Ezio’s Opens in North Beach, Signaling a New Dining Era for Miami Beach’s Rising NoBe District

Miami Beach’s North Beach, often referred to as NoBe, is entering a new phase. Long defined by its residential appeal and slower pace, the neighborhood is now seeing a wave of luxury condominium development that is reshaping both its skyline and its identity. As new residents arrive, destination dining is following close behind. The opening of Ezio’s marks a pivotal moment in that evolution.

Now open as of December 19 on the ground floor of Lefferts’ newly completed luxury condominium tower, 72 Park, Ezio’s is the Italian-inspired steak and seafood restaurant from the acclaimed team behind New York’s iconic Roberta’s. Its arrival transforms a residential address into a social anchor and positions NoBe as Miami Beach’s next dining frontier.

Ezio’s is led by co-owners Brandon Hoy and Carlo Mirarchi, the creative forces behind Roberta’s, the New York City pizzeria recognized by The New York Times as one of The 22 Best Pizza Places in New York Right Now and by Robb Report as one of The 100 Greatest American Restaurants of the 21st Century. The Roberta’s portfolio now spans multiple New York locations, fast-casual outposts in Nashville and Studio City, and full-service restaurants in Singapore and Los Angeles.

Named in tribute to Mirarchi’s father, Ezio’s is rooted in the traditions of Italian hospitality while embracing the expectations of a contemporary Miami dining room. The restaurant introduces a polished yet welcoming experience that reflects both lineage and location.

Under the direction of Executive Chef Mirarchi, the menu is structured around starters, raw bar selections, housemade pastas, specialties, and a hand-selected dry-aged steak and chop program. The approach prioritizes high-quality ingredients, local sourcing, and a sense of generosity that feels consistent throughout the meal.

The raw bar highlights coastal offerings such as Conch Ceviche and Tuna Crudo, underscoring the restaurant’s commitment to regional seafood. Starters include Wagyu Carpaccio with wild arugula and fuyu persimmon, alongside Honey Mango paired with prosciutto.

Housemade pastas form the heart of the menu, with dishes like Linguine Cacio e Pepe finished with perigord truffle and Pappardelle with braised veal and parmigiano reggiano. The dry-aged program, spanning both lamb and beef, is a defining feature of the restaurant and commands attention without excess.

Signature cuts include an 8 oz. Imperial Ranch Wagyu Filet Mignon, 12 oz. Snake River Farms Wagyu Zabuton, 55 day dry-aged 32 oz. Bone In Ribeye, 30 day dry-aged Double Cut Lamb Chops with Mint Jelly, and 40 day dry-aged Vacca Matura Striploin.

Ezio’s beverage program mirrors the ambition of its food menu. Cocktails balance classic structure with playful refinement, including the Italian in Juárez made with Ilegal Mezcal, Amaro Nonino, Forthave Amaro, Italicus, and fresh lime juice. The Alpine Boulevardier combines Basil Hayden Dark Rye, Campari, Braulio Amaro, amontillado sherry, and honey foam.

The tableside martini program invites customization, allowing guests to enhance their drinks with additions like caviar and oysters. A great option is the ‘Cini Tini with Truman Vodka, peppercorn-infused Ford's Gin, pepperoncini brine, Calabrian chili tincture, and dry vermouth.

An expansive wine list of more than 110 labels spans Italy, France, Portugal, Argentina, and California, with representation from regions including Bordeaux-St Julien, Sicily, Champagne, Mendoza, and Napa Valley. Selections are available by the glass or bottle, offering flexibility without sacrificing depth.

The design of Ezio’s channels the energy of a large dinner party shared among family and friends. Dark wood, veined stone, velvet textures, and warm, low lighting create a setting that nods to classic steakhouse traditions. Burgundy bistro banquettes line the room beneath low-hanging pendants, paired with white tablecloths that nod to the timeless rituals of fine dining.

Bold Italian art is paired with locally based works, and subtle references to Miami’s Art Deco and Postmodern heritage appear throughout the millwork. The result is a space that feels layered, social, and comfortably indulgent.

Ezio’s arrival reflects a broader transformation underway in North Beach. Developed by Lefferts, a New York-based real estate company with a portfolio exceeding three million square feet of mixed-use space and more than $1.5 billion invested, 72 Park is one of several projects contributing to the area’s reinvention. Since expanding to South Florida in 2019, Lefferts has made significant investments aimed at revitalizing NoBe through luxury residential and retail development.