12 January 22–28, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | for the project in April. Final approval is still pending and requires confirmation from utility providers, including approval for the installation of a grease trap. Local officials have expressed optimism about the eco- nomic impact, citing tourism draw and job creation, though specific employment or revenue numbers have not yet been re- leased. The Fort Pierce project would mark Buc- ee’s fourth Florida location, following the chain’s successful expansions into St. Augus- tine, Daytona Beach, and Ocala. Buc-ee’s first entered Florida in 2021, and each new open- ing has drawn massive crowds, traffic back- ups, and an undeniable buzz that has turned convenience store stops into full-fledged travel experiences. According to a report from Sunland News, site plan approval is expected soon. Construc- tion is projected to take 18 to 24 months, pointing to a likely opening in late 2027 or early 2028. Billboards advertising the upcom- ing Buc-ee’s began popping up near the site in late September, fueling excitement among lo- cals and travelers alike. Founded in 1982, Buc-ee’s now operates more than 40 locations across the South and has built a fiercely loyal following by redefin- ing what a convenience store can be. If all goes according to plan, Fort Pierce won’t just be getting a Buc-ee’s. It will be getting the biggest one on Earth. Buc-ee’s Fort Pierce. buc-ees.com. NICOLE LOPEZ-ALVAR ▼ NORTH MIAMI BEACH SURF AND TURF The team behind New York’s Roberta’s has officially landed in Miami. Ezio’s, a new Ital- ian-inspired steak and seafood restaurant from Roberta’s co-owners Brandon Hoy and chef Carlo Mirarchi, opened December 19, 2025, in North Beach. Roberta’s built its reputation on wood- fired pizza before expanding into full-ser- vice dining in New York, Los Angeles, and Singapore. Ezio’s, the group’s first Miami restaurant, goes a different route, leaning into dry-aged steaks, raw bar seafood, and a formal dining room built for long, wine-for- ward dinners. While Roberta’s is best known for reshap- ing New York’s pizza scene from its Bush- wick original outpost, Ezio’s moves away from that almost entirely. Named after Mi- rarchi’s father, the restaurant centers on Ital- ian hospitality rather instead of pizza culture. Mirarchi oversees the kitchen, fo- cusing on raw bar selections, house-made pasta, and a custom dry-aging program for beef and lamb. Locally sourced seafood highlights the raw bar, featuring stone crab claws, seasonal oysters, and wild-caught fin fish crudo. Start- ers range from wagyu beef carpaccio and warm focaccia with stracciatella to pizza fritti with lardo and honey mango paired with prosciutto. Pastas are made on-site, including spaghettini with clams and lupini, pap- pardelle with braised veal, and linguine cacio e pepe finished with winter truffle. A dry-aging program anchors the main courses with substantial cuts designed for the table. Options include a 55-day dry-aged Kansas City steak, a 30-day dry-aged double- cut saddle of lamb, and longer-aged wagyu and grass-fed beef. Ezio’s beverage program leans on the clas- sics with theatrical touches. While the list in- cludes spritzes, Boulevardiers, and spirit- forward builds, the standout is the tableside martini service, which lets guests customize their drinks with additions like caviar and oysters. The wine list spans more than 110 labels from Italy, France, Portugal, Argentina, and California. Selections are available by the glass and bottle, focusing on pairing flexibil- ity rather than trend-chasing. The dining room leans toward a steak- house tone with dark wood, stone surfaces, velvet seating, and low lighting. Burgundy banquettes, white tablecloths, and bold Ital- ian artwork set a more formal mood than most North Beach openings, while millwork incorporates subtle references to Miami’s Art Deco and postmodern design. Ezio’s. 580 72nd St., Retail A, Miami Beach; eziosmiami.com. OLEE FOWLER [email protected] The award-winning team behind New York’s Roberta’s has opened Ezio’s in North Miami Beach. Photo by Brandon Harman Station to Station from p11
