West Palm Beach, FL (August 18, 2014) – Big Time Restaurant Group (BTRG) is excited to introduce Louie Bossi’s Ristorante, Bar & Pizzeria located at 1032 East Las Olas Boulevard. Set to open late Spring 2015,  the high energy logoItalian eatery will be inspired by the traditions of the great Italian American restaurants in New York and Chicago, the neighborhood spots that turn out housemade pastas, wood burning Neapolitan pizzas, home cooked Sicilian comfort food and of course Chef Louie’s famed house cured salumi. The beverage menu will showcase an impressive wine list with a heavy focus on Italian vintages including 50+ wines by the glass as well as handcrafted cocktails, craft beers, housemade limoncello, and roasted coffees.

The 10,000-­‐square-­‐food restaurant space will offer five distinct indoor and outdoor dining experiences including a stunning 2,000-­‐square-­‐foot piazza with a fire pit, a salumi bar, indoor dining room and bar, and a large outdoor bar facing Las Olas Boulevard. A wood burning pizza oven and open kitchen will sit center stage. Louie Bossi’s Ristorante, Bar & Pizzeria will be both timeless and of its time, familiar yet refreshing, and offer a spirit of hospitality and community that BTRG is known for. Located in the heart of one of Fort Lauderdale’s most popular neighborhoods, Louie Bossi’s will serve as an ideal destination for locals and leisure travelers alike.

“Ever since I started cooking, I’ve had a passion for handmade Italian food and the wood-­‐fired pies from New York,” said Chef Louie Bossi. “Opening a new concept with BTRG and Corporate Chef Lisabet Summa on my favorite street in South Florida is a dream come true, and we look forward to becoming a cozy hangout for all our neighbors on Las Olas Boulevard.”

“Having worked side by side with Chef Louie for over 12 years I see this project as one of our finest achievements,” said BTRG Corporate Chef Lisabet Summa. “From the hearth baked bread and artisan jams to handmade pastas and pizza dough, gelato and crema di limoncello, everything will be housemade using the time honored methods of Italian craftsmen.”

“My partners at BTRG and I share a deep and personal affinity for Italian food, and Louie Bossi’s represents the next chapter in our story,” said Todd Herbst, partner at BTRG. “We’re so inspired by Chef Louie’s drive, cuisine and DIY methodology, and look forward to his namesake restaurant becoming a beloved gathering place where guests can enjoy incredible food in a welcoming environment.”

Louie Bossi’s Ristorante, Bar & Pizzeria will be located at 1032 E Las Olas Blvd, Fort Lauderdale, FL 33301. It will be open seven-­‐days-­‐a-­‐week serving lunch, dinner and late night fare.

For more information: www.LouieBossi.com www.facebook.com/louiebossi www.twitter.com/louiebossi


About Big Time Restaurant Group: Founded in 1993 by Todd Herbst, Bill Watson and Lisabet Summa, Big Time Restaurant Group (BTRG) is a South Florida-­‐based restaurant operator with five distinct concepts that appeal to a broad range of customers. Offering a variety of stylish, relaxed and inviting options, their restaurants are premier destinations for cocktails, dining and events. Today, Big Time Restaurant Group operates ten locations including City Oyster & Sushi Bar, Big City Tavern, City Cellar Wine Bar & Grill, Rocco’s Tacos & Tequila Bar and Grease Burger, Beer & Whiskey Bar. www.BigTimeRestaurants.com

About Chef Louie Bossi: Louie Bossi is not your typical chef. Growing up in an Italian household in New York he remembers the aromas of roasted garlic and fresh meatballs sizzling from his family’s kitchen. Raised by a single mother juggling three jobs, Bossi taught himself to cook at the age of eight. Working his way from dishwasher to cook at the local pizzeria Bossi developed a love for the art of pizza making. His path however wasn’t without obstacles, and through great courage he battled and overcame addiction. Relocating to Florida in 2000, Bossi landed his first job with Big Time Restaurant Group as grill cook. Exploring different positions within their popular portfolio of restaurants Chef Bossi proved to be one of the hardest working and most inspired chefs in the company, which earned him the coveted Executive Chef position at Big City Tavern. Bossi’s D.I.Y. approach has lead him to obtain a certification from Chef Brian Polcyn in the ancient art and technique of charcuterie, as well as becoming a Master Pizza Maker from The Scuola Italiana Pizzaoili.

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