Escopazzo

Miami Beach

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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 at Escopazzo. Today's Reserve selection invites you and a guest to taste her farm-to-table creations during a three-course dinner from all areas of Escopazzo's menu, including the vegan, vegetarian, and raw menus. The evening includes:

  • One appetizer
  • Two entrees
  • Two desserts

There is one dish that Chef Giancarla 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. Further options include the muscovy duck breast, whose smoky flavors find balance up against a fig confiture and taleggio cheese atop bruschetta.

Pasta, meat, and fish menus divide the entree options, although each category unveils equally elegant flavors. Ravioli are stuffed with caramelized pear and ricotta and then glazed with butter and marjoram. A tenderloin cut from grass-fed beef arrives with an asiago-cheese sauce, which serves as a sharp complement to sides of roasted potatoes and earthy porcini mushrooms. Prosciutto chips lend textural contrast to the red grouper, arranged over a puree of borlotti beans with roasted garlic and thyme broth.

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, and wall sconces cast golden light over sand-colored tiles to evoke the atmosphere of an Italian villa. The second dining space houses the bar area and fountain, which lends the feel of a Tuscan courtyard.

Though today's Reserve selection does not include drinks, guests may sample one of the more than 400 Italian labels in Escopazzo's climate-controlled wine cellar, included in Wine Spectator magazine's Best Restaurants for Wine Lovers issue. Built upon 19 years of tasting, the library holds many wines unavailable through general distribution. Each comes served by the bottle, and a selection is available in the traditional Italian quartino, which roughly translates to a glass and a half and increased dancing skills.

Escopazzo

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.

Merchant Location Map
  1. 1

    Miami Beach

    1311 Washington Ave.

    Miami Beach, FL 33139

    +13056749450

    Get Directions

In a Nutshell

Organic, farm-to-table dishes and decor that evokes a villa with a courtyard immerse visitors in a distinctly Italian dining experience

The Fine Print

Promotional value expires Mar 20, 2013. Amount paid never expires. Limit 1 per person. Limit 1 per table. Reservation required. Dine-in only. Cannot be combined with other offers. Not valid on holidays, including New Year's and Valentine's Day. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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