Let’s Lighten Things Up
As we skip into the flowery meadows of Spring, unwind with some lighter, fresher bites and let us put a little ray of sunshine onto your plate. We’ve got enough freshness and light to keep you looking on the bright side all day long.
Breakfast
The most important meal of the day. We recommend fresh fruit, Greek yogurt and Key West honey to start things off on a sweet note.
Lunch
For a taste of Mediterranean sunshine, head down to our markets and dive into our antipasto and charcuterie. Served with a mix of olives, artichokes, and sun-dried tomatoes, it’s as fabulous and fresh as a scooter ride through the streets of Rome.
Dinner
Tender and succulent, our Patagonian lamb isn’t only grass-fed and free-range, it’s the authentic taste of Spring. Grilled the traditional way, we serve ours with our homemade sorrel aioli.
Wash It Down
A bright, perfectly chilled white wine is an easily refreshing treat at this time of year. Though, a sparkling Campari and soda helps to make the sun go down just that little bit slower.
An Extra Treat
Our Easter eggs are back and ready for this season’s pickings.
Reserve a table or view our menus.
A Century in the Making
Lucia Pizzeria — Part of the Graziano’s family, opening soon!
Our traditional wood-fired pizza was born in Italy, perfected in Naples, and then exported to Argentina. Three generations later it’s finally on its way to Miami. Trust us. It’s worth the wait.
Coming Soon to Sunset Drive
8755 SW 72nd St Miami, FL 33173
Wine of the Month
Las Perdices Red Blend 2016
If we could make our own red blend, the result would be very close to Las Perdices’ Red Blend 2016. From vineyards in Agrelo, Lujan de Cuyo in Mendoza Argentina at 1,030 meters above sea level, this blend from 50% Malbec, 25% Cabernet Franc and 25% Petit Verdot produces a beautiful, deep ruby red with dark purple tones, fruity and floral scents of cherry, warm lilac and a touch of dried oregano. The flavors are intense with notes of dark cherry, blueberry and violet, fine sweet tannins add weight and complexity before it finishes with spice-box and tobacco leaf.
This delicious red blend pairs well with red meats, stews and hearty pasta dishes, but is also fitting with veal or chicken in rich sauces.
Press: Masters of Meat
Father-and-son duo Mario and Leo Graziano at their Coral Gables market. Photograph by Nick Garcia.INDULGE
INDULGE Magazine, South Florida’s luxury lifestyle publication, dubbed us the ‘Masters of Meat,’ last month!
It’s All About the Food …
Leo: “When I eat the Milanesa at Graziano’s, it’s the same one my mom makes at home. Most of our recipes are from my mom or grandmother.”
Mario: “We are teaching people about our food and opening them up to our culture. We’ve been lucky that people like what we like.”
Read the article here.
