Macaluso's Chef/Owner Michael D'Andrea Talks About His Future Plans

New Times: Most unusual food combination you've ever created or been served?

Michael D'Andrea: My Macaluso's meatball salad: the hot meatball and marinara sauce with the cold romaine and my mom's dressing. The combinations are amazing!

If you could have one last meal, what would it be?

The world on a plate.

Favorite junk food?

Cherry Nibs.

Three most important factors in a plate of food?

The freshest and best ingredients... and make sure the temperature of the food is hot.
What's always in your refrigerator at home?
Lot's of fresh fruit, Champagne and Macaluso's marinara sauce.

How would you describe Miami's dining scene?

Trendy, high energy, diversity, hot and competitive. 

What city, in your opinion, has the best dining scene and why? 

I feel every city has the best dinning scene, some hidden, some exposed. I'm sure there is a restaurant in some hidden location where the food is amazing and you would only be able to find it if someone told you about it. I think that everyone brings a different element to a city, just like I brought homemade Italian food from Staten Island New York to Miami Beach.

Plans for the future?

I'm interested in taking the brand to another level. I would like to form a relationship with a hotel group and bring Macaluso's to other cities and countries. I'd like to take our products and market to L.A. I think that is the next city that would welcome Macaluso's and its style and quality. 

I would also like to do a coffee brand and future coffee bars. Like Starbucks but a whole other level. In essence, I want to rule the world... [laughs]

Anything you'd like to add?

Let me quit while I'm ahead. 

Tomorrow we'll treat you to his recipe for peas and macaroni. Just like mma used to make.

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