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The newest outpost from Angelo Elia is staged in a built-out, renovated home a stone's throw from the beach. Unlike sibling digs that sport a minimalist decor, his newest restaurant in a former home is cozy and warm. You cannot go wrong in your order here, though expect richness and decadence: veal bone marrow served with pane casareccio, burrata over roasted favas, and braised tripe for adventurous eaters. Bucatini with wild boar ragout and carbonara are both featured among pastas. Of all the restaurants owned by this iconic South Florida chef, this one is resonant for the setting, the service, and the reasonable price point.