SOMETHING TO BE THANKFUL FOR ON MIAMI BEACH
Since it opened in Pinecrest, Florida in 1997, Grazie restaurant has remained one of the area’s most acclaimed restaurants by virtue of its incredibly vibrant cuisine and unparalleled service. Now, the celebrated restaurant has moved to Miami Beach, giving a wider variety of diners an opportunity to sample the haute Italian cuisine and service that have made it one of the most popular fine dining restaurants in South Flonda. At the new 75-seat location, which opened in December 2004, diners will find a rare gem — an elegant yet comfortable space that eschews pretense and embraces a dedication to hospitality that turns every diner into a VIP. The fact that such a successful concept comes from three distinctly non-Italian restaurant veterans is just one of the many surprises Grazie has to offer.
Grazie is the brainchild of Moshe Petel (Israeli, 41) and Spurgeon Solomon (Honduran, 39), two passionate hospitality professionals with more than twenty years combined experience in the restaurant industry, including close to a decade together at Miami Beach’s venerable Osteria del Teatro, where they developed an unbridled passion for Italian cuisine. In 1997, the twD departed from del Teatro and turned that passion into Grazie, which they originally opened in a smaller incarnation in South Florida’s Pinecrest suburb with executive chef Felix Pavon (Nicaraguan, 34). ‘We’ve been very fortunate,” Solomon says of Grazie’s success. In truth, the original 50- seat space was a home run, drawing diners to an area not known as a dining destination and striking a chord with the affluent residents who no longer needed to travel to Miami Beach or Coral Gables for a great dinner. “We did very well in Pinecrest but were looking to expand and expose Grazie to a more international clientele,” he adds. “For that, there’s no better place than South Beach.”
The new location, which Petel and Solomon personally designed, is a warm, amber-lit space equal parts upscale restaurant and neighborhood oasis, where no detail has escaped them. All bread is baked in-house and delivered to the table piping hot, accompanied by house-made pesto oil and toasted garlic slices. Executed by chef Pavone, Grazie’s food blends the art of haute cuisine with the simplicity of Italian countryside fare.
The journey begins with a selection of hot and cold antipasti ($5 - $19). At Grazie, even familiar favorites are elevated to the level of fine dining. Bruschetta alla Romana is made with fresh Tuscan bread and rather than the greasy, deep-fried variety often found, mozzarella fritta is comprised of Buffalo mozzarella lightly breaded, seared and baked.
Innovative options abound, including a variety of carpaccios — yellowfin tuna and beef cheek among them — as well the delectable portobello fontina — grilled portobello served over grilled tomato, topped with melted fontina cheese and dressed with a balsamic vinegar reduction. Though the menu has its share of winning dishes, Petel and Solomon are quick to point out that close to 80% of their sales come from their nightly specials. Offerings might include tuna tartare served in a hollowed-out cucumber “cone,” topped with a relish of finely chopped red and yellow peppers and capers, served with a balsamic ‘vinegar reduction; and eggplant rollatini — eggplant wrapped around Buffalo mozzarella and, house-roasted peppers, served with a wonderfully spicy arrabbiata sauce made with fresh tomato, pepperocini, basil and white wine.
Website Optimized by: Cherryoneweb.com