Boia De
I intend to post restaurant reviews in special circumstances. What is "Special?" A simple formula; the dining experience must be extraordinary, anchored by great food and service. All cuisines welcome - I pride myself on a sophisticated international palate. At the end of the year, I hope to publish a "Best Restaurant" list and I will default to “bullet” reviews issued during the year. Hopefully, the list will be long. We certainly dine out frequently, strive to avoid duplication in our choices and are always searching for new and creative venues.
The initial review of 2024 is Boia De. This place is a GEM and I recommend it without hesitation or qualification. From a purely food perspective, it is five stars. The basics: it is located at 5205 NE 2nd Ave. in Miami. It is located in a strip mall at the intersection of the Buena Vista and Little Haiti neighborhoods. It is sandwiched between a laundromat and a health clinic. The site has zero curb appeal. The neighbourhood has a sketchy vibe. There was a neon pink exclamation point flashing over the entrance. Many opine that the neon sign is ultra cool, a statement of modernity. I disagree, it is very gauche. The restaurant is tiny, about 12 feet wide. I would compare the footprint to a hospital hallway or 1950s bowling alley. The decorative touches in the interior are not much better – kitschy arts and crafts with no particular theme. I do like the bar. It resembles tavern seating at traditional Chicago watering holes. The lighting is less than ideal. Tables are very close to one another. The restaurant will not win any awards for interior design.
By now, you are not rushing to make a reservation. But, alas, you should do so immediately. All reservations are made through the RESY app and you must make reservations 30 days in advance of your desired date. Very New York! No phone reservations. Boia De is currently the hardest reservation in Miami and Miami Beach, even tougher than Carbone. You need to jump on Resy at exactly noon 30 days before your reservation date and stay patient with the system. We have now eaten there twice and the only time available on each occasion was 9:45 PM. It is worth the wait.
The food is exquisite. Modern and eclectic Italian is the most apt description of the cuisine. The menu is limited to approximately 15 items. The plates are sized to share and a party of two should order 5 to 6 items. The menu changes seasonally, but it is built around several staples that are permanent fixtures. The wine list is quirky and eccentric. International in scope, they even offer wines from China and Armenia, although Italian is the foundation of the list. It is not a “value” driven list. 90% of the selections are priced over $100. They do allow you to bring your own wine with a corkage fee of $35. We recommend that option and our Dona Amalia Gran Corte was a perfect complement to our food. The service is outstanding. They respond graciously to recommendation requests and are extremely well informed on the nuances of each dish and the methods of preparation. The chefs, Luciana Giangrandi and Alex Myers may pay a surprise visit to your table, particularly if you are part of the last seating. The overall vibe is Bohemian, relaxed but they are clearly very proud of their product. It draws diverse crowd and the proximity of the tables to one another affords the opportunity for dinner bonding with other guests if you mutually choose to go that route.
We have sampled about 60% of the menu over our two visits. Everything was first class, but we enthusiastically highlight the following dishes.
1) Luci’s Chopped Salad: The BEST chopped salad of my lifetime! Lettuce, radicchio, Cannelli beans, tomatoes, peperocino, provolone cheese – Accented with a subtle but flavourful vinegar based dressing.
2) Beef Tartare: a divine presentation and I have high standards when it comes to this dish! Boia De matches the best efforts of Paris, New York, London, Rome and Chicago. Diced cubes of beef with a tomato sauce served on beef tendon chips. Don’t ask me how they make the chips!
3) Tagliolini Nero: A COLD squid ink pasta with King Crabmeat, rich herbs and a white wine truffle sauce. INSPIRATIONAL!
4); Saffron Tagliatelle al Pomodoro; Wonderful rich and balanced pasta dish- a combination of Tuscany and Napoli.
5); Roasted Cauliflower; Taleggio fonduta, anchovies and oregano. SUBLIME!
We passed on dessert, but other guests raved about the Tiramasu. Our charming server suggested we try the Bufala Ricotta Gnocchi Alla Norcina on our next visit. I expect all the pasta dishes will be world class. The Potato Skins are also legendary. We hope to share the experience with you on our next visit- you cant go wrong- a special evening of fine dining.
