Macchialina

I am a local. Came here with my best friend for dinner. We ordered the chefs menu where you are given 3 anti pasta options and 3 pastas and chicken. As well as desert! It was a lot of food. The food was in fact good although I was not crazy about the polenta. The chicken was Devine a roasted chicken that was perfectly moist. We had the tiramisu and it was incredible very very good. The service was some what lacking. While our server was nice, there was a lack of explanation of what some of the dishes were. The food runners would drop the food so quickly and dash off, I truly could not tell you what exactly we got pasta wise or what was in each dish. The plates were also much too large for the small table we had we were playing Tetris half the time. I did appreciate the server helping with a wine choice!

Our search for a late-night dining spot in Miami led us to Macchialina, a vibrant Italian gem that offered seating after 10pm. The decision to visit this restaurant was, without a doubt, a rewarding choice that my girlfriend and I will always cherish. Our culinary journey began with an enticing ensemble of appetizers served together. The Gnocco Fritto, a puffed bread from Emilia-Romagna, provided a delightful crunch, perfectly paired with the creamy Polenta and Local Burrata. Each component was a joy in itself, but together they created a symphony of textures and flavors. The burrata was paired with Prosciutto di Parma, offering a delightful balance between the creaminess of the cheese and the saltiness of the ham. Meanwhile, the Broccolini al Cesare was a pleasant surprise, carrying a robust flavor profile that set the stage for the main course. When the Gnocchi Con Chanterelles and the NY Strip steak arrived, we were already impressed, but these dishes took the experience to a new le

Phenomenal food and service: We do talk about Bruno! After reading a review of Macchialina in Wine Spectator I was very interested in exploring their food and wine. The wine list curated by owner Jackie Pirolo is fascinating: there are the typical Italian varietals one would expect, but what is really amazing is the attention to those varieties of wine that many people may not be aware of. Jackie’s mission is to present these wines with her brother Michael’s food in a way that draws people in and encourages them to seek out these not often thought of wines. A very fine mission indeed. I sampled the Chef’s tasting menu and top to bottom, it was superb. Incredible depth of flavor, excellent presentation, and the wine pairings were spot on (see my Instagram post at nostriamici_john for details). And the service was outstanding. Our server Bruno was extremely knowledgeable about wine and was able to explain the reason for pairing the food and wines. He was prompt, courteous, and attentive