Eating House
When then rising Chef Giorgio Rapicavoli won Food Network’s “Chopped” he parlayed his win not into TV or brand activations, but into a pop-up restaurant that was so widely acclaimed it became one of Miami’s most in demand brick & mortar reservations for an impressive ten-year run. Then, much to the dismay of Miami’s diners, it went on a year break. Thankfully it reopened bigger and better, in a huge, 3,300 square foot modern space with L-shaped bar, white walls, high ceilings and sleek black furniture. The menu is also modern, reflecting the chef’s growth though thankfully he hasn’t lost the playfulness that put this place on everyone’s ‘must’ lists. An American caviar starter, for example, loses its stuffiness because it’s served with tater tots and “everything” seasoned crème fraiche. Other menu musts: buttermilk fried chicken thighs with a fiery carrot hot sauce; and a bucatini carbonara soaked in Heritage bacon and black truffle. Brunch is the most fun menu of all, with a carbonara Benedict, starring that sublime Heritage bacon and a black truffle fonduta, or the Cap’n Crunch pancakes slathered in vanilla butter, condensed milk syrup and candied cereal. Tip: Happy hour Tuesday through Saturday from 3 to 7pm at the bar features $9 cocktails—try the Ya Filthy Animal if you like dirty martinis— and bar snacks from $6 to $22.
Rapicavoli also opened an Italian restaurant, Luca Osteria, a few doors down at 1156 Giralda, whose menu features Italian classics and whose MO is spot on: “Good pasta, good people.”
When then rising Chef Giorgio Rapicavoli won Food Network’s “Chopped” he parlayed his win not into TV or brand activations, but into a pop-up restaurant that was so widely acclaimed it became one of Miami’s most in demand brick & mortar reservations for an impressive ten-year run. Then, much to the dismay of Miami’s diners, it went on a year break. Thankfully it reopened bigger and better, in a huge, 3,300 square foot modern space with L-shaped bar, white walls, high ceilings and sleek black furniture. The menu is also modern, reflecting the chef’s growth though thankfully he hasn’t lost the playfulness that put this place on everyone’s ‘must’ lists. An American caviar starter, for example, loses its stuffiness because it’s served with tater tots and “everything” seasoned crème fraiche. Other menu musts: buttermilk fried chicken thighs with a fiery carrot hot sauce; and a bucatini carbonara soaked in Heritage bacon and black truffle. Brunch is the most fun menu of all, with a carbonara Benedict, starring that sublime Heritage bacon and a black truffle fonduta, or the Cap’n Crunch pancakes slathered in vanilla butter, condensed milk syrup and candied cereal. Tip: Happy hour Tuesday through Saturday from 3 to 7pm at the bar features $9 cocktails—try the Ya Filthy Animal if you like dirty martinis— and bar snacks from $6 to $22.
Rapicavoli also opened an Italian restaurant, Luca Osteria, a few doors down at 1156 Giralda, whose menu features Italian classics and whose MO is spot on: “Good pasta, good people.”
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