There are five pasta dishes (and sometimes more, depending upon the composition of nightly specials). Among them are agnolotti del plin — fresh egg noodles shaped into petite pockets of minced veal, pork, and chicken and served with cipollini onions in a reduced "brodo" that's more sauce than broth.
Lasagna is a dense rectangle of homemade noodles neatly stacked between layers of short ribs and Taleggio cheese — exceedingly hearty and filling, but good. Cavatelli comes laden with meatballs, porchetta, and Pecorino; cannelloni wraps around burrata and eggplant; and spaghetti showcases littleneck clams and arugula.
A 22-ounce bone-in rib eye ($49), branzino with mixed seafood ($30), and pork chop Milanese ($25) compose a trio of larger, main-course plates. The last is a huge 14-ounce chunk of breaded meat with fava beans in a sprightly mustard jus. Best bet is to share it.
A margherita pizza or plate of cavatelli and meatballs is included as an added course for diners who opt for the Miami Spice menu. Management must feel compelled to make this gesture because Macchialina's modest prices otherwise dictate that the $39 Spice deal isn't much of a deal. Small plates of antipasti regularly range from $9 to $14, pizza is $12 to $14, and pastas run $15 to $18.
Desserts are $8 apiece and include peach/blueberry strudel, bread pudding bumped with banana and butterscotch, vanilla panna cotta burnished with berries, and the coolest tiramisu in town: a mason jar of creamy mascarpone pudding tinted with dulce de leche, layered with espresso-soaked lady fingers, and capped with chocolate crumbles and espresso granita.
Is it any wonder the line to get in stretches out the door?