Our little greenhouse: sleek, warm and inviting.
Pre-shift with Chef and the Fi’lia team
Menu presentation on a wood board, just one of the details Fi’lia is made of.
Puttanesca! My personal favorite pizza, with Pistachio Pesto not far behind.
Meet the newest member of The Genuine Hospitality Group family. Our beloved James Beard Award-winning Chef and Restaurateur now brings his straightforward approach to ingredient-driven Italian cuisine from the hearth with Fi’lia by Michael Schwartz! Click here to make a reservation.
The restaurant opens for dinner Wednesday, October 26 at the corner of South Miami Avenue and 13th Street at the brand new SLS Brickell Hotel (1300 South Miami Avenue) in the heart of the neighborhood. Breakfast and lunch begin the following day. Valet is available at the hotel entrance off 14th Street connected to the restaurant through its lobby, supplemented with metered parking and street entrance on South Miami Avenue. Fi’lia is managed and operated under the Disruptive Restaurant Group umbrella of sbe.
“Fi’lia is ‘honest Italian,’ an expression of the simplicity that I love about this style of food,” Chef explains. “It’s not specific to a particular region. This is the way I like to cook and eat Italian — straightforward and with handmade touches.”
In keeping with Schwartz’s ethos that good food should speak for itself, the premium at Fi’lia is unpretentious food and the experience to match, highlighting the freshest ingredients from the hearth and the attention to warm hospitality for which he’s known.
Chef and Tim getting their pasta on!
“A memory” for sure: sformato (like a savory Italian custard with a delicate cakey texture) with pecorino crema.
Chef de Cuisine Tim Piazza comes to Fi’lia from his post as Sous Chef at Michael’s Genuine, bringing to life Schwartz’s food and approach in this new kitchen. Dinner draws guests in with irresistible Snacks including Heirloom Tomato Bruschetta with stracciatella and basil and Charred Eggplant Spread on freshly grilled bread with grated bottarga. Working down the menu, dishes are conveniently listed by size, ranging from light but satisfying Small dishes like the bright Citrus Salad with pistachio and aged piave vecchio, to a bold and flavorful traditional cut in the Extra Large 42oz Bisteca Fiorentina executed simply on the wood grill with Meyer lemon and rosemary.
Director of Licensing Ops making sure his tabletop is all set.
From Larkee’s cardboard model, to formidable member of the FOH team… behold the roaming Caesar salad cart in all her branded glory.
The unsung heroes of TGHG BOH support (GSD!) executive chef Bradley Herron and culinary assistant chef Megan Hess.
A special, not-to-miss part of the Fi’lia experience is its Tableside Caesar, a classic salad presented the old school way – made right in front of the table, dressing and all, which is the point – and tuned to perfection with garlic croutons toasted on the cart.
Pillows of perfect agnolotti.
Fresh, daily-made Pastas are an important part of the menu and guests can enjoy this handmade touch in a few ways. Delicate, filled bundles of mouth-watering Corn Agnolotti are brought up with a zesty roasted lobster sauce and decadent Braised Short Rib Crespelle are Italian crepes baked to crisp, bubbly decadence with béchamel, taleggio and fontina. There is a nod to the classics in Spaghetti Cacio e Pepe with black pepper and pecorino coating the noodles with just the right amount of sauce, and a more modern approach in Bucatini with the salty, briny punch of bottarga to balance the comforting heat of chile flakes, garlic and breadcrumbs.
Chicken in the window.
Pizza has pride of place on the menu with perennial favorites like Margherita with tomato, mozzarella and basil in perfect proportion and finished with the restaurant’s own first press, cold press Italian extra-virgin olive oil blend. A taste of something new comes in combinations like Leek & Potato with pancetta, rosemary and trugole, as well as Pistachio Pesto with house made ricotta, charred onion, pecorino – all of them created using the freshest ingredients and Schwartz’s signature restraint. Large, Extra Large and Sides highlight proteins and vegetables that ground the meal, like Wood Grilled Chicken with savory bread pudding, mustard greens, pine nuts, currants.
Samgreal, a nod to sbe Chairman and CEO Sam Nazarian, featuring Grey Goose, Punzone blood orange liqueur, lemon
Nothing at Fi’lia is extraneous, especially in the beverage program. Drinks are a personal favorite part for me, featuring Cocktails (including chilled lovely bottles of them popped at the table) and Spritz. At the open kitchen’s bar, cocktails offered are refreshingly uncomplicated—less about complex recipes, and more about how perfect a Spritz is on a July or December afternoon. There is a section devoted to this Italian afternoon pastime with six including Bicicletta with Campari, white wine and soda water – one of the lowest in alcohol, normally drank before getting on the bicycle and riding home for the evening. Lacuna with Knob Creek Rye, Carpano Antica and Angostura bitters is one of the bottled delights to love. Lupa 35 is presented in a flute with Hennessy VS, Averna, Luxardo apricot, prosecco. A beer list of craft and seasonal styles complement a focused wine list of Italian regional varietals and American wines with an old world sensibility.
The airy décor designed by Philippe Starck also skews towards unadorned simplicity, with a focus on clean lines and unobtrusive, sleek teak furniture and vertically stacked citrus planters that frame the room. It’s a modern take on restrained elegance that allows the food to take center stage.
Fi’lia’s Italian olive oil blend, available for sale at $23/500 ml bottle at the restaurant, along with 8oz bags of housemade semolina pasta in four shapes for $8 each. Find out more here.
Fi’lia includes combined indoor and outdoor seating for up to 116 people and is open every day for breakfast Monday – Sunday 7-11am, lunch Monday – Sunday 11:30am – 2:30pm, and dinner Sunday – Thursday 5:30-10:30pm and Friday & Saturday 5:30pm – 12am, with bar menu of snacks and small dishes served daily from 3-5:30pm. To make a reservation, call 305.912.1729 or email firstname.lastname@example.org.