Carmelo's Coat of Arms

04/22/2026

Vodka sauce was born in Italy in the 1970s and made its way to America shortly after. Showing up on menus at a time when most people had never tasted anything like it.
My mom always tells the story. In 1984, we took a family trip to Fort Lauderdale and came back with the dish. My dad put it on the menu from time to time. He passed in 1993. But this dish has been on our menu every day since. We serve it with Lumache pasta we make in house

04/02/2026

🌸 We’re taking a Spring Break! 🌷
To our amazing guests THANK TOU for everything. You mean the world to us, and we are so grateful for your love and support every single day.
We will be CLOSED April 3rd – April 14th to rest, recharge, and come back to you better than ever. 🌼
We’ll be back and ready to serve you on April 15th refreshed, energized, and so excited to see your beautiful faces again! 🙌 ❤️

03/28/2026

Some dishes have a story.
This one started in Florence, Italy in 2005. One bite of the Tuscan beef with the delicate blueberry balsamic glaze and we knew — this belongs on our menu.
The Blueberry Filet. 🫐🥩
Good food has no borders. 🇮🇹❤️

03/27/2026

Carmelo’s Fish & Chips- Icelandic Cod, Beet & Fennel slaw, Pickled Bean, Remoulade, Crispy Potato.

03/22/2026

Where it all began… Circa 1980

11/02/2023

….Gobble up these THANKFUL SIDES for your Thanksgiving dinner. Pre-order before Nov 18th. Pick-up time is Nov 22nd 3-6pm.

02/08/2023

NEW!!! Burrata, Peperonta, Torn crouton & Risotto with crispy Veal Sweetbreads, preserved Meyer lemon.

12/23/2022

Due to the weather today, we will be closed. Hours next week are Wednesday - Friday 5pm-9-pm. For Saturday New Year’s Eve, we have two time slots 5:30pm and 8pm. The Carmelo’s family would like to wish everyone a wonderful holiday season.

12/06/2022

11/11/2022

We are honored and grateful to be working with such a talented chef. Friends helping friends. Chef Gedra created this dish “poached local kohlrabi” when he had The Black Sheep and it’s a flavor bomb.

07/16/2022

Fire 🔥 Roasted Whole Eggplant, Yogurt Ranchovy Sauce, Cyprus Black Sea Salt, Herbs