The story
Tucked away on NE 79th Street, Ferraro’s Kitchen Restaurant & Wine Bar is a small, intimate Italian spot in Miami where an open kitchen sets the stage for authentic, traditional cooking. Chef Bruno Barbieri noted that owner Igor’s Venetian roots shine through in the seafood-focused menu, citing dishes like linguine alle vongole and tuna carpaccio with black truffle as prime examples of the kitchen’s straightforward, ingredient-driven approach.
Beyond those standouts, the kitchen turns out a baked version of melanzane alla parmigiana and octopus with potatoes, black olives, and cherry tomatoes—all served in a casual, welcoming room that feels distinctly personal. It’s the kind of place where the chef’s philosophy and the owner’s heritage are woven into every plate, making Ferraro’s a quiet gem for those seeking genuine Italian flavors in Miami.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
The linguine alle vongole earns Bruno Barbieri’s praise, while the overall vibe is one of warm, refined comfort. Reviewers leave feeling both nourished and celebrated.
“This is linguine with clams. The portions are generous. The clams are good, no sand. They used the clam cooking water, so the flavor inside is very decided. You can tell it's Venetian. The dish is very good. I prefer spaghetti because it's round, but these linguine are very, very good and flavorful. This is a place that when you come to Miami, after eating a week of American cuisine, you really need to stop by here.”
What creators say
1 creator has covered Ferraro's Kitchen Restaurant & Wine Bar. Most active: Bruno Barbieri Chef
- Bruno Barbieri ChefLoved
Bruno in the USA | EP.8 – Passione per gli USA, il golf e la cucina: la storia di Igor e Ferraro's · @ 0:26
Ferraro's Kitchen is a small, intimate Italian restaurant in Miami with an open kitchen, serving authentic, traditional Italian cuisine with a focus on seafood and high-quality ingredients, where the owner Igor's Venetian roots shine through in dishes like linguine alle vongole and tuna carpaccio with truffle.
Dishes mentioned
Carpaccio di Tonno Pinna Gialla con Tartufo Nero
This is a yellowfin tuna carpaccio with black truffle on top. It's our biggest seller. The dish is served at room temperature, which is interesting — the carpaccio isn't cold. There's a thread of good olive oil. The truffle gives a very strong, important flavor, but the fusion with the mineral and metallic side of the raw tuna balances it well — actually, not just well, really well. The homemade bread with a nice crust is a great accompaniment.
Melanzane alla Parmigiana (Versione al Forno)
This is a small portion of eggplant parmigiana, but it's not the classic version — it's not fried, there's no breading, so it's a gluten-free version because there's a lot of demand. It's very flavorful, baked in the oven. You can tell the eggplant isn't fried, just oven-cooked. This is an Italian dish — I close my eyes and I think I'm in Southern Italy. It's a very good eggplant.
Polpo con Patate, Olive Nere e Pomodorini
This is octopus with cherry tomatoes, potatoes and black olives. It's Mediterranean style, or actually I call it Adriatic style. The potato is crunchy on the outside, soft inside, made fresh — not pre-cooked. The octopus is very tender. The interesting thing is that it's cut very finely, not in big chunks — probably a strategy to make it a live, made-to-order dish. The cherry tomatoes have skin, soft and flavorful, and the olives are pitted Taggiasca olives, good and tasty. The dish is extremely Mediterranean, very Italian.
Linguine alle Vongole
This is linguine with clams. The portions are generous. The clams are good, no sand. They used the clam cooking water, so the flavor inside is very decided. You can tell it's Venetian. The dish is very good. I prefer spaghetti because it's round, but these linguine are very, very good and flavorful. This is a place that when you come to Miami, after eating a week of American cuisine, you really need to stop by here.
