Carmelo’s 434 Madison Ave., Covington Carmelo’s, a new Italian restaurant helmed by Billy Grise and Chef Mitche Arens — two Greater Cincinnati dining and hospitality veterans — opened in Covington this fall. The restaurant is named after Grise’s grandfather, who inspired his love for the restaurant business. The space is inviting and modern, yet rustic — a reflection of Nono Carmelo’s warm and jovial spirit, says the team. On the menu, diners can expect quintessential Italian American dishes, including some selections that will “push their palates,” with regional staples from Italy. Menu highlights include the mozzarella, hand-pulled to order with grilled focaccia and olive oil, and the 101-layer lasagna, which is a whole pound of lasagna, pan-seared until the edges are crispy and served with red gravy and parmesan. As for the beverage program, Carmelo’s features classic cocktails with a spin, as well as an all-Italian wine list that highlights Italian varietals. Photo: Hatsue/Provided by PB&J

A new Italian restaurant helmed by two Greater Cincinnati dining and hospitality veterans is now open in Covington.

Carmelo’s recently opened at 434 Madison Ave., near the former IRS site, which will soon be going under development to create apartments, townhomes and retail space. The concept is a collaboration by former Thunderdome Restaurant Group director of food and beverage Billy Grise and Chef Mitch Arens, who has helped create concepts like Beard & Bellies BBQ and Grub Local and is the founder and executive chef of Southernly, a local private chef company.

Named after Grise’s grandfather — an Italian American immigrant, family man and restaurant owner himself — Carmelo’s offers Italian American classics in an inviting, rustic yet modern space. The atmosphere is reflective of Nono Carmelo’s warm and jovial spirit, carrying on the legacy of all the beloved grandfathers who came before us, says the team.

“Growing up, I worked in my grandfather’s restaurant where he taught me the value of hard work, the power of persistence and the importance of sharing a meal together,” Grise said in a press release. “We can’t wait to share our vision with you.”

Grise and Arens have been longtime friends and colleagues, first meeting while working together 16 years ago at Nada, where Arens was the sous chef and Grise a line cook. The two say they spent hours dreaming up culinary concepts after work.

Related

“The journey to opening has been one of the most incredible experiences of my life,” Arens added. “I had been searching for the next big thing in my culinary career and linking back up with one of my best friends, Billy, to create Carmelo’s was something we used to always talk about while working alongside one another in kitchens across Cincinnati and Northern Kentucky. It feels surreal now that it’s all actually happening.”

At Carmelo’s, diners can expect quintessential Italian American dishes, including some selections that will “push their palates,” with regional staples from Italy. Menu highlights include the Mozzarella, hand-pulled to order with grilled focaccia and olive oil, and the 101-layer Lasagna, which is a whole pound of lasagna, pan-seared until the edges are crispy and served with red gravy and parmesan. As for the beverage program, Carmelo’s features classic cocktails with a spin, as well as an all-Italian wine list that highlights Italian varietals.

The 101-layer Lasagna at Carmelo’s Photo: Hatsue/Provided by PB&J

Carmelo’s is open Tuesday, Wednesday, Thursday and Sunday from 4-9 p.m. and Friday and Saturday from 4-10 p.m.

Carmelo’s, 434 Madison Ave., Covington. More info: eatatcarmelos.com.

Related Stories

This article appears in Oct 30 – Nov 12, 2024.

Katherine Barrier is a graduate of the University of Cincinnati’s journalism program and has nearly 10 years of experience reporting local and national news as a digital journalist. At CityBeat, she...