12 May 15-21, 2025 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | Month XX–Month XX, 2008 miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | solution? Move Strada’s menu to Farinelli’s location while keeping Farinelli’s popular pizzas in the mix. “We decided to kill two birds with one stone and join the concepts,” says Uribe. “It would be Strada’s menu with a liquor license, the cocktails from Farinelli, the pizzas, the best sellers from Farinelli—and in what, in my opinion, is one of the better locations, espe- cially outdoor locations in Coconut Grove.” The transformation demanded far more than swapping out some signage. The team completely overhauled the kitchen to accom- modate Strada’s more extensive menu, which required a much bigger space compared to Farinelli’s more modest setup. The bar moved from the right side to the left, creating a wraparound indoor-outdoor space that’s quickly becoming the spot’s signa- ture feature. The cocktail menu doesn’t skimp, featuring Italian-inspired drinks like the Ne- groni Congelato, a frozen spin on the classic with Bombay gin, Martini & Rossi vermouth, and 1872 Reserva bitters. For something lighter, the Limoncello Spritz combines Pallini limon- cello, prosecco, and homemade basil syrup. The menu now reads like a greatest hits al- bum from both restaurants. From Strada come the housemade pastas like cacio e pepe with pecorino romano and the risottos, in- cluding the classic alla Milanese with saffron. From Farinelli, the wood-fired pizzas remain stars of the show, with options like the “Mar- gherita” and “Prosciutto e Fichi” topped with gorgonzola, prosciutto crudo, caramelized onions, and figs. The “Lasagne Classiche” was carried over from Farinelli, while the branzino alle erbe— fresh Mediterranean striped bass roasted in the wood-burning oven with herbs, lemon, and olive oil—was also a Farinelli specialty that made the cut. The antipasti section fea- tures standouts from both restaurants, in- cluding the burrata with heirloom tomatoes and the polenta fritta with truffled fondue. Perhaps most remarkably, despite closing for about a year, the restaurant retained its entire staff—a point of pride for Uribe. “All of our staff came back—front of the house, back of the house. We have the same servers, the same chefs,” he says. “A lot of our regulars have been very happy to see familiar faces in the front when they have stopped by since our reopening.” Strada in the Grove. 3197 Commodore Plz., Coconut Grove; 305-444-1312; stradainthe- grove.com. OLEE FOWLER ▼ PINECREST SERGIO’S IS BRANCHING OUT Sergio’s, Miami’s beloved old-school Cuban restaurant chain, is planting roots in Pinecrest for the very first time. The new out- post, which takes over the longtime IHOP lo- cation at 11927 S. Dixie Hwy., will be the only major Cuban restaurant in the area (beyond bakery staples like Pinecrest Bakery and CAO Bakery & Cafe), and this one comes with a classic ventanita. That means Pinecrest residents will soon be able to grab Cuban cafecitos and pastelitos without leaving the neighborhood — finally. “We’ve spent 20 years searching for the per- fect location in Pinecrest, and...we finally made it happen,” Sergio’s team shared in an Instagram statement. We’re thrilled to join the Pinecrest community.” Sergio’s is a sign that Pinecrest may just be in the midst of a restaurant boom. The opening date for the new location has not been officially announced yet, but it is ex- pected to open in Fall 2025. Additionally, de- tails about the menu and whether there will be any exclusive dishes for this location have not been revealed. However, if this location follows the brand’s typical offerings, guests can look forward to affordable Cuban comfort food served throughout the day, including café Cu- bano in the morning and churrasco for dinner. Sergio’s menu at other South Florida loca- tions sticks to the classics, offering a wide range of Cuban staples that have made it a lo- cal go-to for decades. Popular picks include the pan con bistec, stacked with thin steak, grilled onions, potato sticks, and mojo on Cu- ban bread, and the always-reliable Cubano sandwich. The breakfast menu features items like tostadas, café con leche, and egg platters, while lunch and dinner bring out heavier hit- ters like arroz con pollo, lechón asado, and churrasco. For something quick and satisfy- ing, guests often go for the croqueta pre- parada or one of the customizable bowls packed with rice, beans, and proteins. With the addition of Sergio’s, Pinecrest continues its transformation into a food desti- nation. The village, once known more for its quiet, leafy streets than its dining options, has welcomed a wave of new Florida-based res- taurants over the past year. Chick-fil-A de- buted in January, while healthy fast-casual favorite Vale, artisanal pizza spot Mister O1, and Rice Mediterranean Kitchen all launched in summer 2024. With Sergio’s now joining the lineup, Pinecrest’s suburban food scene is officially on the rise. Sergio’s operates more than a dozen loca- tions across Miami, including Kendall, Doral, Pembroke Pines, and Miami Lakes, as well as grab-and-go locations at Miami International Airport, Fort Lauderdale-Hollywood Inter- national Airport, Florida International Uni- versity, and West Kendall. Sergio’s Restaurant Pinecrest. 11927 S. Dixie Hwy.; sergios.com. Opening fall 2025. CLARISSA BUCH ZILBERMAN Sergio’s photo A croqueta from Sergio’s
