Pastazzi's culinary crackerjacks curate a menu replete with homemade twists on traditional Italian cuisine for noshers on the go. Diners design their own edible masterpieces from many possible combinations of handcrafted pastas and fresh sauces such as penne with bolognesa, cheese ravioli with pomodoro, and gnocchi with creamy alfredo ($7.85–$10.50). Flex jaw muscles like a contestant in the world’s-strongest-jaw competition before decimating the roasted eggplant lasagna ($8.95), or the salami and manchego-cheese panini ($8.25). Mollify insurgent sweet teeth with sugary selections such as the berry tartlet ($4.95) and tiramisu, the traditional italian cake made from lady fingers and espresso whose name translates as "tiramisu" ($4.50).
At La Palma, the air is full of so much romance that it seems possible to pluck the moon from the sky with your fork. This is doubly the case if you order the popular Meze Lune Ripiene di Zucca?a pasta dish of moon-shaped, pumpkin-stuffed tortellini glazed with a butter and sage sauce. Even if you don't, though, the restaurant's scenery is enough to make a date memorable: the historic building was designed as a hotel in 1924 by George Merrick, whose Mediterranean architecture dots much of Coral Gables. Inside, fine art curated by the owners draws the eye. Outside, trees swathed in lights and a burbling stone fountain evoke an Italian courtyard. And on Wednesdays through Saturdays, live music adds to the dreamy quality of the setting.
The Northern Italian food also transports diners to Europe. Homemade pastas mixed with seafood and meat sauce abound, including spaghetti with fresh clams and crab-filled ravioli. Entrees of braised veal shank, grilled tuna in a gorgonzola cheese sauce, and New Zealand rack of lamb make for satisfying dinners. There's also a prix fixe chef's special menu, which concludes with a homemade treat you get to choose from a dessert trolley, as long as you don't hop on and demand to be taken to Candyland post haste.
Located in the newly restored historic Coral Gables Country Club, Liberty Caffe serves freshly baked pastries, crisp salads, and local Florida orange juice. Behind a lit glass case stuffed with crisp salads and buttery croissants, baristas pour foamy cappuccinos at the coffee bar and scoop cups of house-made gelato made from traditional Italian recipes and garnished with fresh strawberries and hazelnuts. Diners can slide into tables facing a row of open, arched windows overlooking the country club's manicured landscape of green grass, swaying palm trees, and fist-shaking groundskeepers.
Executive Chef Massimo Giannattasio's career has taken him all over the world, cooking meals in Los Angeles, Northern Italy, and Miami, but perhaps the most important kitchen in which he worked is his mother's. At a young age, she taught him that a chef's intuition is as important as any measurement and that if a chef wears another chef's apron, he withers and dies. Chef Giannattasio and his staff rely on those early lessons in the kitchen of Cibo Wine Bar, where they've curated a menu of both traditional and modern Italian dishes.
Surrounded by columns of neatly stacked Chicago bricks, diners take their seats at tables made of sealed butcher block. Servers produce a wine list to rival a French baron's, and waiters bring out appetizers such as polenta fries or carpaccio. Pastas such as ravioli and gnocchi are hallmark dishes, and the chef prepares seasonal risottos year round. Tender cuts of veal and braised beef short ribs are served second. In addition, the kitchen can bake one of 15 gourmet pizzas for the table, with whole wheat options available.
Cibo Wine Bar won the Miami New Times' Best Wine Selection award in 2012. And once you step inside, it's easy to see why. A huge wine rack soars to the top of the restaurant's vaulted ceiling along one wall—it's so tall that Cibo's wine girl uses a harness and rope to reach the top. A vast, full-service bar pours wines and mixed drinks in the front. In the open kitchen, which is framed by exposed brick walls, chefs scurry to prepare meals, and curing meats hang in full sight of the diners.
The chefs at Calamari Restaurant strive to create familiar, comforting Italian foods with house-made ingredients and ocean-fresh fish. With an emphasis on seafood dishes, they grill salmon fillets and stuff lobster ravioli that the Miami New Times placed 50th on its list of 100 Favorite Dishes in 2010, calling it "the entrée that will keep you coming back for more." They also strive to recreate homemade flavors by creating their own Italian sausages and pasta, and roast pizzas in a wood-burning brick oven within sight of the dining room.
In addition to an indoor dining room, outdoor tables with checkered cloths surround a garden fountain, "evoking a seaside picnic," according to a 2009 review in the Miami Herald.
Small wrought-iron chandeliers, pendant lamps, and track fixtures bathe Focaccia Bistro's rustic-modern interior in an amber glow, illuminating towering wooden wine racks stuffed with European vintages. Though the white-clothed tables carry elegantly plated dishes of risotto, shellfish pasta, and handmade ravioli, the bistro's decor extends beyond Italy, enticing passersby with full-length front windows that evoke the aura of a 1930s-era café. French-influenced brunch consisting of croissants and baguettes further enhances the café vibe, as does the beret-sporting ghost that haunts the restrooms.