Macchialina is a neighborhood Italian restaurant on South Beach's residential west side, run by chef and owner Michael Pirolo, who trained in kitchens in Italy and New York before opening here. Pasta is the kitchen's throughline: every noodle on the menu is rolled, cut, and shaped by hand using seasonal, local ingredients.
Six pastas anchor the menu, among them Cavatelli Macchialina with baby meatballs, porchetta, and pecorino, and Tagliolini ai Funghi with abalone mushrooms and parmigiano. The bar runs its own lane alongside the wine list, including a cocktail called Midnight in Sicily, built on double-oak bourbon, cacao-infused vermouth, amaro, and black walnut bitters.
The restaurant has since expanded into the space next door, adding a covered outdoor patio and additional room to the original dining room.
Macchialina was selected in the Michelin Guide in 2026. It has also drawn multiple James Beard Foundation semifinalist nods over the years — for its wine program, and in earlier years, for its kitchen.
Six pastas anchor the menu, among them Cavatelli Macchialina with baby meatballs, porchetta, and pecorino, and Tagliolini ai Funghi with abalone mushrooms and parmigiano. The bar runs its own lane alongside the wine list, including a cocktail called Midnight in Sicily, built on double-oak bourbon, cacao-infused vermouth, amaro, and black walnut bitters.
The restaurant has since expanded into the space next door, adding a covered outdoor patio and additional room to the original dining room.
Macchialina was selected in the Michelin Guide in 2026. It has also drawn multiple James Beard Foundation semifinalist nods over the years — for its wine program, and in earlier years, for its kitchen.