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At Louie Bossi’s Ristorante, Bar & Pizzeria On Las Olas, Word Is Out About The Homemade Pastas, Neopolitan Pizzas And House-Cured Salumi

by Alyssa Morlacci November 2015 Also on Digital Edition

On a Friday evening, there isn’t an available seat at Louie Bossi’s Ristorante, Bar & Pizzeria. Every setting on the patio stretching down Las Olas Boulevard; every booth upholstered with red velvet in the dining room; every stool spanning the in- and outdoor bar; and every folding chair set up in back between a gazebo and bocce court—full. 

The eatery opened in June—a risky move in Florida’s off-season. But word caught on quick about the house-made pastas, gelato and limoncello; the wood-burning Neapolitan pizzas; and the house-cured salumi.

Success comes at no surprise. Louie Bossi’s Ristorante, Bar & Pizzeria is the product of the Big Time Restaurant Group, which also operates Las Olas’ always popular Big City Tavern and Rocco’s Tacos & Tequila Bar. It was through the group that Louie Bossi himself grew his career, which started in the dish room of a New York pizzeria. 

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In 2000, Bossi relocated to South Florida as a grill cook with Big Time. Now, he’s introduced his own restaurant with his own signature menu, including items like “The Boss” panini stuffed with porchetta, pesto, provolone, arugula and cherry peppers; and the Quattro Carne Pizza, layered with soppressata, prosciutto, coppa and finocchiona.

Louie Bossi’s also offers great specials: $12 bottomless mimosas during Saturday and Sunday brunch; 50 percent off martinis on Mondays; $2 off drinks and half-off pizzas every day during happy hour; and a frequent lunch card for a free meal after six visits.

Louie Bossi’s Ristorante, Bar & Pizzeria, 1032 E. Las Olas Blvd., Fort Lauderdale / 954.356.6699 / louiebossi.com

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At Louie Bossi’s Ristorante, Bar & Pizzeria On Las Olas, Word Is Out About The Homemade Pastas, Neopolitan Pizzas And House-Cured SalumiAt Louie Bossi’s Ristorante, Bar & Pizzeria On Las Olas, Word Is Out About The Homemade Pastas, Neopolitan Pizzas And House-Cured Salumi

On a Friday evening, there isn’t an available seat at Louie Bossi's Ristorante, Bar & Pizzeria. Every setting on the patio stretching down Las Olas Boulevard; every booth upholstered with red velvet in the dining room; every stool spanning the in- and outdoor bar; and every folding chair set up in back between a gazebo and bocce court—full. The eatery opened in June—a risky move in Florida’s off-season. But word caught on quick about the house-made pastas, gelato and limoncello; the wood-burning Neapolitan pizzas; and the house-cured salumi.

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