Putting diners in New York state of mind

Brooklyn Lounge owners George Sannino (left) and Damon Mule with chef Alessio Bresciani (centre). Pictures: Andrew Ritchie www.communitypix.com.au d425243
Brooklyn Lounge owners George Sannino (left) and Damon Mule with chef Alessio Bresciani (centre). Pictures: Andrew Ritchie www.communitypix.com.au d425243

Formerly Madrid tapas bar, this cool Italian-American restaurant offers patrons a relaxed atmosphere with tasty food and drinks – the Barbara Streisand, Al Capone and Mike Tyson, just to name a few.

Owner George Sannino, who has worked in the hospitality industry for about 18 years managing bars, clubs and pubs in Perth and the United Kingdom, said he thought it was time he realised his lifelong dream.

‘I started in hospitality as a glassy back in 1996 and I’ve been in the industry ever since. But six months ago I decided to go after the dream I’ve had since starting and open my own place,’ he said.

Sannino said he wanted to pay tribute to both his Italian heritage and honour his love of old-school hip-hop and rhythm and blues, something he does every Wednesday during hip-hop and hot dog night.

‘We really wanted to do an American/Italian place,’ he said.

‘We knew we would be playing a lot of old school hip-hop and RnB and Brooklyn is a hub for both that style of music and Italian-inspired American restaurants. We thought the name would work perfectly and we designed the look around it.’

Working with par- owner and manager Damon Mule, also an industry veteran, the duo enlisted the expertise of head chef Alessio Bresciani.

‘He has been working as a chef since he was 14,’ Sannino said.

‘He’s worked in Italy, the UK and now here and at 23 years of age he has taken the vision Damon and I had with the help of my mother, the best Italian cook I know, and taken to a level we could not have imagined ” we refer to him as the wonder kid.’

The Brooklyn Lounge serves everything from the humble burger to a hangover platter ” on Sunday, of course, but Sannino recommends the eggplant parmigiana, 12-hour slow cooked ribs and wild mushroom risotto Arancini.