Sustainable Floridian ingredients abound at Amami Famous Italian Restaurant, infusing every dish on the eclectic menu with original flavors and sun-kissed freshness. Mediterranean influences inform the dinner entrees, resulting in flavorful dishes such as calamari with capers, black olives, and housemade tomato sauce, and linguini with mussels and clams that, like the host's mandatory eye patch, speak to the restaurant's focus on sea-based cuisine. Vegan, vegetarian, and heart-healthy dishes also tempt taste buds.
Happy to accommodate individual tastes and dietary requests, the kitchen's crack staff can swap ingredients in and out of any dish, a handy skill that factors into Amami’s private dinner parties. These parties, which comfortably hold 30–50 people, allow organizers to create the restaurant of their dreams for a single night without starting their own reality show. A private room is included, as is a menu catered exclusively to each parties' taste and budget.
Zesto Pizza's kitchen tosses fresh New York–style pizzas and tasty supplements using organic ingredients whenever possible. A large pizza provides a 16-inch spread of circular sustenance for hungry trios or a temporary foundation for a skyscraper, especially when loaded with toppings such as pepperoni, feta, or buffalo chicken. A large garden salad and cheese-smothered garlic bread prelude the meal or serve as its savory denouement, and three 20-ounce sodas slake thirst.
Inspired by the menus of neighborhood eateries throughout Naples, the chefs at Fresco Miami combine the traditional and modern as they assemble refined dishes using high-quality ingredients. Pastas, pizzas, and grilled entrees are speckled with familiar flavors such as buffalo mozzarella and imported Italian prosciutto, as well as imaginative adornments such as Maine lobster and edible microchips. Adhering to his own time-tested recipes, Alfredo Forgione and his handpicked team of chefs also churn out oven-crisped Neapolitan pizzas.
Fresco Miami’s décor, much like its cuisine, effortlessly blends contemporary and time-honored styles. The wall art's vibrant reds and purples stand in contrast to the dining room's hues of black, white, and brushed nickel. Outdoors, patio seating allows diners to enjoy their meals as they keep an eye out for the return of their favorite cloud.
Chef Giancarla Bodoni's devotion to Italian culinary traditions transcends her time spent in the kitchen. She wanders South Florida's organic farms as though she were in the Tuscan countryside, picking fresh herbs, sampling artisan cheeses, and shaking earth from freshly harvested leeks for her seasonal menu.
There is one dish that she hasn't changed in 19 years—the asparagus flan. The time-tested appetizer ensures that feasts are launched with grace, suspending tender green shoots alongside shiitake mushrooms in a fonduta of fontina cheese, provola cheese, and white-truffle-infused oil. Pasta, meat, and fish menus divide the entree options, although each category unveils equally elegant flavors. Ravioli may be stuffed with caramelized pear and ricotta and then glazed with butter and marjoram, while tenderloins cut from grass-fed beef may arrive with asiago-cheese sauce and earthy porcini mushrooms.
The dessert menu rotates daily, reflecting the chef's creative impulses based on the best ingredients on hand. This commitment to using the freshest seasonal organic ingredients has earned Chef Giancarla and Escopazzo positive press attention, ranging from earning a place on Miami New Times's Ten Most Important Miami Restaurants of the Decade list to winning Best Organic Chef in the paper's 2012 Best Of Miami awards.
Escopazzo's decor further immerses guests in an Italian-style dining experience. A large mural extends around the main dining room, and wall sconces cast golden light over sand-colored tiles to evoke the atmosphere of an Italian villa. The second dining space houses a fountain and the bar area, where guests may sample one of the more than 400 Italian labels kept in a climate-controlled wine cellar. Built upon 15 years of tasting, the library holds many wines unavailable through general distribution. Each comes served by the bottle or in the traditional Italian quartino, which roughly translates to a glass and a half and increased dancing skills.
NAKEDPizza is a recently opened eatery that serves up a menu of all-natural pies for health-conscious pizza fans. These pies of purity start with a multi-grain crust made from an ancestral blend that includes hidden molecules of prebiotic fiber and probiotics for bone and digestive health. Atop this wonder wheel, NAKEDPizza slathers all-natural tomato sauce and real mozzarella cheese without any added sugar or preservatives. This cherubic cheese pizza (10" $4.99, 12" $5.99, 14" $6.99) can then be adorned with flora flavor addendums (10" $1.49, 12" 1.69, 14" 1.89) such as sundried tomato, jalapeño, black beans, fire-roasted red pepper, artichoke, pineapple, mushroom, and fresh basil. Carnivorous connoisseurs can also add farm favorites such as chicken, hamburger, pepperoni, sausage, and ham, as well as feta or cheddar cheese. If the creative gene skipped your generation to join an actors’ strike, NAKEDPizza is happy to make sagacious suggestions for specialty combos such as the Smokehouse pizza (10" $12.99) with hickory-smoked barbecue sauce as the sultry setting for an illicit chicken and onion affair.