New ovens, a new chef, and an elevated attitude toward Mediterranean cuisine goes with a new name for the former Carmine’s Pizzeria in Newtown Square.

The restaurant closed for two-and-a-half months and when it reopened in early Spring as Carmine’s Eatery it did so with a more refined menu and interior, writes Ben Silver for Main Line Today.

It has elevated old favorites and put more Mediterranean and fusion foods on the menu, thanks to new head chef Imed Grami’s Tunisian flair on Greek specialties.

Grami’s also working with top-of-the-line “Rolls Royce of ovens” he said.

This is no longer your average neighborhood pizzeria.

The new Carmine’s space, designed by Giannis Berberis, seats 95, indoor and outdoor. The renovated interior, from Greece, has floor-to-ceiling windows, an open kitchen and a cocktail bar.

Chef Grami has worked at several restaurants in the region, including as head chef at Brick and Brew in Havertown.

For him, Carmine’s offers cuisine closer to home with opportunities to give his own input.

“As soon as I heard this place was modern American-Mediterranean, it [became] my favorite toy. You know as a kid, you get your new favorite toy [and] you’re so happy,” Grami said.

Read more about Carmine’s Eatery in Main Line Today.