Carbone needs little introduction, especially in Miami, where New York’s Major Food Group has firmly staked its flag in the cultural firmament. These aren’t just restaurants, they’re unofficial (or sometimes official) social clubs, signifiers of clout in a status-obsessed city. At their core, though, MFG restaurants aim to be the physical embodiment of a single word: hospitality. And at none of their Miami restaurants is that more apparent than Carbone Vino, the iconic concept’s new sister in Coconut Grove.
Opened at the end of 2024, Carbone Vino is first and foremost a neighborhood ristorante. That much is apparent as you step through the curtained entrance and into a buzzing bar at the front, where the Grove’s unbuttoned after-work set mingles with couples grabbing drinks before their reservations. It’s decked out in Carbone’s signature glam with moody hues of red, black and gold, but there’s a marked sense of intimacy at Carbone Vino—many of the people here know each other, are regulars, or both—a telltale sign of a solid neighborhood spot.
That warm feeling carries through to the rest of the restaurant, which is by no means small yet still feels like it could be the home of your eccentric nonno who has impeccable taste: checked marble floors, white tablecloths, extravagant floral arrangements and intriguing canvases abound—and, of course, one of the largest collections of wine you’ll find in Miami. From the mind of MFG’s award-winning Wine Director John Slover, the inventory here contains over 3,000 bottles and 600 selections across pricepoints and styles from wine-making regions around the world. That translates to more wines by the glass versus Carbone on the beach. Unlike that restaurant, you can also sit at the bar and order a meal with your drink.
Which brings us to the food. Given its name, Carbone Vino doesn’t veer too far from the original with its dinner-only menu of faithfully rendered Italian hits, but there are a few welcome differences between the two. Many of the institution’s most beloved dishes have transferred over, including the Caesar Salad alla ZZ, Spicy Rigatoni alla Vodka, and Veal Parmesan. But Vino introduces several new dishes destined to become classics, including delicate Zucchini Fritti, a colorful and textural Radicchio & Gorgonzola salad, and a simple but decadent Tortellini Tartufo Nero, to name a few.
Service struck the ideal balance of familiar and professional through to dessert, which included a highlight of the night, the Cannoli Sundae. Housemade cannoli soft serve gelato is nestled between crispy cannoli shells, topped with Sicilian pistachios and cherries and served in a frosty glass chalice. Like the rest of Carbone Vino, it tasted every bit as gorgeous as it looked.