibly be? A minuscule castle? An ancient hotel? A haunted mansion?
Well the answer is none of the above. This architectural beauty, constructed in 1892, was originally known as the Market Street Train Station, serving as an elegant stop for passengers in their travels. Today, the train serves as a cargo transport, and the building was bought over by two local Sicilian brothers, Vinne and Tony Avanzato. In 2001, the Avanzato brothers opened the doors to Stella Luna Italian Ristorante, better known to the locals as “Oneonta’s best kept secret!”.
The brothers immigrated from Sicily to Brooklyn, NY in 1966. In March of that year, they settled in upstate Oneonta. Food has been a big part of their life since they were children. While most kids spent their youth galavanting around town causing trouble, the brothers spent a lot of time in the kitchen with their parents, where they founded and enhanced their culinary skills. They learned endless traditional Sicilian recipes and dishes that have been passed down through the Avanzato family for years. They have owned 3 restaurants in their time in Oneonta, one of which was the oldest restaurant in town for 36 years (Italian Kitchen). Traditional Sicilian food has played a vital roll in their lives and it is a huge part of their Italian culture that they are more than happy to spread and share with others.
 |
| Owner/Chef Vinne Avanzato |
“Being in it (the food service business) for 42 years, consistency and pride in the food that comes out of the kitchen is what has kept us in business for so long”, says Vinne, co-owner and head chef of Stella Luna. He attributes his and Tony’s long-term success to their undying enthusiasm for what they do. They want to recreate the experiences of the delicious, homemade meals their parents would prepare them for everyone else to enjoy. They treat and prepare each meal as if it were a reflection of themselves. They take pride in cooking purely authentic Italian food. They use nothing but 100% fresh ingredients, most of which are locally grown on their own farm! All the deserts are even homemade by Vinne’s wife, Ruthie!
 |
| Traditional Homemade Chicken Saltimboca! |
 |
| Smoking Lounge |
So what else separates Stella Luna from all other local Oneonta eateries? Stella Luna is the only restaurant in upstate New York that has its own smoking lounge (left), so you don’t have to stand outside in the cold to enjoy a cigar on those freezing winter nights. The smoking room is specially ventilated to safely filter the smoke out of the restaurant so it does not affect any of the other guests. It even comes equipped with a fire place and a cigar humidor locker for frequent guests to store their cigar
 |
| The Cantina |
The Avanzatos are also proud to offer an extensive selection of wines that come from places all over the world, including: Sicily, Argentina, Italy, Chile, California, New Zealand, Australia, and Spain. Stella Luna is also the only upstate New York restaurant to have a temperature controlled wine cellar, called a Cantina (right), in order for them to properly store and maintain their wines for optimal quality once opened. Additionally, the brothers host a monthly wine tasting event, where guests are invited to join together and enjoy a 6 course meal, each dish being served with a unique glass of wine that complements the dish.
The brothers value family and friends more than anything, and that couldn’t be made any more clear through the hospitality they offer. Being a family-owned business, each and every guest is treated as a member of their own. As soon as guests step through the front doors of Stella Luna, they are filled with the warmth and comfort that makes them feel at home. After 42 years of business, the Avanzatos never got tired of what they do. It’s the smiles on guests faces at the end of the meal that will keep them cooking with the same fire and passion they’ve always had for years to come.
 |
| Cafe |
 |
| Asst. Chef Jonathan Keane |
No comments:
Post a Comment