In the 1980s, Miami was where Michelin, three-starred chef Massimo Bottura, would spend his vacations and grow to love the Florida city. So, it is fitting that the Italian restaurateur returns to the 305 to open his inaugural solo restaurant in the US: Torno Subito.
“Miami has always been a special place for me,” stated Bottura. Those vacations were “a very, very beautiful moment of my life . . . Miami has such a big personality that we have to pay homage to Miami.” The chef further stated, “The last time I was there, I found an amazing energy. I feel it’s the place to be right now!”
Opening this past Wednesday, Torno Subito Miami is in the top spot for food and entertainment in Downtown Miami—Julia & Henry’s. Bottura’s new venture partners with King Goose Hospitality and promises to bring a modern and whimsical twist to Italian cuisine.
“We want to bring our guests on an imaginary trip all over Italy while also honoring and taking inspiration from the rich history, culture, and landscape of Miami,” said Paladini.
Torno Subito blends traditional and modern with a splash of fun to everything involved, with the restaurant a kaleidoscope of rainbow colors that includes a red U-shaped bar and a striking yellow pizza oven in the middle of the space. The space is inspired by Bottura’s childhood memories of the Italian Riviera, creating an “urban circus” atmosphere. The centered, yellow showpiece is where the restaurant team hopes to make “the best pizza in town,” according to Bottura, but also to cook items overnight, smoke certain dishes, and finish roasting octopus to create the perfect crisp.
The restaurant’s menu is a collaboration between Bottura and Torno Subito’s head chef, Bernardo Paladini, who came to Miami after leading Torno Subito Dubai (which earned a Michelin star under his guidance).
“Bernardo has been in Miami for a year and a half, and in that time, he has deepened his knowledge of the cheesemakers, farmers, ranchers, and fishermen of the South Florida area,” said Bottura. “We all share a passion for the Italian Riviera’s retro Dolce Vita mood with Fellini’s dreamlike qualities, but each project is also the mirror of the chefs,” he added.
The two chefs hope customers will find joy in carefully curated dishes like Pappa al Pomodoro, which endeavors to combat food waste – a primary focus of Torno Subito. This dish uses day-old bread, Parmesan cheese crust, oil, and boiled tomatoes to liven up ingredients that may have been tossed away.
Torno Subito’s menu also includes a host of pasta dishes, such as Tortellini, handmade tortellini in a creamy Parmigiano Reggiano sauce, and Tagliatelle al Ragù, a traditional egg pasta with Massimo’s favorite hand-chopped ragù.
Unique interpretations of Italian cuisine found at the restaurant include the Modern Salad, which incorporates 14 dressings that combine ingredients from Modena, Dubai, and Miami, as well as the Oops, I Burned the Key Lime Pie dessert, which is inspired by a lemon tart at Bottura’s Osteria Francescana. It’s “a dish about rebuilding in a perfect way something imperfect,” Paladini said. “It’s a dish about the mistakes.”
Teaming up with New York’s Danta, one of the best bars in North America, Torno Subito’s bar menu is as impressive as its food menu. Their Italian-inspired drink menu features four sections: Negroni Sessions, Spritz Selection, Martini Tour, and Beach. Some highlights include the White Chocolate Negroni, a blend of Ford’s gin with white chocolate flavors, and the Piña Colada Spritz, reimagining the tropical staple with prosecco.
Bringing bright, bold, and beautiful to his first US solo restaurant, Bottura’s new restaurant is about doing everything the Florida way. Bottura and Paladini wish to grow slowly to ensure the project remains focused on quality.
“Be humble,” Bottura added. “Grow slow like a tree.”
