HEALTHY EARTH, HEALTHY BODY

Environmentally conscious Savage Sicko Bistro brings tasty vegan dishes to Astoria

33 FEBRUARY 2020 I BOROMAG.COM I t’s hard to miss the recently opened Savage Sicko eatery on 31st Avenue: On its door is large pink lettering advertising it as a new “urban Latin vegan taste bistro,” accompanied by an open-mouthed shark next to the store’s motto, “express your obsession.” It’s a lot to take in. But upon entering the bistro, its interior is filled with vintage furniture and décor under soft lighting and inviting aromas of food. The restaurant is on a mission not only to give Astoria delicious and healthy vegan options, but also to protect the environment.

The restaurant has been open since Dec. 31, 2019, and has a menu filled with fresh juices, tasty vegan dishes with a Latin influence, mocktails, and even vegan desserts that locals can indulge in.

Savage Sicko is owned by Alex Ayala, Stephanie Centurion and Marcio Braga, all of whom have Latin roots, which is what inspired their menu’s theme. Plus, all of them are passionate about healthy lifestyles and protecting the environment. Braga was the owner Tea Plus Café, which occupied the space for six years before Braga decided to change it up. That’s when Ayala and Centurion came into the picture.

Centurion has been in the restaurant business for most of her career, owning restaurants with her husband, but Savage Sicko is the first restaurant that she’s ventured into on her own. Ayala was behind the bistro’s BY JESSICA MILITELLO

unique branding, including its name and the partners’ motto, “express your obsession.”

“Savage Sicko is someone who wants to be the best and wants to leave a legacy behind,” Ayala said. “If you’re not obsessed with what you’re doing, then you’re not go- ing to be the best at it.”

Everything on Savage Sicko’s menu is vegan and gluten-free. So far, some of the bistro’s popular dishes are their “shark na- chos,” made with “soyrizo,” organic tortillas, black beans, cheese sauce, guacamole and radish-pickled jalapeños.

Another go-to item has been their “great savage burger.” The meatless burger, made with wheat and potato protein, is topped with lettuce, tomato and vegan mayonnaise Photos by Alex Ayala

Photos by Alex Ayala on a potato bun and comes with sweet potato fries. This dish is delicious down to every bite and the sweet potato fries that accompany it are hot and fresh.

The bistro’s menu also includes pressed juices like their “savage skin glow,” made with orange, pineapple, celery, red apple, beets and lemon, as well as shakes, coffee and tea. The owners are also experimenting with mocktails — like their passion fruit martini, made with fresh fruits and a mix of nonalcoholic spirits — in an attempt to keep the meal healthy and fresh from start to finish.

“We prefer to start with the mocktails to see how people react to see if they really need alcohol [with their meal] or not,” Centurion said. “It’s a little bit of an experiment because alcohol is not really healthy for you, but if it doesn’t work then we’ll have alcohol.”

In addition to a health-conscious menu, Savage Sicko’s interior is filled with vintage furniture and décor. But aside from the aesthetic appeal, this was also done with an awareness to the environment.

“Vintage is reusable,” Ayala said. “I think we’re like 70 percent [finished with the décor]. I just want to bring a few more things in, but

we want the place to have a vintage lab look.” Throughout the restaurant there are trinkets like a rotary phone, as well as a pink grandfather clock.

The restaurant’s effort to reduce waste and be environment friendly expands to its mission to reduce plastic.

“We have been into the concept of plastic pollution awareness,” Centurion said, “so we don’t want to use plastic anymore. Our bottles are reusable, so if you come back with your bottles, we’ll give you 50 cents off on whatever juice or drink that you buy.”

The restaurant’s effort to reduce plastic is also the reason why their logo has a shark image, in order to raise awareness of the fact that sharks are deeply in danger of extinction because of plastic pollution.

Since Savage Sicko has opened, the reception from the community has been very warm and welcoming. For the owners, the choice to settle down in the neighborhood was without question.

“I love the Astoria community,” Centurion said. “The neighborhood is amazing and the people around here want to try something different.”

35 FEBRUARY 2020 I BOROMAG.COM Photos: Jessica Militello/BORO SAVAGE SICKO 37-10 31ST AVE., ASTORIA SAVAGESICKO.COM @SAVAGESICKOASTORIA

First Course (GF) (choose one) • grilled balsamic onion polenta toast, barrel aged feta, toasted pignoli, thyme • arugula, mandarin, parmesan frico, ginger miso dressing

Entrée Course (GF) (choose one) • wattle seed crusted strip loin, cippolini, asparagus, twice baked potato, bordelaise • day boat scallops, butternut, saffron risotto, romesco • three mushroom risotto, chanterelle, oyster, shitake, charred lemon kale, shaved parmesan (vegetarian)

Dessert Course (GF) (choose one) • fresh g, lemon curd, lemon sage cake, lavender icing • ourless chocolate cake, strawberries, basil coulis

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Welcome to See you in QNS - a podcast produced by Modern Spaces, headquartered in Long Island City, Queens. Our host, Eric Benaim, will interview the movers and shakers of the world's borough, and together we will explore Queens and all of it's challenges, wonders, and attractions. Listen on Spotify, iTunes, or wherever you listen to podcasts. Welcome to See you in QNS - a podcast produced by Modern Spaces, headquartered in Long Island City, Queens. Our host, Eric Benaim, will interview the movers and shakers of the world's borough, and together we will explore Queens and all of it's challenges, wonders, and attractions. Listen on Spotify, iTunes, or wherever you listen to podcasts. Welcome to See you in QNS - a podcast produced by Modern Spaces, headquartered in Long Island City, Queens. Our host, Eric Benaim, will interview the movers and shakers of the world's borough, and together we will explore Queens and all of it's challenges, wonders, and attractions. Listen on Spotify, iTunes, or wherever you listen to podcasts.