When you hear that the world’s most celebrated pizza chef is opening a restaurant in Miami, you know it’s a must-visit. I’m unapologetically passionate about pizza, sourdough, crispy, bar pie, Neapolitan—you name it, I love it. So when Toronto’s Liberty Group managed to lure legendary Chef Francesco Martucci away from Italy to open his first U.S. outpost in Wynwood, curiosity quickly turned into excitement.
Located at 10 NE 27th Street, in the former Log Restaurant space, this is no small endeavor. The room spans an impressive 7,500 square feet with 145 seats, and while the bones remain, wooden floors, high ceilings, moody lighting, and a bar anchoring the front, the space has been thoughtfully refreshed. A Vespa hangs theatrically in the rafters, there’s a striking exhibition wine room, curated artwork throughout, and a great playlist setting the tone.
Just days after opening, the restaurant is already buzzing. Chef Martucci is on site, joined by his Toronto-based chef, Francesco, from Don Alfonso, ensuring everything is running smoothly, and it shows. Service is polished and confident, with knowledgeable, attentive staff guiding guests through the experience.
And then there’s the pizza, the undisputed star. Whether you opt for a classic Neapolitan or the signature crust (steamed, fried, then baked, an absolute must), this is anything but ordinary pizza. For those feeling adventurous, there’s even a $200 multi-course pizza tasting menu that turns pizza into a full-blown culinary journey.
What sets this pizza apart starts with the dough. It undergoes a long fermentation that gives it remarkable structure, lightness, and airiness, then it’s paired with premium ingredients, many sourced directly from Italy. This is craft-driven pizza at its highest level
A non-negotiable order is Le 7 Della Cipolla, a pizza showcasing onions prepared seven different ways. And trust me—this is coming from someone who doesn’t even like onions. It’s a signature for a reason and absolutely unforgettable. The Parmigiana, layered with eggplant, is excellent, as is Amani di Velluto: a luxurious combination of Fratelli buffalo-milk cream, buffalo mozzarella from Campania, hand-cut sausage, pecorino from the Lattari Mountains, and a final drizzle of extra-virgin olive oil. The pizzas are crisp on the outside, light, airy, and chewy within, topped with combinations that feel both inventive and thoughtful.
Pizza may be the headline, but there are other worthwhile dishes. We loved the warm mushroom salad, and the frittatina classica was a standout—essentially a crispy arancino filled with creamy macaroni and an indulgent mix of cheeses. Comfort food, elevated. The A5 Waygu was excellent as well.
Francesco Martucci has earned global acclaim and countless awards as the world’s best pizza maker, and it shows. His wood-fired ovens, built with cement and bricks from the volcanic hills of Campania, ensure extraordinary precision and consistency, preserving the integrity of this level of pizza making.
Desserts are a bit hit or miss. The porcini tiramisu was intriguing and well executed, but the Sichuan pepper gelato with yuzu, while visually appealing, missed the mark, it was so hard it required a knife. A little tempering would go a long way. Cocktails are well done, and the wine list includes some genuinely impressive selections.
Francesco Martucci has elevated the humble pizza into an art form, and this restaurant is a welcome and exciting addition to Miami.
Recommended.
Happy dining.
Shanea
02/24/2026
