Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Racks in North Miami Beach

Miami Danny

Recommended Posts

All the agonizing lately about a code of ethics or some such nonsense for food bloggers/posters on the Internet, made me hungry; and then it made me realize just how much I love Racks. This new Italian place with a great view on theIntracoastal in N. Miami Beach has great pizza It is baked in a domed brick/coal burning oven, and has the perfect crust-charred, a little ash-y, thin/crisp, but also a little chewy on top with that distinct dry coal finish. The oval-shaped pie I had was topped with artisanal sopressata secchi, goat cheese, aged provolone, and San Marzano tomatoes, and cooked just to the exact heat to separately bring out the best in all these high-quality ingredients, while also allowing them to mingle flavors for extra depth. When it is removed from the oven, the pie is then topped with a few hand-gratings of three-year-old Parmigiano-Reggiano, and some Olio Verde. The roof of my mouth is still ripped open the next day, as I could not stop consuming my two slices, right from the oven (which I was reverently standing in front of, naturally) before they cooled even slightly. I was offered one slice by the sweet-talking chef, but I 'mistakenly' ripped off two from the hot pie. I wanted to stay right at the counter, talking to the chef, Matthew, all evening, and just sample the pizzas as they came out of the oven. I mean I will talk to anyone about anything for perfect, free pizza, and his running commentary was pretty entertaining. He even explained that the dough spends three days rising in wooden boxes he had hand-made in New York. But there were 300 other people there, and they were all eating and drinking for free, like me, and I could endure the dirty/hungry looks no more.

Of course they also have the red Berkel hand-slicer (I loves you Berky) and they were serving some beautiful prosciutto, speck, and some other imported salumi. But without a doubt, they have vaulted to the top of South Florida pizza-making. I guess that's easy, when, according to the chef, "You love what you do. You gotta love what you do." So yes, the secret ingredient, once again, as Marge Simpson once said, is salt. Sea salt.

Racks Italian Bistro and Market

Intracoastal Mall 163rd St and NE 36th Ave

N. Miami Beach, FL



Link to comment
Share on other sites

Thanks for the review.  We're heading down to Ft. Lauderdale next week and might have to run and give this place a try.  I'm so NOT impressed with Anthony's Coal Fired pizza that everyone raves about.

This will blow you away-while I'm OK with Anthony's, it is kind of mass-produced. The owner here-Gary Rack(!)-also owns Coal Mine Pizza in Boca. When I first saw this place I thought it was a take on Hooters!

Link to comment
Share on other sites

  • Create New...