Cotoletta Coconut Grove
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. The one-entree format won it Miami New Times' Best Restaurant in Coconut Grove for 2025. Restaurateur Andrea Fraquelli, part of the team that opened it, has since left to start Storia in Upper Buena Vista.
Solo tú la ves. Qué pediste, qué repetirías, la mesa que hay que pedir.
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El Ambiente
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.
Qué Pedir
- Cotoletta alla Milanese (prix fixe for 2, $80) — breaded veal cutlet with rosemary and lemon zest — the only main on the menu, served with two antipasti and two sides. Squeeze the lemon generously.Time Out Miami
- Truffle arancini — the most-praised supporting dishThe Infatuation
- Espacio
- En la acera
- Vista
- A la calle
- Estilo
- Informal
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