Louie Bossi’s Ristorante Bar and Pizzeria, a Big Time Restaurant Group restaurant led by Executive Chef-Partner Louie Bossi and Corporate Culinary Director Lisabet Summa, has expanded from its popular flagship location on Fort Lauderdale’s Las Olas Boulevard to Boca Raton.
The 300-seat restaurant is located in the newly opened Hyatt Place Hotel on the corner of Federal Highway and Palmetto Park Road in Boca Raton.
The restaurant features 8,000 square feet of indoor seating and a 2,000 square foot patio, a regulation bocce ball court, a hand carved oak gas burning fireplace with the largest wood mantel in South Florida, and the world’s only Vespa with two sidecars, circa 1956.
“Louie Bossi’s looks like 1940s Rome had an affair with 1940s Lower East Side in New York City. Whimsical light fixtures, a massive turn of the century oak fireplace and 500 year-old stone gargoyles complete the mood,’’ said Big Time Restaurant Group Founder Todd Herbst.
The carved oak fireplace is a reproduction of several fireplaces Herbst saw on his most recent wine tour and truffle hunt in Italy. It was made by a highly skilled wood craftsmen/carver from Boca Raton.
The restaurant also features an outdoor bar, as well as a large fire pit where guests can enjoy cocktails with a small dish of roasted, salted marcona almonds fireside.
According to Herbst, the restaurant owners are avid bocce ball players and play almost week at the Louie Bossi’s location in Fort Lauderdale.
The restaurant features an exterior entry piazza with lounge-style seating, turf and vintage urns and planters with iconic, authentically painted Italian poster graphics. The northwest piazza has vintage furnishings and windows, along with lounge seating and a fire pit and outdoor bar. Authentic old-Chicago brick flooring adorns both the interior and exterior, and is finished with white subway tile.
The interior piazza features a fireplace and vintage wood ceiling, leather booths and banquettes, antique copper tables as well as vintage lighting, furniture and accessories.
The mixologist for Louie Bossi’s – Ervin Machado – is a Level 2 sommelier with a deep knowledge of Italian cocktails and liquors.
Louie Bossi’s features a state of the art kitchen including a wood-burning pizza oven for Neapolitan style pizzas, two double-door dry aging and curing refrigerators, and a top of the line pasta extruder, all imported from Italy.
Louie Bossi’s is a high-volume restaurant with a scratch kitchen, making 12 pastas in house; it cures its own salumi and dry ages steaks in-house. The restaurant features a full menu of handcrafted cocktails, including Italian classics, Negroni, Sgroppino Alla Pera, Bicicletta, and Rosso Toscano.
It’s one of the few restaurants with an in-house artisan bakery program and an in-house charcuterie program. All breads and desserts, as well as gelatos, are made in house. The restaurant also brews its own beer and makes its own Limmoncello.