We’re just one month into the new year, and we already have a serious contender for Favorite Meal of 2018: The Alley at The Betsy Hotel. It’s been a while since we’ve had an entire meal that’s impressed us so much, but this cozy Italian restaurant knocked it out of the park. From the moment the starters hit the table to the last bite of dessert, we couldn’t stop smiling.
Miami Food Pug and Fooq’s go way back. In 2015, owner David Foulquier was one of our first interviews for the blog, and we’ve been following the restaurant ever since. Although there have been a few changes in the kitchen since that initial article, there has been one big constant: Fooq’s “feel good food.” With incredible local talent leading the kitchen (first Nicole Votano and then Bryan Rojas), you could always count on Fooq’s to deliver a quality meal.
Now that Executive Chef Saul Ramos (ex-Michael’s Genuine) is at the helm, Fooq’s “feed good food” slogan should be changed to “feel great food.” Chef Ramos has revamped the international menu, keeping old favorites like the Bucatini Amatriciana and Fooq’s Burger while adding sure-to-be-new favorites like the Local Burrata and Lamb Chops.
Italian restaurants are a dime a dozen in Miami. It’s hard not to go a few blocks without stumbling across yet another eatery serving up our favorite carbs. With so much competition out there, it takes a real winner to stand out from the crowd.
Enter Toscana Divino, which has been a centerpiece of Mary Brickell Village for years now. Other tenants have come and gone, but the Italian restaurant has stuck around through thick and thin. Its longevity should come as no surprise, though. This is some of the best Italian food in town.
Midtown Miami is now home to a new Italian eatery: Latteria Italiana. The place, which opened last month amid the hustle and bustle of Art Wynwood, serves up a range of tasty Italian treats including gelato, flatbreads and cheeses. Antonio Carrozza, one of the masterminds behind Latteria Italiana, took some time to sit down with us and talk about the new concept and his vision.