I am not alone when I say that Chef Pietro Rota is probably one of Miami's best chef's. And La Marea probably one of Miami's best new restaurants.Everything we tried was straightforwardly good. Each dish was tastefully plated, well balanced, and clean-flavored, projecting an energy and attention to detail that you don't often find in this city. Here is a cuisine that focuses on the quality of the ingredients and the precision of the techniques evident in the ethereal goodness of black truffle ravioli, a tangy and refreshing plate of plump silver anchovies, a salad of creamy burrata mozzarella and lusicous tomatoes. The restaurant's decor, courtesy of West Coast glamor girl Kelly Wearstler, has a Grecian theme that also hearkens to mythic Oceanic royalty - you feel as if you are eating in Poseidon's dining room. The effect is both calming and magical. Service was outstanding, with a team of attentive yet unobtrusive servers making sure every dish is cleared and glass filled.
Our meal ended with a complimentary flute of the chef's house-made limoncello, cloudy, full-bodied and rich, not achingly sweet like it sometimes can be. As an accompaniment to a dessert of plum tart with sweet cream gelato it added up to a sublime culinary experience.
Located at 1220 Ocean Drive, South Beach, 305 604 5070.
3 comments:
Hi Sara, 3 questions...
- What's a meal like that cost?
- Are those turtle shells on the wall?
I was just saying how there are no restaurants in Miami where you feel in awe by the dining experience. There are no restaurants where the chef takes his food and ingredients super seriously. No matter where I eat, it all just feels like comfort food to me.
Would you say Chef Pietro Rota is attempting to take his food to a new level?
1. Well, it's on the pricey side but worth it. If you do it up right - probably $150 for two. If you don't indulge in black truffles you could still have a great meal for less than that.
2. They are indeed tortoise shells but I am told they are fake. I was into them.
3. I DEFINITELY think Chef Pietro takes his food seriously. Little details - like the fact that they offer 3 kinds of salt on the table with each dish - show that the kitchen is really committed to stepping up their game. Even the side dishes looked and tasted like immense care went into the cooking.
I hear what you're saying about boring comfort food - I think this place is a nice antidote to that thinking.
How long you think it will last until the tourists take over...
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