Palat Miami is located in the Buena Vista neighborhood of Miami, just steps from the Design District. Featuring Modern Italian Cuisine and sleek & modern décor, it is the first Florida location of Aldo Lamberti’s Family of Restaurants, a restaurant group from the South Jersey/Philadelphia area. Palat’s diverse menu reflects the Chef & Owner’s Neapolitan roots with contemporary Italian plates, including homemade pasta, the freshest seafood dishes, and delicious meat options. Some of Palat’s signature items are the Sea Urchin with Squid Ink Pasta, Tagliolini Cacio e Pepe served in a Parmigiano wheel, the Frittura di Paranza and the Grilled Spanish Octopus. Palat is open for lunch and dinner Tuesday through Sunday and happy hour is available weekdays from 5-7 pm. Highlights from Palat’s happy hour menu include specialty cocktails, beer and bar bites, and the wine list consists of fine-wine selections by the glass or bottle. Brunch is available on Sundays from 11:30 am to 4 pm, with the option of bottomless Mimosa, Bellini, Sangria, and Wine.
Sample Menu Selections
small plates::
Fire-Roasted Shishito Peppers 10
Sea salt and lemon
Charcuterie 18
Specialty cured meats, artisan olives, and Roma tomato jam
Tuna Tartare 16
Avocado, seaweed, and truffle essence
medium plates::
Tagliolini Cacio e Pepe 29
Black truffle, ground black pepper, and pecorino
Tagliatelle 20
Braised rabbit, mushrooms, and carrots
Ravioli 19
Local beets, goat cheese, and hazelnut
Black Tagliolini 22
Squid ink, sea urchin, crabmeat, and pecorino
Pappardelle 20
Veal osso buco and Parmesan crisp
Cavatelli 16
Pecorino fior di sardo and local tomato sauce
Frittura Paranza 18
Flash-fried shrimp, baby octopus, and calamari
Spaghetti Vongole 22
Clams, white wine, and garlic
large plates::
Grilled Branzino 26
Fire-roasted baby potatoes and Campari tomato
Rib-Eye 38
Stir-fried broccoli
Gamberoni all Griglia 28
Grilled head-on prawns, mixed greens salad, and cannellini beans
Snapper Oreganata 24
Campari tomato, oregano, Chardonnay, and fire-roasted baby potatoes
for the table::
Organic Whole Roasted Chicken 38
Oyster and shiitake mushrooms and fire-roasted baby potatoes
Prime Cut of the Day market price
Seasoned haystack fries
sunday brunch::
Waffles 12
Blueberry compote, fresh berries, and citrus lemon
French Toast 11
Grand Marnier, orange, and berries
Tortilla Española 13
Potatoes, onions, romesco, arugula, and tomato salad
Brunch Burger 15
Fried egg, shiitake, Manchego cheese, and tomato jam
Lasagna 15
Bolognese, mozzarella, and béchamel