Fiola Miami could be a power lunch (or dinner) spot in Washington, New York or Chicago. Its casually elegant décor is at once a little clubby yet refined, its waiters well dressed in their dark suits and ties and professional to boot, its 900 bottle wine cellar serious. It’s in Coral Gables ,but it’s not a coincidence that its chef-owner is Fabio Trabocchi of Fiola D.C. who was awarded a Michelin star. I’ve gone there for lunch with girlfriends on many occasions, enjoying the food and the lunch specials, but decided to check it out for dinner as well as the menu of the new chef Miami-native Dany Ganem.  Verdict? We thoroughly enjoyed a fine dining experience, stellar cocktails and fine wines, and are plotting a return visit.

Ganem, whose culinary experience has taken him on a figurative world tour, has taken the classic Italian dishes on the menu and added his creative and Florida inspired takes both on the food and presentations. The menu is divided into  raw bar and crudo offerings, salads, soups, appetizers, house made pastas, and meat and seafood items cooked in the wood fired oven or grilled over an open flame, along with desserts.

We followed Ganem’s menu suggestions, all of which we enjoyed, even the tuna tartar. When he suggested the tuna, I told him I usually try to order dishes one doesn’t often find in Miami menus, but he assured us his tuna tartar shouldn’t be missed. It turned out to be a star of the evening for me.

Handsomely presented in a large silver sea urchin-shaped bowl, it looked like an offering to the gods. The pieces of very fresh yellowfin tuna were seasoned with pine nuts, lemon, calabrian chili, and mint, with a large dollop of caviar ($42) The wahoo sashimi was also swimmingly fresh, delicate and tasty, garnished with edible flowers ($36).

Mr. W had the seared foie gras with pickled guava, black trumpet mushrooms, and Minus 8 vinegar which he pronounced top rate ($32). Next up was one of their house made pastas. We opted for the new menu entry, the tortelloni. It was pasta with a lovely sprinkling of spring vegetables including artichokes, English peas, zucchini blossoms, shallots and ricotta in a simple buttery sauce ($42)

Another popular dish and we could see why, is the 6 ounce wagyu filet mignon with parmigiano kataifi, pears, caramelized pearl onions, in a truffle osso bucco sauce ($77). It was tender, perfectly grilled, beefy, and crusty.  We added a side order of creamed corn with chives and corn crema that is one of the best I’ve had. Next time I’d like to try the whole salt crusted branzino that is prepared tableside ($125), the bison tartare and the fisherman’s black cod brodetto.

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Two desserts were on tap, a rich chocolatey cake with mascarpone, chocolate mousse, dark chocolate sauce and amarena cherry  and strawberries with ice cream that came with vanilla sponge, strawberry cremoso and Lambrusco sorbet ($19). We asked for the sommelier’s suggestion for a wine pairing which was the icing on the cake – wonderful suggestions including an unexpected sauternes to go with the foie gras. A glass of wine (5 ½ to 6 ounce pour) starts at $13 and bottles at $42. If you like Manhattans, do not miss having one here. They take all the ingredients and age them for three months and the result is a wow. $22

There’s a large bar with several tables, the scene of happening happy hours Tuesday through Friday,

and outdoor seating on the terrace. Lunch is served Tuesday to Friday and offered is a well priced lunch special (click here for more information); Dinner daily; and Brunch on Sunday. Fiola Miami also does  catering, private events, winery dinners, and full restaurant buyouts.

Fiola Miami Menu, 1500 San Ignacio Avenue, Coral Gables. Valet parking is available for $8 at lunch and $12 for dinner and nearby metered street parking.