Introducing something new and different can be a breath of fresh air: look what the Wildcat offense has done for the Fins, and look at what Chad Henne has done for the Wildcat. For a resto bringing a new vibe to the Gables, check out Il Grissino
Plating classic pan-Italian cuisine from a Milan-imported chef, Grissino throws a change-up into the heart of Coral Gables longstanding old-guard resto landscape with a definitely modern vibe accomplished via big open windows, charcoal-stained wood floors, sleek leather furniture, a big copper wood-burning oven, and a glowing green/rust onyx bar, because when you let the boys be boys, they eventually become men, and want to drink. Feasting commences with apps like Tartarina Di Tonno (tuna tartar with orange vinaigrette & avocado), and imported fresh Burrata cheese with grape tomatoes & arugula, then rolls into first courses like Ravioli Di Pesce (stuffed with branzino and tossed w/ cream and fresh herbs), and Paccheri Al Ragu: slow-cooked ragu, pine nuts, and Montalcino over a pasta resembling rigatoni on 'roids, which definitely looks impressive, but seriously, those nuts are tiny. Second-course seafood includes monkfish slow-baked w/ tomatoes, capers, kalamata olives & fresh basil, and grouper roasted in the wood oven w/artichokes in a white wine sauce, plus land-lubbers like Tagliata Di Manzo (seared steak sliced super-thin, served on a hot paella plate w/ roasted veggies), pan-seared boneless cornish hen infused with garlic, red peppers and fresh rosemary, and a grilled 22oz rib eye that's got the bone in, making it the opposite of your prom, 'cause you settled for the breast
Grissino also has a nice roster of wood-oven pizzas like the Gorgonzola E Salsiccia w/ mozz & Italian sausage, the Senna, w/ Brie, grape tomatoes & prosciutto, and the Grissino with shaved Parm, arugula, tomatoes & fresh mozz, which is even now entertaining offers to run the Dolphins' offense.