The restaurant will host a soft opening later today (Wednesday, June 3) from 5 to 8 p.m., open for a select group of guests for a private preview party at the high-energy Italian eatery located on Las Olas Boulevard. During the party, invited guests will be able to sample select menu items, the bar's full cocktail menu, passed red, white and prosecco wine, and several cocktails on tap including a Negroni and a Cosmo.
Didn't make the special guest list? Don't worry: Doors open to the public starting at 8 p.m. for those looking to catch an early glimpse of Louie Bossi's custom-built digs. No food will be served, but patrons will be able to sip cocktails at the bar until midnight.
On Thursday, June 4, Louie Bossi's Ristorante, Bar and Pizzeria will be open for dinner seven days a week with service from 5 p.m. to midnight. A daily lunch service will begin on Monday, June 8, from 11:30 a.m. to 5 p.m. Sunday brunch from 11 a.m. to 4 p.m.
The restaurant's wide-ranging Italian menu has been in the works for close to a year, the work of Big Time Restaurant Group's Lisabet Summa, and executive chef Louie Bossi.
"15 years ago, I hired a young guy to work at City Oyster & Sushi Bar in Delray Beach as a line cook," said Summa. "His heart and ambition were bigger than his experience. But he came in early, stayed late, and was hungry to learn. Actually, it seemed like he was just always hungry. He's an indefatigable cook, an enthusiastic learner, and he picked up every new technique we showed him."
Over the next decade and a half, Bossi was promoted through the Big Time kitchen ranks. Eventually, after having worked at four of the company's establishments, he landed the chef gig at Big City Tavern. Today, with his self-titled restaurant, Bossi and his new menu are the product of many years of hard work and development, added Summa.
The Louie Bossi dinner menu boasts a number of classic Italian staples, but also a number of new and interesting items unique to the restaurant. Selections begin with apertivi (small starter plates like olives, Marcona almonds, and stuffed breads); antipasti (larger appetizers including meatballs, soup, carpaccio, and calamari); and several bruschetta plates with wood grilled bread and ricotta cheese; and cured meats and cheeses. Larger dishes include over a dozen wood-fired pizzas featuring both "bianca" and red San Marzano sauces; risottos; meat and fish dishes; and a large array of homemade pastas, split between "long" and "short" selections.
"After more than two years of preparing with my partners at Big Time Restaurant Group, it is a dream come true to finally open the doors," said executive chef and partner Louie Bossi. "We couldn’t be happier with the design, and I am very excited about Italian food in South Florida this year. We look forward to welcoming our neighbors."
Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram.