Displaying items by tag: Fi'lia

JAMES BEARD AWARD WINNING CHEF MICHAEL SCHWARTZ BRINGS HONEST ITALIAN FOOD FEATURING FRESH INGREDIENTS FROM THE HEARTH AND THE SIMPLICITY OF HANDMADE ARTISANAL BREADS AND PASTA TO FI’LIA. A meal begins with a crusty loaf, presented with olive oil and oregano snipped at the table. Rustic pizzas from the wood oven highlight beautiful produce in season in special combinations. Caesar salad is tossed tableside in a shower of shaved parmigiano from a roaming cart, with the smell of toasted garlic croutons reminding you of how satisfying and memorable the classics can be. Cocktails are refreshingly uncomplicated – less about complex recipes and technique, and more about how unpretentiously perfect a spritz is on a July or December afternoon. A focused wine list celebrating Italian regional varietals and American wines with an old world sensibility. Here is more information about Fi'lia :

 

According to Eater :

"This marks the first Italian concept for the James Beard award-winning chef, and it showcases a menu filled with Italian classics with that signature Schwartz twist. The kitchen is overseen by chef de cuisine Tim Piazza, and is creating dishes like Caesar salads prepared table side, with the dressing made in front of the guests and the garlic croutons toasted on the cart; pizzas topped with items like pancetta, ricotta, and tons of local produce; plenty of house-made pastas ranging from the traditional Cacio e Pepe to the more hearty corn agnolotti topped with roasted lobster sauce plus a variety of small plates like bruschetta. And, of course, the restaurant now also features its own first press, cold press Italian extra-virgin olive oil blend, which we're sure will be in just about every dish. To wash it all back there are tons of beverages to choose from including four bottled drinks (opened table-side, naturally), a section devoted to the Italian Spritz with six different versions of the drink, a beer list filled with craft and seasonal styles, and a wine list focused on Italian regional varietals and American wines." written by Olee Fowler.

 

According to Miami.com :

"True to Schwartz's style, the menu starts off with Snacks including Heirloom Tomato Bruschetta with stracciatella and basil and Charred Eggplant Spread on freshly grilled bread with grated bottarga. Small dishes include Citrus Salad with pistachio and aged piave vecchio, and a 42-oz. Bisteca Fiorentino executed on the wood grill with Meyer lemon and rosemary. There's also Caesar salad made table side. Daily made pastas include Corn Agnolotti with roasted lobster sauce and Braised Short Rib Crespelle--Italian crepes baked with béchamel, taleggio and trugole. Then there are pizzas including  Margherita with tomato, mozzarella and basil, finished with the restaurant’s own first press, cold press Italian extra-virgin olive oil blend, Leek & Potato with pancetta, rosemary and trugole, and Pistachio Pesto with house made ricotta, charred onion, and pecorino." written by Lesley Abravanel.

 

Stay tuned at Miami City Social for more information.

Over a decade ago when Sam Nazarian first envisioned the SLS brand, he knew the experience was about more than just hotels. For him, SLS represented a "new idea" in terms of culture and community, with an aesthetic and lifestyle that lent itself brilliantly to a residential setting. Today, that "new idea" has become a reality with the Summer 2016 debut of SLS Brickell Hotel & Residences in Miami. With that said, iconic Miami chef Michael Schwartz will be filling in one of the restaurant inside of SLS Brickell. It's called Fi'lia, the first Italian concept from Michael Scwartz, rooted in simplicity and fresh ingredients. Here is more information about Fi'lia :

 

According to Eater :

"First up is will be Schwartz’s first ever Italian concept, Fi’lia, planning its debut in October 2016. The restaurant will be open for breakfast, lunch and dinner daily and "feature honest Italian food highlighting fresh ingredients." On the menu think rustic Italian dishes like table-side created Caesar salad, pizzas and pastas." written by Olee Fowler.

 

According to New Times :

"Michael Schwartz will launch an entirely new concept in his portfolio of eateries. Fi'lia, an Italian restaurant, will follow the James Beard Award winner's philosophy of simple and honest cooking by offering handmade artisanal breads, pizzas, and pastas. Fi'lia, whose name is Italian for "daughter," will also offer old-school caesar salads tossed tableside with shaved Parmesan and garlic croutons — prepared in the manner of classic New York eateries. Says Schwartz of his project: "It’s exciting to enter a new, nearby neighborhood exploring the style of food that has been a great influence in my cooking since I first entered a restaurant kitchen 30 years ago." written by Laine Doss.

 

According to Miami.com :

"Fi’lia (which is a play on Figlia, the Italian word for ‘daughter’, of which Schwartz has two) will be open for breakfast, lunch and dinner and feature Italian food highlighting fresh ingredients from the hearth and the simplicity of handmade artisanal breads and pasta. Rustic pizzas from the wood oven showcase beautiful produce in season in special combinations. Caesar salad is tossed tableside in a shower of shaved parmigiano from a roaming cart. Cocktails will be “uncomplicated” and more about that unpretentiously perfect spritz. The wine list  will highlight Italian regional varietals and American wines with an old world sensibility." written by Fred Gonzalez.

 

Stay tuned at Miami City Social for more information.


 

Connect with other fashion enthusiasts
Contact the webmaster with questions
FAQ Answers to most common questions
Would you like to write for us
Bookmark us and come back often