New Italian Restaurant Opening At Former 32 East Location

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Staff report

Elisabetta’s Ristorante, Bar and Pizzeria, Big Time Restaurant Group’s newest concept led by Big Time Corporate Culinary Director Lisabet Summa and Chef/Partner Louie Bossi, is slated to open later this month in Delray Beach.

The restaurant will be located at the former site of 32 East restaurant.

The two-story restaurant will feature 7,800-square-feet, two bars, a patio and balcony overlooking Atlantic Avenue and Old School Square.

Inside, there will be a gelato bar, a turquoise-colored, beehive shaped Neapolitan pizza oven, and an 18-seat private dining room.

Elisabetta’s Executive Chef will be Kevin Darr, a Big Time Restaurant veteran who currently serves 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.

As a “sister” restaurant to Louie Bossi’s, Elisabetta’s will operate a scratch kitchen and the menu will feature some of that restaurant’s classic dishes but will also include expanded seafood, chicken and salad options, as well as new pasta dishes.

The menu will be produce-driven, utilizing seasonally available local vegetables. Dishes were inspired by the regional traditions and ingredients of Italy. Elisabetta’s will have a strong modern Italian vegetable forward approach.

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 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.

Original tableware has been 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. He also serves as beverage director for Louie Bossi’s.

New cocktails include the Hibiscus Spritz with hibiscus syrup, Galliano Aperitivo and prosecco ($12.50); Il Pepe with Nolet’s gin, simple syrup, lemon/lime juice and Fresno infused agave nectar ($11.50); and the Hibiscus Spiced Margarita with Fresno infused agave nectar, hibiscus syrup, Espolon tequila and lemon/lime juice ($12).

The restaurant will serve lunch and dinner daily and brunch on Saturdays and Sundays.