While Las Olas Boulevard has recently witnessed a few restaurant closures, you don’t have to worry about Louie Bossi’s Italian Ristorante Bar Pizzeria leaving town anytime soon. A recent visit on a packed Thursday night provided a vibrant atmosphere with hearty dishes throughout the entire meal. Since opening in 2015, the popularity of the local restaurant is undoubtedly deserved, with an exceptional service staff and an even better kitchen team. The open kitchen added even more intrigue to the night as chefs crafted in-house pasta, bread, sauces, desserts and gelatos in front of delighted guests.
“We feel our staff is what separates us,” says Lisabet Summa, spokesperson for Louie Bossi and culinary director of Big Time Restaurant Group, which owns the restaurant. “The most important ingredient is the service and kitchen staff. It’s a winning formula.”
If you’re undecided about where to start, the Brooklyn Caesar will not disappoint. The restaurant elevates the beloved classic to new heights, with crispy bits of Italian-cured meat generously scattered throughout, satisfying my meat craving with excellent flavor throughout every bite. Along with the crisp Tuscan kale, a perfectly cooked egg sits on top, complementing the vast flavors. The dressing blends garlic, anchovies and Parmesan with just the right balance between tangy and savory.
The menu mainstays at Louie Bossi’s Italian Ristorante Bar Pizzeria are what made the eatery famous, and they — like the restaurant — aren’t going anywhere. The classic Italian meatball is perfected with a rich San Marzano sauce, offering a tender yet juicy bite. I must confess this wasn’t my first time at Louie Bossi’s, and usually, I head straight for the classic rigatoni dish. This time, I tried the Malfadinne featuring pork with ricotta. The heavy sauce was delightful, and the pork and ricotta combination blended flavors, making the dish one of the go-tos on my next visit. Another Italian staple the restaurant perfects is its pizza, made in a wood fire oven. The Rossa Ricotta with fresh basil, Calabrian oregano and hot honey was exquisite in its simplicity yet bold taste.
“Italian is already a well-loved concept with craveable flavors,” Summa says. “We produce a consistently high level of food with the integrity of our ingredients and hand-made dishes. We put a lot of love into these recipes.”
As the popularity of crafted cocktails continues to increase, Louie Bossi’s is not being left behind. The restaurant recently introduced five new cocktails created by Ervin Machado, CSW, Beverage Director of Elisabetta’s. The new cocktails include Arrivederci, Venetian Daiquiri, Cherry Negroni, Cherry Spritz and Casoni Spritz to meet a variety of refined tastes.
For a nightcap, I went with our friendly server’s recommendation of Tiramisu, and it certainly proved to be on par with the deliciousness of all the other dishes. This classic Italian dessert was culinary perfection, offering an outstanding balance of richness and lightness. While I only wanted to try a bite, I couldn’t resist, and one bite turned into savoring the entire dish, which I am more than happy to report.
