Independently owned restaurants are increasingly rare in Miami. One that’s been quietly wooing diners with quality Italian food for over seven years? Practically unheard of, unless you’re Doma. Owner Luca Lomonaco’s Wynwood spot sits on the quieter, eastern edge of the neighborhood, tucked down a dead-end street, which means every diner here came on purpose.
On a recent Saturday night, a mostly empty dining room at 7pm quickly transformed into a packed house, the sleek space buzzing with conversation and clinking glasses. Given the option to sit in the lush garden (a hard pass in June) or inside next to the glass-enclosed wine cellar, the choice was obvious.
For the next two hours, Doma’s 800-bottle collection—75 percent of which hails from Italy—nearly stole the spotlight from my date. Like the wine list, the menu features a few surprises that lean more Miami than Italy: hamachi crudo, tuna tartare, and Neapolitan bao buns filled with ragù. While I’m sure they’re tasty, I stuck with the modern Italian classics: zucchini blossom tempura stuffed with ricotta, candele alla genovese (beef ragù), an organic tomato salad, a soft egg nestled in parmesan espuma with asparagus, blue potato chips and shaved black truffle, and spaghetti alla chitarra vongole.
The simple tomato salad was a standout. Anytime a menu lists the tomato varietal, you order it. This one—made with sugarbombs—delivered clean, sweet flavors. The vongole, meanwhile, cleverly incorporates mushrooms to mimic the texture of clams, so you feel like you’re getting double the seafood.
The vibe: The sleek, glass-walled dining room is bright and airy by day, cool and moody by night, when it's usually packed with in-the-know diners.
The food: Modern Italian that stays true to its roots, with just enough Miami flair (see: raw bar and crudos). Portions lean European, which means you can (and should) try more.
The drinks: Doma has a full bar, but you’ll want to stick to wine. Our server nailed it with pours of Brunello and Barolo that elevated every dish.
Time Out tip: Ask to have your pasta split. Servers will roll up tableside and put on a show while making sure everyone gets an equal share of bucatini.