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Miami New Times
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There are some fine nonpizza items, like carpaccio with avocado and hearts of palm, at this informal sprig of Lincoln Road's long-time upscale Italian fave Tiramesu. But as long as Spris's chef (from Naples, where they know from pizza) keeps producing such great thin-crusted pies from his genuine wood-burning oven, we'll probably never try anything else. The basic Margherita (tomato sauce, mozzarella, fresh basil) and tomatoless "white" Rustica (Parmesan, mozzarella, cured olives, garlic, mushrooms) are both outstanding, owing especially to top-quality cheeses and superior spicing. But the absolute must-not-miss pie is the Porcini, topped with full-flavored tomato sauce, creamy mozzarella, a generous quantity of fresh porcini mushrooms, and -- as Italy's most cutting-edge pizzerias are now doing -- crunchy arugula thrown on after baking, making this pizza seem almost like health food.
Like a giant colorful bird, Art Basel swoops down upon our Miami and the beach for a glorious few days. Though the event is now scattered all over Miami-Dade, with satellite events and gallery shows, ... More »
As we count down to New Times' Best of Miami 2011 in June, Short Order will serve up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to... More »
Miami's pizza wars continue to heat up, as more and more establishments heat up the wood ovens necessary to produce the fragrantly flavorful charred crusts that characterize authentic Italian pizza. Still the Lincoln Road area continues to be the explosion's epicenter, and its sidewalk tables on the unmatchable people-watching pathway give Spris the edge over worthy contenders such as Piola (around the corner on Alton Road), Tutto on Coral Way, and its own younger sibling Spris in the... More »
What makes Spris' baked-to-order, personal pies supreme: a pizza chef from Naples, originating city of modern custom-made whole pies; a wood-burning oven, indispensable for those irresistible charcoaled thin crusts; and fresh, authentic adornments. Frankly the recent opening of also-authentic-Italian Piola just a few blocks away on Alton Road made this category a close call this year. The newer pizzeria also bakes its pies in a real forno a legna, and crusts are a bit more appealingly... More »
Contrary to popular belief, the Italians didn't invent pizza. The Greeks did, who in turn got the idea from the enterprising Etruscans, who used focaccia as plates. But the Italians certainly improved the dish. In Naples they added tomato sauce, and in the late Nineteenth Century the classic Margherita (four-cheese pizza) was invented and named for the then-queen of Italy. Elsewhere in the country, pizzaiolos, or pizza makers, vied with each other to create the most original toppings, using... More »
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