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Macaluso's Italian Cuisine

1747 Alton Road Miami Beach, FL 33139 | South Beach | 305-604-1811

Location Description:

It's not an Italian restaurant. It's Italian American, what people in New York's burbs (like Staten Island, where chef Michael D'Andrea grew up) commonly call a "red-sauce joint." But that's no diss when the sauce's tomatoes are naturally sweet D.O.P. San Marzanos. And other ingredients boast the same high quality. The dried pasta is De Cecco (and always cooked al dente, not overcooked and mushy). Cured cold cuts, like the San Daniele prosciutto, are Negroni. Olive oil is top quality, first cold-pressed extra virgin. The favored cheese is Locatelli Pecorino Romano -- so aromatic that the term imported doesn't begin to do it justice; in fact just one sniff exports you to southern Italy. Recipes, from the chef's grandmother, are tasty renditions of simple, honest, homey fare, like rigatoni with broccoli rabe; generously ricotta-stuffed ravioli with fresh peas, chicken, and mushrooms in a lemony white sauce; and an excellent -- and never precooked -- veal cutlet. One warning: The chef is not happy to alter Grandma Macaluso's recipes. So, dieters, fuhgeddaboutit.


Related Stories (9)

Details

  • Cuisine(s): Italian
  • Hours: Sun,Tue,Wed,Thu,Fri,Sat 12pm-11:30pm
  • Price: $$$
  • Serving: Dinner, Late Night, Lunch
  • Reservations: Accepted, Recommended for Large Parties
  • Parking: Lot Available
  • Payment Types: MasterCard, Visa
  • Attire: Casual
  • Extra Info: Reservations recommended for parties of 8 or more.
  • Features: Banquet Facilities, Catering, Patio/Sidewalk Dining, Takeout

Related Stories

  • Short Order: Best of Miami
    South Beach is a mecca for sky-high parking fees, haughty service, and the braggadocio of New York restaurants transported to the tropics. There are exorbitant cocktails, ceviches, and even...
  • Short Order: Recipes
    Read parts one and two of our interview with Michael D'Andrea here.As promised, here is Michael D'Andrea's recipe for peas and macaroni. Now don't get all pissy that he's making you use his...
  • Short Order: Chef Interviews
    Read part one of our interview with Michael D'Andrea here.New Times: Most unusual food combination you've ever created or been served?Michael D'Andrea: My Macaluso's meatball salad: the hot...
  • Short Order: Chef Interviews
    If the Staten Island accent and amber peepers don't get you, Michael D'Andrea's meatballs certainly will. And then there's his unyielding appreciation for his mama. "My Mom, our last meal...
  • Short Order: Favorite Dishes
    As a countdown to New Times' "Best of Miami" 2010, Short Order is serving up 100 of our favorite dishes in the 305. Send your nominations to cafe@miaminewtimes.com. 46. Meatballs at...
  • Dining: Reviewed
    Editor's note: Periodically we will publish capsule reviews like those below in addition to our weekly full reviews. Contributors to this installment include Lee Klein, Pamela Robin Brandt,...
  • Dining: Reviewed
    There are no menus handed out at Macaluso's, a smart-looking Italian restaurant sitting almost secretly in a ministrip mall off Alton Road in South Beach. Instead most of the ten appetizers...
  • Dining: Columns
    The prodigal chef returns. Hang on to your Caribbean Cowboy hats, boys and girls -- Johnny Vinczencz has reclaimed his place in the kitchen at Astor Place. The chef decided to sign on again...
  • Dining: Reviewed
    There's a lot of Italian out there: the new and old, the good, the bad, and the ugly; the great, unfortunately, seem to be rare. I do think there are a few restaurants in town turning out...

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