Inspired by his family’s Michelin-star restaurant and farm in the Maremma, on the coast of Tuscany,  Vino & Olio’s  Chef Andrea  Menichetti  is bringing Spring ingredients like fennel, broccoli rabe, asparagus and peas to his menu with dishes including Cured Salmon Carpaccio with Fresh Fennel, Sicilian Oranges and Taggiasche Olives; Sea Bream with Broccoli Rabe, Grapes and Pine Nuts; Veal Sweetbreads Sautéed with Asparagus and Balsamic Vinegar; Roasted suckling pig served with green pea puree and fresh mushrooms and Peach sorbet with sliced peaches sautéed with orange and honey, and a peach mousse.

Starters (including soups, salads and antipasti) range from $9 to $18, pastas from $12 to $20, and entrees are all $35 and under.

Vino & Olio is open Monday through Saturday from 12:00pm – 3:00pm (lunch) and 5:00pm – 11:00pm (dinner), the 2-for-1 Happy Hour has been extended  Monday through Friday from 5pm – 8pm. while the bar and lounge are open until 2:00am. 139 NE 39th Street in Miami’s Design District      305.573.0707 or www.vinoeolio.com .