465 Brickell Avenue, Miami, FL
Vibe: Waterfront Wonder
Set on the south side of the busy Miami River in the heart of the Financial District, this elegant executive dining room is all energy by day and subtly sophisticated after dark. Flanked with a wall of glass to flood the crisp white linens with sunlight, Cipriani Downtown Miami serves healthy salads and seafood, soulful pastas and risotti plus a variety of grilled meats and seafood dishes with a deliberate Italian flair.

820 Alton Road, Miami Beach, FL
Vibe: Rustic Trattoria
Chef Michael Pirolo and his partner Jennifer Chaefsky launched their rustic, 70-seat Italian restaurant Macchialina on the quiet, west side of Miami Beach to inspire locals and savvy tourists with the authentic flavors and seasonal ingredients that inform every dish. A native of Queens New York, Chef Pirolo attended culinary school in Italy to perfect his skills before serving as Chef de Cuisine at Scott Conant’s Scarpetta on the way to opening this remarkable eatery.

1200 Collins Avenue, Miami Beach, FL
Vibe: Miami Beach Classic
Truly a Miami Beach landmark, Osteria del Teatro started building a fan base of hungry locals way back in 1987 when the restaurant shared marquee space with one of South Beach’s most notorious nightclubs. Times have changed, but Chef Martin’s menu still brims with delicious Northern Italian classics now showcased at the Art Deco Marlin Hotel at the corner of 12th Street and Collins Avenue. Expect personal service, housemade breads and pastas and a warm, welcoming atmosphere.

335 South Biscayne Boulevard, Miami, FL
Vibe: Million Dollar View
While many diners at il Gabbiano have expense accounts to cover the tab, the restaurant does attract a faithful following of Downtown regulars who appreciate the the swift, knowledgeable service and delicious Italian cuisine. The busy dining room rings with deals getting done while classic dishes perfected at New York’s il Mulino fill the white linen tables. Outside on the terrace, the mood is more serene as guests appreciate the sweeping views of Miami’s Biscayne Bay.

1690 Collins Avenue, Miami Beach, FL
Vibe: Warm and Inviting
Shortly after opening, BRAVO-TV awarded Dolce Italian “Best New Restaurant,” which might have been daunting for a small hotel eatery in the heart of South Beach. Tucked within the Gale Hotel, Chef Paolo Dorigato’s wood-fired pizzas, house made pastas and friendly and professional waitstaff still make every meal memorable. Buzzing at happy hour (4-8pm) when food and drink specials bring a lively crowd to the bar and cafe, the more formal dining room also teems with happy travelers enjoying “la dolce vita.”

1801 Purdy Avenue, Miami Beach, FL
Vibe: West Side Wonderful
Offering regional Italian cuisine that celebrates authentic Sardinian flavors, this cozy trattoria uses a wood burning oven to great effect with crisp flatbreads, freshly roasted vegetables and classic, salt-crusted branzino. Popular with area residents who drop in for happy hour, Sardinia Enoteca Ristorante enjoys a loyal following of food and wine enthusiasts who appreciate the thoughtfully curated regional wine list with pours by the glass, bottle or quartino.

1700 James Avenue, Miami Beach, FL
Vibe: Exclusive & Elite
Truly a special occasion destination, Casa Tua is tucked within a posh, 1920’s era Mediterranean style villa in the heart of South Beach. Attracting a wealthy clientele who appreciate the clubby atmosphere, this unique Northern Italian oasis is the perfect spot for a romantic rendezvous or celebratory feast. Service is prompt and professional and the atmosphere on the patio during cooler months is simply dazzling. On warmer nights, the lively library is the way to go.

4385 Collins Avenue, Miami Beach, FL
Vibe: Beachside Chic
Lively at lunchtime and romantic by night, this seaside enclave fairly sparkles with Tivoli lights and the tinkle of glassware swept up and away by the capable waitstaff. Cecconi’s at the tony Soho Beach House is open to the public, but still feels clubby and exclusive for brunch, dinner or at the afternoon cicchetti happy hour (4-7pm) when food and drink prices are just $4 to $7 at the bar. Vegans, vegetarians and gluten-free diners will savor some healthy new menu items.

1014 Lincoln Road, Miami Beach, FL
Vibe: Sidewalk Sensation
Lincoln Road Mall offers busy shoppers a variety of dining options including this charming trattoria where sidewalk tables and a cozy 80-seat dining room provide the perfect backdrop for Chef Luciano Sautto’s authentic Italian cuisine. A Native of Naples, Italy, the chef is introducing a new seasonal menu including lighter seafood and vegetarian dishes. Casual by day and romantic after dark, Quattro Gastronomia Italiana is a South Beach classic.

4441 Collins Avenue, Miami Beach, FL
Vibe: Elegant Resort Destination
Tucked within the Vegas style reaches of Miami Beach’s Fontainebleau Resort, Scott Conant’s nautically-inspired Scarpetta serves all of the dishes he made famous at his New York restaurant where pasta reaches perfection. Named for the torn crusts of bread Italians use to sop up every last bite of sauce, this glamorous oceanfront destination has views to inspire every appetite. Service is prompt and effective and indoor and poolview tables feel like the deck of an elegant cruise ship.

Osteria del Teatro occupied an unlikely position just beneath the marquee of one of South Beach’s most notorious nightclubs where prominent entertainers (from Bob Dylan to Puff Daddy) and the world’s top DJs performed to sold out crowds while well dressed diners enjoyed classic Italian fare right next door. Embraced by locals, tourists and celebrities, the restaurant offered a menu filled with traditional Italian dishes, but those in the know followed the suggestions of friendly waiters well-versed in the daily specials and dedicated to providing great service. Happily, all the regular dishes and plenty of seasonal delights followed Osteria to the elegant new location just around the corner.

“We look forward to continuing the legacy we’ve built upon for the last 29 years as we move Osteria del Teatro to the Marlin Hotel, ” says Gilbert Gonzalez, owner of Osteria del Teatro. Just inside the lobby of the recently refurbished Marlin Hotel, the new dining room offers a stylish setting for Chef Martin Perez to showcase his menu of handmade pastas and fresh Florida seafood. There are alfresco tables on the breezy porch and a full cocktail bar serving craft cocktails like the Sofia Loren with vodka, St. Germain, strawberries and prosecco; and the Mulo Russo, a play on the Moscow Mule with grappa in place of vodka.

Osteria del Teatro is located at 1200 Collins Avenue, Miami Beach. 305.695.3000

The restaurant’s owner, Nicola Siervo of KNR Hospitality Group notes, “After 10 years, business remains solid on Lincoln Road so we decided to renew the lease. We are excited to continue serving fine Italian cuisine on one of the most important streets in Miami to our loyal and cherished customers.” Quattro accommodates 160 guests, with seating for 80 inside a luxurious modern dining room and another 80 guests on an outside patio that overlooks Miami’s Lincoln Road Mall. Distinctly Italian accents of cognac leather and a glittering custom-designed mirrored bar with towering wine refrigerators were fashioned by Studio A Design.

Quattro General Manager Roberto Sanso draws a parallel between Chef Bellofiore’s hometown of Venice and Miami Beach; popular travel destinations surrounded by water and known for an abundance of fresh fish. The chef’s newest dishes include Polipo del Mediterraneo con Farro Legumi Pomodorini – grilled Mediterranean octopus with farro, cherry tomatoes and a lemon dressing; Insalate di Mare – a chilled shrimp, squid, bay scallops, and octopus salad; and the perfect-for-sharing Fritto Misto di Mare – a variety of fried fresh seafood. Many of the restaurant’s most popular menu items are still available in addition to the chef’s Gnocchi alla Sorrentina – handmade gnocchi with buffala mozzarella, fresh tomato sauce and basil and Paccheri con Polpo Pomodorini E Olive Taggiasca – paccheri pasta with Mediterranean octopus, taggiasca olives, and cherry tomatoes.

A hand-selected all-Italian wine list comes from owner/vintner Nicola Schon of Colle Manora Vineyard in the countryside of the Monferrato. The restaurant currently serves lunch and dinner including a popular $25 two-course lunch served weekdays.

Quattro Gastronomia Italiana 1014 Lincoln Road, South Beach 305.531.4833
Open Sunday – Thursday noon – 11pm, Friday & Saturday until 11:45pm

“With its mouth-watering savory dishes and personal service, Gianni’s will provide the most memorable South Beach experience, providing a glimpse back into the lifestyle of the hotel when it was a private home,” says Chauncey Copeland, General Manager of Gianni’s at The Villa, Casa Casuarina. The mansion currently serves as a boutique hotel with just 10 opulent suites showcasing the fine craftsmanship Gianni Versace specified when he restored the three story villa over 20 years ago.

Gianni’s at The Villa, Casa Casuarina restaurant includes a number of lavishly appointed dining areas plus an expansive open-air courtyard. The 30 seat Medusa Dining Room was once Versace’s formal salon and The Moroccan Room features four massive Greek Gods accented with imported coral rock. The terrace overlooks an elegant mosaic decked garden where a 54 foot reflecting pool contains more than a million tiny glass tiles, thousands of which are clad in 24 karat gold.

While a romantic dinner for two is definitely a luxury, guests are encouraged to visit on “Wine Lovers Wednesdays” when a selection of bottles are half price including Louis Roederer Brut “Premier” Reims, white wines such as Jerman Pino Grigio and William Fevre Chablis, and red wines including “Versace” Nero D’avola and Stag’s Leap ‘Hands of Time’ Blend. Gianni Versace’s former kitchen now holds the Onyx Bar where guests can sample signature cocktails like a 24-karat Golden Margarita ($24), which is made with gold-infused tequila or the Coco Casuarina ($20) made with refreshing coconut milk.

Gianni’s at The Villa, Casa Casuarina 1116 Ocean Drive, South Beach 786.485.2200

Hours: Tuesdays – Sundays 7pm – 10:30pm

Working with their wives and a friendly staff, the brothers are inspired by the dishes they remember from early childhood in northern Italy where their grandmothers would prepare hearty soups and stews for a Sunday family feast. These flavors influence the lunch and dinner menus just as much as the fresh Florida produce and pristine local seafood fuel an infinite roster of daily specials. Roberto serves as Executive Chef and Emanuele has a loyal following for his hand-crafted pastries, pastas and breads. Local Italian expats are particularly fond of Chef Emanuele’s bombolone, cream-filled Italian doughnuts that are difficult to find outside Milano.

South Beach Magazine recently spent some time with the chefs to learn more about their experiences living and working in South Florida. After attending culinary school in Milano, the brothers traveled throughout Europe to learn more about their craft before crossing the Atlantic and starting families here in Miami. Roberto’s charming wife Fiorella runs the Ristorante Fratelli Milano dining room and Emanuele met his wife Maria Elena at the restaurant where she still offers a hand in the busy pastry kitchen. Based upon the rave reviews they receive on TripAdvisor,Yelp and in the local press, this small Italian eatery is a heart-warming Miami success story.

Herewith, our first TWINterview:

Please share your impressions living and working as a chef in Miami.
Emanuele: What can I say! Who wouldn’t like Miami? The weather, the people and the food… it’s great.

Roberto: I first opened my own restaurant in Costa Rica (where my wife was born), but when it came time to start a business with the entire family, we chose Miami and the city has been absolutely welcoming to us from Day One!

As twins, did you both decide to become chefs at the same time? Were you always planning to open a restaurant together? What made Emanuele pick pastry and Roberto pick cuisine?
Emanuele: We were both interested in cooking and believed that in the future we could do something together. But at first we worked separately until we decided to open Ristorante Fratelli Milano.

Roberto: As soon as I finished high school I went straight to a culinary institute. My brother on the other hand went to study at an industrial institute but soon after realized that his passion was to become a pastry chef. Opening a restaurant together was the next step after a long career – it was meant to happen – our parents always envisioned us opening a place together. We always had our forte and mine was cooking that’s why I decided to choose salty over sweet. Besides, Ema is really “pignolo” (picky); when he creates his recipes, he likes to be in total control so he chose pastry.

Is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like Miami?
Roberto: Not at all. When we came to Miami we were in our early 20’s. That’s when we had the fun. We opened Fratelli Milano almost ten years later. The partying by then was out of the equation.

When you’re not at work, where do you like to dine in South Florida?
Emanuele: I like to dine at home because my wife is an excellent cook. But when we have time to go out, we like to go eat sushi with the kids.

Roberto: Fiorella and I like to try all types of cuisines like Buena Vista Bistro and Mandolin Aegean Bistro. Mainly I prefer small, boutique restaurants rather than big ones.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
Emanuele: At home I like pasta – any kind of pasta. I’m not so good with meat and fish but I make a great Macedonia salad.

Roberto: I don’t have a specific dish – whatever my family feels like having. But because we are in the kitchen all day, I must say I enjoy grilling alfresco the most.

What are the dishes you remember most from your childhood and how do those flavors influence your menu at the restaurant?
Emanuele: My favorite dish was my grandmother’s Coniglio in Umido (stewed rabbit), tortellini en brodo and so many more.

Roberto: My most memorable moments were our Sunday family lunches. My father used to go hunting for small birds which were served at these afternoon gatherings. Also, both our nonne (grandmothers) prepared delicious stews that I can still savor today. These dishes were accompanied by polenta, pasta and risotti. These flavors influence some of our own dishes at Fratelli Milano.

How has cooking in Florida changed or inspired you as a chef? Do you find your menu is influenced by the great produce available in Florida?
Emanuele: Florida is all about quality, culture, creativity and inspiration. I use a lot of fresh seasonal fruit in my pastries.

Roberto: We work with some of the most renowned Italian importers but products like fresh mango, avocado and hearts of palm are also part of our daily offerings. I really love fish and work with top local purveyors to offer the freshest seafood possible.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
Emanuele: I think you can taste our grandmother’s influence in many of the sauces my brother prepares at Fratelli Milano. There is a certain flavor to authentic Italian cooking that you can never forget and we love bringing those memories to our menu. For me, it was hard to find the particular sweets we loved as kids in Milano, so I set about creating them for our restaurant in Miami. Believe me, once you try our food, you’ll know exactly where we come from.

Ristorante Fratelli Milano 213 SE First Street, Miami, FL 305.373.2300
Serving lunch and dinner Monday through Thursday from 11am -10pm and Friday & Saturday from 11am – 11pm. Closed Sunday.

More on Ristorante Fratelli Milano

A passionate cook who grew up in Florence Italy, Viviani helped out at a local bakery as a child and spent his teen years behind the scenes at several restaurants. After working with star chefs Simone Mugnaini, Alessandro Panzani and Saverio Carmagini, the chef went on to own and operate five different restaurants in Florence before his 27th birthday. Appearing on Bravo-TV’s Top Chef Season Five in 2008 gave Viviani celebrity status when he was voted Fan Favorite and asked to return to compete as a Top Chef All-Star in 2010. A charming host and enthusiastic guest, the chef appeared on several morning chat shows doing cooking segments alongside the anchors of Good Morning America, The Talk, The Chew, Ellen and Access Hollywood.

During a trip to Siena with his partners Lucas Stoioff and David Rekhson of Chicago’s DineAmic Group, the team formulated plans for the first Siena Tavern in the River North section of Chicago. Housed in a 10,000 square foot space, the restaurant is known for the herbs that grow behind the bar, the mozzarella crafted in-house and the crowds of happy diners who make the giant space feel like a party nearly every night of the week. The fact that China Grill restaurant is also remarkably large by South Beach standards doesn’t seem to phase the new owners. Guests will have the option to dine alfresco in the shade of an olive tree, in an Art Deco rotunda or under an Italian pergola wrapped in tiny Tivoli lights.

Menu options will include some of the most popular dishes from the Chicago location as well as recipes inspired by South Florida’s abundant produce. Says DineAmic partner Lucas Stoioff, “we want to create an Italian restaurant that combines the rustic and casual attitude of Italian culture with a level of refinement and quality that both Miami locals and visitors will appreciate.” The South Beach location will feature a Crudo Bar and also an open pizza oven where the chef’s thin crust Truffle Mushroom, Burrata and Margerita pizzas can be crisped to perfection.

South Beach Magazine spent some time with Chef Viviani during a recent visit to the city while he worked on the plans for his new dining room.

We are so excited to learn you’re opening Siena Tavern in Florida. What made you decide to bring your talents to South Beach?
South Beach is a great city for a true restaurateur. Although ten years ago it was a place where it was very seasonal and a bit scary to own and operate a business (because you know six months out of the year you don’t have the same amount of people that you find during high season), now with all the new development and all the people that are actually living and working and staying here twelve months out of the year, it makes perfect sense to open a neighborhood restaurant. We want to open something that gives people the feeling that they’re welcome even if they’re not able to pay to stay in an expensive South Beach hotel.

When you have visited our city in the past, where do you like to dine in South Florida?
You know, in South Beach I have a lot of friends. I like Michelle Bernstein’s restaurants and also Scott Conant’s Scarpetta, Zuma and even Puerto Sagua – a nice little place for Cuban food. You know you also have Prime 112 to see and be seen. I have the guys at Lure Fishbar (Josh Pickard & Josh Capon), they’re good friends of mine. There are a lot of destinations and it’s kind of hard to name them all.

When you are cooking at home for friends and family, what is your go-to dish?
When I stay home my go-to dish is pasta. Fresh pasta is very easy to make, it’s super filling and a little bit goes a long way.

What are the dishes you remember from your childhood or your experiences as a young chef and how do these flavors influence your menu today?
Simplicity influences my menus today. Back to basics. Everyone has had enough with molecular gastronomy, new trends, new techniques. Who gives a crap anymore? Back to basics! Everyone wants to go back to basics. Well the good news is I never left. I’m back to basics and basics is the new black when it comes to food.

Some chefs try to bring elements of Florida into their interior design or in the ingredients on their menu. Perhaps they try to make the dining room feel more tropical or include more local seafood or produce in their recipes. When planning your new restaurant, are you incorporating local influences in the design of the space or the crafting of the menu?
Yes, the local influences are a big part of the scene, they’re a big part of the entertainment, they’re a big part of the local selection for my menu items. At the end of the day, people in Miami have different expectations than people in Chicago, New York, or LA. It’s a different crowd with different needs, different climates, and that will be reflected in our décor at Siena Tavern – the entertainment, the menu, the wine list – without taking too much away from what we do.

Finally, tell us something you want diners to know about the menu at Siena Tavern – perhaps your favorite recipe, an unexpected entree, or the inspiration behind one of the dishes you hope to include?
So, the one thing most people don’t know is how extensive our process is to select the menu items. We start dining with 30 people and from there we choose. You know there may be 100 dishes to pin down the 30 that everyone is absolutely in love with. And from that we build upon. We like to call our dishes “cravers,” which are those dishes that please most of the people and not just the ego of a chef. We don’t care about ego, that is checked at the door. What we try to do is really create those palate pleasers that everyone will just go berserk for.

Siena Tavern will open in Fall 2014 at 404 Washington Avenue, Miami Beach, FL.

This intimate Italian restaurant and loft/ lounge feels as cozy and inviting as your own home base, but the perk is having a master chef like Sergio Sigala prepare your meal. With no more than 100 seats for dining guests (including a special table for 18 in the kitchen), Casa Tua is truly a destination of the elite. Reservations aren’t easy to come by and those who manage to land them are real VIPs.

Once dinner has come to a close, guests can make their way to an upstairs loft/lounge that is as welcoming and peaceful as the confines of your own boudoir. Chill music fills the air as guests enjoy an upscale night out on the town away from the hustle and bustle of Washington Avenue and Ocean Drive. While Casa Tua is tucked away on Miami Beach’s James Avenue, it still carries a unique feel of the Italian Tuscany. Oh, and translated, Casa Tua means “your home.”

Executive chef Sergio Sigala and sous-chef Gabriela Bergomi combine their talents to create innovative variations of Italian cuisine in a glamorously unusual setting that has become the talk of the town in Miami Beach.

With a name that translates as “wheat” in English, Spiga’s main focus is the art of Italian bread-making, and fresh breads and pastas are prepared here daily in the traditional trattoria style. Veering away from the abundant eclectic restaurants throughout Miami Beach, executive chef Roberto Legrand focuses on the comfort of Italian standards including Prosciutto di Parma con Melone and Zuppa di pesce, Spiga’s signature seafood soup.

Neighborhood diners do not find themselves limited, however, in addition to the daily menu, Spiga offers a special with 10 to 12 entrees changed twice weekly that includes pasta, risotto, fish, meat and desserts.

Choose a panini or piadine or for something even lighter, the menu offers a range of salads and carpaccio. South Beach’s late-nighters coming home from a movie stop by for tiramisu, an espresso shakerato or to share a bottle of wine.

But it’s the sexy outdoor setting that sets Segafredo apart. With a perfect selection of house music and a full bar, Segafredo is a casual establishment where one can dine and drink to some of the best people-watching on the Beach.

Escape the buzzing Ocean Drive strip and discover the residential sections of the city where locals gather to enjoy the daily happy hour from 5-7pm and take 50% off the entire wine list every Tuesday. Sardinia’s selection of antipasti, smoked meats and cheeses pair perfectly with any sundown sip. To encourage sampling new vintages, wines are offered in a quartino, an osteria-style presentation that does not require the purchase of an entire bottle. Guests can craft a tasting platter of house-roasted vegetables, imported cheese and piquant olives or linger over entrees prepared in the wood-fired oven.

Partners Pietro Vardeu and Antonio Gallo have crafted a cozy clubhouse atmosphere on a quiet South Beach street that has gradually become one of the hottest dinner districts in the city. Capturing the flavors of Sardinian cuisine, the house specials of roast branzino in a salt crust, tender suckling pig or savory rabbit ragu are not the usual menu staples found elsewhere in town. Summertime fare like distinctive house-crafted pasta, crisp flatbread style pizzas and grilled baby octopus taste like a visit to the Italian shore. The staff is friendly and well informed about the food and wine which makes it easier to taste new things each time you visit.

Many locals prefer Prime Italian to the sometimes overwhelming Prime One Twelve crowds, finding many of their favorite menu options travel easily from door to door. Take advantage of the best of both worlds by sharing a perfectly grilled steak paired with an Italian favorite.

The top seats in the house are closest to the windows or out on the patio if weather permits. While a lively dining room can be a plus in a town like South Beach, some may find the noise levels closer to the back of the house unpleasant.

Wherever you sit, expect friendly service, delicious smoked meats & cheeses plus menu standouts like toothsome risotto and tender short ribs with house made gnocchi. Fans of family-friendly Italian restaurants may experience sticker shock at the presentation of the check so be warned that a quiet lunch may be a better time to sample the kitchen’s efforts like pizza, sandwiches and that gooey, cheesy bread.

It’s tough to find room for dessert even if you’ve exercised judicious restraint with the menu. The signature sweet at Prime Italian is the deliciously goofy fried Oreo cookie, a lowbrow confection paired with ice cream and sauce that garners plenty of attention. True chocolate lovers should opt instead for the chocolate souffle, an airy masterpiece served with tart black cherries and fresh cream. Best enjoyed with a crowd and easiest to digest if someone else is footing the bill, Prime Italian rolls at the speed of South Beach seven nights a week!

The best kept secret on tourist-trapped Ocean Drive, the Pelican is truly the last frontier of hip on this world famous street. For a menu that we consider to be beachy Italian, the proprietors of the Pelican have coined the term “world basic.”

Far be it from us to impose our opinions about image to the master image makers themselves, but it is a predominantly Italian menu. And the Italian dishes are the best of the (Italian) chef’s repertoire. Such eccentric salads as the Mediterranean are chock full of delicate exotic vegetables and seafood, dressed in citrusy vinaigrette. Wood fired pizzas are authentically tender crusted specialties. Go for the Prosciutto pizza, topped with fresh mozzarella, sliced Roma tomato, aruguala, Parma prosciutto ham and a dash of white truffle oil. House focaccia, doused in extra virgin olive oil, is addictive.

The indoor portion of the restaurant has wooden walls lined with wine bottles, and wine bottles hanging from the ceiling. The outdoor section is intimate and always packed, and Italian guitarists mingle amongst the tables singing romantic songs to the many patrons. The extremely friendly staff bustles about the crowd, happy to pull out chairs and lay napkins in the laps of the women, of course while exuding the Italian charm that makes all the women customers feel as if they are the most beautiful in the restaurant. The authentic Italian charm is part of what keeps Hosteria Romana a packed house, night after night.

A recent expansion to sixty seats has had no adverse affect on Escopazzo’s intimate atmosphere, and we’re glad that getting a reservation isn’t quite the challenge it used to be.

Fluffy risotto and hand made pastas are a specialty of the house, but less known is Pino’s wizardry with meats and seafood. Snapper baked in a balsamic “crust” is a delectable menu mainstay, and transparent Swordfish Carpaccio will melt in your mouth.

Serving all day seven days a week, the restaurant area has been expanded to encompass the main dining room, lounge, veranda and lobby on the Delano’s ground floor.

Bianca isn’t the only dining option available at the Delano this season. Check out UMI Sushi & Sake Bar; modern sushi presented in a classic environment. Located in the center of the hotel’s breathtaking lobby, UMI serves guests at a communal dining table where they can sample a variety of Japanese seafood preparations, traditional and innovative cocktails and curated sakes.

Executive Chef Mazzi brings 30 years experience to the kitchen where he pays homage to his Genovese roots with starters of octopus carpaccio, Tuscan Chianina beef tartare and creamy Caserta burrata. Housemade pastas like wild boar ravioli and chestnut pappardelle highlight the chef’s passion for the flavors learned in his Italian family home. Starting a new venture on South Beach takes energy, effort and enthusiasm, so Miami Restaurants Magazine spent a few minutes with Chef Mazzi to learn more about the challenges of working with one of the world’s most famous fashion designers on a project that reflects their dedication to the spirit of Italy – La Dolce Vita…

Please share your impressions living and working as a chef in Miami.
I love it! The diversity of the people in this city is fantastic.

Is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Beach?
Working as an executive chef of such a high end restaurant, you want to make sure that you have your hands and your feet at the steering wheel at all times. Although I enjoy everything the city has to offer, the restaurant is my main priority. I have to be very focused to run the kitchen since it’s always very busy.

When you’re not at work, where do you like to dine in South Florida?
When I’m not at work, I like to go out for sushi – something different from what I cook (authentic Italian) day to day at the restaurant. I go to Zuma or Toni’s Sushi on South Beach. Great Japanese restaurants.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
When I cook for my friends and family I like to cook fish. My wife doesn’t eat any meat, so I like to go fishing to catch local fish and prepare it at home. I’ll usually go for grouper or mahi mahi and I’ll pair it with local veggies from the fresh market.

What are the dishes you remember most from your childhood or your experiences as a young chef, and how do those flavors influence your menu at the restaurant?
I’m from a city in Italy called Genoa, and basil is an ingredient used in a lot of dishes there. Growing up I always ate pasta with basil so when creating the menu at Cavalli I decided to add basil to many of the pasta dishes as well.

Do you find your menu is influenced by the great produce available in Florida?
Yes, the local produce here like the heirloom tomatoes are great so I try and use local ingredients as much as I can.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
I want diners to know that at Cavalli Miami there is something for everyone on the menu. We have handmade pastas, imported seafood from Europe; we only serve the finest quality ingredients for our guests.

Cavalli Miami Restaurant & Lounge
150 Ocean Drive
Miami Beach, FL 33139
(305) 695-4191

More about Cavalli Miami

After five successful years as chef de cuisine at the glamorous oceanfront hotel, Chef Pirolo decided to take a leap of faith and start out on his own Italian adventure, opening Macchialina – a rustic Italian trattoria in the heart of the South Beach scene. Miami Restaurants Magazine caught up with the busy chef to learn more about the balance of life and work in a city that has quickly embraced the flavors he lovingly conjures in his cozy SoBe kitchen.

Is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Beach?
My partying days are a thing of the past; Now, if you would have asked me this question a few years ago, the answer may have been different. South Beach is definitely a crazy place. You are much more likely to find me at Macchialina entertaining friends rather than out in a nightclub.

When you’re not at work, where do you like to dine in South Florida?
Eating out is a huge part of my life, and the dining scene in South Florida has grown so much in the last few years that there are really so many options. Edge is great. Aaron is one of the most talented chefs in South Florida. Bazaar is also amazing. And of course, Scarpetta – they always treat me like family there and Nina Compton is an amazing chef.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
I don’t really have a “go-to” dish when cooking at home. I will say that usually I tend to take the opportunity to experiment with different cuisines other than Italian when cooking at home.

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at the restaurant?
The dishes that resonate with me from my childhood have had a profound effect on how I cook today. Dinner was an important time in my family; everyone had to be home and there was no tv allowed. It was about eating but more importantly about being together, and my mother knew the better the food the longer we would sit. Pasta was a staple in my house and, to this day, I still use my mother’s pickled eggplant recipe.

How has cooking in Florida changed (&/or inspired) you as a chef? Do you find your menu is influenced by the great produce available in Florida?
I try and let the local produce dictate what and how I’m cooking. Right now the strawberries and tomatoes are coming in beautifully and they have a strong presence on my menu.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
At Macchialina we have a really great “off-the-menu” item. It’s the kind of thing that grabs the attention of everyone when it comes out of the kitchen because it’s a huge plank covered in polenta with various different accompaniments like quail, meatballs, charred scallions, braised escarole and tripe. It’s a really fun way for parties of 4 or more to share. Make sure to ask your server about the Polenta boards the next time you reserve.

Many chefs have commented that the South Beach Wine & Food Festival is a great opportunity to hang out with friends or meet a chef who means a great deal to them. Who are you looking forward to meeting at the festival?
I think even more than meeting, I am looking forward to cooking for the other chefs. With how big the festival has become, there are more and more chefs in town so it makes it an exciting time to share food with those that hold it in the same regard.

Macchialina Taverna Rustica
820 Alton Road
Miami Beach, FL
(305) 534-2124

More about Macchialina Taverna Rustica

While she trained under some of the biggest names in the business, including Michael Chiarello at Napa Valley’s celebrated Tra Vigne Restaurant, the roots of her authentic Italian flavors date back to the recipes she learned at her grandmother’s side. “Growing up, we were a big, food-oriented family,” said Marino. “Pasta, sausage, cheese and sauces were always homemade.” Diners at MC Kitchen revel in the rustic sensibility that defines her cooking style and the seasonal produce and house-made meats and cheeses that flavor every dish.

Miami Restaurants Magazine spoke to Chef Marino about her experiences here in South Florida and her upcoming participation in the South Beach Wine & Food Festival.

Please share your impressions living and working as a female chef in Miami.
You need to work hard to play hard. Miami’s culinary scene is no longer evolving, it has arrived You can see this in the many different chef talents that I’m surrounded by. At times, I think we are looked at as the underdogs, but believe me that my food packs as much punch as the next guy’s. I’m proud to be among the few female chefs in Miami – I’m in great company.

Is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like the Design District?
On the surface it would seem so, but my entire life is about finding balance. You can have professional discipline, but still have fun – just ask the managers from Celine and Louis Vuitton across the street. Just kidding!

When you’re not at work, where do you like to dine in South Florida?
This is something I need to make happen more in 2014. Moment of truth – I am always at MC Kitchen. I like checking out many new places, but if I eat out it is usually at Joe’s Takeaway and The Forge.

When you are cooking at home for yourself or your friends & family, what’s your go-to dish?
If I’m cooking: Tacos, a pasta dish or something on the grill.

If I order in: Chinese…

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu?
As a young chef I’d definitely say pastas, cured meats and lots of pastries. During my years at Tra Vigne we always cured our salumis and made our prosciutto and pastas in house. Then and now, seasonality influences my menu.

How has cooking in Florida changed (&/or inspired) you as a chef?
I’ve had to learn the seasons here, which are different than what I’m used to coming from Colorado. I’m inspired by the abundance of local fish that we have to choose from and the many independent farmers we have. I try to incorporate some of the many rich flavors Miami has to offer in my food as much as possible but still keep it Italian focused.

Do you find your menu is influenced by the great produce available in Florida?
Yes, 100 percent! There is so much available for us to choose from. The bounty of the land makes it easy for us to continuously create new dishes and we always look forward to the upcoming season’s offerings.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
We change our menu seasonally, but those dishes that remain on our menu consistently are signature dishes that are all inspired by a memory or a personal story. Some of our signatures are the Artichoke Heart Bruschetta which my former sous chef Miguel and I created. Our Stone Oven Roasted Octopus has a Mario Batali story connected to it and the cavatelli pasta recipe used in our home made Parmigiano Reggiano Cavatelli is my great grandmother’s – that’s why it’s so good!

Many chefs have commented that the South Beach Wine & Food Festival is a great opportunity to hang out with friends from the culinary world. Who are you looking forward to seeing in February? Which events are you most looking forward to?
Coming from Aspen, I’ve had the pleasure of working/cooking for 13 years during one of the best festivals, Aspen Food & Wine Classic. I have had the opportunity to feed some of the best chefs in the world during that time, making it my favorite time of the year! With MC Kitchen in full swing this year, I couldn’t be more excited about the amazing South Beach Wine & Food Festival that takes place here in our home city.

I’m excited to cook for my chef friends, Michael Symon, Rocco DiSpirito, Drew Nieporent, Rocco Whalen, Carmen Quagliata, Floyd Cardoz, Bobby Flay, Giada De Laurentiis to name a few. I will definitely miss Jacques and Claudine Pepin, Mario Batali and Michael Chiarello who I used to see every year in Aspen, but don’t make it to this festival.

This year I’m participating in two very unique events – on Thursday of Festival week, MC Kitchen is hosting the Bella Cucina dinner with Alex Guarnaschelli – an amazing evening that will be filled with great food and wine. Next, and not to be forgotten, the first ever Kitchen Heat Battle with my teammate Shane Battier of the Miami Heat. We’ve been training and we are ready to take on Chris Bosh and his chef in our relay cooking event, which benefits their charities Battier Take Charge and Team Tomorrow. The event will be Saturday in the Grand Tasting Village at 3pm.

MC Kitchen
4141 NE Second Avenue
Miami
(305) 456-9948

More about MC Kitchen

Fully owning and operating a restaurant on his own is a lifelong dream for the young chef who brings a passion for simple flavors, fresh ingredients and rustic Southern Italian fare learned in his grandmother’s kitchen in Avellino, Italy. The 60-seat neighborhood eatery displays daily specials on oversized chalkboards propped on weathered brick walls. Guests enjoy signature cocktails and a reasonably-priced Italian wine list curated from a group of boutique vintners. Serving dinner nightly from 6pm, Sunday brunch service (including the chef’s heavenly Panettone French Toast) is offered from noon to 4pm and happy hour Wednesdays from 6 to 8pm.

Name:	Macchialina
Rating:	/ 4.0 stars based on 129 reviews across the Web
Address:	820 Alton Rd, Miami Beach, FL 33139
Phone:	(305) 534-2124
Cuisine:	Italian
Price:	$$$
Attire:	Casual
Payment:	Cash, All Major Credit Cards
Reservations:	No
Parking:	On-street parking
Chef:	Michael Pirolo
Website:	www.macchialina.com
Hours:	Mo-Su 6:00pm-12am

Cuisine: Italian
Rating: 4.0 / 5.0 based on 13 reviews

Designer name-droppers finally have a stylishly appropriate place to dine in South Beach now that boldface luxury fashion icon Roberto Cavalli has launched a swank supperclub in the tony SoFi District. Decked in his signature animal prints and lit to flatter every diner, the celebrated couturier’s restaurant was developed in partnership with Miami impresarios Karim Masri and Nicola Siervo, the duo behind WALL nightclub and Quattro Gastronomia Italiana on Lincoln Mall. The two-story space features a downstairs dining room decked out like a luxurious Tuscan villa and a second level ultra-lounge where everyone can feel like a VIP.

Executive Chef Stefano Mazzi updates traditional Tuscan fare including an array of seafood antipasti, tender burrata and his signature lobster consomme topped with caviar and creme fraiche. House-made pastas like wild boar ravioli, chestnut pappardelle and gnocchi with jumbo lump crabmeat are said to be Cavalli’s favorite dishes. Heartier appetites will thrill to the lamb ossobuco, the massive Florentine steak and a roast Valdostana veal chop paired with a Cavalli family Tenuta Degli Dei red wine. Serving dinner nightly from 6pm, the restaurant and lounge are perfect spots for fashionable foodies to celebrate a special night.

Name:	Cavalli Miami Restaurant & Lounge
Rating:	/ 4.0 stars based on 13 reviews across the Web
Address:	150 Ocean Dr, Miami Beach, FL 33139
Phone:	(305) 695-4191
Cuisine:	Italian
Price:	$$$
Attire:	Chic
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	Valet & On-street parking
Chef:	Stefano Mazzi
Website:	miami.cavalliclub.com
Hours:	Su-Th 6:00pm-11pm, Fr-Sa 6:00pm-12am