Hours & Location

Born in Milan in 1977, Le Specialità has long been cherished for its devotion to craft. Hand-rolled pastas, wood-fired pizzas with impossibly thin crusts, and the kind of honest Italian cooking that feels both familiar and quietly extraordinary. For nearly five decades, its bustling dining room in the shadow of Milan’s historic streets has welcomed generations of locals, artists, designers, and travelers seeking flavor rooted in tradition and shaped by passion.

Now, for the first time, that legacy has crossed the Atlantic. Le Specialità’s debut U.S. location finds its home in the Miami Design District, a neighborhood where architecture, fashion, and culinary creativity intertwine. It’s a fitting stage for a restaurant born in a city synonymous with design. Here, Milanese sensibility meets Miami’s vibrant energy: curated art, soft light, and sculptural forms frame a room built around a glowing wood-fired oven, echoing the warmth of the original trattoria.

In Miami, the spirit remains the same: a celebration of Italian cooking elevated by craftsmanship, simplicity, and an unshakeable belief that a great meal is an act of hospitality. Le Specialità arrives not just as a restaurant, but as a continuation of a story nearly fifty years in the making, now unfolding in one of the world’s most creative districts.

Spicy Hospitality Group was founded in Miami by Andre Sakhai, Marc Lotenberg, and Matt Herfield, a trio united by a shared commitment to craftsmanship, culture, and creating dining experiences that feel transportive in the most intentional way.

Each concept within the group - the art-driven American dining room The Joyce, the Milan-born Le Specialità, the intimate omakase counter Yasu, and the kappo-style wagyu experience Karyu - is created in close collaboration with international culinary and design teams. This global partnership ensures that stepping into each restaurant feels true to place: the warmth and conviviality of coastal Italy, the disciplined refinement of Tokyo, the sculptural elegance of Ginza, and the modern American sensibility shaped by Miami’s creative culture.

The group’s culinary talent brings significant pedigree to the table. At The Joyce, Chef James C. Taylor draws from his experience in acclaimed Michelin-starred kitchens, delivering a menu that balances tradition with modern technique, from the signature Joyce Burger to A5 wagyu offerings and refined seafood dishes. At Yasu, Chef Yasu Tanaka brings the precision and restraint of Japanese omakase, while Chef Haruka Katayanagi of Karyu introduces Miami to his celebrated kappo methodology and mastery of A5 wagyu, shaped by decades of training in Japan and multiple Michelin distinctions.

With ongoing expansion into New York and Los Angeles on the horizon, Spicy Hospitality Group continues to evolve, building concepts that feel culturally rooted, thoughtfully executed, and unmistakably their own.