Louie Bossi's Ristorante
Louie Bossi
Chef-Owner
Bossi taught himself to cook at eight, in an Astoria kitchen he shared with a single mother working three jobs. By eleven he had his first restaurant job, at the neighborhood pizzeria, working the dish pit until they let him near the oven. He moved to Florida in 2000 with nothing lined up, took a grill cook job with Big Time Restaurant Group, and worked his way up to Executive Chef at Big City Tavern. Louie Bossi's Ristorante Bar Pizzeria on Las Olas is the restaurant that came after: wood-fired Neapolitan pizza and a salumi program he cures in house.
Order this
The house-cured salumi board
Finocchiona, piccante, tartufo, soppressata, mortadella, coppa, all cured on site, usually served with truffle honey.
Why FTLeats picked them
He's the version of this story Fort Lauderdale actually has a lot of: nobody handed him anything, and you can taste twenty-five years of pizzeria kitchens in the crust.
Where to find them
Louie Bossi's Ristorante
Hand-pulled mozzarella, wood-fired Neapolitan pies, and a buzzing patio that defines Las Olas dining.
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