A new day-to-night osteria delights diners in South Beach.
It took the folks at Altamarea Group, the company behind the Michelin-starred Marea and Ai Fiori in New York, a while to pick the right spot for its new Osteria Morini. They finally found it inside the Kimpton Palomar hotel in South Beach. Accessed through a separate entrance adjacent to the Collins Canal on Alton Road, the eatery is true to its name and just what you’d expect it to be—a place to stop by for an aperitivo, an espresso or a hearty meal.
Scallop and prawn skewer with green chile Romesco
The look of the 3,700-square-foot restaurant is what owner Ahmass Fakahany calls “Miami meets New York,” which translates to a rustic Italian farmhouse with clean lines and floor-to-ceiling windows.
In terms of the menu, chefs Bill Dorrier and Julio Cesar Ramos have tapped into the convivial spirit of northern Italy’s Emilia-Romagna region. That means classic favorites made with local, seasonal ingredients. Among the standouts are the tagliatelle with Bolognese ragu and Parmigiano, the bone-in fillet and the branzino. As sides go, Dorrier says the cipolla (onion carbonara and smoked pancetta) should not be skipped.
Not to be missed is the espresso bar, which turns into a battilardo station and cocktail bar for salumi and wines by the glass in the afternoons and evenings. Our new normal ways were taken into consideration with a canal-front patio enveloped with string lighting and colorful umbrellas. 1750 Alton Road, Miami Beach, 305.918.1037, altamareagroup.com
Different cuts of meat from Lomelo’s Meat Market
We love when concept ideas go the right way, and Lomelo’s Meat Market in Kendall certainly fits the bill. In the words of owner and GM Jorge Lorenzo, the venue is “a combination of a butcher shop and a curated retail grocery store.” Here, it’s all about superior meats cut fresh weekly at third-party USDA-certified facilities and vacuum-sealed for optimum freshness. A definite highlight among the offerings is the extravagant Japanese A5 wagyu, which Lorenzo calls the pinnacle of meat: “It comes from the northern islands of Japan where cows are kept in stress-free environments and fed grass and vegetable diets. These steaks feature intense marbling with a much lower melting point than your typical wagyu, allowing the fat content to cook into the steak, giving it a buttery profile.” Also not to be missed: Lomelo’s 100% wagyu hot dogs. “It’s our most misunderstood item,” says Lorenzo. “The thought of eating a gourmet hot dog rarely crosses anyone’s mind, which is why people are so confused when they try it and realize it’s so good.” 9810 S. Dixie Highway, Miami, 305.200.5778, lomelos.com–LRR