Ezio’s, the Miami restaurant from the team behind New York’s Roberta’s, is Now open in North Beach. Co-owners Brandon Hoy and Carlo Mirarchi bring their celebrated culinary vision to Miami’s North Beach neighborhood. The restaurant opened its doors on December 19th, on the bottom level of 72 Park, a newly completed luxury condominium by Lefferts. Named in tribute to Mirarchi’s father, Ezio’s is built on the ageless charm of authentic Italian hospitality and is poised to serve as an upscale Italian-inspired steak and seafood restaurant.
Ezio’s menu showcases raw bar selections featuring locally sourced seafood, an array of house-made pastas, and a custom dry-aging program, all thoughtfully prepared in celebration of Italian tradition with contemporary Miami flair. The restaurant’s wine program encompasses more than 110 labels spanning Italy, France, Portugal, Argentina, and California, with selections available by the glass or bottle.
Ezio’s is built on the ageless charm of authentic Italian hospitality, with menu design and culinary vision from Mirarchi. The menu focuses on high-quality ingredients, local sourcing, and delivering unwavering hospitality to every guest.
Executive Chef Mirarchi helms the kitchen, offering an Italian-inspired menu divided into sections such as starters, raw bar selections, pastas, specialties, and hand-selected dry-aged steaks and chops.
Raw bar selections showcase coastal offerings, including Stone Crab Claws and Wild-Caught Fin Fish Crudo, highlighting the restaurant’s dedication to local sourcing.. Additional featured starters are Wagyu Carpaccio with husk cherries and caviar as well as Honey Mango with prosciutto.
Housemade pastas take center stage on the menu, with classics like Linguine Cacio e Pepe with winter truffle and Pappardelle with braised veal and parmigiano reggiano. Ezio’s dry-aged program of both lamb and beef, which emphasize the various flavors, act as the star of the show.
Signature chops:
- 55 day dry-aged 16 oz. Kansas City Steak
- 30 day dry-aged 30 oz. Double Cut Saddle of Lamb with mint jelly
- 90 day dry-aged 30 oz. Bone-In Wagyu Strip Steak
- 90 day dry-aged 30 oz. Grass Fed Vintage Beef
Beverage
The restaurant is complemented by robust cocktail program, showcasing a selection of Ezio’s classics including the Honeydew Spritz (Ford’s gin, Italicus, honeydew juice, lime, ginger, agave, Prosecco, edible flower, finger lime caviar); and bartender’s favorites headlined by the Alpine Italian Boulevard (Basil Hayden Dark Rye, Campari, Achillea, amontillado sherry, honey foam, Herbs de Provence). Its martini program, served tableside, allows guests to be creative and jazz it up themselves with add-ons like caviar and oysters. Additional martinis consist of ‘Cini Tini (Truman Vodka, Ford’s Gin, olive brine, fire tincture, Bordiga Extra Dirty Vermouth, Nardello pepper) and Basil Martini (Olive oil-infused gin, sage-infused vermouth, saline, olive oil drops).
The wine list spans more than 110 labels. The selection features reds, whites, sparkling, and rosé, served by the glass or by the bottle, encompassing countries like Italy, France, Portugal, Argentina, and California, along with regions such as Bordeaux-St Julien, Sicily, Champagne, Mendoza, and Napa Valley.
Design
The rich space has elements of a steakhouse with dark wood, veined stone, velvet, and dimly lit with warm lighting. Burgundy bistro banquettes line the space with low hanging ceiling pendants and tablecloths are dotted with sauce and red wine. Bold Italian art and local based works adorn the walls. References to Miami’s treasured Art Deco and Postmodern design define the dining room’s millwork.
The Team:
Hoy and Mirarchi are the visionaries powering Roberta’s, the New York City pizzeria known for its wood-fired Neapolitan-style pies. Roberta’s now operates three New York locations (Bushwick, Domino Park, and Penn Plaza) and has expanded with fast-casual outposts in Nashville and Studio City, as well as two full-service locations in Singapore and one in Culver City, Los Angeles. The expansion of Ezio’s to North Beach reflects the continued dedication of its trailblazing team and warmth of Italian hospitality.
