Miami’s newest Italian restaurant is an open book of Tuscan flavors and hospitality. How open? Consider that Northern Italia’s exhibition kitchen is front and center in the new eatery in Mary Brickell Village. That’s not particularly unusual, but this 3,000 square-foot kitchen has a bit of different design than most open kitchens.
“We pushed the prep tables forward and put the line behind, so you can see all the action,’’ said General Manager Juan Carlos Marchon.
And there is a of action – from employees cutting vegetable to the those working on the pasta-making machine and the artisanal pizza oven. North Italia’s kitchen is an important part of not only the restaurant’s cuisine, but it ambience.
“Definitely an inviting and warm environment,’’ Marchon said.
Definitely some outstanding modern Italian cuisine, too, including appetizers such as the “must-have’’ White Truffle Garlic Bread and Italian Meatballs. For those looking to share an appetizer, don’t pass on the Chef’s Board that features prosciutto di parma, artisan cheese, marinated eggplant, roasted pepper, castelvetrano olive and marcona almond.
North Italia’s entrees include a terrific Short Rib Radiatori with parmesan cream, fresh horseradish, wilted arugula and herbed breadcrumb. It’s loaded with flavors, with the fresh horseradish really standing out.
Pizza? You have to go with The Pig, featuring spicy pepperoni, soppressata and Italian sausage. The Prosciutto pizza with mission fig, goat cheese and arugula, also is a craft option for craft pizza lovers.
North Italia, which opened Jan. 30, also serves a weekend brunch, is nearly 8,600 square feet of space completely renovated from a previous restaurant. The dining and bar area (do the Milano Mule) sit up to 316 guests between the indoor and outdoor patio spaces. It’s a welcome – and delicious – addition to downtown Miami’s burgeoning dining scene.