Most main dishes cost $20 to $30, except serious carnivorous combos such as Deep Creek Ranch grass-fed beef tenderloin with Hudson Valley duck foie gras, shaved truffles, and bordelaise sauce ($45), and a 14-ounce Angus strip loin with wild mushrooms and veal jus ($49). Appetizers and desserts can be pricey too, and the bill will swell further if you select one or more wine bottles from the 200-plus Italy-centric list. The quality of cuisine and service (friendly, professional, thorough), however, will leave you feeling the money was well spent.

AltaMare's signature dessert is the deconstructed tiramisu, and it's a dandy — especially after the waiter pours in shots of Baileys and espresso. But pastry chef Crystal Cullison, formerly of the Ritz-Carlton South Beach, impresses with a host of postdinner treats. We especially liked an airy milk chocolate semifreddo (half-frozen) embedded with salted caramel sauce and garnished with warm fudge sauce and a dark chocolate tuile. A disk of French-style (custardy) almond tart tastily teamed with rhubarb compote and vanilla ice cream, though it would have been better had the pie been warmed (as advertised).

Joe Rocco

Location Info



1233 Lincoln Road
Miami Beach, FL 33139

Category: Restaurant > International

Region: South Beach


1233 Lincoln Rd., Miami Beach; 305-532-3061; ; Lunch Tuesday through Saturday noon to 4 p.m., dinner nightly 5 to 11 p.m.

No, there was nothing wrong with the old Alta Mar. But somehow Giordano fixed it.

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