STATEN ISLAND, N.Y. -- Check out these menu items: Avocados smashed on multi-grain toast with grilled tomatoes and fresh microgreens, pancakes with a "chocolate chip explosion" and waffles woven with Nutella, chocolate or blended with carrots for a carrot cake version.
If that all sounds enticing, then get excited for Project Brunch, a restaurant soon coming to Richmond Valley.
Jodi Guagliardo and Nicholas Granata are the business partners behind the plan for a 55-seat restaurant taking the place of a deli at 4553 Arthur Kill Rd., Richmond Valley.
"It's been 10 years in the making," enthused Guagliardo, who has dabbled in the food business before. She's owned a catering and entertainment company and was part of the original ownership team at DoSI, formerly of Stapleton (now Gatsby's on the Bay). She originally hoped for the brunch idea at DoSI but went instead to fine dining.
With brunch, she says, "We're in a great price point where people can afford it."
Back in the DoSI days, Guagliardo was a single parent. With three little kids at home in Tottenville, she opted out of the restaurant life.
But over the years, she started writing a business plan, wrote down recipes and fiddled with breakfast dishes.
"I call myself the professional home cook," she said with a laugh.
Recently, she partnered with Granata, a neighbor, who went to culinary school. The pair found what the feel is the perfect location in Richmond Valley, a former deli outfitted with a 16-foot line and a fully equipped commercial kitchen. With permits filed and completion of a little construction, Project Brunch should launch in a few weeks.
"We're on track to open up by the end of March," Guagliardo said.
She's been revving up excitement on Instagram at ProjectBrunchsi, collecting over 1,400 followers with just 25 posts in a matter of weeks.
"Mostly what I can't get over is the response on social media -- people look forward to my daily posts," she said.
Whether it's a waffle sandwich tucked with bacon, egg and cheese or a S'More-themed waffle or pancake, the selections look decadent.
"Right now we're putting up things that are rich and heavy to catch the eye. But you can build a salad -- pick out your own vegetables, your own protein..."
Guagliardo is determined to make this concept work. She was inspired by an operation in New Jersey at which she dined a decade ago. Further ideas come from researching culinary trends in other cities and restaurant blogs.
The restaurant will open from 6 a.m. to 3 p.m. daily.
"I like the idea of closing at 3 p.m. and have a little bit of a life," she said.
"We have a small chest freezer for ice cream but everything else is fresh. All the sauces and dressings are made from scratch," Guagliardo explained.
"To have a dream come true after 10 years -- this allows me to shine. The support has been crazy, especially from my children," she said. Her children are in their 20s.
"Its an awesome feeling, I can't wait to see the response," she enthused. "This is what Staten Island needs!"
The restaurant's phone number is 718-605-YUMM (9866) and the website is not yet available.