One of Miami’s culinary gems, Chef Niven Patel, has recently unveiled his latest spot, Erba, situated at 227 South Dixie Hwy in Coral Gables. In the chaotic rush hour traffic of Miami, there are only a select few chefs for whom I’d willingly embark on a culinary journey, and Chef Niven Patel unquestionably falls into that esteemed category. Renowned for his culinary prowess showcased at Ghee Indian Kitchen (the best Indian food I have ever had), Mamey (Caribbean, Latin, and Asian mix), Orno ( Wood fired grilled food and vegetables from his farm), and Rancho Patel (a 2-acre farm where the chef serves farm to table), Chef Patel has once again captured our curiosity with Erba, a culinary ode to his time in Florence. The name, Erba, is a play on the word “herbs”.
Erba stands out because of its meticulous incorporation of locally sourced ingredients, many of which hail from Chef Patel’s own Homestead farm. Nestled within a residential complex, it boasts a spacious dining room accommodating around 150 patrons. Despite its size, the ambiance feels intimate, departing from the typical light Miami decor. A central glass chandelier illuminates the space, complemented by dark burgundy walls, leather banquettes, with striped velvet backs, and vintage photos, creating a warm, dimly lit atmosphere. Terracotta-tiled floors, a busy bar, an open kitchen, and an Iberico ham station add to the restaurant’s allure. Additionally, a generously sized private room can cater to those seeking an event space.
Unlike other establishments in Miami that thrive on scene and spectacle, Erba draws its patrons for an authentic Italian dining experience (with a twist). The evening commences with a unique touch, an enticing butter candle that swiftly melts, perfect for sopping up the freshly baked focaccia. The menu boasts a dedicated section of vegetables, presenting inventive dishes like cacio-e-pepe crispy potatoes, and farm eggplant with fennel, Calabrian chili, shallots, and mixed herbs. The lettuces, adorned with a truffle vinaigrette, Asiago cheese, and pine nuts were also very good.
The seafood selection features a delectable wahoo crudo, while the land section has some enticing choices like wagyu carpaccio and mortadella. Entrees are equally diverse, with standouts like the black grouper cioppino with San Marzano tomatoes, zucchini, and capers, and a moist grilled poulet rouge on a bed of heritage polenta, Brussels sprouts, in a lemon thyme jus.
With a commendable eight-pasta selection, Erba showcases the kitchen’s skill through dishes like Chitarra, a simple yet exquisite pasta (which shows the skills in the kitchen) with Everglades tomatoes, petite basil, roasted garlic, and olive oil. The campanelle, featuring Niman ranch lamb ragu, Marsala, and pecorino Toscana cheese was also delicious. Some pasta incorporated a Miami twist, such as the gnocchi with Key West pink shrimp, and another used a Bahamian conch.
Erba emerges not only as an Italian culinary haven but also as a reflection of the vibrant flavours of Miami. The libations menu is equally impressive, offering a delightful array of Negroni’s, spritzes, and martinis. The wine selection leans heavily towards Italy, showcasing some of Italy’s most authentic Italian vineyards, but also includes French and New World wines.
Dessert at Erba is a sweet symphony, with six tempting options ranging from tiramisu to cannelloni. Our choice was a hazelnut budino with Valrhona chocolate and a thin crostini. However, the creamy pistachio gelato, adorned with thinly sliced, toasted pistachios, stole the show- a soft serve that truly embodied pure joy.
As always, the hospitality was wonderful. Emanating warmth and passion that truly elevated the dining experience.
Recommended.
Happy dining,
Shanea
12/14/2023
