VUE

VUE ON | DINING You could say Youssis was born into the restaurant business at his family-owned Sofia's Mediterranean Grill in Hasbrouck Heights, but he did stray to Wall Street, launching hospitality projects as more of a hobby. Ali, who is an immigrant from Egypt, worked several hospitality jobs before he opened Falucka in the East Village. e success of this bar and hookah business inspired him to try his hand as a restauranteur. e two men met and paired their skills in kitchen organization and marketing to open Veranda in the West Village, which quickly rose to restaurant fame. Ali later opened Pergola in the Flatiron District and Gardenia on the Upper West Side. While history and experience in the restaurant industry account for projected success, nothing is assured without the talents of a skilled chef. For Taverna Veranda, the food is le in the hands of Executive Chef,Nestor Moina, meaning every bite will be memorable. A native of Ecuador, Moina was educated in Mediterranean cuisine as he worked his way up the ranks in some of the best French and Italian restaurants in New York. His acceptance of a position as Sous Chef at Veranda introduced him to Youssis and Ali, which proved to be strategic to his rise to the Executive Chef that he is today. In between then and now, Moina enhanced his Greek culinary skills as Executive Sous Chef at Nerai in Midtown, and further expanded his range as Executive Chef at Pergola. As his resume indicates, Moina has excelled under the scrutiny of critical New York diners, and he now stands ready to convince New Jersey patrons that his food is worthy of praise. On the next starry summer night, sit out on the Hudson, take in the city views, and convince your tastebuds you've jetted off to Santorini. Everything about Taverna Veranda, from food, to decor, to its success, echoes the pasts of its owners and chef. VUENJ.COM 81

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