Hillsborough residents will soon have a new family-friendly dining option in the heart of downtown as local chef Josh Decarolis and his partners Phil Bey and Pietro Costanza prepare to open Serratore’s Pizza and Pasta this summer. The trio recently signed a 10-year lease for the 3,300 square foot space at 112 North Churton Street, previously home to Radius Pizza. Pickett Sprouse Commercial Real Estate Brokers Tyler Huntington and Emilee Collins, CCIM represented the property owners in the lease.
The new restaurant will focus on Italian-American dishes featuring fresh pasta, homemade sauces, and wood-fired pizzas, along with a well-curated wine list and specialty cocktails. Serratore’s will offer a variety of dining experiences, from casual bar seating to welcoming dining areas and an expansive outdoor courtyard.
“The dedicated parking is unusual in downtown Hillsborough, and the existing wood-burning pizza oven fits their concept perfectly,” said Tyler Huntington. “What made this deal special was how the property owners, who were also the operators of Radius Pizza and longtime members of the Hillsborough community, took their time to get to know Josh, Phil, and Pietro to ensure they and their concept would be a good fit for Hillsborough.”
Decarolis, who has lived in Hillsborough for years, is already well-known in the Triangle food scene as a partner in Mother’s and Sons Trattoria and Alimentari Italian Deli in Durham and Raleigh. He sees Serratore’s as an opportunity to bring his culinary expertise to his local community.
“We definitely want to be approachable for everybody,” said Decarolis. “Our goal is to create a relaxed, casual, and welcoming atmosphere throughout the entire restaurant that offers an authentic Italian-American dining experience. Whether you’re coming in for dinner with your family, stopping by for a quick bite, or enjoying the outdoor patio, we want everyone to feel comfortable. We want to fit into the community in Hillsborough, particularly downtown where people are walking around and bouncing from place to place – we want to be one of those places.”
Phil Bey, who has cooked alongside Decarolis for nine years, will join as chef partner, while Pietro Costanza, known for his impeccable service at Mother’s and Sons, will manage front-of-house operations. Together, they bring a reputation for exceptional fresh house-made food and excellent service.
“We come with a lot of experience and a lot of passion for what we do,” Decarolis added. “Phil and Pietro are a huge part of what’s going on here.”
The restaurant will maintain the footprint of the former Radius Pizza but will undergo cosmetic renovations to create a new atmosphere. Renovations are currently underway, with Serratore’s Pizza and Pasta expected to open by mid-summer.