19 APRIL 24-APRIL 30, 2025 miaminewtimes.com | browardpalmbeach.com NEW TIMES | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | tari with coffee and lunch counter service of- fering pizza-by-the-slice and an array of prepared Italian staple dishes. The daytime menu includes items like eggplant caponata, chickpea salad, bomba Calabrese (a spicy Ca- labrian pepper spread), and “Zucchini Scapece” — crispy fried zucchini chips tossed in vinegar and mint, Neapolitan-style. Industry vets Marcellus Ramsey (chef de cuisine) and Olivia Kiddon (general man- ager) head operations at the no-reservations spot. Both bring experience from their time at Macchialina, where Kiddon began in 2021 and Ramsey in 2022. The market shelves stock hand-sliced salumi, regional cheeses, fruit preserves, and imported pantry goods ideal for creating gift baskets, dinner party supplies, or picnic needs. Yes, they even stock Italian-brand ant- acids. Fresh pasta by the pound created by the Macchialina team themselves, jars of home- made pomodoro sauce, and Jacqueline’s handmade ceramic candles – thrown on a pottery wheel and filled with wax and natural oils – round out the retail offerings. In the evening, Bar Bucce morphs into a lively gathering place. Guests choose bottles, make food selections at the counter, and let servers handle the plating and delivery to ta- bles. The night menu features baked ziti, egg- plant parmigiana, insalata di mare, chicken cutlets fried to order, and specialty sand- wiches—plus those same pizzas available whole rather than by the slice. Michael Pirolo’s pizza recipe – thin, crispy-yet-chewy pies made with a poolish and high-protein flour that ferments for 48 hours – comes after years of underground tastings at his home. Customers can call ahead to order whole pies or grab slices dur- ing lunch service. The bottle shop features over 100 interna- tional wines starting at $30, focusing on low- intervention and lesser-known grape varieties. More than 20 esoteric spirits, including hard- to-find amaros, vermouth, sherry, and sake, complete the selection. “First of all, sake and pizza is a thing,” Jacqueline insists. The 2,651-square-foot interior with a 2,050-square-foot, 120-seat garden patio sports soft blues, vintage creams, cement floors, and a custom-tiled bar top inspired by 1960s Italian architecture. Bar Bucce (pro- nounced “BOO-chay”) takes its name from the Italian word for peels, skins, or rinds – a motif seen throughout from cocktail gar- nishes to the logo. Bar Bucce. 7220 N. Miami Ave., Miami; bar- bucce.com. Olee Fowler ▼ POMPANO BEACH 26° BREWERY RELAUNCHES — WITH A KITCHEN Since 2017, 26° Brewing Company has been a mainstay in Pompano Beach’s craft beer scene, known for its laid-back vibe and cre- ative brews like the IPA1A and Ziko’s Rage. Now, the local favorite is taking it up a notch: launching a full food menu and reopening mid-April as 26° Brewery & Kitchen. The team behind the brewery — Yonathan Ghersi, Oscar Olikowicz, Jason Ferreira, and Greg Lieberman — say the goal is to create a food menu that reflects the same spirit as their beers. To lead the transition, 26° brought in Danny Serfer, the chef behind Mi- ami restaurants Blue Collar and Mignonette, to consult on the new menu, though the day- to-day kitchen will be run by executive chef Fergus Conneely, whose background in Irish cuisine shows up in dishes like a lamb pot pie with mashed Yukon Gold potatoes and gravy. The physical space has also gotten a re- fresh. The newly designed 6,000-square-foot dining room can now seat up to 300 people, with an expanded outdoor patio for breezy afternoon beers. But despite the changes, the brewery says its community-first atmosphere remains the same. “Beer and food should complement each other perfectly, and that’s exactly what we have created here,” says co-owner Yonathan Ghersi. “We took inspiration from the bold, refreshing beers of 26, carefully crafting a menu that enhances every sip with flavors that elevate the entire experience. It’s all about balance, creativity, and bringing people together over great food and exceptional beer.” Much of the new menu draws inspiration from the brewery’s signature and seasonal beers. A rotating selection of dishes will even incorporate beer into the recipes themselves. Think crispy gator bites brined in hot sauce and buttermilk, Irish “Bangers” (sausages) cooked in stout with smoked bacon and cara- melized onions, and a Pompano beef dip lay- ered with roast beef, pulled oxtail, and spicy giardiniera. There’s even a Bahamian conch salad made with chilis, sour orange, and lime juice, and a special brewer’s pot pie made with ground lamb and a pastry crust. Alongside the new food program, 26° will continue releasing seasonal and limited-edi- tion brews, including past favorites like the Guarapita Passion Fruit Sour and Creamsicle Sour Ale. The flagship lineup — IPA1A, Thirst Control (pilsner), Captain Ron (wheat beer), and Ziko’s Rage (imperial stout) — will still anchor the tap list. 26° Brewery & Kitchen. 2600 E. Atlantic Blvd. in Pompano Beach; 26brewing.com. Full kitchen service begins mid-April. Clarissa Buch Zilberman [email protected] Coconut shrimp at 26° Brewing Company. 26° Brewing Company photo
