better than sliced
Variety is the spice when it comes to Bar Louie’s renowned flatbreads
By Keren Moros
Kitchen manager Kelvin Hutchinson calls the flatbreads at Bar Louie “the best in town”—a contention that few if any patrons of the popular restaurant at The Promenade at Coconut Creek would argue. According to Hutchinson, who’s worked with the company for three years, upward of 50 flatbreads will be ordered during a typical three-hour stretch on Friday and Saturday nights.
With fresh ingredients, the flatbreads have become well-known staples at the family-friendly restaurant. Each week, Bar Louie serves up more than 150 roasted vegetable flatbreads, which include mozzarella and provolone cheeses, and a basil garnish.
“Our veggie flatbread is one of our top sellers,” Hutchinson says, adding that it’s his personal favorite. “In South Florida, a lot of people eat healthy so they like the combination of the spinach-artichoke dip, the balsamic onions and the mushrooms.”
The Buffalo chicken flatbread—topped with grilled chicken, blue cheese and smoked onion ranch—is another popular choice. Other options include Thai chicken, made with Thai peanut sauce (created in-house); and Verde chicken flatbread, with salsa verde, jalapeños and cilantro.
Recently, Bar Louie added a new limited-edition flatbread: the Sicilian with andouille sausage, meatballs, mozzarella and provolone, tomatoes and basil. Though the recipe is given from corporate, Hutchinson and his team try the recipe out multiple times, listening to the staff’s opinions to get it just right. The Sicilian has received the staff’s stamp of approval, proving Bar Louie has delivered another hit.
As for a secret ingredient, Hutchinson says there’s no secret as long as they’re “made with love.”
“You wouldn’t serve somebody something that you wouldn’t want to eat,” says the Coconut Creek resident. “We might get busy, but each cook who learns that station knows to take their time and make it correct the first time.”
4443 Lyons Road, Suite D-101, Coconut Creek 954.543.5866; barlouie.com