A Bountiful Brunch at Fiola
A late Sunday morning at Fiola
As we leisurely strolled through South Gables, enjoying the warm Sunday sun, we made our way to a midday brunch reservation at Fiola. The upscale Italian restaurant is a fine dining fan-favorite, with a full house during dinner service most days. In the daylight, the front facade maintains its elegance, yet somehow it seems more inviting. Or maybe it was the thought of bottomless bubbly that had us smiling as we sat down ($40 per person; 2-hour limit).
When it comes to brunch and the boozy decisions you make after a few mimosas, it’s easy to rack up the bill at a restaurant like Fiola, which offers an ample amount of a la carte options. Luckily for us, their Sunday brunch prix fixe menu allowed us to taste a variety of dishes during our three-course meal — all for $45 (plus a few upcharges and a few extra plates we couldn’t resist). According to my girl math, the trendy term for how we rationalize spending money, sharing that much food must be a steal!
Starting off with appetizers, you can’t go wrong with the classic burrata. Fiola’s version shakes things up a bit with its pomodoro foam, a light tomato sauce spread evenly under the soft cheese. Our waiter recommended the wagyu steak tartare (+$9 supplement), a lean yet tightly packed block of beef topped with parmigiano crema and a sunny side up quail egg. When it comes to raw meat, from tartares to carpaccios, I’m a bit of a skeptic — but the way the egg melted effortlessly into the pieces of wagyu may have converted me.
Overwhelmed by indecisiveness of going salty or sweet for the entree (the eternal brunch dilemma), we decided to stick to Fiola’s specialty pastas. Between the creamy cacio e pepe and the hearty Akaushi Beef Cheek Wagyu lasagna (+$12 supplement), our taste buds were deep in the flavors of Italy.
Wanting to get the full brunch experience, we also ordered the proscuitto eggs alla benedettina ($32) and the panettone toast ($26). What can I say — the poached eggs and french toast were calling my name! The English muffin, stacked with baby spinach and pepperonata, laid on top of an inventive verde sauce that elevated the brunch classic. As for the toast, my sweet tooth couldn’t have been happier with the perfect balance of pistachio, Ricotta, and berries topped with the thick Vermont maple syrup.
Between the Chandon Brut and our hefty entree roaster, we almost forgot that our meal wasn’t over when our waiter came with dessert. Thankfully we picked two of the lighter options: a refreshing fruit macedonia with apricot granita and two scoops of the creamy fior di latte gelato.
Throughout the meal, our attentive waitstaff made sure the bubbles and bites kept flowing. They seamlessly combined our prefixed selections with our a la carte add-ons, curating the ideal Italian brunch. We left Fiola with high spirits, full stomachs, and a doggie bag each, ready for a riposo on a picnic blanket at nearby William H. Kerdyk, Jr., and Family Park.
Fiola
1500 San Ignacio Ave.
305.912.2639
fiolamiami.com/brunch-prix-fixe
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