If you’re looking for a restaurant in Fort Lauderdale that offers a lively atmosphere (with seating indoors or out), reasonably priced food and cocktails galore, look no further than Louie Bossi’s Ristorante, Bar and Pizzeria on Las Olas. This Italian-themed restaurant is the newest outpost by Big Time Restaurant Group (City Cellar, City Oyster, Rocco’s Tacos, Big City Tavern) and since opening in June, it has brought an energetic vibe to the space formerly occupied by Solita. It took me awhile to get in, but I was thrilled to finally experience the restaurant this past week — thanks to an invite in from the restaurant to check out the new cocktail menu designed by Bar Manager Ervin Machado. And, after my first time in, let’s just say perfect Happy Hour location.
Fun fact: Big Time Restaurant Group has partnered up with Angel’s Envy to offer their own signature blend of bourbon for a special treat (one of my favorites).
HAPPY HOUR AT LOUIE BOSSI’S
What:
Enjoy $2 off all drinks and 50% off pizzas (The pizzas are normally $16-$21.)
When:
Daily from 4-7 p.m.
Where:
Louie Bossi’s (at the bar only), 1032 E Las Olas Blvd, Fort Lauderdale
What to order:
Go with the Old Fashioned with Bulleit Bourbon if you want something classic, otherwise opt for something a bit more exotic like the Sgropino Pera — made with Grey Goose Pear, Prosecco and lemon sorbet — which is sure to waken up your senses. And for food? Pizza is the way to go for Happy Hour since they are 50% off during this time — and the Prosciutto e Arugula with prosciutto di parma, pecorino romano and ricotta and the classic Margherita were both stars in our book.
And for those who like to experiment in their own kitchen, here’s a recipe for Louie Bossi’s Negroni.
Negroni
Recipe courtesy of Bar manager, Ervin Machado
- 1 oz Cinzano 1757
- 1.5 oz Bulldog Gin
- 1 oz Casoni 1814
- 3 dashes of orange bitters
- 1 orange peel
- 1 large ice cube
Directions
In mixing glass, add Cinzano 1757, Bulldog gin and Casoni 1814.
Fill with ice and stir with bar spoon.
Strain into a rocks glass with 1 large ice cube.
Garnish with angostura bitters and orange peel.