Swim Week is over.
Be strong and all that.
And also know that even though the clothing-averse South Beach model population may have dropped significantly, the pasta population is experiencing exponential growth...
Thanks in no small part to Via Emilia 9. Yes, your beloved South Beach Bolognese hideout is back after a nearly monthlong hiatus. It’s different and it’s back. So first, take a look at this slideshow and this menu.
Next, take a look at what was then and what is now.
Then: Two cramped rooms. Kitchen to the left. A door leading to the dining room on the right.
Now: An open kitchen with a long pass-through window that flows into where you’ll be partaking in imported Italian breads, mortadella and stracchino.
Then: An afterthought of a bar.
Now: A bigger, stronger, faster eat-in bar, which may or may not lean more toward wine drinking than eating. It happens.
Then: Ravioli that was hand-rolled on a wooden table in the corner.
Now: A pasta-making station where you can oversee an expert sfoglina (that’s Italian for a pasta-sheet maker) making your tortellini, which will then be stuffed with prosciutto di parma, parmesan, beef and pork.
Send our regards to your sfoglina.
Be strong and all that.
And also know that even though the clothing-averse South Beach model population may have dropped significantly, the pasta population is experiencing exponential growth...
Thanks in no small part to Via Emilia 9. Yes, your beloved South Beach Bolognese hideout is back after a nearly monthlong hiatus. It’s different and it’s back. So first, take a look at this slideshow and this menu.
Next, take a look at what was then and what is now.
Then: Two cramped rooms. Kitchen to the left. A door leading to the dining room on the right.
Now: An open kitchen with a long pass-through window that flows into where you’ll be partaking in imported Italian breads, mortadella and stracchino.
Then: An afterthought of a bar.
Now: A bigger, stronger, faster eat-in bar, which may or may not lean more toward wine drinking than eating. It happens.
Then: Ravioli that was hand-rolled on a wooden table in the corner.
Now: A pasta-making station where you can oversee an expert sfoglina (that’s Italian for a pasta-sheet maker) making your tortellini, which will then be stuffed with prosciutto di parma, parmesan, beef and pork.
Send our regards to your sfoglina.
