Carmine's Eatery Now Open In Former Carmine's Pizzeria Location

NEWTOWN SQUARE, PA — Hungry residents in and around Newtown Square have a new spot to fill up at, as Carmine's Eatery opened Monday.

The new restaurant, located at 3570 West Chester Pike, is the newest restaurant from father and son Chris and Kosta Nikolos, who also operate The Ale House in Newtown Square.

Carmine's Eatery is open 11 a.m. to 10 p.m. Sunday through Thursday, with the bar staying open later, and 10 a.m. to 11 p.m. Friday and Saturday, also with the bar staying open later.

This new restaurant is styled as "Modern American meets Mediterranean" and can seat 95 people, including outdoor seating.

"We’re serving up elevated American eats with a few of my favorite Greek and Italian dishes,” Kosta Nikolos said. "For instance, my mom makes a killer whipped feta that we had to put on the menu."

Chef Imed Grami, who was most recently head chef at Brick and Brew Havertown, is cooking up shareables like char-grilled octopus with pickled red onions, warm white beans and capers as well as long hot crostini with whipped ricotta and prosciutto.

Entrees include blackened salmon with warm truffle risotto, peas and carrots, steak frites and freshly-carved-to-order gyros.

Diners will also find a selection of salads, including the beet salad with mixed greens, goat cheese crumbles, lemon ricotta, candied almonds and limoncello vinaigrette.

Sandwiches and brick oven pizzas will also be available.

"I’m most excited about our new brick oven that cooks the perfect Neapolitan pie on top of a rotating stone in just under four minutes," Kosta Nikolos said. His favorite is the "Proper Pepperoni," which features cup-and-char pepperoni, stracciatella, Mike’s Hot Honey and basil.

See the full menu online here.

And, to wash it all down, the Nikoloses have built a cocktail program that’s "just creative and fun." Two drinks Kosta Nikolos thinks will be especially popular this spring: the Casamigos Clear Old Fashioned and Grapefruit Botanical Spritz.

Check out the full beverage menu online here.

A question and answer with Kosta Nikolos about the new restaurant, his history in the industry, and more is below:

Please provide a little bit of background on your father and his connection to the food world, his prior restaurants, etc.

My father’s name is Christos Nikolos. He came to the states from Greece in the early 80s, and worked for his father-in-law at his diner, "The Continental," on Frankford Avenue. Later, he purchased a pizza place in Philadelphia and branched out to a pizza place in Havertown. Fast-forward to today, he currently owns The Ale House in Newtown Square, and now, Carmine’s Eatery.

Why did you change Carmine's to become a sit-down, more upscale eatery?

We listened to our customer base and noticed post-pandemic, people wanted a European-style, modern-looking restaurant in the suburbs instead of having to go into the city. We’re talking a light and airy space with amazing food and cocktails. We want to keep things feeling new and exciting while paying homage to our Greek heritage and other traditional cuisines. People have definitely become more selective with regard to where they dine, and we want to provide a space locally that has a great vibe and checks all the boxes.

What are two things you're most excited about re: the new restaurant?

I’m most excited about our new brick oven that cooks the perfect pie on top of a rotating stone in under 4 minutes. I’m also anxious to share our new cocktail program; we’ve always had a bar, but we got pretty creative with the new offerings. One more: I cannot WAIT for people to see how beautiful our indoor outdoor space looks.

Who is the chef?

We’re thrilled to be collaborating with Imed Grami, who has worked in some wonderful restaurants in the area over the last ten years when he arrived to the US from Tunisia. He’ll be coming to us most recently from Brick and Brew Havertown, where he was Head Chef. Other recent experience includes Adelina’s in Chestnut Hill, and La Belle Epoque in Media. He has quite an extensive repertoire.

Is there a cocktail that might pique people's interest?

Well, everyone has different taste, but the Clear Old Fashioned is at the top of my list, which includes Casamigos Cristalino tequila, grapefruit bitters and agave nectar. I also want to mention that we’ll have zero-proof cocktails such as the Carmine’s Garden: Seedlip Garden 108, fresh lime, simple syrup and basil.

How many diners can you seat at once?

Including outside, 95

What types of people do you hope will frequent the restaurant?

Anyone who wants a modern, hip dining experience without having to drive to the city. Pizza and Mediterranean enthusiasts that know and enjoy a good cocktail... It goes without saying that we hope our regulars who we have had dining with us or ordering take out for years, will enjoy the new restaurant. And, you can bring the family; our menu will feature personal brick oven pizzas for kids and more.

Who is the designer you worked with?

Giannis Berberis. He’s worked on restaurants around the world (currently working on some other Philly projects, too); simply the best.

How did you fall in love with the food world?

At heart, I am a true foodie. I grew up surrounded by food—from my grandfather’s diner when I was young to helping out my dad at one of his restaurants when I could barely see over the counter. I love trying new restaurants and food items to see what I think works and doesn’t.

Any special desserts to report?

The white chocolate blueberry cheesecake is the perfect way to end a meal; it’s creamy and decadent, yet airy and light. Desserts will often change, but you can always count on authentic baklava (family recipe).