13 June 13-19, 2024 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | 3201 RICKENBACKER CAUSEWAY KEY BISCAYNE, FL | 305.361.3818 WWW.THERUSTYPELICAN.COM BE SOCIAL WITH US! FIND US ON miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | new café, trendy bar, and revamped menu offer- ings, all set to debut in time for the high season. Founded in 2006 by twin brothers and Milan natives Roberto and Emanuele Bearzi, Fratelli Mi- lano quickly became a local favorite. Roberto takes the lead as executive chef, while Emanuele crafts delicate pastries, specialty pastas, and arti- sanal breads. “Fratelli Milano was the dream of my partners Roberto and Emanuele and mine,” general manager and co-owner Fiorella Blanco tells New Times. “All three of us had been working for years in the restaurant business. We wanted to try our luck with a family-owned and operated eatery where people from all walks of life could come and enjoy quality fresh Italian food at a reasonable price.” They started with a modest 20-seat establishment but soon expanded to four times that capacity when they realized the demand outstripped the small space. “Back then, there were just a handful of full-service restaurants downtown, and we seized the opportunity to cater to the business crowd,” Blanco explains. The menu is a nostalgic nod to the Bearzi brothers’ childhood in northern Italy, where their grandmothers whipped up hearty soups and stews for Sunday family feasts. Diners can indulge in complimentary housemade ciabatta with the restaurant’s famous sun-dried tomato paste. The fresh pasta selection includes fettuc- cine, pappardelle, gnocchi, and lasagna. Short rib ravioli, topped with Bolognese sauce and burrata, is a crowd favorite, as is the vitello alla milanese, a cutlet served with arugula dressed with lemon-infused olive oil and topped with cherry tomatoes and diced bocconcini mozza- rella. The dessert menu tempts with more than ten options, from traditional tiramisu to locally inspired creations like dulce de leche panna cotta. Blanco says the makeover is a re- sponse to the evo- lution of downtown Miami. “In recent years, many more restaurants and bars have opened in the area, which has helped bring more pedestri- ans. We believe once all the work in Flagler is completed and more businesses open, down- town will become once again the thriving area it once was.” Upgrades will include additional indoor and outdoor seating, a full bar, and an adjacent café. Menu adaptations are also in the works, including housemade gluten-free pasta and, on Saturdays and Sundays, a bonafide Italian brunch from 10 a.m. to 4 p.m. Regular customers who love Fratelli Milano just the way it is need not worry. The core ethos remains: housemade pastas served in a homey, welcoming atmosphere. “We’ve always been unpretentious, and peo- ple love that. Our goal has always been to create a place where everyone feels welcome, and we’re excited to continue that tradition with a fresh new look and exciting new offerings,” Blanco says. Fratelli Milano. 213 SE First St., Miami; 305- 373-2300; ristorantefratellimilano.com. MICHELLE MUSLERA “WE’VE ALWAYS BEEN UNPRETENTIOUS, AND PEOPLE LOVE THAT.”
