JAMES BEARD AWARD WINNING CHEF MICHAEL SCHWARTZ BRINGS HONEST ITALIAN FOOD FEATURING FRESH INGREDIENTS FROM THE HEARTH AND THE SIMPLICITY OF HANDMADE ARTISANAL BREADS AND PASTA TO FI’LIA. A meal begins with a crusty loaf, presented with olive oil and oregano snipped at the table. Rustic pizzas from the wood oven highlight beautiful produce in season in special combinations. Caesar salad is tossed tableside in a shower of shaved parmigiano from a roaming cart, with the smell of toasted garlic croutons reminding you of how satisfying and memorable the classics can be. Cocktails are refreshingly uncomplicated – less about complex recipes and technique, and more about how unpretentiously perfect a spritz is on a July or December afternoon. A focused wine list celebrating Italian regional varietals and American wines with an old world sensibility. Here is more information about Fi’lia :
According to Eater :
“This marks the first Italian concept for the James Beard award-winning chef, and it showcases a menu filled with Italian classics with that signature Schwartz twist. The kitchen is overseen by chef de cuisine Tim Piazza, and is creating dishes like Caesar salads prepared table side, with the dressing made in front of the guests and the garlic croutons toasted on the cart; pizzas topped with items like pancetta, ricotta, and tons of local produce; plenty of house-made pastas ranging from the traditional Cacio e Pepe to the more hearty corn agnolotti topped with roasted lobster sauce plus a variety of small plates like bruschetta. And, of course, the restaurant now also features its own first press, cold press Italian extra-virgin olive oil blend, which we’re sure will be in just about every dish. To wash it all back there are tons of beverages to choose from including four bottled drinks (opened table-side, naturally), a section devoted to the Italian Spritz with six different versions of the drink, a beer list filled with craft and seasonal styles, and a wine list focused on Italian regional varietals and American wines.” written by Olee Fowler.
According to Miami.com :
“True to Schwartz’s style, the menu starts off with Snacks including Heirloom Tomato Bruschetta with stracciatella and basil and Charred Eggplant Spread on freshly grilled bread with grated bottarga. Small dishes include Citrus Salad with pistachio and aged piave vecchio, and a 42-oz. Bisteca Fiorentino executed on the wood grill with Meyer lemon and rosemary. There’s also Caesar salad made table side. Daily made pastas include Corn Agnolotti with roasted lobster sauce and Braised Short Rib Crespelle–Italian crepes baked with béchamel, taleggio and trugole. Then there are pizzas including Margherita with tomato, mozzarella and basil, finished with the restaurant’s own first press, cold press Italian extra-virgin olive oil blend, Leek & Potato with pancetta, rosemary and trugole, and Pistachio Pesto with house made ricotta, charred onion, and pecorino.” written by Lesley Abravanel.
Stay tuned at Miami City Social for more information.