Like other Cipriani restaurants, the Miami outpost serves the iconic Bellini, which dates back to 1948 at Harry’s Bar. It’s made of puree of white peaches and Cipriani Prosecco Wine, and costs an immodest $17. Other cocktails and glasses of wine are mostly $13, with a glass of Cipriani Prosecco, $11, glasses of champagne $18 to 23, and beers $7.
As part of its menu, the restaurant will feature sashimi options for lunch and dinner, along with signature Italian dishes including carpaccio alla Cipriani, $24; baked green tagliolini with Praga ham, $23; risotto “alla primavera,” $27; and vanilla meringue, $14.
“We try not to vary too much and stick to what we know,” Cipriani said.
The restaurant’s egg pasta is made in the company’s own factory in Italy, and other Italian delicacies will be flown in as well, such as fresh burrata, mozzarella and parmesan cheeses and prosciutto. Even the staff has been imported, including chefs, managers and wait staff who work at Cipriani restaurants in Italy, New York and Ibiza.
For now, Cipriani Downtown’s menu is the same for lunch and dinner, but will change daily, said Stefania Girombelli, who handles marketing and public relations.
Since its roots in Venice in 1931, the legendary Cipriani family has expanded globally. Its newest property in the United States is a hotel and restaurant in Los Angeles — Mr. C Beverly Hills.
“We have a faithful clientele that likes to go to all the locations we open,” Girombelli said. “Hopefully we will attract a lot of new people here, too, and be part of the Brickell community.”
In fact, drawing local customers will be key to sustaining a high level of success, said restaurant consultant Dennis Lombardi.
“Its reputation proceeds it, and it will get a lot of notoriety and a lot of visibility, and hence a lot of trial pretty quickly,” said Lombardi, executive vice president of foodservice strategies for WD Partners, based in Columbus, Ohio. “But a lot of it depends on it being perceived as chic and the place to be after you’ve been there once — to differentiate success from wild success.”