Elisabetta’s Ristorante, Bar and Pizzeria to Open July 24 in Delray Beach | Sapore magazine
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As a “sister” restaurant to Louie Bossi’s, Elisabetta’s will have a scratch kitchen and the menu features many of that restaurant’s classic dishes, like dry-aged steaks, but also includes expanded seafood, chicken and salad options, as well as new pasta dishes.

Elisabetta’s Ristorante, Bar and Pizzeria to Open July 24 in Delray Beach

July 15, 2019 Industry News

Elisabetta’s Ristorante, Bar and Pizzeria, Big Time Restaurant Group’s newest concept led by Big Time Corporate Culinary Director Lisabet Summa, along with Chef Partner Louie Bossi, will open on Wednesday, July 24.

The 200-seat Elisabetta’s is located at 32 East Atlantic Avenue at the site of the former 32 East restaurant. The two-story restaurant features 7,800 square feet, two bars, a patio and a balcony overlooking Atlantic Avenue and Old School Square.  

Elisabetta’s Executive Chef is Kevin Darr, a Big Time Restaurant veteran who served most recently as executive chef at Louie Bossi’s flagship restaurant on Fort Lauderdale’s Las Olas Boulevard and previously served as head chef at City Cellar in West Palm Beach’s City Place.  The general manager is Drew Shane, who joins the restaurant from Ocean’s 234 in Deerfield Beach.

As a “sister” restaurant to Louie Bossi’s, Elisabetta’s will have a scratch kitchen and the menu features many of that restaurant’s classic dishes, like dry-aged steaks, but also includes expanded seafood, chicken and salad options, as well as new pasta dishes.

A few of the new menu items include a seasonal vegetable salad with walnut oil vinaigrette and vegetable pinzimonio, which is the Italian version of crudite with a riot of colors and three different sauces. The Roman Lunch is a pizza hearth baked bread with burrata and prosciutto di parma. Also new is a guanciale pizza, which is white pizza topped with thinly sliced, house-made guaniciale and straticella, a rich, creamy spreadable imported Italian cheese. New gelato toppings include raspberries bottled in grapa, salted Marcona almond and chocolate brittle.

Elisabetta’s will make all breads and desserts in house, including almond cake, gelato cake, hazelnut cake, and orange and cornmeal cake.

Elisabetta’s interior features a gelato bar faced with cool Calacatta marble, while in the far corner, an aqua-tiled, beehive shaped Neapolitan pizza oven glows. Upstairs, a jewel of a 22-seat private dining room is graced with a Vintage fireplace and custom wine cabinet.  The staircase connecting the two distinct floors is adorned with a galaxy of crystal pendant fixtures sparkling from above illuminating an entire wall cascading with a show stopping mural of framed Italian scenes especially chosen for Elisabetta’s.  

The dining rooms feature beamed wood ceilings above rustic basket weave brick walls and upstairs the ceiling lights are encircled by Edison bulbs, scrollwork details and bronze mirrored reflectors. The pewter & brass bar tops are actually molded concrete where guests can sink into their drink on red or gold leather custom bar stools.  The restrooms are graced with spectacular entry doors with hand molded glass panels and feature Italian mosaic terracotta floors.  The women’s restroom is donned with ornate vintage mirrors and a hand-painted textured wall covering.  

The original tableware is commissioned for Elisabetta’s and designed by Sarah Campbell of Collier & Campbell.  The restaurant’s interior is designed by Karen Hanlon along with Big Time partner/co-founder Todd Herbst.  

The beverage director for Elisabetta’s is Ervin Machado. He is a level 2 sommelier with a deep knowledge of Italian cocktails and liquors.  Machado speaks five languages.  He also serves as beverage director for Louie Bossi’s.  

The restaurant will serve lunch and dinner daily and brunch on Saturdays and Sundays.  Dinner will be served the first week the restaurant is open and after that, lunch service will begin.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.