About this business

  • Cuisine
    Italian, Contemporary, Continental, French, Organic
  • Meals
    Breakfast, Lunch, Dinner
  • Website
    escopazzo.com
  • Price
    $$$$$
  • Cuisine
    Italian, Contemporary, Continental, French, Organic
  • Meals
    Breakfast, Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Valet
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Gluten Free Options
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Good For Groups
    Yes
  • Vegan Options
    Yes
  • Show Less

Tips

Tania S.
Verified
Report | 3 months ago
Great food and services!
Tracy C.
Verified
Report | 3 months ago
Call ahead to make sure they have the full menu available.
Nancy L.
Verified
Report | 3 months ago
Fabulous food and great service...a lovely dinner.
Crystal E.
Verified
Report | 4 months ago
The restaurant is a bit small, and you can hear everyone's conversation, but the food is really good.
jorge c.
Verified
Report | 5 months ago
Great service, better food, excellent wine, , can u ask for more??? Excellent *****
Miguel P.
Verified
Report | 5 months ago
Food was execellent and the service very good as well.
Caroline S.
Verified
Report | 6 months ago
Good food. Great presentation of food. Good and friendly service.
David A.
Verified
Report | 6 months ago
Try the asparagus flan!
Joaquin C.
Verified
Report | 6 months ago
Great service and food quality
Olga S.
Verified
Report | 6 months ago
It was amazing. Going back again!!!!
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From Our Editors

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.

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