19 August 22-28, 2024 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | is also proud of how it navigated the COVID pandemic: selling meats, toilet paper, and even cleaning supplies in a market-like fash- ion, all while preparing and selling frozen dumplings and hosting dumpling-making classes online. Ng says that in the heart of the pandemic, Temple Street Eatery was three weeks away from closing but was saved thanks to its customers and Paycheck Protec- tion Program (PPP) funding. The dumpling classes that were once held online are now a regular in-person shindig that they host in the restaurant. Despite it all, not only did the restaurant persevere, it shined. To celebrate this milestone, on Saturday, August 17, from 5 to 11 p.m. Temple Street Eat- ery will celebrate its tenth anniversary with a “Polynesian Lot Party” and luau. Among the highlights at the party will be a traditional lion dance, hula, tiki cocktails, giveaways, and special bites like spam musubi, Japanese egg salad arepas, curry fish ball skewers, and more. Core to the luau — and as with so much related to Temple Street Eatery these days — will be community partners on-site, including Kitty Boba Teahouse, Sweet Aloha Ice Cream, and Blushing Boba Studio. Beyond Temple Street’s big tenth anniver- sary celebration, Temple Street Eatery re- cently opened a second location, a small outpost inside of Baoshi Food Hall in Pem- broke Pines. Looking ahead, he says a new lo- cation in Cooper City is in the works, meaning the Temple Street magic will be spread to a new community once more. Temple Street Eatery. 416 N. Federal Hwy., Fort Lauderdale; 754-701-0976; templestreet- eatery.com. JESSE SCOTT ▼ LITTLE RIVER NEAPOLITAN PIZZERIA STANZIONE REOPENS IN LITTLE RIVER This past May, hearts broke across Miami when beloved Brickell pizzeria Stanzione 87 closed its doors after 11 years of serving up some of the city’s best Neapolitan pies. The reason for its closure? Brickell had changed, and not for the better. With glitzy, big-budget restaurants mov- ing in and the departure of local clientele, it has become nearly impossible for smaller, owner-operated restaurants to remain afloat. The closure marked the end of a beloved chapter for those who cherished Stanzione 87’s commitment to traditional Neapolitan pies in a sea of ever-increasing opulence. But just when it seemed like the story was over, Stanzione has found new life — this time, in the more laid-back, community-ori- ented neighborhood of Miami Shores. Nestled within the Citadel in Little River, Stanzione Pizza has found a new home in a location that seems tailor-made for its ethos. The space previously housed Ash, another restaurant by Franco Stanzione, the founder of Stanzione 87, and now it’s back — ready to win over Miami Shores and Little River with its uncompromising dedication to crafting the perfect pizza. New Times caught up with Stanzione to talk about the challenges of operating a suc- cessful restaurant in Brickell, the excitement over the new location, and what fans can ex- pect from the revived Stanzione Pizza. Stanzione opened Stanzione 87 in Brickell in 2013. Despite the fierce competition among restaurants in Brickell and Miami’s then-rapidly growing pizza scene, the restau- rant quickly gained notoriety for its tradi- tional Neapolitan pizza. Favored by many in the restaurant industry, its wood-fired pies arrived with perfectly blistered crusts and impossibly molten centers—a reflection of Stanzione’s commitment to authenticity. The restaurant was even certified by the Italian government, adhering to strict guidelines set by Neapolitan pizza officials—a process far more complex than it might sound. Although it was popular among locals, Stanzione’s journey navigating his business in Brickell was far from smooth. “We had been open for only three months before they closed my street for Brickell City Centre con- struction for two and a half years,” Stanzione recalls. “It was tough, but we powered through. I had incredible mentors—like Aaron Brooks from Edge, Michael Pirolo from Macchialina, and Larry Mele from Pummarola—who helped me keep pushing forward. Without them, I don’t think we’d have made it.” But Brickell’s challenges didn’t stop at construction. Over the years, the neighbor- hood morphed into a playground for high- end dining, leaving little room for the kind of intimate, focused culinary experience that Stanzione 87 offered. “Brickell’s scene shifted to a place where serious, single-product es- tablishments didn’t really fit. The vibe changed, and it became clear that it wasn’t the right neighborhood for us anymore,” Stanzione reflects. The move to Miami Shores feels like a breath of fresh air. “Up here, people aren’t as transient. You see the same faces, people who live here and are invested in the community. It feels more in line with what I’ve always tried to do,” Stanzione says. The new location has already begun to build a loyal following, and the grand opening on August 15 promises to be a highlight, with collaborations from lo- cal culinary heavyweights and mentors of Stanzione, like Aaron Brooks and Michael Pi- rolo. “We used to throw these wild natural wine parties with different themes—like ‘Last Night on Earth’ with caviar, bone marrow, and champagne. We might bring back some of that energy for the grand opening,” Stanzi- one teases. As for the menu, fans of Stanzione 87 will be thrilled to see some beloved favorites re- turn, like the chopped salad, spicy honey wings, and, of course, the classic Margherita pizza. But there’s plenty of newness to get ex- cited about too, including a fried pizza that Stanzione says is a must-try and a playful trio of mini pizzas—perfect for those who want to sample a bit of everything.“The pizza trio was one of our best ideas in 11 years,” Stanzione shares. “They’re adorable, four to six-inch pies and it’s great for anyone trying us out for the first time.” (We recommend trying a clas- sic Margherita, the indulgent carbonara, and the calzone, which is also offered as a mini option in the flight.) Stanzione is also getting back to his roots, rolling up his sleeves and getting hands-on with every aspect of the business. After a whirlwind period where he managed multiple restaurant openings across Miami, he’s happy to focus solely on Stanzione Pizza. “We’ve got a much smaller team now, and I’m making most of the pizzas myself. It feels like the early days, and I’m determined to make this the best version of Stanzione 87 yet,” he says. As part of his vision for the future, Stanzione hints at upcoming pizza omakase nights, where he plans to team up with local chefs to craft unique and innovative pizzas once a month. A buzz-worthy frozen pizza project is also on the horizon, allowing pizza lovers to enjoy Stanzi- one’s flavors at home, anytime they crave. With a grand opening just around the cor- ner and a renewed commitment to quality, Stanzione Pizza’s return couldn’t have come at a better time for Miami’s pizza lovers. As Stan- zione puts it, “Our main goal is to make the best Neapolitan pizza north of 70th Street.” Well, with this new chapter, they’re well on their way. Stanzione Pizza. At the Citadel, 8300 NE Second Ave., Miami; instagram.com/stanzion- epizza. Currently open serving a partial menu. Grand opening with the full menu is on August 15. Already available for delivery via Uber Eats. MICHELLE MUSLERA Photo by Katie June Burton After closing in May, Stanzione Pizza has reopened at a new location in Little River serving its popular Neapolitan pizza pies.
