Miami - November 03, 2006

Nutty by Nature

Toscano Grille

Little Acorn: Hey, dad? Is it true that new Toscano Grille uses an oak-fired wood-burning oven?

Big Acorn: Of course. Oak gives a mild and smoky flavor to fish, meat, and poultry. Just ask the three brothers who run the restaurant — they’re wild about Italian food. Experts, even.

Little Acorn: So if I grow big and strong I might get to make Italian cuisine? Wow. All Billy’s dad became was a coffee table.

Big Acorn: Specifically, regional Italian cuisine. Like veal scaloppini six ways and bistecca Fiorentina.

Little Acorn: And pasta? I want pasta.

Big Acorn: They have agnolotti with spinach and ricotta, tortellini with fontina cheese and veal juice, and creamy risotto. Also, they do this “open menu” thing where they’ll make any dish, so long as it’s Italian. Seven days a week, lunch or dinner.

Little Acorn: Cool. Okay, I’m going out to play now.

Big Acorn: Look out for squirrels.

Little Acorn: What do you think I am? Nuts?

Toscano Grille, 2120 Salzedo Street, Coral Gables (305-448-5111 or toscanogrille.com).