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Lee Klein's Farewell Tour: Macchialina Taverna Rustica

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Photo Courtesy of Thrillist

In his final review for The New Times, Lee Klein grades the latest addition to the Pubbelly empire, Macchialina Taverna Rustica. With Michael Pirolo, the former Scarpetta chef, at the helm "Macchialina trumpets the same attractive attributes as its sister venues: pleasing, well-priced fare, craft beers, and wines and an amiable neighborhood-restaurant vibe geared toward locals." Pirolo and "Macchialina's vision is mostly a combination of antipasti and pasta. One of our favorites of the former features very creamy polenta — almost like corn custard — with spicy house-made Italian pork sausage, snippets of cipollini onions, and a generous sprinkling of chives." Summing up, Klein finds that "Macchialina's mantra is: Do the right thing." [MNT]

The Miami Herald's Victoria Pesce Elliot is pleased to see Bloom's "young restaurateurs nurturing their first eatery, which has sprung up like a wildflower in Wynwood." The green restaurant merited three stars from VPE for flavors that "pop, sparkle and just about dance across the table." The cuisine of former Nobu chef Ricky Sauri get some high marks: "best in show goes to the pork belly ramen, a masterpiece even for those, like me, who are weary of the fatty chunks of pig...Also in the winners' circle is a fantastically light arepa sandwiching tender, slow-roasted duck accented with sweet tamarind sauce, avocado, micro greens and a spicy mayonnaise." [MH]

Estiatorio Milos by Costa Spiliadis in SoFi gets the run down from John Tanasychuk of The Sun Sentinel: "Awkward name aside, Milos isn't so much a Greek restaurant as it is a temple to exquisite Mediterranean seafood. Don't come looking for moussaka or pastitsio, or bad belly dancers, deafening bouzouki music or diners dancing on table tops." [SS]

Emily Codik of The New Times fights a chewy clam and wins at Foxy Brown in downtown Fort Lauderdale: "Ten seconds of chewing later — with little progress on the tough, rubbery mollusk — and I began to feel self-conscious among the other diners at the cramped tables. I spotted my exit strategy in my wine glass. With a huge gulp of Trivento Reserve Malbec, I finally swallowed the clam." Outside of the clams, the menu is mixed with high points including fish en papillote, a meatball grinder, and "a pile of battered, fried green beans served with a spicy aioli dip". [BNT]

Macchialina

820 Alton Road, , FL 33139 (305) 534-2124 Visit Website

Macchialina Taverna Rustica

820 Alton Road, Miami Beach, FL 33139

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