As Doma is approaching their sixth anniversary this fall, owner Luca Lomonaco is proving that hospitality, consistency and quality are the secret to success. In Latin, Doma translates to home and there’s no place in Miami like this hidden gem. A little more than four years ago, Lomonaco welcomed Neapolitan Chef Marco Giugliano who evolved the culinary experience bringing a modern twist to the menu. Giugliano describes his cooking philosophy as deeply rooted in the Italian tradition with a very elegant and contemporary touch. The Italian native also has an extensive background working under multiple two and three Michelin starred restaurants in Italy.
Lomonaco left Torino, Italy at the age of 20 years old to leam English in Miami. However, he landed a job as a bus boy and fell in love with the hospitality business. After a few years of working multiple front of house positions, he moved to San Francisco to pursue his passion for wine and hospitality working in three-Michelin-star restaurant, Quince and studying grapes. Lomonaco then returned to Miami working in managerial roles at prestigious Italian restaurants like Casa Tua, Forte dei Marmi, Il Gabbiano and was a sommelier at Le Petite Maison.
At the age of 30 years old he old he opened Doma Miami because, he wanted to introduce something different. Lomonaco shared. “I felt like all Italian food was the same and there was a void to fill….I wanted to introduce something different with and elegance and modernism.” He also wanted to be a destination as the restaurant is located on the outskirts of the bustling and popular Wynwood neighborhood. Lomonaco added, “As we’re approaching our six-year anniversary, I am so grateful for the support from our incredibly loyal community and hard-working team. We’ve created a mesmerizing experience unlike anything else in Miami and that’s why we’re here to stay.”
This experience also would not be possible without their Executive Chef Marco Giugliano. His Italian “manifesto” drives from his biggest cooking inspiration, mom combined with contemporary techniques. Growing up in Napoli, he cooked with his four bothers every Sunday which inevitably led him to enroll in culinary school at 15 years old. Throughout this career, Chef Marco has worked in prestigious two-Michelin Star fine-dining concepts like Ristorante Quattro Passi, Taverna Estia and Rome’s only three-Michelin star restaurant, La Pergola.
At Doma, Chef Marco and the team prepare everything from scratch from the bread to the hand- filled raviolis and pastas. They also only use the best ingredients as they source olive oil, cheeses and meats from Italy. His flavor combinations seem unexpected at times yet, make sense. Chef Marco uses modern techniques like utilizing vacuum-packs, using foam reductions, implementing molecular cuisine, but without twisting the nature and the heart of Italian cuisine. Diners are also encouraged to sit in their main dining room with views of Chef Marco in action at their open kitchen.
The menu features a wide range of dishes ranging from crudos and small bites to pastas or seafood and meat. Starters include their Hamachi Crudo ($24) marinated in ponzu served with edamame, avocado mousse, braised onion mousse, shishito pepper, topped with raspberry dust and served alongside carasau bread and Beef Tartare ($26) topped with black truffles and assembled with homemade capers, olives, mayo, soy sauce, egg crumble and served with homemade crackers. A signature beginner is also Chef Marco’s spin on a Soft Egg ($28) which changes up seasonally. This month the decadent offering is layered with broccoli rabe, parmesan cheese espuma, carasau bread and topped with black truffle. Their classic pasta plates are a Bucatini ‘Cacio e Pepe’ ($26) tossed with pecorino Romano cheese ‘scorza nera’, Sichuan black pepper and topped with crispy pecorino and a Taglioni ‘al Tartufo Nero’ ($39) prepared with black truffle, French butter and parmesan cheese. Seafood enthusiasts can also marvel at their signature Whole Branzino, simply prepared with lemon citronette and extra virgin olive oil which is filleted and served tableside. As the grand finale, Chef Marco’s homemade pistachio gelato topped with pistachio gel and crushed pistachios has been cherished for years.
Lomonaco curated the wine list featuring more than 800 bottles of wine in their built-in cellar. 75% of the wine hails from all over Italy and sourced from boutique wine producers and small estates that own their land and grapes. 19 of the 20 wine regions of Italy are represented throughout their list and bottles begin at $48. Wine and bubbles are also available by the glass starting at $14. Cocktail enthusiasts can also classics aperitifs like a Negroni and Aperol Spritz (S16) or innovative drinks like ‘The Alchemist’ shaken with gin, fresh cucumber, yellow melon, mint and lime juice ($17).
Doma is located at 35 NE 26th St., Miami, FL 33137. Hours of operation are Monday through Wednesday from 6 p.m. – 10 p.m. and Thursday through Sunday from 6 p.m. – 11 p.m. Their 3- course Miami Spice menu will also be available Monday through Thursday nights and priced $60. Reservations can be made XX or by phone 786-953-6946. For more info., please visit www.DomaWynwood.com or follow @DomaMiami on social media.