You’ve read recently where I mention that some of the new restaurants have a New York vibe. Well Mother Wolf Miami reminded me of LA albeit with more design flair and color than the LA esthetic. It’s attractive and unpretentious, service very professional, no party scene, the acoustics are good so the sound is moderate, and the pastas alone are well worth the trip.
Mother Wolf in the Design District is a partnership between two-time James Beard nominated Chef Evan Funke and hospitality group, Ten Five, marking chef’s official introduction to the East Coast.
It is a tribute to the ancient culinary traditions of Rome with a signature pasta lab for which Funke is known . The fresh and contemporary space was designed to recall the cultural legacies of both cities, with whimsical touches such as Murano glass lighting, Italian terrazzo flooring, and intricate beige and rich wine colored damask wall details.
Upon entering, guests transition into the bar area, where a buzzy 30-foot-long bar stretches across the space. Enter the dining area and you see an impressive open-air kitchen that extends the length of the room with a pizza oven whose aromas whet your appetite. The menu is all about La Cucina Romana with a menu centered around handmade pastas and crisp brick oven pizzas.
It’s divided into Il Forno (two types of focaccia), Stuzzi e Sfizi (starters), Antipasti e Insalate, Roman Pizza, Roman Pasta, secondi (entrees) and contorni (sides). Find the classics like Fiori di Zucca (squash blossoms), Polpette di Brasato (short rib meatballs), Burrata e Crudo (burrata and prosciutto), Margherita and Diavola Pizza, Cacio e Pepe and Linguine alle Vongole, and Bistecca alla Fiorentina.
As usual, we chose to go beyond the classics and tried the Fettucine al Limone simply made with meyer lemon, basil and parmigiano reggiano and the Rigatoncini alla Vaccinara with short rib ragu, guanciale, and pecorino romano. Both were excellent – the pasta was al dente and flavorful sauces that were just right.
Next time at Mother Wolf Miami I’d like to try the Rigatoni all’ Amatriciana with guanciale and pecorino romano. For secondi we split the Ippoglosso alla Puttanesca which I was pleased to see as it’s seldom on menus in Miami. It was made with tomatoes, taggiasche olives, capers and basil. It was flaky and very fresh.
Despite all the carbs we had, we couldn’t pass on the Nocciola, a hazelnut gelato which is now one of my faves, tying with pistachio. They also have an unusual Meyer lemon and orange blossom selection.
The wine program at Mother Wolf Miami features over 400 carefully curated labels, with a focus on Italy’s renowned wine-growing regions, including Piedmont, Tuscany, and Sardinia, six pages worth of selections. A glass of wine (5 ounce pour) starts at $16; bottles at $90.
The cocktail program at Mother Wolf Miami is designed to tell a story, drawing inspiration from iconic Roman history, landmarks and flavors. The menu balances classic Italian aperitifs like the Aperol Spritz with innovative creations like the ‘R&R,’ which blends rye whiskey with cynar and amaretto. Signature drinks include the ‘Campo de Fiori’ featuring a blend of woodford, lustau vermut blanc, tomato, basil and black pepper or the ’753’ with malfy gin, Campari, and chrysanthemum sweet vermouth. Cocktails are $20.
Dinner for two with a glass of wine each, two starters, two pastas and dessert is about $200 plus tax and tip.
Mother Wolf Miami is open Tuesday – Thursday, 5:30 PM – 10:30 PM, Friday – Saturday, 5:00 PM – 11:00 PM, and Sunday, 5:00 PM – 10:30 PM for more information please visit www.motherwolfmiami.com and follow on Instagram @MotherWolfMiami.
There’s valet parking from the Design District and several garages.
