This new Italian restaurant in Midtown Miami has pizza, pasta and a giant spritz bar
Did someone say bubbles?
A new Italian restaurant has opened up in the heart of Midtown Miami and the accent is on Aperol spritzers.
Brought to you by Argentinian restaurateur Pablo Sartori, who also owns Negroni Bistro & Sushi Bar in Brickell, this urban chic gem has a bar dedicated to the popular orange herbal liqueur, usually mixed with sparkling water or another carbonated beverage.
More on that in a minute. Solids are also the big draw at Italica Midtown, which, like its sister restaurant in Aventura, offers a menu of traditional Mediterranean-inspired eats that are not for calorie counters.
Popular comfort foods include the cuttlefish risotto with saffron aioli; gnocchi ragu with braised boneless beef short ribs; and jumbo shells stuffed with spinach, ricotta cheese and artichokes in San Marzano sauce au gratin.
Not to be overlooked (thanks to the fantastic aromas emanating from the pizza oven) is the expansive pie selection with such flavor-forward toppings as roasted artichokes, pistachios, marinated onions and charcuterie fave, mortadella.
Yet, the star of the show here, beside the gooey pies and addictive pastas, is the Aperol spritz bar. Your effervescent cocktail, with the sunny colored Italian liqueur as the base, can be done up pretty much any way you like.
Biggest hits: The Giovanni Meet Oaxaca, mezcal topped with a torched orange; the Fruttato, with rum, passionfruit, pineapple and a splash of Pinot Grigio; and the Il Floreale, kicked up with sake, St-Germain and prosecco.
As Aperol is an aperitif, these spritzers (from $16) are recommended to be consumed before the meal as a palate cleanser and to stimulate the appetite. But hey, this is Miami and all rules go out the window, so hit the bar after dinner. These angelically light, but slightly bitter drinks are so bright and pretty. Read: prime for the ‘Gram.
Italica Midtown
Address: 3201 NE First Ave., Miami,
Info: www.italicaus.com, 786-850-2600
This story was originally published October 6, 2022 at 5:00 AM.
