From Coffee to Cocktail: How Brian Solari Blended Italian Culture with Modern Hospitality at Carmella’s

When Brian Solari talks about Carmella’s Cafe & Dessert Bar, he isn’t just talking about a business model; he’s telling a story about culture, adaptability, and connection. It’s the story of how deep Italian roots, shaped by generations of tradition, can merge with modern-day hospitality trends to create something fresh, exciting, and thriving in today’s market.

“My ancestors came here many years ago,” Solari recalls. “And when they did, a lot changed. The seasonality was different, the ingredients you could get were different, and even the way you sourced them changed. But what never changed was the desire to hold onto those flavors: the nuts, the almonds, and hazelnuts, the essence of what makes something feel authentically Italian.”

That foundation became the flavor palette for Carmella’s. The challenge was in pairing with a new approach to service, speed, and atmosphere that today’s guests are looking for. “But the heart of it stayed the same: community, flavor, and making people feel welcome,” he affirms.

One of Solari’s most innovative moves has been in the drinks program, an area where old-world flavors meet modern versatility. Take coffee, for example. “We serve the traditional espresso drinks you’d find in Europe in the morning,” Solari explains. “But at night, what could we do with that same espresso in a different context?” That curiosity leads to espresso martinis, cold brew cocktails, and even Italian-inspired dessert drinks.

The same goes for gelato. By day, it’s served in classic scoops. By night, it becomes an adult milkshake or a base for a playful, boozy float. This kind of cross-utilization isn’t just creative; it’s smart business. “You’re using the same product in multiple ways, which means less waste,” Solari says.

Solari recalls, “When I was in Charleston, I realized there weren’t many places to gather that didn’t come with strings attached. Sit-down restaurants have time expectations. I wanted Carmella’s to be a place where you could just pop in, no stress, no expectations.”

That sense of ease is built into the model: food in 5–10 minutes, drinks in just a couple, and the option to stay as long as you like. Guests can meet friends for a cocktail, work on a laptop over a cappuccino, or grab a dessert to-go on their way home.

It’s a blend of the European cafe culture Solari admired, where a single space can serve coffee, pastries, sandwiches, wine, or liquor, with the modern American love for speed and flexibility.

While the flavors and recipes nod to Solari’s Italian heritage, the atmosphere embraces the aesthetics of today’s culture: open tables for co-working, cozy corners for conversation, and a casual-chic design that feels both stylish and inviting.

“It’s to hold onto tradition where it matters while adapting the service and design to fit how people actually live now,” Solari says. “That combination of speed and comfort, that’s very American. And yet, the soul of it is still Italian.”

The results speak for themselves. Carmella’s first location in Charleston quickly became a local favorite. The second, in Greenville, is thriving. And with the concept proving itself in multiple markets, a third location may not be far behind.

He shares, “You can’t just copy what everyone else is doing. You have to merge the worlds you know, honor where you come from, but embrace where you are. That’s where the magic happens.”

Disclaimer: Written in partnership with APG.