A Trip to Italy Without Leaving Delray Beach
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By GERRY and PAMELA BARKER
North Palm Beach Life August 22, 2019 DELRAY BEACH_ There are Italian restaurants, then there are Italian restaurants. While there are plenty of the former, who offer up Italian-style dishes and Dean Martin background music, there aren't very many of the latter, who bring it with all the authenticity you can package -- food, decor, ambiance and tradition. Elisabetta's definitely falls into the latter category. Now about to celebrate their one-month anniversary, Elisabetta's occupies the space at 32 E. Atlantic Avenue, which has been completely transformed by the team at Big Time Restaurant Group. Led by Lisabet Summa (for whom the restaurant is named), Big Time co-owner and executive culinary director, every facet of the dining experience at Elisabetta's has been meticuloulsy crafted to her exacting standards. We had a special opportunity to see it for ourselves this week, including spending time with Ms. Summa and her staff. Join us as we take a magical, multi-course, food-and-drink journey to Italy: Drinks... |
Photos by North Palm Beach Life
Website: Elisabetta's |
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Ervin Machado, left, a certified sommelier and beverage director, assisted us with drink choices. We tried three drinks from the cocktail menu: the Hibiscus Spiced Magarita ($12), above, along with Il Pepe ($11.50). On the far right is a Negroni ($11.50), a classic Italian drink made with gin, campari and sweet vermouth. Machado explained how they use three kinds of ice so as it melts, it doesn't affect the taste of the drink.
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Starters...
We started with an assortment of meat, cheeses and bread. The restaurant makes everything in-house, including special equipment to dry-age the meats. The cheese was to die for, as was the honey truffle oil.
This is the Brooklyn Caesar salad ($14). It's a combination of panchetta, tuscan kale and a poached egg. Not only unique, but also very tasty.
Insalata Di Mare ($17.50) features chilled shrimp, clams, mussels, calamari, olives and a delightful sweet pepper, called peppadew, in a lemon vinaigrette. Now we are on a mission to find peppadews in the store.
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This is Ryan, our server and culinary guide for the evening. He's been with the company for four years, and his energy and passion was evident as he took us through the menu. In fact, we didn't order at all, but left our food choices in his capable hands.
Lisabet shows us a loaf of beautiful sourdough bread. She explained how they don't use yeast to make their bread, but instead utilize a natural fermentation process. It takes longer, but the bread comes out more light and airy.
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Entres...
The wood-burning oven
No doubt you've tried a lot of different pizzas. But trust us -- you've never had a pizza like this one. Pam, who's so-so about pizza, was raving all night about the Capricciosa ($19.50). It comes with gorgonzola, pears, truffle honey and basil. But Ryan also had them add some panchetta. Good call, Ryan! It was unbelievably delicious. Their pizzas are cooked for 90 seconds in a 900-degree, wood-burning oven, making the crust light but with a char taste. It was heaven on a plate.
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The Capricciosa Pizza
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TOP LEFT: This is the Swordfish, the special of the day, on a bed of delicious corn relish. It was cooked perfectly, with a smoky flavor.
TOP RIGHT: If you want chicken, go for the Polletto ($25). They vacuum-pack the chicken with lemon and garlic, then grill it when it's ready. It's served on crostini bread, and it's amazing. BOTTOM LEFT: Of course, we had to try the pasta. This is the Ravioli ($27), prepared with ricotta, prosciutto and pomodoro sauce. Simple, traditional and oh, so good. |
Desserts...
The Italian Ice Cream Sundae ($11)
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Budino Al Cioccolato ($8)
A combo of hazelnuts, caramel and flore di sale, it was incredible. |
Save room for dessert? Just say "yes." You don't want to miss trying their homemade gelato or one of these sweet endings.
Tiramisu ($9)
As good as you've ever had. |
The Ambience...
The room-length, downstairs bar
Upstairs has its own special vibe
The upstairs bar
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Stairs leading to the second floor have
the feeling of an Italian mansion 
The second floor has a covered outdoor patio
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Behind the Scenes...
Meats are dry-aged for maximum flavor
Natasha works with dough. Lisabet told us they use 400 pounds of pasta daily, all made in-house.
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Lisabet took us on a tour of the kitchen, showing us the restaurant's state-of-the-art equipment. Big Time
has spared no expense to maximize efficiency. 
The kitchen is where it all comes together.
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