Ezio’s Brings Italian-Inspired Dining from New York to Miami’s North Beach
Ezio’s Brings Italian-Inspired Dining from New York to Miami’s North Beach
Ezio’s Brings Italian-Inspired Dining from New York to Miami’s North Beach
Ezio’s Brings Italian-Inspired Dining from New York to Miami’s North Beach
Miami Beach’s North Beach (NoBe) is entering a new phase, shaped by new luxury developments and a growing number of residents moving into the neighborhood. As new buildings rise, notable culinary names are beginning to follow. One of the most significant arrivals is Ezio’s, marking one of North Beach’s first true destination restaurants and signaling a new moment for the area’s dining scene.
Located on the ground floor of Lefferts’ newly completed luxury condominium tower 72 Park, Ezio’s is the latest concept from Brandon Hoy and Carlo Mirarchi, the team behind New York City’s iconic Roberta’s, the Michelin Bib Gourmand-recognized restaurant that helped redefine modern pizza culture. Their decision to open Ezio’s in North Beach was intentional, driven by the neighborhood’s rapid growth and the steady arrival of residents seeking elevated dining options close to home.
Rather than replicating Roberta’s, Hoy and Mirarchi designed Ezio’s as a distinct expression of Italian hospitality—one that feels refined, welcoming and well-suited to the evolving oceanside community. Named after Mirarchi’s father, the restaurant is envisioned as an Italian-inspired steak and seafood destination rooted in quality ingredients, thoughtful sourcing and attentive service.
At the table, Ezio’s focuses on quality ingredients and straightforward execution. A raw bar highlights locally sourced seafood, with dishes such as Conch Ceviche and Tuna Crudo reflecting the restaurant’s connection to Miami’s coastal surroundings. Starters range from Wagyu Beef Carpaccio with wild arugula and persimmon to Honey Mango paired with prosciutto.
House-made pastas play a central role, including Linguine Cacio e Pepe finished with Périgord truffle and Garganelli with Braised Veal, made with celery leaf, and Parmigiano-Reggiano. The menu is anchored by a custom dry-aging program featuring both beef and lamb, with standout selections such as a 55-day dry-aged bone-in rib-eye, Snake River Farms Wagyu Zabuton, and double-cut lamb chops aged for 30 days.
Ezio’s beverage program complements the food with intention. The cocktail list leans Italian in spirit, featuring signatures like the Cini Tini and Alpine Boulevardier. A tableside martini service allows guests to personalize their drink with additions such as oysters or caviar. The wine list spans more than 110 labels from Italy, France, Portugal, Argentina and California, with offerings available by the glass or bottle.
The restaurant’s design reinforces its role as a gathering place. Dark woods, veined stone, velvet accents and warm lighting create an intimate, dinner-party atmosphere, while burgundy banquettes and low-hanging pendants frame the dining room. Italian artwork and locally based pieces line the walls, with subtle references to Miami’s art deco and postmodern design heritage woven throughout the space.
