Miami’s vibrant Wynwood district now has an exciting new dining destination with the official opening of PASTA, a modern and artisanal Italian eatery helmed by renowned Peruvian chefs Juan Manuel Umbert and Janice Buraschi. Following the resounding success of their original location in Lima, Peru, the husband-and-wife team has opened their celebrated take on traditional Italian cuisine with their first stateside outpost, promising a unique culinary experience that stays true to their commitment to homemade pasta and simple ingredients that showcase the integrity and quality of ingredients. The intimate, 2,400-square-foot space seats 77 guests with an open kitchen emphasizing the restaurant’s commitment to transparency and culinary artistry.
The decision to expand to Miami was driven by the city’s dynamic culinary scene and its welcoming atmosphere. “We opened a tiny restaurant in Lima with the goal of being the best pasta restaurant in the city. We are humbled by our success and Miami presented an incredible and natural opportunity for growth,” says Chef Buraschi. Chef Umbert adds, “We will remain focused on what elevated our success. Our love for the pureness of Italian cuisine. We strive to create dishes that are minimal in nature but showcase the very best ingredients and techniques we’ve learned throughout our careers.”
The menu features a selection of tried-and-tested recipes that pay homage to classic Italian cuisine while innovative starters and desserts incorporate nuances of the chefs’ heritage and global experiences. The Razor Clams with Salsa Verde and House-made ‘Nduja starter is inspired by the flavors and nautical freshness that is Miami, while the Veal Sweetbread with Peruvian potatoes and Aceto di Modena and House-made Stracciatella with Sourdough Bread embody the quality and creativity that made PASTA one of Lima’s hit restaurants.
At the heart of the menu are selections of fresh, homemade pasta dishes, all offered at affordable prices. More traditional comfort can be found in the Pici Cacio e Pepe and Pappardelle with 12-Hour Braised Beef Cheek Ragú, while adventurous palates will gravitate towards inventive combinations like a Fettuccine with housemade ‘nduja, mascarpone and lime. For those seeking a truly unique taste, the Agnolotti di Funghi highlights a 36-month Parmigiano Reggiano that offers a burst of flavor in every bite utilizing a technique that Chef Umbert learned in New York, which he describes as having the sauce inside the pasta.
Chef Buraschi rounds out guests’ savory experience with exquisite desserts. Highlights include a selection of Housemade Gelati, a Sicilian-inspired Pistachio di Bronte Tart and a Coffee Crema Volteada, Peru’s version of a traditional flan packed with a rich Peruvian coffee-caramel flavor. Additionally, a stellar beverage program complements the culinary offerings with a full bar and curated list of classic Italian wines and cocktails that highlight a variety of Negronis and Spritzes.
The Wynwood location’s design reflects a mix of rustic, modern, and minimalistic elements, with brick, wood, and metal creating a warm, inviting space. The open kitchen remains the focal point with limited counter seating allowing a select few to get in on all the action, while inviting brown leather banquettes welcome patrons into the airy dining room.
