Campania, the newest regional Italian restaurant from restaurateurs Tony Gallo and Chef Pietro Vardeu, has open its doors at 4029 North Miami Avenue in Miami’s Design District.

Offering savory Southern Italian cuisine, Campania joins Gallo and Vardeu’s popular Miami dining staples Sardinia Enoteca Ristorante on Miami Beach and Moye – which recently opened in Brickell and features classic Italian fare from Puglia. Named after the region in southern Italy of the same name, Campania is a brand new restaurant concept that focuses on the sun-kissed cuisine of Naples and the Amalfi Coast with artisanal, made-to-order pizzas, calzones and pastas.

The restaurant features a custom pizza oven, which was created to the team’s specifications in Italy and shipped to Miami, as well as an onsite marketplace where guests can purchase fresh buffalo mozzarella and burrata that will be made in-house daily.

After the success of Sardinia and Moye, Gallo and Vardeu were motivated to bring another distinct dining experience to Miami. “Campania allows us to introduce locals to another type of beloved Italian cuisine, filled with the savory flavors of Southern Italy. We feel that Campania will allow diners to indulge in traditional dishes that they may already be familiar with, while also expanding their palate with new regional offerings,” says Gallo.

Chef Vardeu’s menu includes pizzas made fresh to order in the restaurant’s wood-burning pizza oven, with choices like the Marinara, tomato, garlic, oregano ($10); traditional pies such as the Capricciosa, tomato, mozzarella, artichokes, ham, black olives, mushrooms ($14); Ortolana, tomato, mozzarella, grilled zucchini, eggplant and cherry tomatoes ($14); and the restaurant’s signature pie, the Campania – white pizza, mozzarella, cherry tomatoes, arugula and prosciutto ($15).

On the list, there’s the Marechiaro – a calzone filled with mozzarella, tomato, ricotta cheese, salami, pepper and basil ($13) or the Fritto Sanitá stuffed with fried pizza, mozzarella, tomato, ricotta cheese, salami, pepper and basil ($14). Other appetizer options include Gamberi in pasta Kataifi – shrimp wrapped in Kataifi pasta ($16); Frittura alla Napoletana – arancini, mozzarella in carrozza, potato croquettes and zeppoline, frittatine ($16); and Cozze – steamed mussels with oregano and white wine ($12).

Larger plates include staples like the Cotoletta alla Sorrentina – breaded veal with mozzarella and basil ($24); Frittura di Mare – wood-fired shrimps, calamari and rock fish ($24); and Branzino alla Procidana – baked Mediterranean sea bass, tomato, parsley and garlic ($24). Also available are traditional pasta dishes including Gnocchi Sorrentina – baked potato gnocchi with meat sauce, mozzarella and basil ($16) and Scialatielli – homemade flat noodles served with 1lb. fresh Maine lobster ($22).

Desserts round out the menu and include the Babá, Delizia al Limone, Cannoli con Ricotta di Bufala and Torta Ricotta e Cioccolato, all priced at $9 each. Campania also offers guests a full bar with a great selection of moderately-priced regional wines, ranging from $9 to $16 a glass, to complement their meal, while beer and other cocktails will also be available. Locals will also be able to order takeout from the restaurant, so that they can enjoy Campania’s Southern Italian cuisine at home or at the office.

Campania’s décor reflects the rustic and casual feel of its menu, with distressed off-white chairs and tables filling the spacious dining room, as well as an intricate wine wall showcasing the extensive wine collection.

Campania, 4029 North Miami Avenue in Miami’s Design District, is open daily for lunch from 11:30 a.m. to 4 p.m., and dinner from 4 p.m. to 11 p.m. on Sunday-Thursday and from 4 p.m. to midnight on Friday and Saturday.   (786) 615-3301;

bagatelleOn the heels of their extremely successful locations in New York, Los Angeles, Sao Paulo, St. Barths and St. Tropez; owners Aymeric Clemente & Remi Laba have opened the 144-seats outdoor/indoor Bagatelle Miami Beach.

Designed by Celano Design, with decorative moldings, plush banquets, numerous crystal chandeliers, bright fresh flowers and eye catching pop art provided by Opera Gallery, Bagatelle Miami Beach highlight is  a  stone top bar with a display of the finest selection of wines and Champagne, cocktails and spirits.

The French contemporary cuisine by Executive Chef Matthieu Godard includes Tartare de Thon Bagatelle- Ahi Tuna Tartar, Avocado Chutney, Cripsy Shallot, Key Lime Soy Dressing, Papdum Tuile;  Gnocchi Truffes a la Parisienne - Homemade Gnocchi, Black Truffle Sauce, Aged Parmesan Cheese;  Gambas au Pastis - Jumbo prawn, flambé with Pernod Ricard, green vegetable risotto; and Poulet Entier Rôti à laTruffe -  Whole Truffled Roasted Chicken, Country Style Potatoes, Caramelized Cipollini, Button Mushrooms, Thyme Chicken Jus.

Bagatelle Miami is located at 2000 Collins Avenue and is open Sunday-Wednesday 6:00PM – 12:00AM;  Thursday-Friday 6:00PM – 1:00AM and Saturday 6:00PM-1:00AM.

According to  -- Read Story  --   Chef Dewey LoSasso is no longer  executive chef at AQ at the Acqualina Resort & Spa in Sunny Isles. He has joined Schnebly Winery and Miami Brewing Co., Homestead as culinary director. 
Together with Peter Schnebly, Chef LoSasso will create, first, a pop-up, weekends-only restaurant on the farm, with plans for a restaurant; a retail market selling Schnebly-grown salsas, jams and hot sauces; a catering facility; and — eventually —- a boutique bed-and-breakfast.
Schnebly Winery and Miami Brewing Co.,30205 SW 217th Ave., Homestead, 305-242-1224;

Vagabond Restaurant & Bar, the vision of global restaurateur and art curator Alvaro Perez Miranda, is the newest addition to the Vagabond Hotel, the stylish renovation project by famed developer Avra Jain at 7301 Biscayne Blvd. This casual fine dining experience creates an experience fit for the modern-day vagabond, according to Mr.  Perez Miranda who tapped exciting young chef Alex Chang as Executive Chef and 27-year-old Chris Wang as General Manager.

Perez Miranda brings 30 years of experience spanning the globe from Venezuela to Italy to Tokyo to Los Angeles to New York City.  He has opened nearly 80 restaurants, most of which are still in operation today. With a knack for discovering talent, Perez Miranda is confident that he has assembled a dream team for the Vagabond Restaurant & Bar, his first venture in Miami.  “Chris Wang brings with him natural leadership skills, business savvy and financial innovation from his days in private equity in New York City,” he said. “To have a partner of his caliber is a true luxury for a restaurateur like me.  As for Chef Alex, I believe I have found one of the most promising rising stars of the culinary world that I have seen in my 30 years of industry experience.  This is a true dream team.”

Executive Chef Alex Chang is an accomplished self-taught talent, with previous positions at world-renowned restaurants including Animal in Los Angeles, Michelin-starred Pujol in Mexico City, Les Creations de Narisawa in Tokyo and In De Wulf in Belgium. The 25-year-old¹s cooking reflects the tastes of the contemporary vagabond.    The menu includes distinct flavor and new tastes with dishes like Chapulines (Grasshoppers sourced from Oaxaca, Mexico and sautéed with marcona almonds and Szechuan peppercorn), Ibérico skirt steak (marbled pork from Spain served with a decadent xato sauce, charred scallion and mojo canario) and classics like the Vagabond Burger (a no-frills dry-aged beef burger served on a potato bun with American cheese, pickles, remoulade and fries).

High-energy and understated elegance pervade the entire space, while hospitality and service are priority at The Vagabond Restaurant & Bar.  The modern interior designed by Perez Miranda is reminiscent of an art gallery with young, edgy and unique art.

The bars, a centerpiece of the space, features classic cocktails with modern twists, and the wine cellar features carefully selected, small production wines. The cocktail menu and wine lists were carefully curated by Beverage Director Jack Colombo and Chef Alex to complement the food menu.

The Vagabond Restaurant & Bar, 7301 Biscayne Blvd. in the Miami Modern Historical District, is open for dinner 6PM-11PM Sunday - Thursday and 6PM-12AM Friday & Saturday.

cucurucho - coneAlready a staple in six South American countries and the United Kingdom, the Argentinean helado-maker Freddo openedvasito - cup its first store in the USA on 610 Lincoln Road, South Beach,  with 30 of their most popular flavors. The flavors, categorized under Dulce de Leche, Creams, Chocolate, Sorbets and Light run the gamut from the most decadent of desserts to guilt-free low calorie selections.

Flavors range from the Dulce de Leche options, featuring Dulce de Leche Temptation – an irresistible combination of dulce de leche with dulce de leche swirls; or Grand Dulce de Leche – made with whole almonds, pecans, golden raisins and caramel to  Soft Nougat – almond soft nougat semifreddo;  Zabaione – Italian light custard and six different varieties of chocolate helado including Dark Chocolate – 70% cocoa chocolate helado; White Chocolate – white chocolate helado; and Chocolate Freddo – chocolate semifreddo with roasted almonds and hazelnuts, to sorberts under 200 calories per serving – all served in a Freddo cup or cucurucho (waffle cone).

All Freddo’s helados are made in Argentina with fresh hormone-free milk, pure cane sugar, fruits and the natural and raw ingredients and shipped under strict protocols.. Freddo’s helados are 0 grams trans fat per serving (3.5 oz.), and devoid of artificial flavorings, colorants, preservatives or added vegetable fats.

The helado menu extends to desserts and to-go packs. Prices for cups and cones range from $4.75 to $7.50; Freddinos are $8; TriFreddos are $8.50; Smoothies are $7.50; and Sundaes are $7. To-go containers range from $7.50 to $24.

Freddo,  610 Lincoln Road.  Hours: Sunday – Thursday 11 a.m. to midnight; and Friday and Saturday 11 a.m. to 1 a.m..   (305) 604-0065;

Food & Wine Talk Radio

Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
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