Yes Pasta! owner Flaminia Morin migrated from Rome to Miami with her prized collection of family recipes in tow. Stateside, she teamed up with chef Paolo del Papa to continue her family’s culinary traditions with the aid of fresh local and imported Italian ingredients. Seven kinds of pasta team up with 15 sauces and add-ons that seduce palates with flavors of wild mushrooms, fresh-crushed chili, and tart green capers. The menu’s aura of authenticity extends to the dining room, where cerulean-blue and white hues recall the airy Italian trattorias and olive-oil-gorged rain clouds of Rome.
Jump to: Reviews | Important Moments in Nuclear Fusion1905: Einstein's famous equation, E = mc2, hypothesizes a fusion-style reaction, while Einstein himself hypothesizes a romance between Meg Ryan and Tim Robbins. 1946: Designer bombs tested at Bikini Atoll create a variety of decorative cloud shapes, including beach ball, dolphin, and silhouette of the United States.1978: Attempts to use nuclear fusion to prevent illusionist David Copperfield from appearing on TV are largely successful. 2010: Simultaneous, worldwide experiments with nuclear fusion result in the renewed popularity of player pianos and the transformation of friendly cats into gigantic-instrument-of-mayhem cats.
Since 1969, the cooks at Mario the Baker have followed the same tried-and-true recipes, resulting in pizza after fresh-baked pizza emerging from the oven with the same flavors as the restaurant's very first batch. Diners settle into red and black booths to split signature pizzas, including La Maflosa pizza with sliced eggplant and mozzarella. As part of an unrefusable offer, the Godfather pie comes topped with capicollo, ham, and salami and is served with a side of housemade italian dressing.
A selection of toothsome tapas offers solid sustenance at Caffe Da Vinci’s bustling bar, complemented by an ample wine list and a bounty of liquor-infused refreshments. Coronate your visit with a crown of mozzarella cheese sticks ($6.50) and a scepter forged from the thinly sliced swordfish and Wagyu Kobe beef of the duetto di carpaccio (market price), or pad palates with doughy bruschetta al formaggio, crostini bread topped with melted parmesan cheese ($4.50). Skirt steak flanked by chimichurri sauce ($7) faces off against mozzarella caprese with cherry tomatoes, basil, olive oil, and balsamic glaze ($7) in a miniature match of bite-size comestibles.
Northern Italy brought surfside
Drawing inspiration from the bistros and trattorias of Milan, Venice, and Trento, Pescecane Ristorante's chefs fill each of their dishes with the vibrant flavors of Italy's northern regions. Imported Italian ingredients blend with housemade sauces and pastas in dishes such as rigatoni with premium italian sausage or the ossobucco's slow-braised veal shank and risotto. Diners feast in a European-style dining room that exudes a classical elegance while still embracing its rustic roots.
Homemade or Imported?
Made by the chefs:
Imported from Italy:
The Bar's Old-World Secret
It's clear at first glance that the rustic bar is made from reclaimed wood. But what kind of reclaimed wood? Get closer, and the faded logos of Italian vineyards become visible on each plank. Every wood scrap on the bar was originally part of a crate used to transport wines from the vineyards of Italy to the shores of the United States. This set piece adds a distinctive bit of flair amid the room's more traditional details, such as the crystal chandeliers and the elegantly framed mirrors.
From behind an ultramodern lounge filled with jewel-toned sofas, exposed-brick walls, and black leather booths, Trio on The Bay's chefs forge a menu of surf 'n' turf, using local vendors and sustainable practices whenever possible. On the patio overlooking Biscayne Bay, waiters swing from canopies bearing sizzling steaks accompanied by locally grown vegetables or pan-seared scallops with a wild mushroom risotto and lemon crème fraîche. Chefs also cater to off-hour hunger pangs with Sunday-morning brunch and bar snacks, which blend the seafood hub’s signature flavors into palatable egg dishes and portable snacks.
Trio on The Bay hosts special events every Friday and Saturday night beginning at 10 p.m. Revelers head to the chandelier-sprinkled lounge to take in the flat-screen TVs and vacation slide shows from 1973, or retire to the outdoor patio's cushioned rattan chairs for drinks under the illumination of light-festooned palm trees and fire pits.