MIAMI | FLORIDA

Inside Ezio’s, the Italian Steakhouse Roberta’s Built in Miami Beach

Written by Eric Barton | Dec. 11, 2025

AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here.

For a while, Ezio’s was the kind of thing you had to be told about. It lived behind Roberta’s in Bushwick, a pop-up where dry-aged lamb saddles and veal sweetbreads shared table space with Bee Sting pizzas and whatever bottles the staff was excited about that week. If you knew, you knew; if you did not, it was just another rumor about some steak thing happening in the back of a pizza place.

Now that rumor has a permanent address. On December 19, Ezio’s opens on the ground floor of 72 Park, the new luxury condo tower in Miami Beach’s North Beach neighborhood, giving the pop-up a full-size stage and a proper ocean breeze. The restaurant wraps a 2,200-square-foot corner of the building, part of the first new luxury condo project North Beach has seen in more than five years, which tells you how seriously the developers are taking the idea of dinner downstairs.

Dressed dungeness crab

The brains behind it are the same: co-owners Brandon Hoy and chef Carlo Mirarchi, the duo who turned Roberta’s into a New York institution and followed it with the high-concept cooking at Blanca and Foul Witch. Their places have landed on The New York Times’ lists of the 22 best pizza places and 100 best restaurants, and Roberta’s has been name-checked by Robb Report among the 100 greatest American restaurants of the century so far. Ezio’s, named for Mirarchi’s father, is meant to channel that same mix of serious technique and casual energy into an Italian steak and seafood house that actually earns the word “upscale.”

Ezio's Steakhouse Miami Beach Fowl witch

The “fowl witch” app

The menu reads like Italian tradition that moved to the beach and unpacked properly. There is a raw bar with South Florida swagger: stone crab claws when they are in season and wild-caught fin fish crudo that leans on whatever the boats are bringing in. Starters include a Wagyu carpaccio scattered with husk cherries and caviar and a honey mango plate draped in prosciutto, the kind of dish that exists mostly to make you order another drink.

Dry-aged lamb

House-made pastas sit in the middle of the menu. Linguine cacio e pepe comes glossed with winter truffle, a reminder that this is still a New York chef at heart, even if the room is a few blocks from the sand. Pappardelle with braised veal and Parmigiano Reggiano feels like the thing you point to when you are trying to convince someone that this is not just a steakhouse with good marketing.

Lettuces

The steakhouse part, for the record, is not subtle. Ezio’s runs a custom dry-aging program for both lamb and beef, and the signatures read like a dare: a 55-day dry-aged 16-ounce Kansas City steak; a 30-day dry-aged double-cut saddle of lamb with mint jelly; a 90-day dry-aged 30-ounce bone-in Wagyu strip; and a 90-day dry-aged 30-ounce grass-fed “vintage” beef. This is not the place you come to nibble a side salad and talk about cutting back.

Pancetta, bread, cultured butter

To keep up with that, the wine list runs more than 110 labels, with bottles and by-the-glass pours from Italy, France, Portugal, Argentina, and California. It is built to move around the menu easily: bright whites that play well with the raw bar, serious reds for the steaks, and enough sparkling options to make a stone crab tower feel like the only reasonable way to start dinner.

The cocktail program seems determined not to be background noise. There is a Honeydew Spritz with gin, Italicus, honeydew, lime, ginger, agave, Prosecco, and finger lime “caviar,” and an Alpine Italian Boulevard that layers rye, Campari, amaro, sherry, honey foam, and herbs. The martini service happens tableside, with the option to turn the whole thing into a scene by adding caviar or oysters. Even the names—like the ’Cini Tini and a basil-forward martini built on olive-oil-infused gin and sage vermouth—suggest this is a bar program that expects to be photographed.

Rib steak

The room is designed to feel like you have walked into a large dinner party that started an hour ago and is not wrapping up anytime soon. There is dark wood, veined stone, velvet, and warm, low lighting. Burgundy banquettes line the walls, tabletops are meant to collect a few red-wine rings and sauce trails by the end of the night, and the art swings from bold Italian pieces to work by Miami locals. The millwork nods to the city’s Art Deco and postmodern history without turning the dining room into a museum of references.

The entrance

For North Beach—a neighborhood long on potential and short on destination dining—Ezio’s is more than just another import from New York. It is a sign that the area is finally getting the kind of restaurant people will cross a causeway for. At the very least, it is now the place in Miami Beach where you can follow stone crab claws with 90-day dry-aged beef and a martini dressed up in caviar, and nobody will try to talk you out of it.