TIMO (17624 Collins Ave.) in Sunny Isles is the product of the teamwork of a top chef, experienced GM, and a staff committed to going above and beyond.

Chef Tim Andriola started working kitchens as a kid in Lee, New Hampshire at his family's restaurant, the Gateway. In South Florida he started as a busser at Chef Allen's before becoming Chef De Cuisine. Later, he worked as Executive Chef at Mark's South Beach before opening his own spot, TIMO in Sunny Isles with former Norman's GM Rodrigo Martinez.

TIMO specializes in Italian/Mediterranean cuisine and serves home made pasta, lots of fish, and brick oven pizza.

Here are some kitchen pictures from a recent night at TIMO.

Sneak preview.

The pass.

Leaves and branzino sauce.

Some stuff for your food.

That's a lot of fuckin pot.

Cooking pasta.

Prep list.

Jumbo lump blue crab baked stuffed artichoke with lemon-brown butter....$15

I don't know, but it looks damn good.

Foie gras crostini with caramelized oranges & fleur de sel......$17

Ticket in the window.

Cleaning wine bottles.

1 ¼ pound Maine lobster in Italian fishermans stew with garlic crostini...$29

Skirt steak marinated in garlic & lemon with crisp russet fries ........$25

Warm bufala mozzarella with clay baked roma tomatoes & eggplant....$9

A chef at work.

Grilled swordfishskewers with artichoke caponata, pine nuts and olives.........$13

Mushroom soup with truffled ricotta raviolini and marsala.........$10

Wood roasted organic chickenwith heirloom tomato-bread salad and roasted garlic vinaigrette......$24

Tarragon poached salmon with blue crab agnolotti and tomato confit........$24

I'd eat that for breakfast.

Yellowtail snapper "saltimbocca" with prosciutto, marsala and sage..............$25

Sea bass with truffled polenta and roasted wild mushrooms............$29

Washing pots and pans.

Mami dishwashing.

Wood fired pizza.

Brick oven

Made by Mama Vera Marrionie from Roma, Italia

Grilled artichokes.

David Scott at work.

Ready to cook.

Home made pasta.

Dressed to kill.

Short rib "pot roast" with braised pearl onions, carrots, creamer potatoes & black truffle sabayon......$31

Cooked branzino fish in paper.

Mozzarella hot pot remix.

I wish I knew, cause that shit looks awesome.

Homemade spinach tortellini with sautéed jumbo shrimp in a spicy, roasted red pepper brodetto........$24

Sonia Albuche making dessert.

Seasonal Fresh Fruits and Berries with Sweet Marsala Zabaglione and Macaroons.

Home made ice cream.

Chocolate paint brush.

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Chef Tim Andriola and Rodrigo Martinez, owners of TIMO.

Thanks to the kitchen staff who were working the night we shot there. They are: Sous Chefs Walter Mendoza and David Scott, Rene Salazar, Alex Polimenakos, Mama Vera Marrionie, Mami, Sonia Albuche, and more whose names we didn't get.