10 April 16-22, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | Not Fade Away The one Miami restaurant that never gave up on 4/20. BY NICOLE LOPEZ-ALVAR I n a city where trends move fast, and res- taurants pivot even faster, one Miami spot has quietly held its ground for more than a decade. While others have softened their approach or abandoned the holiday altogether, Eating House is once again going all in on 4/20. On Monday, April 20, chef Giorgio Rapica- voli will host the restaurant’s 14th annual 4/20 dinner, a one-night-only experience that has become something of a cult tradition in South Florida dining since 2012. Equal parts playful and polished, the event blends high-level cooking with a theme that leans unapologetically into nostalgia, music, and just the right amount of mischief. “For us, it’s like a non-negotiable,” Rapica- voli says. “We know every year we will host this dinner. We did our first one in 2012, and we will serve this dinner as long as we are open.” That kind of consistency is rare in Miami. Over the past decade, the city’s dining scene has exploded with new restaurants, big-name spots from New York, and constant reinven- tion. Yet this dinner has remained, evolving each year without losing its identity. Even amid the uncertainty of 2020, when dining rooms shut down and restaurants scrambled to survive, Eating House found a way to keep the tradition alive by offering a takeout version of the meal. It was less about spectacle and more about connection, something Rapica- voli has carried forward ever since. The 4/20 dinner is not just a theme night. It’s part of the restaurant’s DNA. Back in the early days, Rapicavoli built a reputation in Miami as someone who fully embraced the culture, blurring the lines be- tween culinary creativity and late-night indul- gence. It was part of the charm, part of the story, and very much part of the moment. New Times even published his restaurant’s famous “Cap’n Crunch Pancakes” recipe in 2014, which he personally developed. Wink wink. These days, things look a little different. “Okay, well, I haven’t smoked weed in al- most four years,” he says. “The only THC I consume are Offfields, which are very low- dose gummies for distance running.” It’s a shift that reflects where he is now, balancing family life, fitness, and a demanding restaurant ca- reer. But he is also quick to point out that the conversation around cannabis has changed. “But medically speaking, it’s incredible,” he adds. “It’s changed people’s lives.” And despite the association with the holi- day, Rapicavoli has always drawn a clear line when it comes to the food itself. “Well, for us it’s always been about the experience versus making food that’s medicated,” he explains. “And honestly, that stuff just doesn’t taste great.” He laughs at the idea of trying to make it work. “Yes, in theory, you can make a dish to go with the flavor profiles of marijuana. Maybe something herb-forward with tropical fruit. But like pot brownies taste awful.” Each year, the dinner takes on a new iden- tity. Past menus have pulled inspiration from movies, fast food, and even specific strains. This time, Rapicavoli and his team landed on a theme that feels both nostalgic and end- lessly creative: old-school hip-hop. “Every year is so hard,” he says. “Over 14 years, it’s seven dishes a year. That’s almost 100 dishes created for this menu. So we like to have a fun theme every year.” The result is a seven-course lineup that reads like a playlist and eats like a tasting menu. The night opens with “Wu-Tang Clan,” a yellowfin tuna crudo dressed in tangy agua- chile with cilantro and Tajín totopos. “Salt-N- Pepa” follows with rock shrimp coated in a 3-0-5 spice blend, lime, and jalapeño. Then comes “Snoop Dogg,” a Wagyu hot dog topped with black truffle ketchup, French on- ion aioli, and crispy potatoes. “Bun B” deliv- ers chicken parm bao buns layered with basil, tomato, and garlic butter, while “Too $hort” leans into comfort with grilled short ribs, bar- becue bordelaise, and cheddar creamed corn. Dessert goes all in. “Eminem” arrives as an M&M molten cake with salted chocolate ga- nache and mini M&M ice cream, while “Ice- T” is the wildcard, a collaboration with Cry Baby Creamery that stays under wraps until it hits the table. Pulling off a dinner like this takes more than just creativity. It takes a team that is will- ing to lean into the concept and push it fur- ther each year. “It’s usually like a theme,” Rapicavoli says. “Then with the theme, it’s like how do we create dishes. We’ve done so many crazy con- cepts. Songs, movies, strains, fast food spots. This year, it’s hip-hop artists.” And yes, the crowd plays a role in the night’s energy. “I mean, you can definitely tell…those who partake,” he says. (He knows when guests show up high.) So what is the proper way to approach a night like this? Do you show up hungry? Train for it? Strategize? Rapicavoli has seen it all. “Some fast, some get a good workout in,” he says. “And some, well, you know.” Oh, we know. The 14th annual 4/20 dinner will be of- fered for one night only on April 20, with an $89-per-person tasting menu and reserva- tions available through OpenTable. As a fun bonus this year, chef Rapicavoli is rereleasing Eating House’s original 4/20 T-shirt from 2012, redesigned to look aged and vintage. It’ll be available on the night of the event, with the option to pre-order if demand is high. In a city that rarely slows down, this is one tradition that refuses to fade. Happy 4/20, Miami. 4/20 at Eating House. Monday, April 20, at 128 Giralda Ave., Coral Gables; 786-580-3745; eatinghousemiami.com. Reservations avail- able via OpenTable. [email protected] ▼ Café Eating House photo Coral Gables restaurant Eating House is continuing its 14-year-long tradition of throwing a 4/20 dinner party thanks to its acclaimed chef. THIS TIME, RAPICAVOLI AND HIS TEAM LANDED ON A THEME THAT FEELS BOTH NOSTALGIC AND ENDLESSLY CREATIVE: OLD- SCHOOL HIP-HOP.
