Inside Bar Bucce, Miami’s Only James Beard Bar Nominee

Editor’s Note: This profile is part of New Times’ People to Watch issue, spotlighting figures we expect to make a big impact in Miami in 2026.

When the James Beard Foundation announced its 2026 James Beard Award semifinalists for Best New Bar, Bar Bucce stood out for more than its category placement. It was the only new bar in Miami, and the only one in Florida, nominated this year. For a space that resists labels and avoids spectacle, the recognition felt quietly fitting.

“The James Beard nomination means a lot to me, especially because of the category,” says chef and co-owner Michael Pirolo. “Bar Bucce isn’t what people think of as a traditional bar. It’s our take on the all-day cafés you find in Italy,” and to be recognized for that shows the committee is paying attention and rewarding the family-owned restaurant group for taking a chance.

Bar Bucce is the second Miami concept from 2026 New Times People to Watch honorees, siblings Jacqueline and Michael Pirolo, alongside chef Michael’s life and business partner, Jennifer Chaefsky. New Times sat down with the honorees to discuss their success in Miami and plans for the future.

Pirolo Hospitality Finds a Second Home in Miami

Bar Bucce’s roots trace back through New York and Italy, but Miami was never an afterthought. Michael Pirolo began his culinary training in Italy, refined his craft in kitchens across Europe, and later earned his stripes in New York. After joining Scarpetta, he relocated to Miami to lead the kitchen when the restaurant opened its Fontainebleau Miami Beach outpost, bringing with him the rigor of fine dining and a deep grounding in Italian cooking.

What was meant to be a temporary move became something more permanent. Jacqueline followed her brother, expecting a brief stay, but Miami offered room to grow creatively, particularly as her passion for wine began to take shape.

Alongside their partner, Chaefsky, the siblings opened Macchialina in 2012, which was named New Times‘ Best Italian Restaurant 2024, quietly redefining what an Italian neighborhood restaurant could be in Miami. Its success was immediate and sustained. Critics praised its rustic yet refined fare. Locals made it a favorite. More importantly, it proved something essential: Miami was not a compromise for New York-trained restaurateurs. It was a place where discipline and soul could coexist, where Italian food rooted in tradition could thrive without pretense, and where hospitality could feel personal.

Bar Bucce builds on that foundation while expanding the idea of what a restaurant can be. It applies New York standards to a space that only Miami could support—one defined by openness, flexibility, and community.

Inside, the dining area is expansive and filled with natural light. Guests order at the counter, watch the kitchen move with quiet confidence, choose a table, and let the day unfold. Bar Bucce is not simply a place to eat; it’s one that reshapes itself over the hours.

As the afternoon turns to evening, lunch gives way to wine. Bottles move from shelves to tables, and happy hour unfolds naturally. By dinner, families gather, and couples linger over shared plates. The space feels elevated but casual, welcoming without pretense. Ordering at the counter keeps conversation uninterrupted while the kitchen moves steadily rather than urgently.

Later, lights soften, and after-dinner drinks stretch into long evenings. What Bar Bucce has mastered is not just hosting different moments of the day, but allowing them to coexist without friction. No one feels out of place.

Food That Doesn’t Announce Itself

Chef Michael Pirolo’s precision is immediately apparent. Each bite delivers balance and texture, with a simplicity that feels confident rather than restrained. The menu translates Italian cuisine for American diners without losing its soul.

The New York-hybrid-style pizza is available by the slice or as full pies, arriving soft yet crisp. Guests can keep it classic with a margherita or opt for bolder combinations such as shrimp pie or zucchini with Calabrian chili, caprino, and egg jam.

Salads follow the same philosophy. Ingredients remain distinct, dressings enhance rather than mask, and monthly pasta and pizza specials rotate alongside cheeses and cured meats. The result feels more like eating in a living room than a formal dining room.

Jacqueline’s expertise as a sommelier anchors the wine program. Recognized locally and nationally, she brings depth and personality to the bottles on offer. The selection mirrors the food: thoughtful, genuine, and driven by experience rather than trend.

Looking Ahead

When Macchialina launched in 2012, it operated with just five staff members. Today, roughly sixty people work across both restaurants. Systems have grown, but the culture remains personal.

“The most rewarding part is the everyday challenge,” Pirolo says. “How do we get better, how do we connect with our guests more, and how do we fine-tune what we already do well? It’s a grind, but I wouldn’t trade it for anything.”

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