Diaspora

Haitian restaurant opens in NYC, first on Staten Island dedicated to the cuisine – SILive.com

Blondine DePrinvil opened Delmas 48 on Saturday, Sept. 17, 2022. (Staten Island Advance/Pamela Silvestri)Blondine DePrinvil and Javonte T
STATEN ISLAND, N.Y. — To take an insightful dive into Haitian Creole cooking, a new restaurant has opened for the experience. Delmas 48 served its inaugural meals this past weekend in West Brighton at 809 Castleton Avenue, former home to a yoga studio.
Inside Delmas 42 Blondine DePrinvil and Javonte Thompson opened Delmas 48, Staten Island's first Haitian restaurant in West Brighton.Blondine DePrinvil and Javonte T
Blondine Deprinvil is the proprietor behind the venture. Her name might be familiar from a first foray into the restaurant business, Nacho Mama (Nachomamasi.com). The health-minded spot normally can be found in MRKTPL, a conglomerate of restaurants at Empire Outlets temporarily closed for renovations. She co-owns the St. George eatery with business partner Javonte Thompson, the latter of Grasmere’s TRI Lounge (Triloungeandcafe.com) with vegan comfort fare.
Momentarily free from the MRKTPL operation, Thompson helped Deprinvil put the finishing touches on the Delmas 48 dining digs and bar. A liquor license is in the works.
The Griyo is a platter of fried pork cubes and choice of rice with beans, veggies and salad. (Staten Island Advance/Pamela Silvestri)Blondine DePrinvil and Javonte T
While Nacho Mama dabbles in Haitian fare, Delmas 48 is dedicated to the cuisine, the first sit-down establishment in the borough for such a menu. Deprinvil is a devout vegan and cook, although she incorporates several meat-centric dishes of Haiti where her family has roots. The name of the business refers to a hometown hamlet in the Port-au-Prince Arrondissement.
Born in Harlem, Deprinvil says, “I’m the last of six but two of us were born in New York. My family’s home was in Delmas 48.”
The burger with fried beef and cheese served with plantain fries (Staten Island Advance/Pamela Silvestri)Blondine DePrinvil and Javonte T
In the Big Apple, she grew up with the luxury of mom’s home-cooked goodness from which Deprinvil draws her own inspiration.
Of her journey so far through the professional food route, DePrinvil says, “When I graduated college, I wanted to be independent and I was starting to cook by myself. I moved with my sister to Staten Island. I was working at a gym and cooking.”
Soon she realized how much she loved the reaction of people enjoying her food, particularly the Haitian-inspired dishes. She wondered if the admiration was enough to open a restaurant. Soon, the opportunity presented itself to her through a friend, Javonte Thompson. With his well-received TRI Lounge already underway he partnered with DePrinvil in Nacho Mama, originally in Bulls Head, eventually moved to St. George.
Spinach pies (Staten Island Advance/Pamela Silvestri)Blondine DePrinvil and Javonte T
WHAT IS HAITIAN CUISINE?
Still, the idea lingered for a complete immersion into the Creole tastes of Haiti — expressed on the awning as “Kizin Ayisyen Haitian cuisine.” After looking at various storefronts, this one on Castleton came along.
“Now was a good time. This is a good spot. I just know it was the right location. I saw these floors and knew,” DePrinvil says. The restaurant can seat about two dozen customers among its tables and four chairs at the bar.
Inside the savory pastry (Staten Island Advance/Pamela Silvestri)Blondine DePrinvil and Javonte T
Located in the Caribbean near Cuba, the modern kitchens of Haiti are based in native Taino cooking with flavors of the French, Dutch and English settlers, an osmosis of cultures with the African slaves working on the island’s sugar plantations. At the very center of many preparations is epis, the equivalent of an Italian pesto or Hispanic sofrito. Deprinvil’s epis includes garlic, parsley, scallion, bell pepper and a Scotch bonnet.
The cooking tools on the wall (Staten Island Advance/Pamela Silvestri)Blondine DePrinvil and Javonte T
TOP DISHES
Deprinvil thinks the top dishes at Delmas 48 will be the salmon burger with garlicky cheese sauce and the Leogane Spicy Alfredo — a traditional Alfredo with a kick.
Mainstays of the menu include platters in medium ($9.50) and large ($12.25). These feature a choice of rice with red beans (diri kale), black bean puree (duri djon djon) or white rice with pureed black bean sauce (diri blan a sos pwa). Soon there will be mushroom black rice, Deprinvil said. Platter protein options are fried fish (pawason fri) and fish in sauce (nan sos), fried chicken (poul fri) and chicken in sauce, fried pork (Griyo) and Jackfruit Chicken. Meals come with a vegetable stew, Haitian collards or a salad.
Blondine DePrinvil designed Delmas 48 with focal points for photos. This sign means, "What's up?" in Creole (Staten Island Advance/Pamela Silvestri)Blondine DePrinvil and Javonte T
Desserts are house-made. Deprinvil said Delmas 48 will start with coconut brittle and work its way up to eventually Haitian cake and rice pudding.
Hours will be daily from noon to 10 p.m. The proprietors are filing for a liquor license. The phone is 347-825-8741 and webiste is Delmas48.com.
To learn a little Creole, follow the menu and some of the details in the decor at Delmas 48 (Staten Island Advance/Pamela Silvestri)Blondine DePrinvil and Javonte T
Before the inaugural weekend of business, Deprinvil admitted, “You know you always want to make your people proud. So, I’m nervous!” After dozens of patrons stopped in to show support and give praise, however, she’s changed her tune. She was surprised at how many guests came from various points around the borough. The good feedback was real — and, just thinking about it made her smile.
Pamela Silvestri is Advance Food Editor. She can be reached at silvestri@siadvance.com.
Outside the restaurant, one of several on this strip of Castleton Ave. with foods ranging from German to sushi (Staten Island Advance/Pamela Silvestri)Blondine DePrinvil and Javonte T
Note to readers: if you purchase something through one of our affiliate links we may earn a commission.
Registration on or use of this site constitutes acceptance of our User Agreement, Privacy Policy and Cookie Statement, and Your California Privacy Rights (User Agreement updated 1/1/21. Privacy Policy and Cookie Statement updated 7/1/2022).
Cookie Settings
© 2022 Advance Local Media LLC. All rights reserved (About Us).
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local.
Community Rules apply to all content you upload or otherwise submit to this site.
Ad ChoicesAd Choices

source

What's your reaction?

Excited
0
Happy
0
In Love
0
Not Sure
0
Silly
0

You may also like

More in:Diaspora

Comments are closed.