There’s a new eatery in North Sydney that you knead to visit.
Nestled behind the floor to ceiling glass windows of 100 Mount Street, this new Italian addition to the North Sydney dining scene is helping to cement the area’s reputation as an emerging dining scene.
Glorietta, opened its door last December and quickly grew in popularity over the busy Christmas period, creating some happy regular customers. Head Chef Alberto Facci has previously worked at renowned restaurant Chiswick Woollahra and Kitchen By Mike.
Owner Aaron Crinis has also dabbled in the food industry from a young age, this being his fourth hospitality venture. Mr Crinis’s family owned a fruit and vegetable produce business, so growing up he has always been around fresh food.
He said Glorietta’s fusion of fresh produce and its classic Roman and Napolitano pizzas is what had people raving about the menu.
“I have a lot of passion for Italian food, it’s definitely my favourite cuisine.”
Mr Crinis recommends the funghi and capricciosa pizzas from the menu.
He said the restaurant is located in the building’s terrace and is an addition to the cafe in the building’s lobby (which he also owns) called Glory Day.
“I just came back to Sydney after living in Spain for a year and I was looking for a hospitality space,” Mr Crinis said.
“Someone told me to look at North Sydney and I came across this place which I could see had a lot of potential. I also noticed that the area was changing so I worked with Dexus to secure the site, and here we are,” Mr Crinis said.
“We opened Glory Days when the building opened and then we started fitting out Glorietta.
“When we first took over the place it was a big glass box. Now we have created a warm inviting place where people can escape from the corporate world. When you’re sitting in the restaurant, you feel like you’re elevated and not in the middle of the city.”
Mr Crinis said when he was developing the brand, he wanted the restaurant to have a feminine name.
“I wanted it to be something classic and contemporary at the same time. As we developed its personality, Glorietta seemed to suit her the most. It reminds me of my travels around Italy.”
When the COVID catastrophe hit, Mr Crinis wasn’t sure how they were going to fare, having been opened for only three months prior.
“It’s been an interesting recovery from COVID and our sabbatical. Since we’ve returned there’s been a huge amount of support from our regular customers, some of them come in three times a week,” he said.
“Friday lunch is probably our most popular time and our nights are now a lot busier.”
Glorietta is open Monday to Friday for lunch, drinks and dinner.
Glorietta – 100 Mount Street, North Sydney, NSW, 2060