New Gourmet Digs Open in the Slope

A wise diner once said, "Never trust a skinny chef."

But what about Anthony Marzuillo? Since he and his girlfriend JoAnne Braganza bought the restaurant-formerly-known-as-Magnolia on Sixth Avenue and 12th Street in October, he's worked so tirelessly on transforming the space that he's lost 15 pounds.

"We're pulling at least 80 hours a week each," Marzuillo said as he and Braganza took a seat in their nearly-finished restaurant, lamps still in plastic covers and artwork waiting to be hung. "But it doesn't feel like work."

Later this week their intensive schedule will finally pay off, and the two will open Soigné (pronounced swan-yay), a restaurant specializing in season-driven American dishes with a gourmet twist. They will host an invite-only soft opening on Wednesday.

"Whatever ingredient that's at the peak of its flavor and freshness that's the ingredient we use," Marzuillo said.

Marzuillo and Braganza plan to change Soigné's menu according to season, but for the restaurant's grand opening, they've prepared a solid modern American lineup.

Highlights include lamb shortbreads (lamb loin on rosemary walnut shortbread with shallot marmalade), surf and turf (braised short rib ravioli and butter-poached lobster) and a melting brownie tart (a chocolate brownie surrounded by flourless cake and smothered in raspberry preserves and homespun vanilla ice cream.)

Each dish will be made with ingredients from what Marzuillo considers the "best" food suppliers: Satur Farms and Jurgielewicz Duck Farm on Long Island and Niman Ranch in California. They're also hoping to partner with a local coffee company.

"I would like our customers to say, 'Wow, this makes me happy,'" Marzuillo said. "The origin of the word soigné means to take care of, so that's what we do in this restaurant: We take care of people."

After graduating from high school in Maspeth Marzuillo went straight to the New York Institute of Technology in Old Westbury to study cuisine. Instead of watching cartoons as a kid, he watched his parents' cooking shows. By age eight he had decided he wanted to be a chef.

"I was born to do this," Marzuillo said.

Though Braganza was never as fanatical as Marzuillo, she'd also developed a love for food at a young age. Growing up in Marine Park, she helped her grandmother bake cookies for the holidays and eventually moved on to cakes. When it came time for her to pick a trade, pastry chef seemed like the logical path.

Marzuillo and Braganza first met while working at a restaurant associated with NYIT. They admired one another's work ethic—rooted in intense attention to detail—and eventually started a gourmet catering company together called Soigné Culinary. Marzuillo assumed the role of executive chef and Braganza, executive pastry chef. It was only after the two became business partners that romance sparked.

Nowadays the two are together 24/7, whether it's to pick out wallpaper, sample Tennessee bourbons or sort through some of the 600 resumes they received for their 12 waiting staff spots.

When they heard about the Sixth Avenue spot opening, they jumped at the opportunity. They knew Magnolia was a popular restaurant and loved the 40-seat size and corner location. Most of all they were excited it was in Park Slope.

"I think the clientele down here appreciate good food and have refined and sophisticated palates," Marzuillo said.