Ezio’s opened December 19 in Miami Beach, Fla.’s North Beach neighborhood. The Italian steakhouse is the first Miami-area restaurant from cofounders Brandon Hoy and Carlo Mirarchi, the duo behind Roberta’s, the iconic Brooklyn, N.Y., pizza joint.
Ezio’s is situated on the bottom level of the newly completed luxury condominium tower, 72 Park, and is named as a tribute to Mirarchi’s father.
The restaurant is 80 seats — 60 indoor and 20 outdoor — and designed to mirror the ambiance of a large dinner party with family and friends. The space has some classic steakhouse elements, like dark wood, burgundy banquettes, and white tablecloths, plus bold Italian artwork and nods to Miami’s Art Deco style.
“Miami felt like a natural extension of what we wanted Ezio’s to be,” Hoy said. “It’s a city that truly values hospitality, style, and dining as an experience, not just a meal. We were especially drawn to North Beach and are excited to build Ezio’s into a true neighborhood pillar.”
The restaurant blends classic steakhouse elements with Italian and Art Deco accents.
Mirarchi is the executive chef. His Italian-inspired menu features starters like warm focaccia with stracciatella cheese and cultured butter, and wagyu beef carpaccio with husk cherries and caviar. The raw bar is stocked with a seasonal assortment of oysters and clams, as well as items such as conche ceviche and tuna crudo.
Pastas include pappardelle with braised veal and linguine cacio e pepe with Périgord winter truffles. There’s also a section of dry-aged steaks and chops, featuring cuts like wagyu zabuton and a 32-ounce bone-in rib eye that’s been aged for 55 days. The menu is rounded out by sides like Japanese sweet potatoes, French fries, and creamed spinach.
“I absolutely love the sweet potatoes,” Hoy said, calling them one of the menu’s hidden gems. “That said, the real standouts are the dry-aged steaks and chops; you truly can’t go wrong with any of them. What’s exciting about Ezio’s is that you can have completely different experiences depending on the night — steaks and the raw bar one visit, pasta and salads the next. And whatever you do, don’t sleep on the soft-serve with the olive oil drizzle.”
Executive chef Carlo Mirarchi oversees the menu of steaks, seafood, and pasta.
Ezio’s bar stocks a 110-label wine list and serves classic and original cocktails, like the Italian in Juárez, made with mezcal, amaro, Italicus bergamot liqueur, and fresh lime. There’s also a tableside Martini cart that allows guests to customize their preferred version and then choose add-ons like caviar and oysters.
When asked about what’s next, Hoy said that he and his team are always thinking ahead, but with intention. “Right now, our priority is ensuring Ezio’s is fully established and earns its place in Miami,” he said. “We’re deeply proud of the restaurant and focused on building it into a lasting Miami institution.”
In addition to Ezio’s, the team operates three Roberta’s locations in New York City and outposts in Los Angeles, Nashville, and Singapore.
Dining and Cooking