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Miami New Times
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The ingredients do the talking at the Ritz-Carlton Key Biscayne's clean and classic Italian outpost with a modern twist. Raw fish junkies will melt for the Pacific Coast wild salmon crudo, visually pleasing in shades of pink and green, featuring delicate but generous slices that come nestled beside a manicured micro-herb salad drizzled with Sicilian citrus and extra-virgin olive oil. Every day is special risotto day at Cioppino, with new varieties constantly in development. Among them: eggplant and Sicilian tomato married with the highly prized Riso di Baraggia, Italy's first and only denominazione di origine protetta (DOP) rice. Tender and flaky wild Alaskan halibut is grilled, imparting a smoky char that balances well with a punchy Livornese-style sauce of tomato, onion, and capers. There's even a Cioppino Bellini, with white peach purée and Prosecco, inspired by the drink made famous at Venice's Harry's Bar. An inventive pastry team crafts desserts such as panna cotta playfully deconstructed into ice cubes and served with berry consommé. As would be expected from a luxury hotel's fine-dining restaurant, the average cost per person, including alcohol, ventures into the $60 range, and that's even if you order carefully. But it is well worth the price.
Miami is, by definition, an extremely romantic city. Palm trees sway in the balmy breeze, lightly scented by the nearby ocean. So it comes as no surprise that a multitude of restaurants take advantage... More »
Legendary chef Auguste Escoffier and César Ritz, "the king of hoteliers and hotelier to kings," first teamed up in 1890 at the London Savoy. Eight years later César was managing his new namesake hotel, Hôtel Ritz, in Paris, as well as the... More »
Listen, we Miami gals aren't interested in your dumb let's-hit-a-pizza-stand-and-eat-dinner-on-the-curb idea. We didn't spend a few thou on these Cavalli dresses and snakeskin Louboutins to be dining like the help. Take us to Cioppino if you really want to impress us. How 'bout we start with the burrata ($20) and then maybe a calamari steak ($36)? Or maybe the organic chicken entrée ($40) will be easier for you to digest. Craving some pasta? Us too. The foiade, pappardelle, and... More »
As much as we love the simple Tuscan cuisine on Cioppino's menu, we never seem able to finish our risotto scampi or signature mare e fetunta. Why? Because we gorged ourselves on the restaurant's savory bread basket, which brims with ciabatta and grissini flown in from Italy. It's even harder to stop picking at the Parmesan and rosemary lavash, baked on the premises by Cioppino's pastry chef, Frédéric Monnet. The bread basket is served with extra-virgin olive oil from Tuscany, a... More »
As much as we love the simple Tuscan cuisine on Cioppino's menu, we never seem able to finish our risotto scampi or signature mare e fetunta. Why? Because we gorged ourselves on the restaurant's savory bread basket, which brims with ciabatta and grissini flown in from Italy. It's even harder to stop picking at the Parmesan and rosemary lavash, baked on the premises by Cioppino's pastry chef, Frédéric Monnet. The bread basket is served with extra-virgin olive oil from Tuscany, a unique blend from Villa Manodori Artigianale by chef Massimo Bottura. Cioppino is open seven days a week from 7 a.m. to 11 p.m.
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