Food & Drink

South Florida Food 50: Steven Perricone of Perricone’s

Steven Perricone of Perricone’s in Miami.
Steven Perricone of Perricone’s in Miami. Lynn Parks Photography

Steven Perricone, owner of Perricone’s Marketplace & Café and partner in Cena by Michy and Sullivan Street Bakery Miami.

Why he’s Food 50: For 20 years he’s quietly run one of Miami’s most beloved Italian restaurants, and he’s got a hand in some very exciting culinary projects.

Restaurateur and cookbook author Steven Perricone has defied the odds twice: first by opening a restaurant in Brickell in 1995, when nothing was happening in that neighborhood, and then by making it thrive for two decades, an eternity in that biz. His Perricone’s Italian restaurant and market manages to be family-friendly and date-night cool, and it still attracts the kind of A-list celebrities that South Beach restaurants wish they had as regular customers.

One of Perricone’s other great culinary accomplishments is partnering with chef Michelle Bernstein and her husband, David Martinez, in their landmark Michy’s restaurant on Biscayne Boulevard. Perricone remained a backer during the restaurant’s transformation last year to Cena by Michy. And he is teaming with Jim Lahey of New York’s famed Sullivan Street Bakery to open a commercial bakery and retail shop in Little Haiti. If Brooklyn-bred Perricone, who has called Miami home since 1990, had a hunch 20 years ago that Brickell would become a dining hotspot, odds are he’s probably onto something about Little Haiti, too.

Where to find him: Perricone’s Marketplace & Café, 15 SE 10th St., Miami, 305-374-9449.

Web: perricones.com

Instagram: @perricones

Perricone’s Pomodoro

Adapted from “Perricone’s Story and Cookbook.”

2 tablespoons olive oil

1 tablespoon minced garlic

1 cup diced ripe tomatoes

1 tablespoon chopped Italian parsley

2 tablespoons chopped fresh basil

1/2 cup dry white wine

1 cup marinara sauce, homemade or bottled

Salt and pepper to taste

Heat the oil in a large skillet over medium-high heat. Add garlic and sauté 1 minute. Add tomatoes, reduce heat slightly and cook about 5 minutes. Add the herbs, wine and marinara sauce; simmer a few more minutes, to heat. Season to taste with salt and pepper.

Yield: 3 cups

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