Oh Carolina's!

Oh Carolina!

Chef Enrico Esposito grew up in Naples, Italy, enjoying the Neapolitan Cuisine of his Mamma Carolina, and Grand Mamma Nonna Dora. At the tender age of 13, in the 1950's, Enrico explored the restaurant scene in Naples, Italy, working at his mother Carolina's neighborhood restaurant. Next Enrico explored the The Culinary Institute of Naples where he graduated from their culinary school. Enrico took a job as a waiter on the SS Cristoforo Colombo Ship and started his pursuit to America.
(Pictured: Grilled Calamari Special. Yum!)

In 1962, Enrico stepped off the boat for the last time and onto the East River Dock with the Empire State Building forbiddingly above the implausible New York City skyline. With a background few Chef's in the world could match (the wisdom of Neapolitan Italian Cuisine and education of the finest wines the globe has to offer). Esposito worked in five restaurants before he opened his own: La Lavagna in Brooklyn, and then Ronasi Ristorante in Manhattan. After over 37 years cooking and later as a restaurateur in New York City, Esposito moved to Southeast Florida, stopping on the Treasure Coast.

"New York was high class. A classic, wonderful, experience!" Esposito said.
In 1989, Enrico opened Hobe Sound Pizza & Pasta, in Hobe Sound , Florida, followed by Toscana Ristorante Italiano in North Palm Beach, II Nido Ristorante in Fort Lauderdale.
Esposito had made it in the restaurant industry... But one thing was missing. Throughout his career away from Naples he slowly drifted away from the sea of home-style tastes he grew up on... The Neapolitan of Mamma Carolina, and Nonna Dora.

So, in late 2006 Enrico visited Downtown Delray Beach and fell in love. The unique shops, restaurants, reminded him of growing up in Naples.

"I felt like I was back in Italy. Just the sidewalk loaded with people," Esposito said.
He found a spot at 9 Southeast Seventh Avenue, just a half block from Atlantic Avenue. Chef Enrico says he isn't afraid of doing great numbers. Some restaurant owners have called the area off Atlantic Avenue a "downward spiral" others have called it a "black hole." But Esposito has the experience and know how. He also is depending on the general public of Delray Beach and to let the taste of his fine Neapolitan Cuisine tell the story.

"As long as your in a good neighborhood and have word of mouth you'll do just fine," Esposito said.

Chef Enrico focused his vision on an old cottage style home. The residence was 80 years old and at one time the foundation existed just a stone's throw from the Atlantic Ocean. It took Esposito and his family (led by daughter Michelle) about nine months to renovate. They opened their doors in November 2007.

At Carolina’s Pizza most of the staff hails directly from Naples, Italy, and it shows as each dish has unique Neapolitan cuisine flair. From a Procida Gourmet Pizza with sliced homemade meatballs, prosciutto, mozzarella, pomodoro sauce, and ricotta balls ($19.50) to the appetizer special of the night: Grilled Calamari appetizer over a light salad with Italian vine ripe cherry tomatoes, I knew the focus of Carolina’s Pizza was delicious Italian. Eight different gourmet pizzas appear on the menu and if you’ve never had Grilled Calamari… Treat yourself. It’s a delicacy! It’s better for you, tastier, and superior to the fried calamari featured at every other restaurant.

By the time I had tasted the Gourmet Pizza and Grilled Calamari, my taste buds were talking in Italian, doing back flips yelling “Graze Mille!”

Then, the Mozzarella Caprese ($8.95) came flying out of the kitchen courtesy of waiter Gianfranco Paez left hand, and in his right hand was a bottle of Peroni Nasroazzuro, Birra Superiore (a superior, refreshing tasting Italian beer). The Mozzarella Caprese was absolutely perfect! Large chunks of white buffalo mozzarella combined with just enough fresh salad and Italian tomatoes. Oh, did I mention that each table is brought out a large basket of assorted Italian breads. Tasty!

Did I mention that Carolina’s has spacious indoor seating and covered backdoor patio seating surrounded by attractive, lush landscaping? I was lucky enough to be joined by two attractive young women, (Owner Enrico Esposito’s daughter Michelle) who knew much more about Carolina’s then I would ever pretend to. The other beautiful woman, (remaining anonymous) helped me with some red wine and helped me critique the fine cuisine. We sat outside on a gorgeous night and Enrico Esposito Owner/Chef.

Carolina’s is named after Esposito’s mother and features Italian dishes he grew up enjoying with his mother and grandmother Nonna Dora.
The house is a historic landmark, 80 years old that’s been moved from it’s original location on A1A and it’s ocean view. Esposito spent nine months renovating the old house before opening in November 2007.

Back to the Neapolitan Cuisine…

“The Chef’s are all from Italy, I’m from Naples. Most of my staff is Neapolitan,” Esposito says.
He told us that at Carolina’s all the pasta is made on site including pappardelle, fettuccine, ravioli, gnocchi, tortellini, penne, rigatoni, and orecchiette, just to name a few.

As we talked pasta, our great waiter, Gianfranco, came with a glass of soothing pinot noir, with a hint of oak and elegance, that made the taste buds cool and smooth. At Carolina’s they also have Sparkling Wines, Pinot Grigio, Chardonnay, Chianti, and Cabernet Sauvignon.
Just the linguini is imported. But it’s imported from Italy along with the tomatoes, balsamic vinegar and Italian olive oil.

“De Cecco pasta comes from Italy. It’s the best you can buy,” Esposito points out.
Try the pastas with Puttanesca Sauce, reduced tomato sauce with Italian olives, and capers. Making the pastas Explode with taste! 13 other pasta/sauce combinations range in price from ($10.95-$15.95). Very reasonable!

And, please must ask Esposito about trying one of his Grandmother’s Giant Meatballs, the Nonna Dora Polpettone, a traditional recipe consisting of a giant meatball topped with ricotta just the way Esposito's Nonna Dora used to make.

Last but not least, we tried homemade tiramisu (with baby chocolate chips), ricotta cheesecake, and Lemoncello Tiramisu. Out of this World! Followed by homemade Limoncello liqueur made from soaking lemons in grain alcohol helped us wash it down.

I normally give between two and five stars for a review. Carolina’s Coal Fired Pizza & Pasta was so good I’m giving it six stars!

Food-******
Service- ****
Ambience- ****

Carolina’s is located at 9 Southeast Seventh Avenue, half a block south of Atlantic Avenue. Monday-Thursday, and Sundays hours are 11:30a.m.-10p.m. on Friday and Saturday Carolina’s is open from 11:30a.m.-11p.m. For reservations take out, or delivery call 561-278-1913.