TiramesU, the long-standing Lincoln Road Italian restaurant destination, takes up new residence in Miami Beach’s South of Fifth at 101 Washington Avenue. With Executive Chef Fabrizio Pintus at the helm, the menu showcases impeccably executed Italian cuisine with an inventive modern style. Traditionally Italian flavors are elevated to reflect the current and evolving fashions of Italy’s bustling gastronomic environment. Chef Pintus then infuses the dishes with signature South Florida flavors. The cocktail program follows suit emphasizing distinctively Italian drinks hand-crafted with local ingredients. The 75-seat dining room embodies the new and the old with a contemporary travertine bar top, industrial-inspired pendant lights and crystal chandeliers incorporated with antique metal appliques from the original restaurant location and from the 1901 Milan-Paris train.
TiramesU opened its doors in 1988 on the corner of Ocean Drive and 5th Street. The Fregonese family, from Treviso, Italy, believed Miami needed an authentic Italian restaurant where one could find homemade pastas and traditional dishes such as the saffron risotto and the Branzino. The concept was very well received experiencing early success and outgrowing its space. In 1997, TiramesU relocated to 721 Lincoln Road, a then emerging pedestrian-friendly street in the heart of Miami Beach. Under the direction of Valeria Longoni, TiramesU today celebrates its roots back in the South of Fifth neighborhood, home to world-renowned restaurants, by embracing Italian cuisine in its next epicurean chapter. Here is more information about Tiramesu :
According to Urban Daddy :
“Then: It was a cozy, simple space with a patio spilling out onto Lincoln Road. The kind of place you’d seek out for casual lunches with out-of-towners. Now: It’s taken over the former Gold and Pepper spot on a corner in SoFi. It’s got French-blue curtained windows looking out onto Washington Avenue, creamy ivory walls and paintings carried over from the old location. So you could definitely take a date here now. You should take a date here now.
Then: Wine from the wood bar inside. Now: Wine from a wraparound dark-gray quartz bar. Oh, and nine very drinkable drinks that employ things like fresh fruit and infused grappa.
Then: Traditional Italian pastas. Linguine. Bolognese. You get it. Now: Kale fettuccine with rabbit ragout. Venison tartare. Blue-potato gnocchi.”
According to Real Deal :
“More than a year in the making, TiramesU opens Tuesday evening in Miami Beach’s South-of-Fifth neighborhood, with a new owner at the helm promising a fresh take on Italian cuisine. Graziano Sbroggio’s Graspa Group, TiramesU’s former owner, has handed the restaurant off to 15-year employee Valeria Longoni, who, backed by silent investors, has revamped the restaurant’s feel, decor and cuisine. TiramesU started out at the corner of Ocean Drive and Fifth Street in 1988, then moved to 721 Lincoln Road in 1997. After 17 years at that location, the restaurant closed in April 2014. Now at 101 Washington Avenue, TiramesU has created a more intimate dining spot amid 2,000 square feet. The restaurant has 80 seats inside and outside, designed in beiges and greys, with blue curtains.” written by Ina Cordle.
According to New Times :
“The real star of TiramesU is its homemade pasta, made fresh every day with elevating ingredients like kale and bone marrow jus that usher the cuisine into the 21st century. The gnocchi ($16) maintains that ideal, melt-in-your-mouth consistency, but here it’s reimagined with blue potatoes and a slight sweetness in a smooth arugula sauce. Bright, briny pops of flavor from anchovies, olives, and capers offer a welcomed relief from the richness for a craveable combo that’s borderline addicting.” written by Julie Harans.
According to Miami.com :
“For TiramesU’s grand return to the South of Fifth ‘hood, Italian-born and -trained chef Fabrizio Pintus has created an all-new menu, including the venison tartare with raspberries and mango and the beef tenderloin with smoked eggplant and rosemary jus pictured here. Other dishes include bone marrow au gratin served with toasted brioche and caramelized onions, ravioli with lamb short ribs and ricotta cheese, and a tiramisu trio with a spicy chocolate shot. Bar snacks like fried pasta and cod croquettes will compliment specialty cocktails and a full bar. ” written by Evan S. Benn.
Stay tuned at Miami City Social for more information.