Miami Living Magazine

Bailee Madison

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Page 138 of 187

It's not often the reimagining of a dish comes off simple yet technical, but that's exactly what two-Michelin-star- chef Antonio Mellino of Forte dei Marmi in Miami has done with his Calamari Tagliatelle. The soft-boiled squid is cut into delicate ribbons and shaped to resemble tagliatelle pasta and polished off with Petrossian caviar, mint leaves, and Hawaiian black salt. The result is a delicate yet flavorful bite of the ocean, packing a big punch that can now be enjoyed as part of a weekly 3-Course $60 menu for Michelin Mondays at the restaurant. The 3-course menu features an appetizer like the tagliatelle calamari, main of Linguini Alla Nerano (the dish that won him the Michelin stars), and the heavenly Honey Onyx Pistachio Gelato. Named after a Tuscan sea town, Forte Dei Marmi surpasses other Italian eateries by featuring unrivaled dishes not found elsewhere. At Forte Dei Marmi, Chef Antonio and his son Raffaele bring together the essential elements of Italian fine dining with slow food culture to create an affordable, approachable, and experiential dining experience. Forte Dei Marmi brings a sensorial epicurean journey with its stunning yet simple cuisine that focuses on fresh and delicious ingredients. The debut of his weekly culinary program called Michelin Mondays has made Michelin-level cuisine even more accessible to the masses. Each week's menu features a different chef's special offering, encouraging guests to revisit for a new experience each time. ML Linguini Alla Nerano Honey Onyx Pistachio Gelato Calamari Tagliatelle Grilled Mediterranean Langoustine

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