Il Mulino New York located inside Acqualina is delighted to see you again. From June 3, Il Mulino looks forward to welcoming you for authentic Italian cuisine and one of the best views in Miami. The restaurant will be open for dinner service from 5 p.m. every evening. You can sit inside and dine al fresco on beautiful terraces overlooking the pools and the sea.
Starting on June 8, Il Mulino will serve breakfast, lunch and dinner seven days a week. You can find the restaurant menus HERE with many exciting new offers.
We chatted with Il Mulino Executive Chef Michele Mazza about how he gives back during this time and what to expect when dining at Il Mulino New York.
Q&A with Chef Michele Mazza
I am president of the Association of Italian Chefs based in New York. It is an organization made up of Italian culinary chefs who defend the strongest values of Italian cuisine abroad. As part of my role, I have worked with Italians Feed America and we have raised food for redistribution, fundraising and promoting initiatives to help those who need it most. We recently donated food to several New York hospitals, including Saint Francis Hospital on Long Island. It's a wonderful initiative and a collaboration with my fellow Italian chefs and friends.
Also, I have 5 children, all of them grown up now, and my youngest daughter Michele had a baby girl named Charlotte during this time. I love its pretty name. My wife Katherine and I are delighted to welcome another grandchild into our growing family. Katherine also enjoys Acqualina's bedside reading program and has read a lot of good books during the pandemic. She just finished reading the Weather woman by Cai Emmons.
Everyone loves your home cooking videos. What did you cook at home?
I cooked a lot for my family. I make vegetables and fish, focaccia and of course pasta.
What is the most essential element in your kitchen?
My personalized knives from Italy!
Describe the dinner menu at Il Mulino and your menu approach?
Guests will enjoy their favorite dishes from Il Mulino, fresh English sole from Dover, veal chops and rack of lamb with ravioli with pork, grilled octopus and calamari. In addition, we have several new pasta dishes, including gluten free pasta. We have added lighter options to the menu with more options for vegetarians.
What's your favorite dish on the menu?
Any of the fish dishes, especially the Branzino with sea salt and of course, the lamb chops.
What can diners expect from the new Il Mulino dining experience?
We have improved our health and safety precautions and are following CDC guidelines. We practice social distancing and all staff will wear masks and gloves. We also offer more outdoor seating on our beautiful verandas overlooking the pools and the sea.
When the breakfast service reopens on June 8, guests can take advantage of our offers with an a la carte menu or opt for the buffet option where our servers will bring it to your table. We offer great value with all the favorites, from fruits, cereals and granola to poached eggs and omelets, pancakes and much more. We also have a variety of exotic fresh fruit juices, and customers can expect healthier products as well.
We look forward to welcoming our local community, residents and hotel guests back!
A little time put into preparation makes for an enjoyable evening. Drinking cocktails should be a fun and relaxing experience, so take a while to think about ingredients in advance, to avoid any rushing around last minute.
One of the foundations of many cocktails is sugar syrup. This can be prepared in advance. Here’s my tip for easy to prepare simple syrup : Add 200 gm white sugar to 200 ml boiling water. Stir till sugar is dissolved, and liquid is clear. Allow to cool then bottle
If you mix lemon juice 50 : 50 with simple syrup, you should have a solid mid-line sweet-sour balance. But remember, every palate is different. to find your own point of balance, mix 15ml fresh lemon juice with 15ml simple syrup, and then dilute the mix with up to 90ml water. Congratulations, you’ve just made fresh lemonade ! If this tastes too sweet or too sour, adjust by adding a little more citrus or syrup. Using this method of calibration, you can adjust any cocktail recipe to suit your own palate.
Ice is the solo most over-looked ingredient at any home bar - you’ll be surprised how much you can go through. Cocktails need ice like baking needs ovens. If popping to the boutiques for ice isn’t an option right now, keeping a freezer bag topped up with ice will ensure you don’t run out unexpectedly. For best quality home-made ice, try using a silicone ice tray with a lid, to prevent your ice from absorbing unpleasant odours. And wash your ice tray after each use.
Where possible always go for premium spirits, the freshest herbs, and the best juices you can get your hands on. For instance, the taste difference between cheap juice and pressed juice is more than worth the small extra expense.
Try to use glassware appropriate to your drinks. It’s entirely possible to drink a martini from an old coffee mug, but that misses the point of drinking a martini !
If you can make a Whiskey Sour, you can make a Daiquiri. If you make a mean Negroni, you can riff on a Boulevardier. Once you’ve mastered the Manhattan, have some fun in Brooklyn on your way to Martinez. Cocktails exist in family trees. Once you are comfortable the basics of each category the world is your oyster !
You can pre-mix punches in advance - an old trick from the godfathers of bartending in the 19th century. You can bottle punch and store it in the fridge, ready to use on the day, or later that week. If done properly, quality and consistency are assured. If your punch has a fizzy ingredient, such as prosecco, only add this your glass just before serving.
If you follow the Punch Ratio, you can’t go far wrong : 1 part sour ( citrus ) 2 parts sweet ( simple syrup ) 3 parts strong ( spirit ) 4 parts weak ( juices etc ) And don’t shy away from warm spices such as cinnamon, cardamom, nutmeg and mace, to make that punch really sing. Don’t have those spices to hand ? No problem, a few dashes of Angostura bitters will do the trick.
We all have a few unloved ingredients lying around that need using up. For instance, that last bit of red wine in the bottle ? Try drizzling it over your Whisky Sour, and voila, you’ve got yourself a delicious New York Sour ! Do you have some nice but neglected spice mix in the kitchen ? Try mixing a teaspoon or two into your simple syrup as it cools to give your next cocktail an added dimension. Seasonal fresh herbs make a wonderful aromatic cocktail garnish.
So now, you’ve hit your stride and you’re getting creative in your home bar. Great ! Our top tip for cocktail creation ? Write down the juste specifications as you are making it. It’s not always easy to perfectly recall the recipe for that killer cocktail the next day !
If all this sounds like a bit of a chore, then keep an eye open for delivery services available from many local cocktail bars. After all, with the finer things in life, it’s nice to sit back, relax and let the professionals do all hard the work.