12 July 17-23, 2025 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | He launched Acqua e Farina in 2017 after deciding a food truck was the best way to bring his style of pizza to the public. His partner and wife, Victoria Barrozo, joined him in running the truck after years of working together in the same kitchen. Today, the couple serves handcrafted pizzas and pasta with a following of loyal fans who line up for signature pies cooked in their Italian- made oven. The menu features a rotating selection of Neapolitan classics and regional specialties, everything from Margherita and Diavola Ne- apolitan pizzas to Roman-style square pies and housemade pasta. Each dish is crafted with the same care and technique Esposito developed over decades behind the peel. Before launching the truck, Esposito honed his skills in bakeries, hotel kitchens, and coal-fired pizzerias. But after struggling to find the right space for a brick-and-mortar shop in Miami, he took a leap and turned to a food truck instead, installing a prestigious Italian oven and taking his pizza to the streets. Since then, Acqua e Farina has built a loyal following thanks to its consistent quality and commitment to tradition. Now, with national recognition under its belt, Acqua e Farina stands as proof that some of Miami’s best bites are still found curbside. Acqua e Farina. 12070 SW 131st Ave., Miami; waterandflour2017.com. CLARISSA BUCH ZILBERMAN ▼ BRICKELL NOT THAT RAINFOREST CAFE Amazónico, a jungle-inspired restaurant that’s been a hit since opening in Madrid in 2016, will bring its rainforest-themed restau- rant to Miami in September. Founded by hus- band-and-wife team Sandro Silva and Marta Seco, Miami will be the first U.S. location of the restaurant that also operates locations in London, Dubai, and Monte-Carlo. The original Madrid location gained at- tention when it opened back in 2016 for its rainforest-themed interiors and Latin Ameri- can fusion menu with wild presentations. Ac- cording to the restaurant, each dish is inspired by the “Amazon River’s influence across South America.” The Miami location at 800 Brickell Ave. will occupy a former bank building and is designed to seat over 1,300 diners each night, making it a large venue. In contrast to its smaller locations overseas, this restau- rant will feature three stories, a lounge with live performances and DJ sets, and a roof- top area. In Miami, the restaurant hired designer Lázaro Rosa-Violán to create the restaurant’s interiors, which feature plenty of greenery, natural materials, and tribal art. The restau- rant plays what it calls “elec-tropical” music to complement the dining experience. The London location, which opened in November 2019 in Mayfair, uses living walls and exotic plant life to create the atmosphere of dining in a tropical jungle. Thomas Lecoq, general manager of Amazónico London, has relocated to Miami to oversee the opening. He previously managed openings in London, Dubai, and Monte-Carlo. The Miami menu has not been announced, but the Madrid, London, Dubai, and Monte-Carlo locations blend tropical, Latin American, Asian, and Mediterranean influences. Brazilian- inspired grilled meats are popular at other locations, especially during the weekend Amazónico Asado lunch featuring meats cooked over a parrilla grill. Other standout dishes at existing locations include Peruvian sushi and ceviche with Nik- kei influences, Merluza Negra (Chilean sea bass), and charcoal-grilled Presa Ibérica (Iberico pork). For dessert, the restaurants serve caramelized slow-roasted pineapple and traditional Brazilian brigadeiros. The weekend “Asado” experience at other locations includes signature guacamole and cassava bread. For those who want to be part of the action, the restaurant is currently hir- ing staff for the Miami location, which opens in September 2025. Amazónico Miami. 800 Brickell Ave., Miami. amazonicorestaurant.com/miami. Opening September 2025. OLEE FOWLER Acqua e Farina photo Acqua e Farina’s menu features a rotating selection of Neapolitan classics and regional specialties, everything from Margherita and diavola to Roman-style square pies and housemade pasta. Follow Us Where the Mainstream Misses, We Deliver
