Mother Wolf opening brings SPQR and Pasta to Miami

West Coast Roman-inspired restaurant Mother Wolf is set to open the doors to its third outpost in Miami’s Design District on October 5. Fans and newcomers alike look forward to handmade pastas, focaccias and more, inspired by the best of Italy’s Eternal City. Fueled by the partnership between James Beard-nominated Chef Evan Funke and Ten Five Hospitality Group, the food and experience should be open and welcoming. “The concept of this restaurant is world-class hospitality but approachable cuisine.” said Dan Daley, managing partner of Ten Five.

Every detail of the Miami location is unique to the premier East Coast outpost, from the menu featuring more seafood options and brighter design touches that reflect the vibrancy of the restaurant’s modern color palette. Miami combined with the sumptuous tones of ancient Rome. At first glance, the welcome sign is a clear nod to the restaurant’s Roman roots, depicting Romulus and Remus, mythological founders of Rome, nursing their “Mother Wolf.” But the sign also displays the letters SPQR which stand for “Senatus Populusque Romanus” and refer to the ruling body of the Roman Republic and its inhabitants. In short, Mother Wolf is about people.

Neighboring businesses feature high-end design names, from Gucci to Dior, but Daley says that “even though the (Miami) market leans toward opulence and glamor, we hope we have designed a restaurant that will give you the feeling like you can come in and not feel out of place if you “I don’t wear designers. You can leave here with an incredible experience and spend $80 or, conversely, if you want, you can spend $200 per person. We were intentional. We want people to come 2 to 3 times a week. »

The objective was then to unite Italian craftsmanship with the emblematic art deco atmosphere of Miami. This particular balancing act was undertaken by London-based Martin Brudnizki Design Studio, with styling by Bernadette Blanc. Details like Murano glass light fixtures and chandeliers pair perfectly with Italian terrazzo flooring and whimsical touches like ceramic lemon tree towers. While what you put on the table is important, it also depends on the tables themselves. “People always ask us why we don’t have white tablecloths. Why do we spend so much money on our tables when we could just hide them? » » notes Daley. “The tables are a type of marble called Horus gold which is quarried in Türkiye. All our tiles are handmade in Spain in a 150 year old factory.

Guests will be greeted by a fountain wall in the open-air Salotto, followed by an opulent 30-foot-long bar featuring antique mirrors that reflect the large but comfortable dining room. Rich oak paneling, red leather banquets and an art deco-inspired custom printed fabric ceiling only enhance the comfortable seating overlooking the alfresco kitchen. Of course, it all comes down to the food and that means sourcing and preparing the best menu for a Miami-based clientele. “Cucina Romana offers a deep mosaic of inspiration not only from the city itself but also from its surrounding provinces.” Funke explains. “So creating the body of the menu was driven by that. Whenever we tell a culinary story, it is imperative to have the right elements to tell it in the richest and most authentic way possible. We’ve built incredible relationships with extraordinary millers, olive farmers, cheese makers and salumi makers in Italy to help us illustrate with nuance and terroir. We have spent the last few months doing the same with farmers and ranchers in Florida and neighboring states.

Mother Wolf Miami will be the first location with a temperature-controlled pulp lab with windows for easy viewing by the public. While this lab is a solid attempt to provide a constant, controlled temperature environment, it will also serve as a welcome spectacle for visitors who want more attention on the pasta-making process. Despite the lack of a pulp lab in Los Angeles and Las Vegas, the other two locations have surprising similarities. “The dishes that customers typically order the most are pretty consistent across these two locations.” Daley explains. “I think there are some dishes that we’re surprised people aren’t ordering more of, maybe, like maybe there’s a lack of familiarity. Spaghettone alla Gricia, for example, is one of the four horsemen’s pastas of Rome.

Mother Wolf’s Tonarelli Cacio e Peppe has been a growing mainstay at both West Coast locations so far and is expected to continue to be just as popular in Miami. The biggest question is: will cacio e peppe ever disappear?

Chief Funke responds with a question of his own. “Why would you want that to be the case?” »