These 20 best Italian restaurants in America — which stretch from the best restaurants in Miami right up to San Francisco’s best restaurants — exemplify the best of both traditions (and they’ve got the James Beard Foundation nods, Michelin stars and Food & Wine Best New Chef awards to prove it) Go to the article
With a sterling résumé capped off by a stint at nearby celebrity haunt Scarpetta, chef Michael Pirolo could have parlayed his reputation into a big-ticket temple of alta cucina. Instead he sought to win hearts and minds by opening Macchialina, which he calls the kind of place he himself prefers to eat: a funky urban tavern nearly as admirable for its reasonable price points as its gutsy cooking. Supplemented by trademarks like the beet-stuffed mezzelune with hazelnuts in brown butter, the menu abounds in seasonal dishes as vibrant as Miami Beach itself — porchetta di testa in bottarga vinaigrette over gnocco fritto, lavender-scented chicken fricassee with porcini crumble, cioppino showcasing local seafood. They’re complemented by wines by the carafe and cocktails with loads of zip.
By Time Out editors and Ruth Tobias, Time Out December 7, 2015 | 11:12am
Photo Credit: Liz Clayman
Join us as we team up with Casa Noble Tequila and Prosciutto di Parma to host a special dinner at Macchialina. James Beard Semi Finalist Chef Michael Pirolo has created a special menu to pair with cocktails crafted by award winning mixologists William Rivas and Phillip Khandehrish.
Date: Monday November 28th
Price: $75 per person includes 4 course dinner and pairing.
Excludes tax and gratuity
Reservations Required: Jacqueline@Macchialina.com
Join us at Lure Fishbar for a special four-course family style seafood feast prepared by Chef Michael Pirolo of Macchialina and Chef John Iatrellis of Lure.
Date: Wednesday, November 16th
Time: Cocktails at 7pm Dinner at 8pm
Price: $100 per person Includes Cocktail Reception, 4 course Dinner and Pairings.
excludes tax & gratuity
Outdoor reception overlooking the ocean at Lure Fish Bar in the Loews Hotel. Hors D’oeurves & cocktails; live Music at 7pm followed by multi course dinner & pairing at 8pm.
RSVP Required: Jacqueline@Macchialina.com
Lure Fishbar: 1601 Collins Ave. Miami Beach
Michael Pirolo was nominated as a James Beard semifinalist in the Best Chef South category. We are honored to be nominated among such talented company.
Click here to read more
Watch as Chef Michael Pirolo makes Tortellini for a private dinner event featuring Prosciutto di Parma.
Video courtesy of Chat Chow TV.
We’ve made the Eater Essential 38 HeatMap once again! We are honored to be a part of such a great list of Miami Restaurants.
Click here to see the list.
Our Christmas just got filthy. On December 11th, Nick Nistico of Premier Beverage will be joining Macchialina’s beverage director Will Rivas behind the bar for a holiday and toy drive edition of our bar takeover series. The two will be pouring libations sponsored by Premier Beverage, Kris Roth from The 86 Company (check them out in the latest issue of Bar Magazine), and Filthy Food. Chef Pirolo will be cooking up complimentary bites.
Thursday, December 11th from 11PM-2AM
Complimentary passed Hors D’oeuvres
Don’t be a Scrooge – please bring a toy to donate.
Thanks to Gui Jaroshcy (Broken Shaker) & Trevor Alberts (Orange Blossom) for a fantastic Tiki themed bar takeover! These leading authorities in Miami’s bar scene served up the classics, as well as their own fabulous creations to accompany Chef Pirolo’s Polynesian inspired bites.
Thursday, September 25, 11pm-1am
No Charge at the door; Complimentary passed hors D’oeuvres
We hope you had a blast at our Bar Takeover with Oxley Gin’s brand ambassador Jamie Evans on Thursday, August 21! If you missed it, Chef Pirolo came up with a clever menu to compliment Evans’ gin based 80s themed cocktails. For a full photo recap, see our Facebook page. And yes, the event did include a ridiculous amount of name dropping from only the finest Yuppie Scum in South Beach.
What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at the restaurant?
The dishes that resonate with me from my childhood have had a profound effect on how I cook today. Dinner was an important time in my family; everyone had to be home and there was no tv allowed. It was about eating but more importantly about being together, and my mother knew the better the food the longer we would sit. Pasta was a staple in my house and, to this day, I still use my mother’s pickled eggplant recipe.
Read the full article here.