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Miami · Italian Dining · Wine

Dinner,slowly.

Modern Italian dining, wine and long evenings in the heart of Miami.

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Signature plates

Plate 01 of 05

Cacio e Pepe

PastaTonnarelli · Pecorino Romano · Tellicherry pepper · $26

01The plates

Five plates, done properly.

The dishes we would cook for ourselves. Pasta rolled each afternoon, fish from the morning boats, and a tiramisù that has not changed in three generations.

  1. Cacio e Pepe Tonnarelli$26PastaTonnarelli · Pecorino Romano · Tellicherry pepper
  2. Lobster Ravioli$38PastaMaine lobster · saffron butter · chive
  3. Burrata$21AntipastiPuglian burrata · heirloom tomato · basil oil
  4. Branzino$42SecondiWhole roasted · Amalfi lemon · salsa verde
  5. Tiramisù$14DolciSavoiardi · mascarpone · espresso · cocoa
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02The planner

Plan your evening.

Choose the plates, the pace and the company. We will shape the evening around it — and you will know roughly what it costs before you sit down.

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Your evening

Preview

01—Dishes

02—Experience

03—Guests

2 guests

1–8

Est. per guest

$47

Est. total · 2

$94

Simulated pricing for this demo — before tax and service.

03Private dining

Long dinners deserve a room of their own.

Three rooms for ten to eighty guests, with a menu, pairings and a timeline built around your evening.

  • The Cellar

    10–16 guests

    One long table under the vaulted wine wall. Candlelit, close and quiet.

  • Garden Room

    16–40 guests

    Lemon trees, linen and open doors to the terrace above Brickell Bay.

  • Full Buyout

    40–80 guests

    The whole osteria, the whole evening, the menu written around you.

Plan a Private Dinner

04The kitchen

The hands behind the table.

A small team that cooks, pours and hosts the way they would at home.

  • Head Chef

    Marco Bellandi

    Twelve years between Rome and Bologna. Rolls the tonnarelli every afternoon at four.

  • Pastry Chef

    Giulia Ferro

    Keeps the tiramisù recipe from her grandmother in Treviso — and won’t change a gram.

  • Sommelier

    Daniel Okafor

    Four hundred Italian labels, chosen to be poured slowly and talked about.

  • General Manager

    Sofia Marchetti

    Remembers your table, your wine and how long you like between courses.

05The gallery

Recent evenings.

Showing 6 images

  • Food

  • Wine

  • Room

  • Miami

  • Food

  • Wine

06Guests

In their words

Nobody rushed us. The cacio e pepe arrived, the light went gold over the bay, and we stayed three hours without noticing.
Elena R.Anniversary dinner · Brickell

Testimonial 01 of 03

Your table is waiting.

The kitchen opens at 5 PM, Tuesday to Sunday, on Brickell Bay.

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