World-renowned Chef Massimo Bottura has planted his flag in Miami with the colorful Torno Subito, now open downtown. It is Bottura’s first solo project in the United States and a sibling to the restaurant of the same name (and a recipient of a Michelin Star) in Dubai. A partnership with King Goose Hospitality, the restaurant is located on the rooftop of the chef-driven Julia & Henry’s food hall on Flagler St. To lead the Miami outpost Bottura entrusted Bernardo Paladini, the same chef behind Torno Subito Dubai who relocated to Miami a year and half ago to open the restaurant and familiarize himself with the farms, purveyors, and ingredients of South Florida.
Here are five essential things you should know before embarking on a culinary adventure at this Italian stunner.
There’s a brilliant flamboyance to the place with a playful use of color and 60s-era Italian design.
The interior draws inspiration from Bottura’s childhood trips to the coastal town of Rimini, and the phrase, “Torno Subito” translates to “I’ll be back soon!” commonly seen on closed store fronts in Italy indicating an afternoon break. The restaurant’s flashy vibes start on the ground floor with a bright red arched entrance which leads to an elevator that transports guests to the historic building’s rooftop. From there, guests walk past the buzzing open kitchen with its yellow-tiled pizza oven and U-shaped bar that connects both indoors and outdoors through to the glass-enclosed dining room which is a blast of more red, yellow, and stripes. “This restaurant is the dream of a magical place where the most unexpected things can happen. That is the real heart and soul of Italy – the magic of the generous and joyful Italian spirit,” says Bottura.Tip: When the weather cools down, reserve a table on the outdoor terrace which features dazzling views of downtown.
Cristian Gonzalez / Interior
You’re here for the pastas, and they are all uniquely interesting.
There are the signature tortellini, little pockets of dough stuffed with pork handmade daily by an Italian Nonna that the restaurant relocated from Italy to Miami. These plump pouches nestle in a Parmigiano Reggiano sauce that’s both sharp and luxuriously rich. The tagliatelle al ragù is a recipe handed down from Bottura’s grandmother and is made with wagyu beef, slow cooked and hand chopped before being combined with ribbons of fresh pasta. The cacio e pepe dish has a Florida spin using the zest from local citrus to add brightness to what is a deceptively simple dish. Chef Paladini explains: “I’m from Rome and cacio e pepe is one of the most iconic pastas from Rome. The original dish at the restaurant uses pecorino cheese and pepper, but I decided to add a small percentage of Parmigiano and then to use my favorite ingredient from Florida, the citrus. The zest from oranges from northern Florida, the lime from the Keys, and local lemons. The aromatic flavors help you enjoy the dish more and more.”
Cristian Gonzalez / Spread
Besides the cacio e pepe, there are several other dishes that were created specifically for the Miami menu.
The seabass porketta is a filet of Mediterranean fish with a stuffing of bacon and pork while the Milano-Portofino is a combination of two risottos - one made with saffron and bone marrow and the other with langoustine juice. And the dessert, called Oops, I Burned the Key Lime Pie, is exclusive to the Miami location but is a take on Bottura’s classic Oops, I Dropped the Lemon Tart from Osteria Francescana (his Three Michelin Star and Green Star restaurant in Modena). “Besides just using local ingredients, which is very important for us, I believe that in the U.S. I have the chance to play more with the irony, walking the line between traditional Italian and the American perception of Italian food,” says Paladini. “What is Italian and what’s not Italian? What is traditional and not traditional? I want to find a way to bring everyone together.”
Cristian Gonzalez / Last Sip Negroni | Oops I burned the key lime pie
There’s a pizza section on the menu called “Not Just a Pizza."
Composed of gourmet focaccia dough with just the right amount of chewy pull to perfectly blistered crust, these pies are topped with things like confit tomatoes, grilled eggplant, and parmigiano foam.
The cocktails are just as exciting as the food.
The restaurant has partnered with 2019’s World’s Best Bar, Dante, for an inventive collaboration where American cocktail culture meets Italian tradition to enhance the dining experience. This is most evident in the extensive negroni and spritz selections which feature aperitivo-esque sips like the “Sbagliato Sicilia” made with vermouth, limoncello, lemon bitters, and prosecco to the “Diavolo Daiquiri” made with rum, ancho verde, lime, chili honey, saffron syrup, blood orange, and red pepper juice.
Flow Gallery Food / Massimo & Bernardo
Hero image: Cristian Gonzalez / Spread
Thumb image: Cristian Gonzalez / Emilia Burger
In the Kitchen with COTE
