Caffe Da Vinci's Tenuous Molecular Remake
After a five-month renovation, Caffe Da Vinci will reopen in mid-November at its familiar Bay Harbor Island location. The Caffe first debuted in 1994, but this re-launch is under new ownership that took over last year. Executive chef Jose Cadavid's new menu is tabbed as "contemporary Italian cuisine with influences of molecular gastronomy...", the sentence going on to describe the scientific discipline that goes into the cutting-edge Spanish cuisine. Just one thing: Excepting "canteloupe caviar" that comes over risotto, the menu examples given in the release don't include anything resembling molecular gastronomy. Here are the dishes listed:
"Homemade risottos, pastas and ravioli dishes like Lobster Ravioli drizzled in a shrimp cream sauce ($19.99); six scaloppini dishes each offered in veal or chicken options as well as filet prepared in two size selections of 8 ounce or 16 ounce respectively; Rossini Filet Mignon made with pâté de foie gras and black truffle in a Barolo sauce ($45.99 for 16oz/ $35.99 for 8oz); Mushroom Risotto Dueto with sautéed shallots, fresh porcini and shiitake mushrooms with white wine sauce, parmesan cheese and cantaloupe caviar ($25.95); Carpaccio Dueto with Swordfish and Wagyu Kobe beef; and Zuppa di Mare alla Cioppino with fresh mussels, shrimp, calamari and salmon in a spiced marinara sauce with Ciabatta bread ($27.99).
Besides the 65-seat dining room, Da Vinci will also serve as a late-night lounge and "Bay Harbor's first-ever supper club" with entertainment and an eight-selection small plate menu.
Caffe Da Vinci
1009 Kane Concourse, Bay Harbor Islands
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