When two of Brooklyn's most respected food figures decide to open a steakhouse in Miami Beach, the reasonable reaction is curiosity mixed with skepticism. Carlo Mirarchi and Brandon Hoy built their reputations on Roberta's, the Bushwick pizzeria that basically invented a genre of cool, casual New York dining. A formal steakhouse in Florida feels like a left turn.
But Ezio's, which opened in December 2025 in the North Beach neighborhood, makes a compelling case that these two know exactly what they're doing. Named after Mirarchi's father, it's a love letter to Italian-American steakhouse culture filtered through Michelin-level technique and a dry-aging obsession that borders on fanatical.
Six months in, the reviews are excellent, the OpenTable scores are among the highest in Miami, and the restaurant has already established itself as a destination worth driving to North Beach for.
The Chefs: Carlo Mirarchi and Brandon Hoy
To understand Ezio's, you need to understand where its creators come from.
Carlo Mirarchi co-founded Roberta's in 2008 in Bushwick, Brooklyn, at a time when the neighborhood was mostly warehouses and bodegas. Roberta's became a cultural phenomenon, redefining what a pizza restaurant could be and earning its first Michelin recognition. But Mirarchi's ambitions went far beyond pizza.
He went on to open Blanca, a tasting menu restaurant inside the Roberta's complex that earned two Michelin stars and routinely appeared on best-of lists. The food at Blanca was technical, delicate, and deeply Italian in its soul. He also ran Foul Witch, a more experimental concept. The range from wood-fired pizza to Michelin-starred fine dining is remarkable, and it shows in everything Ezio's does.
Brandon Hoy co-founded Roberta's alongside Mirarchi and has been the operational and creative force behind the brand's expansion. Together, they've built one of the most respected independent restaurant groups in New York.
Ezio's started as a pop-up inside Roberta's, where Mirarchi began dry-aging meats alongside the pizza operation. The response was strong enough to warrant a permanent, standalone location, and Miami Beach got the nod.
The Dry-Aging Program
The centerpiece of Ezio's is its custom in-house dry-aging program. This isn't a steakhouse that orders pre-aged cuts from a supplier. They age their own beef and lamb on-site, producing cuts with flavor profiles you genuinely won't find at other Miami steakhouses.
The program includes:
90-day dry-aged bone-in rib steak for two: This is the signature. Three months of carefully controlled aging concentrates the beefy flavor and develops a nutty, almost cheese-like complexity on the surface. It's carved tableside and served simply.
55-day dry-aged bone-in ribeye: Less extreme than the 90-day but still significantly deeper in flavor than a standard steakhouse ribeye. The fat renders beautifully.
55-day dry-aged Kansas City steak: A bone-in strip with generous marbling, aged to the sweet spot where concentration meets tenderness.
90-day dry-aged wagyu strip steak: For when the regular 90-day isn't enough. Snake River Farms Wagyu with the extended aging creates something genuinely unique.
30-day dry-aged double-cut saddle of lamb with mint jelly: An unusual inclusion on a steakhouse menu, but Mirarchi's Italian instincts make it work. The lamb is exceptionally tender.
90-day dry-aged grass-fed vintage beef: For purists who want to taste what the animal ate, not just how long it aged.
Beyond Steak: The Italian Side
What separates Ezio's from every other upscale steakhouse in Miami is the Roberta's DNA in the non-steak portions of the menu.
The warm focaccia arrives as one of the first things on the table, and it's made from the same 18-year-old sourdough starter that built Roberta's reputation. It comes with housemade stracciatella and cultured butter. If you somehow visited Ezio's and only ate the bread, you'd still leave impressed.
The handmade pastas are Michelin-quality. The linguine cacio e pepe with winter truffle is silky and deeply savory. The pappardelle with braised veal, parmigiano reggiano, and white ragu tastes like something from a grandmother's kitchen in Bologna, if that grandmother also happened to have two Michelin stars.
The raw bar features seasonal East Coast clams and oysters, stone crab claws, and tuna crudo. It's a thoughtful nod to the Miami Beach setting without feeling forced.
The Cocktails and Wine
The tableside martini service is a highlight that deserves its own mention. Your server builds the martini at your table with the option to add caviar or oyster garnishes. It's a touch of old-school steakhouse theater that fits perfectly in the space.
The wine list includes over 110 labels, curated with a lean toward Italy and France. There's real depth in Piedmont and Puglia selections, plus enough New World options to keep everyone happy. The team is knowledgeable and happy to guide pairings, especially with the more unusual dry-aged cuts.
The Space
Ezio's occupies a 2,200-square-foot space inside the 72 Park condominium tower at 580 72nd Street in North Beach. The design is intentionally intimate, with dark colors, formal table settings, and the kind of warm lighting that makes everyone look good.
The atmosphere balances sophistication with accessibility. This isn't a stuffy, old-guard steakhouse with leather menus and suited waiters. It's more like a neighborhood restaurant that happens to serve extraordinary steak. The Appetito Magazine review called it "Italian warmth with contemporary Miami flair," which captures the vibe well.
What the Critics Say
The reception has been consistently strong since opening day.
The Infatuation recommends leaning into the steakhouse focus, noting that the meat and potatoes truly shine.
Time Out Miami praised the raw bar, pastas, and the 55-day ribeye specifically, calling the combination of Italian technique and American steakhouse tradition "something Miami Beach was missing."
Miami New Times highlighted the Michelin pedigree behind the operation and positioned Ezio's as a potential "game-changer" for North Beach.
On OpenTable, the restaurant holds a 4.4 out of 5 overall, with food at 4.4, service at 4.8, and ambiance at 4.7. Those are excellent numbers for a steakhouse that's still in its first year.
Practical Details
Address: 580 72nd Street, North Beach, Miami Beach (inside 72 Park)
Hours: Wednesday through Sunday, 5 PM to 10 PM. Closed Monday and Tuesday.
Price range: Expect to spend $120 to $200+ per person for a full dinner with drinks. Appetizers run $14 to $24. Steaks are market price for the premium dry-aged cuts. Pastas are in the $25 to $40 range.
Reservations: Book through OpenTable. Weekend tables (Friday and Saturday) fill up fastest. Midweek is easier, especially Wednesday.
Dress code: Smart casual to elegant. The crowd dresses up more than you'd expect for North Beach. No shorts or flip-flops.
Parking: Street parking on 72nd Street or the 72 Park building garage.
Who Ezio's Is Best For
Steak lovers: If you appreciate dry-aged beef and want something beyond the typical steakhouse chains, this is your spot. The 90-day program produces flavors you won't find elsewhere in Miami.
Date night: The intimate size, dark lighting, tableside martinis, and exceptional food make this a top-tier date restaurant. It feels special without being pretentious.
Italian food fans: The pastas and focaccia alone would make this a great Italian restaurant. The fact that they come with world-class steak is a bonus.
Roberta's fans visiting Miami: If you love what Mirarchi and Hoy did in Brooklyn, this is the natural evolution. Different format, same creative DNA.
Special occasions: The price point and atmosphere work well for birthdays, anniversaries, or any dinner that deserves something memorable.
Families: Surprisingly, yes. The space is welcoming and the Italian side of the menu works well for younger diners.
FAQ
How much does dinner cost at Ezio's?
Plan for $120 to $200+ per person with drinks. Appetizers range from $14 to $24. Premium dry-aged steaks are market price, typically $60 to $120+ depending on the cut. Pastas are around $25 to $40.
Do I need a reservation at Ezio's?
Yes, especially for Friday and Saturday. Book through OpenTable a few days ahead. Wednesday and Thursday evenings are more available for walk-ins.
What should I order first time?
Start with the focaccia (made from the 18-year-old Roberta's sourdough starter) and stracciatella. Order one pasta to share, the cacio e pepe is outstanding. For the main, the 90-day dry-aged rib steak for two is the showstopper. End with a tableside martini.
How does Ezio's compare to other Miami steakhouses?
It's less corporate than a Prime 112 or STK, more intimate and chef-driven. The in-house dry-aging program and Italian pastas make it unique. Think of it as a Michelin-grade Italian restaurant that happens to specialize in steak.
Is Ezio's connected to Roberta's pizza?
Yes. Co-founders Carlo Mirarchi and Brandon Hoy are the same people behind Roberta's in Brooklyn. Ezio's started as a pop-up inside Roberta's. The focaccia uses Roberta's original sourdough starter. But this is a standalone steakhouse, not a pizza joint.
What's the vibe like?
Dark, intimate, wine-forward. It feels like a neighborhood restaurant with Michelin ambitions. The space is small (2,200 square feet), so it stays cozy even when full. Music is at conversation level.
Is North Beach worth the trip?
Absolutely. North Beach is emerging as a serious dining neighborhood, and Ezio's is one of the main reasons. It's a 15-minute drive from South Beach and significantly less hectic.
