“Tempation's at the door...”
- City Eats
Even if one's philosophy isn't "Eat dessert first," patrons can at least feast their eyes on the confections that await. They are greeted at the door at Osteria del Teatro by, yes, a maitre d', but also by a granite slab brandishing bowls, trays and platters of what's to come. Diners should resist, however, and do things in their proper order. Chef Martin Perez has a light touch with Italian cuisine, making the most of fresh ingredients and simple flavors. Buttery carpaccio of beef tenderloin over arugula is a refreshing starter. Among hot appetizers, fried bufala mozzarella gets a palate-cleansing piquancy from lemon-radicchio sauce; a pungent mix of sautéed wild mushrooms is scattered over polenta. Pastas are made in-house. Fettuccine is enhanced with cream, parmesan and pancetta; agnolotti come stuffed with spinach and ricotta, topped with pesto sauce. Meat and seafood dishes, too, showcase Perez's deep talents. And finally: Crisp almond pastry filled with berries and zabaglione; flourless chocolate cake with sparkling raspberries; tiramisu that is not a cliché. Of course, dessert is where the evening's delights all began.
“South Beach old-school done right...”
- Miami New Times
We appreciated the pappardelle with porcini mushrooms, not owing to the homemade ribbons of noodles being the widest we've seen, but because the two named ingredients were bolstered simply by olive oil and a rumor of truffle oil. A serving of veal ravioli doesn't get trapped under too many flavors either. Thick, homemade pasta dough is bundled around moist, minced, richly flavored veal and plated with meaty nubs of crisp pancetta, fried sage leaves, and a pool of lightly browned butter — altogether a tasty if not especially delicate dish.
“Best Restaurant I Have Ever Been To!”
- Miami New Times
WOW! From the second we walked in we were greeted by a smiling manager. He immediately directed us to our seats, chairs pulled out, napkins placed on our laps and water filled. The service was like a ballet with everything perfectly synchronized and the timing incredible. Everyone working there seemed genuinely happy to help you. Not only was the service incredible but the food was just as good. I could not stop smiling the food was so delcious. I ordered the spinach with goat cheese, the pasta with sundried tomatoes and the tiramisu. Best dinner of my life. I can't wait to come back! Thank you!
“...The daily specials make it difficult to bother reading any further.”
- Miami’s Best Restaurants
This ironic pairing of the old and the new captures what is best about South Beach and what makes Osteria work. While the menu is a comprehensive collection of traditional pastas, seafood and meats, the daily specials posted on the blackboard make it difficult to bother reading any further.
“Osteria del Teatro is one Italian Restaurant in Miami Beach you won't want to miss...”
- Lisa Neuwirth, South Beach Magazine
So let us break it down for you. Make a reservation. There are only thirty seats and the regular customers are among Miami’s big-name elite. Observe the exquisite silver bowl of tiramisu on the dessert cart on the way to your table. Take your waiter's advice when he tells you what to order. Notice the mayor seated at the next table. Notice the mayor seated at the next table. On your way outreserve your favorite table for next Saturday with the maitre d’.
“The modest façade and dining room keep in step with the neighborhood...”
- City Search
That doesn't matter to patrons, however, who pack the restaurant and make reservations essential. Patrons often flip through the regular menu, then abandon it in favor of the lengthy list of daily specials, which are at the heart of Osteria's cookery. Pastas are a house specialty. There's seafood linguine in a tomato-rich broth or veal ravioli with brown butter and fried sage.