Tutto Il Giorno Expands to Miami

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Tutto Il Giorno will add a fourth location to its roster of eateries with the opening of a new restaurant in Miami. The brand’s current lineup of Tutto Il Giorno locations include eateries in Sag Harbor and Southampton, New York, and a newly opened TriBeCa location in New York City.

Last night in Miami, the Biscayne Beach development team – Eastview Development and GTIS Partners – joined Tutto Il Giorno Partner Larry Baum to make the announcement during a VIP cocktail reception hosted at the Biscayne Beach sales gallery. Executive Chef and managing partner Maurizio Marfoglia, industry veteran of Manhattan’s Coco Pazzo, will adapt the Tutto taste to the Miami menu.

Having studied under the inspiration of her mother Donna Karan, Gabby Karan De Felice, the creative director and designer of the Tutto Il Giorno brand, will lead design at the new Miami installment. As she has done at the Southampton, Sag Harbor and TriBeCa locations, De Felice will be in charge of conceptualizing and executing the look and feel of the space.

"My vision for our next venture is to bring the Hamptons and New York to Miami, creating a space and a place where family and friends will find their second home,” De Felice says. 

Tutto Il Giorno’s Miami location will combine a European-chic feel with southern-inspired Mediterranean cuisine.

“Tutto is known for creating an upscale yet relaxing setting with signature lounge and banquets areas, as well as intimate rooms for private dining,” says Tutto Il Giorno Partner Larry Baum. “The overall design palate of our South Florida location will have similar elements to our New York restaurants, but with its own Miami flair. The same goes for our menu selections, which will include dishes from the sea and the Caribbean.”

While an opening date for Tutto’s Miami location has not yet been set, construction of the Biscayne Beach tower is currently underway and is slated for completion in early 2016.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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