Boia De

Here are three unique and unconventional aspects of the Michelin-starred restaurant Boia De in Miami:

1. Unassuming Location with a Neon Pink Exclamation Mark

Boia De is located in a modest strip mall near Miami’s Little Haiti neighborhood, sandwiched between a laundromat and a medical center. Its entrance is marked by a distinctive neon pink exclamation point sign, which stands out as a quirky and eye-catching beacon in an otherwise ordinary setting. This unconventional choice of location and signage contrasts with the high-quality dining experience inside, making it feel like a hidden gem or a "hole-in-the-wall" Italian hideaway.

2. Affordable Luxury in a Casual Neighborhood Setting

The restaurant’s concept is deliberately unpretentious and neighborhood-focused. The owners chose the strip mall location partly because of the affordable rent, which allows them to offer luxury ingredients like foie gras, truffles, and caviar at reasonable prices. This approach makes high-end Italian-inspired dishes accessible in a casual, intimate environment, encouraging repeat visits from locals who want indulgence without the typical fine-dining price tag.

3. Curated Natural and Alternative Wine List

Boia De features a curated wine list that emphasizes natural and alternative wines rather than classic, mainstream labels. The selection includes interesting varietals such as Arneis, Lambrusco, Vermentino, and Viura, appealing to adventurous wine lovers. This distinctive wine program complements the restaurant’s modern Italian cuisine and adds to its unique character, especially given the small size and intimate nature of the space.

The most honored or signature ingredients at the Michelin-starred restaurant Boia De in Miami include:

• Squid Ink Pasta: Used in the signature Tagliolini Nero dish, this pasta is paired with king crab, truffle pâté, and vin jaune, creating a visually striking and flavorful cold pasta salad that balances seafood and earthy truffle notes.

• King Crab: Featured prominently in the Tagliolini Nero, king crab adds a luxurious, sweet seafood element that complements the squid ink pasta and truffle.

• Truffle: Incorporated as a pâté in the Tagliolini Nero, truffle adds an aromatic, earthy richness that elevates the dish's complexity.

• Beef Tartare: Prepared with a tonnato-style sauce, crispy capers, and garlic-shallot crumble, served with extra-crispy rinds, this dish highlights refined textures and balanced flavors.

• Cuttlefish (Ika Crudo): Served with lima beans, beets, and charred Treviso, this dish showcases tender seafood with smoky and slightly spicy accents, reflecting the restaurant's creative use of fresh, natural ingredients.

These ingredients are significant as they reflect Boia De's blend of American and Italian influences, emphasizing fresh seafood, house-made pastas, and bold, balanced flavors that have earned the restaurant its Michelin star status.