One of Durham’s best chefs is expanding to Hillsborough with a new restaurant
For nearly a decade, chef Josh DeCarolis has served some of the Triangle’s best and most authentic Italian food. At his Durham restaurant Mothers & Sons, the pasta is hand rolled on a communal table before service, the meats are kissed by the flames of a wood-burning grill.
Now, DeCarolis is opening a new restaurant celebrating the flavors of his childhood in Connecticut, the Sunday gravy and the red sauce classics.
Serratore’s Pasta & Pizza will open next month in Hillsborough, taking over the former Radius space at 112 Churton Street downtown. DeCarolis is partnering with veterans from Mothers & Sons, chef Phil Bey and general manager Pietro Costanza.
New Italian-American restaurant
“Our concept is Italian-American, which draws a contrast to what we do at Mothers & Sons,” DeCarolis said in a phone interview. “This will be more the stuff you’d see in Italian-American restaurants in New England and New York; that’s where I’m from and that’s what I grew up eating.”
Similar to Mothers & Sons, the new restaurant takes its inspiration from family. Serratore is the maiden name of DeCarolis’ mother, whose father Vito can be seen in photos on the wall at Mothers & Sons.
“I grew up eating this kind of food and coveting this kind of food,” DeCarolis said. “My own culinary interest and success, this is where it comes from. Sunday sauce is a big deal for us.”
At Serratore’s, pasta will be a centerpiece, featuring around a half-dozen fresh pastas a night, including gluten-free and vegan options. Look for chicken parm, shrimp scampi and rich, meaty dishes like a pork rib sugo.
Serratore’s pasta, pizza menu
When initially dreaming up Serratore’s, the three partners hadn’t planned on serving pizza, but in the Radius space they inherited a giant wood and gas burning oven, and pizzas had to happen.
There will be around six pizza options per night, plus the ability to create your own. Serratore’s will serve pies in the Neapolitian style.
“It might be a weird term, but the pizzas will be ‘juicy,’” DeCarolis said. “Very flavorful.”
In a unique menu twist, Serratore’s will have a cutlet section, where diners can order thin, fried veal and chicken cutlets prepared in four different styles: Parmesan, Toscana, Saltimboco and Piccata. Each will be served over linguine.
“Cutlets are a big thing for me, I make them all the time,” DeCarolis said.
On the drinks side, Serratore’s also inherits a large tap system, so look for lots of beer options, plus draft prosecco and spritzer. In addition to a tight but interesting wine list, look for a slushie machine cranking out frozen Campari and lime.
“It’s going to be pretty fun,” DeCarolis said.
Serratore’s looks to open by the end of August, serving dinner to start with brunch and lunch service to follow.
Triangle pizza news
In more pizza news:
▪ The beloved Winston-Salem pizzeria Mission Pizza Napoletana was named one of the top 50 pizza spots in the United States (again).
▪ Durham’s top chef Tom Cuomo recently opened a new pizzeria, Dino’s Pizza. Take a first look inside.
▪ The prolific restaurant owner Anthony Rapillo will open Veloce Italian Market in downtown Raleigh’s City Plaza this fall. It will specialize in quick-service pizzas, perfect for a lunch break.
This story was originally published July 22, 2025 at 3:02 PM with the headline "One of Durham’s best chefs is expanding to Hillsborough with a new restaurant."
