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Miami New Times
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It's not an Italian restaurant. It's Italian American, what people in New York's burbs (like Staten Island, where chef Michael D'Andrea grew up) commonly call a "red-sauce joint." But that's no diss when the sauce's tomatoes are naturally sweet D.O.P. San Marzanos. And other ingredients boast the same high quality. The dried pasta is De Cecco (and always cooked al dente, not overcooked and mushy). Cured cold cuts, like the San Daniele prosciutto, are Negroni. Olive oil is top quality, first cold-pressed extra virgin. The favored cheese is Locatelli Pecorino Romano -- so aromatic that the term imported doesn't begin to do it justice; in fact just one sniff exports you to southern Italy. Recipes, from the chef's grandmother, are tasty renditions of simple, honest, homey fare, like rigatoni with broccoli rabe; generously ricotta-stuffed ravioli with fresh peas, chicken, and mushrooms in a lemony white sauce; and an excellent -- and never precooked -- veal cutlet. One warning: The chef is not happy to alter Grandma Macaluso's recipes. So, dieters, fuhgeddaboutit.
Read parts one and two of our interview with Michael D'Andrea here.As promised, here is Michael D'Andrea's recipe for peas and macaroni. Now don't get all pissy that he's making you use his particular... More »
Read part one of our interview with Michael D'Andrea here.New Times: Most unusual food combination you've ever created or been served?Michael D'Andrea: My Macaluso's meatball salad: the hot meatball a... More »
If the Staten Island accent and amber peepers don't get you, Michael D'Andrea's meatballs certainly will. And then there's his unyielding appreciation for his mama. "My Mom, our last meal was my food,... More »
As a countdown to New Times' "Best of Miami" 2010, Short Order is serving up 100 of our favorite dishes in the 305. Send your nominations to cafe@miaminewtimes.com. 46. Meatballs at Macaluso'sLong bef... More »
Editor's note: Periodically we will publish capsule reviews like those below in addition to our weekly full reviews. Contributors to this installment include Lee Klein, Pamela Robin Brandt, Greg Baker, Becky Randel, and Karen Figueiredo. More... More »
Quite possibly one of the most incredible Italian restaurants that I've ever been to in my life. It's kind of off the beaten path - like if you don't know Miami and you don't know the streets you won't just walk into it. It's almost like in a mini-mall and from the outside it looks horrendous, but once you get inside it's a much better situation. Every appetizer to every main course to every dessert.... You have to go there starving. If you don't go there starving, you're just not going to appreciate the full experience because you literally can hardly get home afterwords you're so full. It's so good.
Meatball appetizer... nuff said!
Macaluso’s is the only restaurant in South Florida that prepares home cooked Italian food stemming from Staten Island, New York. Chef and owner Michael D’Andrea, based on family traditions and recipes from his beloved grandmother Gacomina and mother Josephine, created the restaurant. Macaluso’s has not change the way it does business. It does not accept reservation, no substitutions, and uses the freshest ingredients locally and imported from Italy. Meatball’s is one of the dishes it is famous for as well as other favorites like Sinatra hot shrimp, Staten Island sausage and peppers, Macaluso salad and homemade Ricotta cheese cake.
Neil Simon once said the only three sureties in life are death, taxes, and everybody loves Italian food. That explains why it is tough getting a table at Macaluso's. After all, in this town nobody cooks up better booty from the boot-shape country than this strip-mall restaurant on Alton Road. "Just say no" is the mantra here: No lunch hours, no reservations, no menus, no substitutions. Yet when it comes to chef/owner Michael Vito D'Andrea's Staten Island take on homespun Italian classics,... More »
This wonderful little joint answers the question Can man live by meatball alone? with a resounding yes! Of course there's plenty of other fare here, including some really good pizzas, homemade sauces, and a variety of dishes inspired by chef-owner Michael D'Andrea's family. Check out Grandma Lena's soup, Josephina's asparagus purée, or Vito's ricotta cheesecake. Whatever you choose, it's not only namesake; it's guaranteed authentic, made-on-the-premises, primo stuff. Naturally we... More »
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