We normally wouldn't interrupt your day just to talk about pizza. Okay, maybe
we would.
But as you know, there's a pie revolution going on in this city, and we thought you needed to be aware of the latest conquest.
Welcome to Casale Pizzeria and Mozzarella Bar, the medieval-est addition to Miami's new wave of polished pizza houses, opening this Friday.
Think of Casale as the neo-industrial pizza cave you've been waiting your whole pizza-cave-depleted life for. Opened by the Italian team behind Sardinia, the two-floor temple to thin crust has a peasant-like rusticity to the downstairs—all exposed brick, wood and limestone—while the upstairs has more of a Ferrari thing going on (don't worry, you won't have to change its oil), with a sleek leathery lounge and expansive outdoor deck.
But you didn't come here for the décor. You came here for the fruits of two nonstop wood-burning stoves—to wit, sliver-crusted pies smothered with house-made mozzarella and a range of Sardinian exotica like bottarga, a salty, fish egg-y delicacy made from the roe of sea mullet (it's the Jeff Foxworthy of Mediterranean pizza toppings).
And on the off chance you're in the mood for something nonpizza, there's a well-stocked raw bar offering plenty of oysters and such to go with the $20 bottles of wine.
But come on...
But as you know, there's a pie revolution going on in this city, and we thought you needed to be aware of the latest conquest.
Welcome to Casale Pizzeria and Mozzarella Bar, the medieval-est addition to Miami's new wave of polished pizza houses, opening this Friday.
Think of Casale as the neo-industrial pizza cave you've been waiting your whole pizza-cave-depleted life for. Opened by the Italian team behind Sardinia, the two-floor temple to thin crust has a peasant-like rusticity to the downstairs—all exposed brick, wood and limestone—while the upstairs has more of a Ferrari thing going on (don't worry, you won't have to change its oil), with a sleek leathery lounge and expansive outdoor deck.
But you didn't come here for the décor. You came here for the fruits of two nonstop wood-burning stoves—to wit, sliver-crusted pies smothered with house-made mozzarella and a range of Sardinian exotica like bottarga, a salty, fish egg-y delicacy made from the roe of sea mullet (it's the Jeff Foxworthy of Mediterranean pizza toppings).
And on the off chance you're in the mood for something nonpizza, there's a well-stocked raw bar offering plenty of oysters and such to go with the $20 bottles of wine.
But come on...
