The latest news from Miami Beach’s exploding South of Fifth neighborhood is the reopening of TiramesU {101 Washington Avenue, Miami Beach; 305.532.4538}, a South Beach staple for over 25 years. The restaurant debuted in 1988 on Ocean Drive and later moved to a prime location on Lincoln Road, where it reigned for 17 years. The Italian restaurant caused a stir when it closed its doors in April of last year, announcing that it would soon reopen in the SoFi district. And now, after a seemingly endless hiatus, the restaurant has finally reemerged under the new managing ownership of Valeria Longoni.

The brand-new location, situated on the unassuming corner of First Street and Washington Avenue, is an open space featuring a bustling bar adjacent to an intimate dining area. Italian interior designer Francesco Fregonese pays homage to the old setting in subtle details while infusing the new space with contemporary touches. A horizontal window along the back wall gives diners a peek into the inner workings of the kitchen. Cool blues, beige walls, and a dark-gray quartz bar create a slightly nautical feel, while elegant chandeliers and candelabras create a warm and cozy ambience.

For the new and improved space, Italian-born and trained Chef Fabrizio Pintus introduces a new and improved modern Italian menu featuring traditional dishes with unexpected (albeit very much welcomed) twists. We started with the Burrata, which instead of being served with sliced tomatoes, was served atop a bed of pappa al pomodoro, a thick tomato paste prepared with finely chopped tomatoes.

Burrata

Although the pastas are labeled under “primi piatti,” they are large and hearty enough to enjoy as a main course. We settled on the Rigatoni, served with eggplant, tomato sauce, pine nuts, and dry ricotta cheese, and the Fettuccini, which is actually kale fettuccini served with a rabbit ragoût.

Rigatoni

Fettuccini

Standout second piatti include the Filetto di Manzo, an ounce sterling beef tenderloin with smoked eggplant and rosemary jus; and the Branzino, Mediterranean sea bass with saffron cauliflower and asparagus.

Filetto di Manzo

Beautifully presented, each plate constituted a surprising kaleidoscope of colors and textures, yielding simple yet astoundingly flavorful dishes. Be sure to pair any dish with a glass of fine wine from the extensive wine list or a specialty drink from the creative cocktail menu.

And, of course, no visit to TiramesU would be complete without trying the restaurant’s namesake dessert. We recommend the Tiramisù Sampler trio featuring a selection of both unique and traditional flavors, including chocolate, espresso, strawberry, red pepper, and mixed berries.

By Sherri Balefsky | Miami Editor