Chef duo Mattia Cicognani and Ignacio Lopez built Cotoletta around a single idea: the Cotoletta alla Milanese, a breaded, pan-fried veal cutlet done properly, alongside a tight supporting menu of penne pomodoro, zucchini fritte, truffle arancini, and bruschetta.
Only you see this. What you ordered, what you'd order again, the table to ask for.
No deals at this venue. Know of one?
One dish. Reservations by phone only, like it's 1987. Chefs Cicognani and Lopez built Cotoletta around a single idea — the Cotoletta alla Milanese done properly, at $80 for two with antipasti and sides. The truffle arancini is the other reason to come.
MiamiNav is a Miami dining and entertainment guide organized around vibe, experience, and value, not just cuisine. It tracks deals, happy hours, and events across 19 Miami neighborhoods.
