About Us

 Born and raised in the restaurant and bar businesses, Wines & Foods expertise came naturally – Babbo’s daughters, Francesca, Chef, Sommelier, Freelance Journalist and Photographer, and Cecile, Baker, accomplished Businesswoman, master at Marketing, and Author. Along with brother, Mast' Antonio Junior, Chef Tony, ardently carry on the family tradition, and bring you the skinny on the best, FoodsNWines! 

-Roots dating back to over four generations from Italy to the USA. When nonno Santo opened his first Hotel and Restaurant in Stony Brook, Long Island, NY that tragically burned in a fire. Moved his young family to Miami for a fresh start. Where Tony, Mast' Antonio, Santo affectionately, called his son. As a youngster, roller-skated to the local grocery store for family and neighbors, rode his pony, and fished in the Miami River where stunning waterways and backdrops of construction pressed along, when the city allowed gambling and lax regulation. Propelling a steady influx of migration from the north USA to downtown Miami, Florida.

Opening his first Italian establishment on 1st Avenue and Brickell, called the Empire Bar & Grill. Later adapting the name, Allegro, introducing ‘Small Plates,’ scrumptious samplings of the menu handed out to patrons avidly, waiting for a table. Whilst enjoying harmonious vibes from live bands and local musicians, entertaining his guests. Hence, the name, ‘Allegro,’ was born and the next generation of family-owned restaurants, and bars.

Following a second Allegro and first sidewalk café, on Bruckner Blvd, Bronx, New York. Then a 3rd Allegro, Home of Fine Foods on Pelham Parkway, Bronx, NY, where Mast' Antonio, Babbo, a Master chef. Alongside his beautiful wife, Lucile, a brilliant pastry chef continued the legacy delighting oodles of regulars. From the families, local businesses to doctors, nurses, fire fighters. Even up and coming actors and fashion designers, and main hangout for NYPD’s finest, 41st precinct. Indeed, everyone loved the Allegro for its eclectic and substantial menu, signature dishes, energetic bar with superb cocktails and unique collection of wines, and aged spirits. Along with exciting catered events from weddings, Bar Mitzvahs, to the wild truffle and handmade-pasta events, and annual venison soirees. Always complimentary to dear friends, extended family, and patrons alike. 

With the festive upbringing coming full circle, this beloved restaurateur, Babbo, with his enterprising son and business partner, Santino. Expanded the family business into New York City's Discothèque scene. Building Club Heat from an abandoned warehouse, in the Canal district into one of the hottest nightclubs and main rival, to the legendary Steve Rubell’s, Studio 54. Alongside multimedia frenzies and celebrity sightings, with two Rock and Roll shows a night, creating long wait lines almost reaching the West Side Highway-