Macchialina

The story

Crafted with passion, served with love

Italian Soul, Miami Heart

Opened in June 2012 on the residential west side of South Beach, Macchialina has become one of Miami's most enduring Italian restaurants — a neighborhood spot that critics, locals, and discerning visitors keep returning to. The concept is deceptively simple: rustic Italian cooking, handmade pastas, and plenty of wine. The execution is anything but ordinary.

The People Behind It

Chef and owner Michael Pirolo grew up in Queens and Avellino, Italy, trained at culinary school in Torino, and sharpened his craft in Michelin-starred kitchens across Italy before earning two Michelin stars at Gilt in New York. He launched Macchialina in 2012 alongside his partner Jennifer Chaefsky — a hospitality veteran with roots in Stephen Starr's Philadelphia restaurant world — and his sister Jacqueline Pirolo, who serves as owner, sommelier, and beverage director.

The restaurant drew attention almost immediately: a 3½-star Excellent rating from The Miami Herald, Best Restaurant 2013 from Miami New Times, and a James Beard Foundation semi-finalist nod for Best Chef South in 2016. Chef Pirolo has since been called the most-starred chef working in Miami. Jacqueline, meanwhile, built a wine program that earned a Wine Spectator Award of Excellence and was singled out as one of the publication's "Small but Mighty" lists — recognition that speaks to genuine curation rather than sheer volume. In 2025, she was named the MICHELIN Guide Florida Sommelier Award Winner, one of the country's top honors in wine.

What's on the Table

At the heart of Macchialina's Italian cooking is handmade pasta. Every shape is made in-house from high-quality ingredients, with the menu shifting seasonally. Current signatures include Cavatelli Macchialina with baby meatballs, porchetta, and pecorino; Tagliolini ai Funghi with abalone mushrooms and parmigiano; and a classic Spaghetti Pomodoro that earns its place on the menu by being done exactly right. Beyond pasta, the kitchen offers entrées like a bone-in pork chop with Romano beans and escarole, Mediterranean branzino, and a four-course Chef's Tasting Menu by Pirolo for those who want the full arc of the meal.

The bar program matches the kitchen's ambition. Tucked inside Macchialina is Fluke, a martini and crudo bar offering a more playful, standalone experience — think cacao-infused martinis and lively small bites before or after dinner.

The Atmosphere

Macchialina seats guests inside or on the outdoor terrace, with a warm, casual energy that belies the precision in the kitchen. It's the kind of Italian restaurant where you can drop in for a bowl of pasta and a glass from Jacqueline's thoughtfully assembled list, or settle in for a full evening. The wine club, gift cards, and even a delivery program reflect how deeply the Pirolo team has woven the restaurant into the fabric of the neighborhood — and the city.