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The Italian word spiaggia means "beach," though just which beach this nearly 2-month-old restaurant should call home is in question.
The owner, Leone Padula, seemed eager to denounce the SoBe dining scene as a "has been" when I visited recently, yet he has successfully replicated the feel of an Ocean Drive bar-cum-restaurant in this spot. Spiaggia looks oddly like a joint one would find on the Star Trek Voyager. Solid concrete covers the floor and rises to form a bar in the back. White padded seats add to the chic feel, and the exposed ventilation system, in chilling silver, seems monochromatically appropriate. Even the bathrooms are cold and concrete with silver doors. Seemingly the only warmth comes from a wall of mood lights that go from a muted blue in the daytime to a more jovial rainbow-like show as the sun sets.
239 S. Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33316
Region: Fort Lauderdale
But the icy, vacant feel inside may appeal to the clientele Padula is itching to welcome. He expects patrons who would most likely frequent Nikki Beach and sip caprihinas while chatting about Prada's latest line, rather than those pesky locals who drag up to the Elbo Room to suck on rumrunners in their ripped jean shorts. He says he hopes Spiaggia's guest list will consist of arrivals from the new W Hotel, Trump International Beach Club, and St. Regis. And with nine South Florida restaurants -- including the nearby Café del Mar on Fort Lauderdale Beach -- already under his undoubtedly Armani leather belt, who knows? Maybe Padula will be the dining messiah who turns the tattoo-and-pierced-nipple strip toward a new future, replete with gentrified Gen Xers in convertible Volvos.
The bar will likely be successful, as it is the most upscale offering in the area. In an effort to appeal to certain locals, especially those in the service industry, Spiaggia offers nightly two-for-one specials starting at 4 p.m. and a discount of 50 percent off bottles of wine Monday and Tuesday nights. Plus, frozen drinks are served in glasses the size of small beach balls ($11.95), so no one should leave thirsty. Those anticipating a late-nighter should partake of the specialty drink of the house -- an espresso martini -- as it may leave you feeling as buzzed as a 1980s raver.
To differentiate Spiaggia even more from its competitors, the restaurant offers breakfast, lunch, and dinner from 7:30 a.m. to 1 a.m. seven days a week. The single-page breakfast menu offers the expected omelets, pancakes, French toast, and the like but also has a selection of frittatas with salsa fresca ($8.95 to $9.95) and various egg specialties. The most interesting offering was the Eggs Spiaggia -- which is made with oysters and artichoke bottoms ($9.95). (Note: One would wonder who has the stomach for oysters shortly after sunrise.)
Similar to the dinner menu but smaller in range, the lunch offerings include panini served on either focaccia or ciabatta. The most inspired creation appears to be the polpette, which is stuffed with brick-oven-roasted meatballs, pecorino Romano, and handmade mozzarella cheeses with a touch of sauce made from San Marzano tomatoes ($8.95). I opted for the macadamia-dusted goat cheese and baby spinach salad with Granny Smith apples ($8.95) and regretted it upon its belated arrival. The spinach leaves, which were coated in a raspberry vinaigrette dressing that looked like yogurt and tasted like Bonnie Bell lip gloss, were so big that I had to chop like a Benihana chef to spear a reasonable bite. As for the goat cheese... well, let's just say my dining guest said it tasted "gamey." Watching him masticate the sticky, macadamia-crusted spongy disk was like watching a dog deal with a dollop of peanut butter.
Fortunately, pizza is Spiaggia's staple, and bargoers will probably be amused watching Italian chefs prepare the pies from a brick-fired oven. Crispy, thin-crust selections include a variety of vegetarian, classic, and inspired creations, like the pizzaiola with Italian sausage, sweet onions, and grilled peppers ($9.95 to $12.95). Or, if diners are feeling creative, they can make masterpieces from 30 toppings, including roasted artichokes, baby shrimp, caramelized onions, and wild mushrooms.
My guest and I tried the Napoletana, which is topped with plum tomatoes, mozzarella, oregano, and basil ($9.95). The crust was light, tasty, and draped with just the right amount of chewy cheese, leafy basil, and chunks of tomato. But be warned: Though ordered as an appetizer, the pizza took nearly 45 minutes to arrive. It came just in time to share space on our tiny table with the three other dishes that arrived in unison. We had ordered those about 20 minutes prior. Our waitress was apologetic, and the manager took some money off our bill (though we never complained), so that gained them some Brownie points.