This is consistently called out across reviews as the highlight of the meal. The wide ribbon pasta is hand-rolled and paired with a rich rabbit ragu that balances gaminess with acidity. Multiple diners note it's the most memorable dish to order, worth revisiting on subsequent visits.
Tips from diners
Reservations book out 30 days in advance at noon sharp. Set an alarm and use desktop rather than mobile to secure a table.
Arrive at 5:30pm on a weekday to grab a walk-in counter seat without a long wait. Weekends fill faster.
A standout that appears frequently on the nightly menu. The gnocchi are feather-light, and the black truffle elevates the sausage without overwhelming it. Diners consistently order whatever gnocchi variation is available that evening.
Tips from diners
Always ask what gnocchi variation is on the menu that night—the preparations rotate with seasonal ingredients, but all are worth ordering.
Boia De's interpretation of the classic uses crispy biscuits rather than the traditional soaked approach, offering textural contrast between the crunch and the rich mascarpone cream. Reviewers consistently praise the balance of coffee and cocoa flavors.
Tips from diners
Save room for dessert—the pastry preparations rotate nightly and rival the savory courses.
A refined take on carpaccio tradition using Tennessee beef. The tonnato—a creamy tuna-anchovy sauce—adds umami depth while the crispy garlic-shallot crumble provides textural contrast. Reviewers praise it as the standout starter.
Tips from diners
Order 4-6 dishes per two people to best experience the menu's breadth. The tiny portions are designed for sharing and sampling.
An elegant showcase of premium seafood paired with truffle. The squid ink noodles provide visual drama and briny flavor while the king crab and truffle pate create richness without heaviness. This dish exemplifies the restaurant's sourcing philosophy.
Tips from diners
The squid ink pasta pairs beautifully with the restaurant's wine list. Ask your server for a white or light red suggestion.
Boia De opened in 2020 as the brick-and-mortar debut from Alex Meyer and Luciana Giangrandi, who previously ran La Pollita, a Mexican food cart in the Design District. The tiny restaurant seats just 17 and changes its menu daily, drawing from Italian traditions across regions but with an emphasis on creative technique and ingredient sourcing. It earned one Michelin star in the 2025 guide and is widely cited as Miami's best Italian restaurant.
Reservations open at noon, exactly 30 days in advance, on the Resy platform. They typically sell out by end of that day. Use a desktop computer and have the link ready to refresh quickly.
Weekday early seatings (5:30pm) are easier to snag than weekend slots. Summer months have higher walk-in availability.
The bar has 4-5 seats for walk-ins nightly. Arrive at opening time during the week for the best odds of a walk-in counter seat.
Page last updated: