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Posted on: March 9, 2021

Opening of Carmela’s Brings Sardelli Family Back to Downtown Hollywood

Carmela's Italian Restaurant

Fulvio, Carmela and Fulvio Jr. Sardelli, long-time and well-known restaurateurs in Hollywood, are bringing their Italian cooking skills -- honed over four generations -- back to the Hollywood mainland, with the opening of their new Italian restaurant, Carmela’s, at 1910 Harrison Street.

The relationship between the Sardelli family and the Downtown Hollywood food scene dates back more than two decades to 1999, when they opened Fulvio’s on Harrison Street, which remained open until 2015.   The family were also the proprietors of Luce and Vino on Harrison Street, and they currently own and operate the upscale Sardelli Italian Steakhouse on Van Buren Street on Hollywood Beach.

“We’ve owned this property (at 1910 Harrison) for over 20 years, and we thought that it would make a great spot for people to have a great, casual and fun time,” said Fulvio Sardelli Jr., Owner and Executive Chef of Carmela's.  “We have always loved Hollywood, we have had all of our restaurants here, and creating and running great restaurants is all we love to do.”

Carmela’s menu focuses on homemade pastas and other Italian specialties, said Sardelli.  Highlights include a Baby Gem Lettuce salad with fennel, hazelnuts, parmigiano & white balsamic vinaigrette ($15), Calamari antipasto with Pomodoro sauce, spicy cherry peppers, and basil ($16), Pasta Casarecce with sweet pork sausage, pomodoro, cream, basil, pecorino ($24), and Garlic Chicken, on the bone with garlic, white wine, butter and Italian parsley ($28).

There are always a variety of specials, side dishes and desserts which change every night, as well as a full selection of wine and beer, and a full bar with daily featured cocktails.

Carmela’s is open Monday to Saturday from 4:00 p.m. to 11:00 p.m.

 For more information, please contact 954-988-0464, contactus@carmelasfl.com, or visit www.carmelasfl.com.  Call to make reservations for groups of five or more.

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