Miami Living Magazine

Peter Facinelli

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Page 153 of 177

Good looks and impeccable taste will usually take you a long way, so it's no wonder this newly-debuted eatery snagged a spot in the coveted South of Fifth district. It's a buongiorno signora kind of place, where the overall demeanor is both courteous and pleasant, and where the color palette evokes the beauty of the Amalfi coast. Azure, white, and coral hues spill over the dining room décor, while the floor and bar are made up of hand-painted ceramic tiles flown in from Naples. And as I look up at the ceiling, white chiffon waves flow rhythmically. Every detail seems to fit perfectly with the next, creating a smooth harmony. As I am escorted to my table, I pass by the arched 12-seated bar located in the center of the room. It's looks quite inviting, maybe I'll have a drink there later. And just to the left, I almost miss what I soon find out is the Neapolitan espresso bar and Dolci Station. I know I'll definitely be asking for some of that goodness to top off dinner. As I'm handed the menu, Jerry, the maître d', gives us the inside scoop: the what, when and where. Restaurateur Gino Iovino, who also owns award-winning restaurant Girasole in Atlantic City, in partnership with Michelin-starred Chef Cosimo Cassano and Franco Ricatti, created this amazing concept. He goes on to reveal how every dish is made in-house with seasonal ingredients flown in from Italy, including San Marzano tomatoes, olive oils, and pasta di Gragnano from Naples. And, of course, he takes his time to show off the signature dishes and specialties –which are well worth boasting about. I know we're in the best of hands, so I just go with it. I'm taking a leap of food-faith (if there's such a thing), but I suppose you can't go wrong if the suggestions come from the chef himself. First off, some white wine to get the taste buds going, even though the cock tails sound amazing, especially the Amare. And then, as the menu so wisely states it, The Love Affair Begins with the Melanzane e Zucchine, which is an eggplant lasagna with zucchini, mozzarella, basil and Parmesan cheese; the Carpaccio Amare with artichokes, asparagus, shaved Parmigiano Reggiano and truffle salt; and the Fiori di Zucca e Baccalà, which are zucchini blossoms filled with Atlantic cod and robiola —my own personal favorite. Needless to say, every dish was exquisite in its own way.

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