João "Juca" Oliveira was 17 years old when he arrived in America from his hometown of Belo Horizonte, Brazil. Right away, he began cooking at a conveyor belt of Bice restaurants — from New York to D.C. to Palm Beach. In the early '90s, he cut his teeth at Il Tre Merli and Folia, at the time two trendy South Beach trattorias. When he debuted his own Tutto Pasta in 1994, locals flocked to the Coral Way locale for fresh fare, unfussy ambiance, and low prices. The most expensive appetizer was beef carpaccio at $6.95, which was also the cost for a plate of homemade spinach-ricotta ravioli; entrées topped out at $8.99 for snapper with seafood. Prices have crept upward over the many years but still cling to the cusp of... More >>>