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This South Beach restaurant offers an affordably priced menu consisting of popular, freshly prepared, fun-to-share foods in a bright and informal setting. It also fills a thus-far neglected niche in our dining scene: water buffalo cuisine (bufala to Italians). Mozzarella di bufala is the most familiar of buffalo food products and is featured here in a number of settings. The cheese's most prominent role is star of its own plate (portioned for two), a one-pound globular ball of delicate, juicy mozzarellona -- sweeter than the fresh cow's milk version -- so moist that when it's sliced, milky beads of enzymes appear on the cut surface. A smaller ball of mozzarella takes a supporting turn in a platter of assorted bufala cheeses that also brings a sweet, soft, fresh ricotta; a naturally, subtly smoked mozzarella; and caciotta, which is semifirm and similar to Provolone. Meats derived from the water buffalo are also featured, though the dry, tough bufala burger isn't going to sway many into switching from beef, nor will a pedestrian bufala steak. When it comes to providing delicious, thin-crust pizzas, appetizing pastas, huge antipasto platters of meats and cheeses, and fresh, homemade pastries, FLB is A-Okay. And South Beach diners finally have a home where the buffalo roam and the skies are not cloudy all day.