11 January 22–28, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | PLAN YOUR WEDDINGS | CORPORATE EVENTS SOCIAL EVENTS Dream Event VIEW OUR EVENT SPACES WWW.THERUSTYPELICAN.COM at 3201 RICKENBACKER CWY, KEY BISCAYNE, FL 33149 | 305.361.3818 BE SOCIAL WITH US! /RUSTYPELICANMIAMI ▼ FORT PIERCE STATION TO STATION Florida is about to get a massive dose of Buc- ee’s. The Texas-based travel center chain, which has a cult-like following for its unique snacks, fudge, brisket sandwiches, and plethora of gas pumps, plans to open what would become the world’s largest convenience store in Fort Pierce, cement- ing the state’s growing status as prime territory for the cult-fa- vorite brand. If approved and built as planned, the massive new Buc-ee’s would open in 2027 and officially dethrone the chain’s current record-holder in Texas. The proposed Fort Pierce Buc-ee’s will span approximately 76,245 square feet, edg- ing out the massive Luling, Texas, location that opened in 2024 at 75,593 square feet. The store would rise at the intersection of In- terstate 95 and Indrio Road, northwest of Fort Pierce and southwest of Vero Beach, a strategic location along one of Florida’s busi- est travel corridors. True to Buc-ee’s larger-than-life reputa- tion, the Fort Pierce outpost is designed to be a highway oasis on an epic scale. Plans call for 120 gas pumps, 18 electric vehicle charging stations, and more than 700 parking spaces (specifically, 778), accommodating a range of people from road-tripping families to commercial drivers. Inside, customers can expect Buc-ee’s signature spotless rest- rooms and sprawling aisles stocked with the chain’s beloved snacks, in- cluding house-made beef jerky, fresh fudge, and brisket sandwiches, alongside home décor, clothing, and grilling supplies. Photos shared on social media show the site has already broken ground. The company resubmitted the site plans and a building permit to St. Lucie County in November, following state approval | TASTE TEST | ▼ Café Café ▼ MIAMI PIZZA PLANET W hen Francesco Martucci, the World’s Best Pizza Chef 2025, de- cided to open his first restaurant outside of Italy, he didn’t look to New York, Los Angeles, Chicago, or Las Vegas. He chose Mi- ami. The Caserta-born pizzaiolo (pizza chef), widely regarded as the world’s best, has opened Francesco Martucci Miami in Wynwood, bring- ing his boundary-pushing vision of pizza to the U.S. for the first time. Developed in partnership with Lib- erty Entertainment Group, the new restaurant marks a major moment for Miami’s culinary scene and a rare stateside arrival for one of Ita- ly’s most influential culinary figures of all time. Martucci is the chef behind I Masanielli, the world-renowned pizzeria near Naples that has rede- fined what pizza can be. Known for towering, cloud-like doughs, inven- tive toppings, and an obsessive fo- cus on fermentation, Martucci has spent more than two decades challenging tradition while honoring it. His work has earned him global acclaim, in- cluding being named World’s Best Pizza Chef 2025 by The Best Pizza Awards. He has also se- cured top rankings from 50 Top Pizza (ranked No. 1 in the 50 Top Pizza World 2025 ranking), as well as praise from the New York Times and Food & Wine. It’s safe to say his arrival in Miami is a sign of what is to come for one of the south- ernmost cities in the U.S. At Francesco Martucci Miami, pizza is treated as a tasting experience rather than a casual bite. The Wynwood restaurant will offer a multi- course menu built around ultra-light, long-fer- mented doughs that strike a balance between structure and delicacy. Ingredients stay rooted in southern Italy, from buffalo mozzarella sourced from Campania to heirloom tomatoes, while Florida’s seasonal produce plays a sup- porting role. The menu ranges from refined classics to provocative creations, such as “Le 7 Consistenze della Cipolla,” a layered exploration of onion prepared in seven different forms. A fully sepa- rate gluten-free kitchen ensures precision and integrity, an uncommon commitment at this level of pizza-making. A wood-fired oven, constructed with tradi- tional Italian brick and cement from the volcanic hills of Campania, anchors the kitchen and deliv- ers the signature contrast Martucci is known for: crisp exterior, soft center, and a subtle smoky char. The space itself mirrors Martucci’s philoso- phy. Designed to reflect Wynwood’s industrial edge, the restaurant blends raw textures with refined details, pulling from factory warehouses and Neapolitan tradition. It’s sleek, moody, and intentionally intimate, a setting that reinforces Martucci’s belief that pizza belongs firmly in the realm of serious dining. Francesco Martucci Miami. 10 NE 27th St., Miami; martuccimiami.com. NICOLE LOPEZ-ALVAR The world’s best pizza chef opened his first U.S. restaurant in Wynwood. Francesco Martucci Miami photo >> p12
