Lou’s Italian Is Coming To Town
Joshua Pollack has always dreamt of sharing his passion for Italian and Italian-American culture, to bring Denverites the highest quality, most authentic, Italian specialties the city has to offer. On December 11th, The Italian marketplace will be a vibrant epicurean emporium offering traditional delicatessen-style to-go service for its extensive menu featuring hot and cold subs, house-made pasta, fresh mozzarella and burrata made daily, soups, salads, and seasonally inspired dishes, as well as Lou's Italian’s authentic Italian sausages. Heading up the kitchen are two New Jersey natives: Jason Somers as Executive Chef of Lou’s Italian and Nick Severino as Culinary Director for Bridge & Tunnel Restaurant Group (the parent company for Lou’s, Rosenberg’s and Joshua Pollack’s other culinary concepts). In addition to the hand-crafted food made in house, Lou’s will sell imported and domestic old-fashioned Italian grocery store items. Patrons can expect to find cold-pressed olive oils, aged Balsamic vinegar, organic San Marzano tomatoes, and different varieties of hard-to-find pasta cuts, as well as traditional Italian spices, grains and ingredients.