MIAMI — Past October’s grand opening established the tone for what has come to be Miami’s most popular place – Casadonna.
Nestled in Edgewater, this glamorous waterfront vacation spot sprawls across 20,000 square feet of indoor, outdoor, and bar seating.
It is really the brainchild of Miami’s very own David Grutman of Groot Hospitality and Noah Tepperberg from Tao Group Hospitality. Finest pals for 25 several years, Casadonna marks their initially venture together — a homecoming for Noah, a College of Miami graduate.
“I waited 25 yrs to occur back again and open a thing in the town of my alma mater,” Tepperberg said. “As a New Yorker, Miami is like a next house, but it was unquestionably a fantastic homecoming to return immediately after all these several years.”
“And what a way to arrive, on a gilded chariot like Casadonna,” he extra.
The landmark making was formerly the Miami Women’s Club.
” I suggest, the bones of this place ended up unbelievable,” Grutman mentioned. “You are sitting in what made use of to be a parking good deal, and it took us 7 yrs to attain this.”
Casadonna is now reaping the rewards. Reservations are tricky to arrive by, a testament to the eyesight these business owners shared from day a person.
“It is pretty. It’s bought a great vibe. Persons just really like hanging out listed here they sit for hours. When they’re performed having, they want to go to the bar and expend the entire night time here,” Tepperberg reported.
“That’s a issue for us much too because persons do not want to go away their table,”
At CBS Information Miami’s desk, you will find a plethora of plates highlighting Casadonna’s specific coastal Italian-fashion delicacies.
We start off with tuna tartare and tomato conserva, topped with caviar.
“Some truffle creme fraiche, and then it truly is topped with caviar. What could go completely wrong with that?” Tepperberg joked.
“What could go improper with caviar?” laughed Lisa Petrillo. “I can notify it truly is truly unique, significant-high-quality caviar as properly. A extremely stylish appetizer.”
Future up was a mouth watering fish termed Arata “Acqua Pazza,” stuffed with shrimp, clams, fennel, and basil, then an out-of-this-environment Spaghetti Nero with lobster, shrimp, and clams. Finally, Campanile Bolognese, handmade pasta with whipped ricotta cheese.
“The texture of the pasta is fantastic, al dente, not overcooked, and the meat gives it a warm hug,” Petrillo said.
“It is really like a warm explosion of taste,” Tepperberg stated.
“I imply, I love a meat sauce. So for me, it truly is just a good hearty, terrific pasta,” Grutman extra.
They finish on a dessert referred to as Delizie al Limone, crack it open up, and within is white chocolate mousse and pistachios.
“Cease the presses on the dessert — contemporary lemony palate cleanser, sweet, excellent texture!” Petrillo said.
Casadonna is open for dinner seven nights a 7 days and they supply brunch on Saturday and Sunday.
