By Lori Fredrich Senior Writer Published May 29, 2014 at 11:59 AM

Some might say that donuts and Italian food have very little in common. And they might be right. But, for Joe and Angie Sorge, partners of Hospitality Democracy, the two will be nearly inseparable.

The bakery space at 316 N. Milwaukee St., which will soon house Holey Moley Coffee and Doughnuts, will also serve as the bakery for a brand new Italian restaurant called Onesto, which will specialize in traditional Italian dishes with a modern twist.

Onesto will take the place of Bourbon & Tunns, 221 N. Broadway, which closed in May. Flux Design has been hired to handle renovation for the space, which includes primarily cosmetic work.

Sorge notes that, with the recent departure of a number of Italian restaurants, there seemed to be an opening for a solid, affordably priced Italian restaurant.

"Most of what is left is done well," he says. "But it’s a lot of higher end, special occasion dining choices."

Onesto, which means "honest" in Italian, will serve familiar rustic fare, including variations on comfort food favorites like Bolognese, carbonara and fresh, seasonal ravioli dishes.

Under the guidance of Chef Alex Sazama, the restaurant will also present numerous alternatives to traditional basil pesto, using ingredients like arugula or walnuts, and a variety of tapenades will appear on the menu, along with simple, rustic sandwiches.

Sorge says there will be an emphasis on fresh, flavorful cuisine, with plenty of fresh herbs. And the restaurant will feature a wide variety of playfully selected wines, including some on tap.

Pastas and breads will be made fresh at the bakery and delivered to the restaurant daily. And both gluten-free and vegetarian options will be available.

Italian coffee drinks, along with a coffee and dessert menu featuring pairings, will be provided with the assistance of Hawthorne Coffee Roasters.

"We'll work with his kitchen staff to pair coffees and espresso drinks with desserts or other items on his menu," explains Steve Hawthorne.

The second floor space above the restaurant will also be available for use with private events with up to 175 guests.

"This concept probably has the most history for our group," Sorge says. "My grandparents opened an Italian restaurant in New York in 1951, and it’s where I worked from the age of 11."

Sorge not only worked at the restaurant, but he says he spent a great deal of time with his grandmother making the pasta that was served in the restaurant kitchen.

"As our restaurant group has grown, we’ve also had the fortune of traveling a good deal to research new concepts and we regularly found ourselves drawn to hand made Italian restaurants," he says. "So when you combine my experience with Italian growing up with the discoveries that we’ve made in some of the greatest food cities in the country and Chef Alex’s continued growth and interests, you get a modern twist on classic Italian with our new restaurant, Onesto."

Onesto is expected to open before the end of July.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.