Oysters, Pizza and Prosecco specials every Sunday all Summer
Miami’s stylish and beloved mecca for pasta has done it to us once again! Only available to lucky locals and in the know foodies chef Michael Pirolo’s luscious Sicilian pies have gained a cult following in recent years.
Pirolo and his chef de cuisine Craig Giunta, a pizza lover (he even has a tattoo), uniquely prepare the pies using Cinque Stagioni flour imported from Parma Italy. The dough is made using 85% hydration with a 72 hour fermentation. The high hydration and slow rise allows the chefs to craft the perfect pizza with light, airy dough and a thin, crispy, glass-like crust on the bottom.
Priced at $22 each, only a limited number of pies will be available each week, from traditional to pies topped with 18-month-aged Prosciutto di Parma; Proper sausage with peppers; and parmigiano and arugula. In addition to Macchialina’s pizza specials and robust a la carte dinner menu, guests can enjoy a half dozen oysters for $18 or a half dozen dressed oysters for $22 (selections change weekly). To accompany the perfect Sunday meal, sip on a selection of bubbles for just $8 per glass.
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
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.
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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.
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
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.
Jen Chaefsky Featured in Ocean Drive Magazine with Top Chef’s Nina Compton In an industry still dominated by men, more and more female restaurateurs and chefs are taking the reins. See how Macchialina’s Managing Partner Jen Chaefsky and Chef Nina Compton are changing the culinary landscape in Miami.
Read the article here.