Photo by Brandon Harman
Audio By Carbonatix
If you’re checking out our list of December restaurant openings and wondering where to book a reservation for this weekend, then look no further. The team behind New York’s Roberta’s has officially landed in Miami. Ezio’s, a new Italian-inspired steak and seafood restaurant from Roberta’s co-owners Brandon Hoy and chef Carlo Mirarchi, opened Dec. 19, 2025, in North Beach.
The restaurant marks the group’s first Miami restaurant, which built its reputation on wood-fired pizza before expanding into full-service dining in New York, Los Angeles, and Singapore. Ezio’s goes a different route, leaning into dry-aged steaks, raw bar seafood, and a formal dining room built for long, wine-forward dinners.
Photo by Brandon Harman
From Roberta’s to Ezio’s
While Roberta’s is best known for reshaping New York’s pizza scene from its Bushwick original outpost, Ezio’s moves away from that almost entirely. Named after Mirarchi’s father, the restaurant centers on Italian hospitality rather instead of pizza culture. Mirarchi oversees the kitchen, focusing on raw bar selections, house-made pasta, and a custom dry-aging program for beef and lamb.
Locally sourced seafood highlights the raw bar, featuring stone crab claws, seasonal oysters, and wild-caught fin fish crudo. Starters range from wagyu beef carpaccio and warm focaccia with stracciatella to pizza fritti with lardo and honey mango paired with prosciutto. Pastas are made on-site, including spaghettini with clams and lupini, pappardelle with braised veal, and linguine cacio e pepe finished with winter truffle.
A dry-aging program anchors the main courses with substantial cuts designed for the table. Options include a 55-day dry-aged Kansas City steak, a 30-day dry-aged double-cut saddle of lamb, and longer-aged wagyu and grass-fed beef.
Photo by Brandon Harman
A Bar Built for Tableside Service
Ezio’s beverage program leans on the classics with theatrical touches. While the list includes spritzes, Boulevardiers, and spirit-forward builds, the standout is the tableside martini service, which lets guests customize their drinks with additions like caviar and oysters.
The wine list spans more than 110 labels from Italy, France, Portugal, Argentina, and California. Selections are available by the glass and bottle, focusing on pairing flexibility rather than trend-chasing.
The dining room leans toward a steakhouse tone with dark wood, stone surfaces, velvet seatin,g and low lighting. Burgundy banquettes, white tablecloths, and bold Italian artwork set a more formal mood than most North Beach openings, while millwork incorporates subtle references to Miami’s Art Deco and postmodern design.
Ezio’s. 580 72nd St., Retail A, Miami Beach; eziosmiami.com.
