Dolce Italian Miami – A Modern Translation of Italian Cuisine
The candle lit Dolce Italian Miami exudes understated elegance with its posh dark taupe and soft cream interior, and radiates welcome with comforting classic dishes enhanced by Executive Chef Paolo Dorigato’s fresh culinary techniques.
The invitation to dine the 2015 finale winner of Bravo TV’s reality series Best New Restaurant, hosted by Tom Colicchio, was indeed an honor.
Entering through the Gale South Beach, a luxe retro boutique hotel, I was led up to the restaurant’s upper level, which was lined with plushy leather dining booths. To my delight, my waiter, from Italy’s Campania region, would be pairing Italian wines with each course.
To start, I was served Dolce Italian’s signature antipasti dishes with a chilled glass of Mastroberardino Lacryma Christi del Vesuvio Bianco, – pale yellow in color, with the aroma of pear, yet, minerally on the palate as the wines’ grapes are grown in volcanic soil.
The name of this wine, Lacryma Christi, translates to “tears of Christ.” According to legend, God cried when he found a corner of Heaven stolen by Lucifer and where his tears fell, there grew the Coda di Volpe grapes that make Lacryma Christi.
The first appetizer, two Dolce Meatballs, is composed from a blend of locally-sourced meats; equal parts of Beef, Pork, and Veal. Lightly breaded, they are presented on a superbly executed Creamy Polenta, and topped with Tomato Sauce and fresh Parmigiano Cheese.
Next app up, the Grilled Octopus. Imported from Spain, the octopus is first poached, and then slightly grilled to ensure its tenderness. The signature starter rests on a grain salad of crunchy Chickpeas and Farro dressed in a lemony Pistachio Vinaigrette with a nuttiness that nicely contrasts with the sweet Balsamic Vinegar.
For the Primi, the Straccetti Alla Bolognese, -a traditional ragu of braised beef, veal, pork is the foundation of this great Bolognese. The hearty sauce is served over Maltagliati, -flat, roughly-cut triangle-shaped pasta noodles, and sprinkled with Parmigiano.
The pasta course was paired with a dry Grati Chianti 2014, – ruby red in color, with a more fruity than tart taste of dark cherry on the palate.
A decadent eight ounce New York Filet arrived as my main course. The tender steak was prepared perfectly medium rare in a scrumptious White Wine Reduction Sauce. This absolutely outstanding dish was further embellished with long spears of delectably crisp Grilled Asparagus. I haven’t had steak this good that I almost forgot how delicious red meat tastes.
As an added pièce de résistance, a glass of Antinori Guado Al Tasso Il Bruciato 2013, -a Tuscan Red Blend of 65% Cabernet Sauvignon, 20% Merlot and 15% Syrah, finished my meal. Antonio, my waiter, described it as la creme de la crème, and I most enthusiastically agree.
To the nose, the wine has the intense aroma of ripe red berries. On the palate, the wine is well-balanced with silky tannins, and followed by a sweet and spicy finish. Perfection.
Dolce Italian Miami is located at 1690 Collins Ave, Miami Beach, FL 33139. Dinner is served nightly starting at 6 PM, valet parking available. To book your reservations please call (786) 975-2550 or opentable.com. For more information and hours, please visit: dolceitalianrestaurant.com