Restaurant guide

Nino will be giving a seminar on talent management at South Florida's Hottest Hospitality Topics Seminar + Trade Show, on Monday, October 29th. The event is free and open to the public. More information here: https://bit.ly/2q3a0fb

Monthly Wine Spotlight: #220 Chianti Classico, Ruffino "Riserva Ducale Gold" (Tuscany) Wine Enthusiast gives it a 90 and describes it this way, ”Made with Sangiovese and 10% Merlot, this opens with aromas of toast, espresso, sunbaked earth and mature plum. The structured palate offers black cherries marinated in spirits, vanilla, toasted oak and coffee, while firm, fine-grained tannins provide the framework.” It pairs perfectly with our veal paillard with sun-dried tomatoes, mushrooms and pine nuts.

Reservations are now being accepted for our 30th annual #thanksgivingdinner. Here's a peek at the menu. Let Caffe Abbracci do the cooking this year!

From time to time, Nino is asked to share his extensive knowledge from a lifetime in the hospilatilty industry. He will be giving a seminar on talent management at South Florida's Hottest Hospitality Topics Seminar + Trade Show, on Monday, October 29th. The event is open to the public. More information here: https://bit.ly/2q3a0fb

Center Cut Filet Mignon, 10 oz. USDA Prime. Dry-aged, seared, served au jus. Pair it with one of our Cabernet Sauvignons and experience the magic.

It's #nationalpastaday. Celebrate here with our signature pasta dish for nearly thirty years, Tortellini Tatiana. The tortellini is house-made, filled with asiago cheese, and stewed pear, served in light Prosecco pink sauce.

Nino always gets a little homesick this time of year. In the Tuscany region of Italy, not far from Nino’s hometown of Salô, Lake Garda, La Vendemmia, the grape harvest, is nearing completion, the olive harvest (shown here) and pressing is about to begin and the locals take to the woods to harvest chestnuts, mushrooms and truffles. The time for Vino Novello, the bottling of new wines, is also near. It provides the first taste of the new harvest.

Renown Argentine pianist, Raúl Di Blasio returned to Caffe Abbracci this week. Nino always enjoys catching up wth his dear friend to discuss music, sports and current events. He looks forward to Raúl's next visit.

Speaker of the United States House of Representatives, Paul Ryan dined at Caffe Abbracci, last night. Speaker Ryan warmly greeted staff and other diners alike. He even bantered in Italian with Nino for a few moments. Ryan is actually the second speaker of the house to dine at Caffe Abbracci. John Boehner visited in 2015.

Nino on working in the grape vineyards at age ten, “At sundown those of us too small to cart the barrels (of grapes) were assigned to large oak casks to stomp and press the grapes with our feet. It would be many years before I would smile at the sight. Why? It was like the episode in I Love Lucy where she presses the grapes, except it was not funny; it was hard work.” From Nino Pernetti’s Caffe Abbracci Cookbook, His Life Story and Travels around the World. Get it here: http://amzn.to/1l5ZcIO or at Caffe Abbracci, where Nino will sign it for you.

Monthly Wine Spotlight: #88 Ferrari Carano Chardonnay (Sonoma County) A blend of 60 individual Chardonnay grapes. The winemaker describes it this way: “This Chardonnay delights with aromas of pear, white peach, orange blossom, vanilla, graham cracker and buttercream, perfectly balanced by flavors of Fuji apple, cinnamon, apricot, quince and hazelnut. Lingering creamy and toasted oak notes round out the finish.” It pairs perfectly with our salmon, tuna or beef carpaccio or our tuna tartare.

This is our popular seafood risotto, the pinnacle of Italian comfort food. We use fresh calamari, little neck clams, mussels, shrimp, swordfish and snapper.

A lighter twist on the Negroni is the #Americano. Three simple ingredients: Campari, red vermouth and soda water, which replaces the gin in the Negroni. Have our bartender, Lucho, make you one tonight.

Here is a simple, delicious dessert that is sure to impress at your next dinner party… Pears with Chocolate Sauce. You’ll find the recipe in Nino Pernetti’s Caffe Abbracci Cookbook, His Life Story and Travels around the World on page 255. Get it here: http://amzn.to/1l5ZcIO or at Caffe Abbracci, where Nino will sign it for you.

Antipasto, the first course of a traditional Italian meal. Ours is meant for two. Italian cold cuts, like prosciutto or soppressata, mozzarella, artichokes, cannellini beans, provolone and parmesan cheese. Pair with a glass of wine or a Aperol Spritz and you are ready for a serious meal. If this doesn’t whet your appetite, nothing will!

Monthly Wine Spotlight: #99 Frescobaldi Vini Massovivo #VermentIno (#Tuscany) From the wine maker: Massovivo is a lovely, intense straw-yellow Vermentino that immediately impresses with notes of fragrant blossoms and candied fruit, along with a fascinating vein of earthy minerality, typical of this growing area. It pairs perfectly with our Linguini with Clams.

Today, as some of you know (You know who you are!), is #NationalRumDay. We often hear that our bartender, Lucho’s muddling skills are second to none. Order a couple of #mojitos tonight and find out for yourself.

Here’s a beautiful appetizer to impress guests at your next dinner party. Carpaccio of Salmon. You will want to prepare it the day before, given the marinating time. You’ll find the recipe in Nino Pernetti’s Caffe Abbracci Cookbook, His Life Story and Travels around the World on page 24. Get it here: http://amzn.to/1l5ZcIO or at Caffe Abbracci, where Nino will sign it for you.

Check out Nino's column in the July/August issue of EVENTOS MAGAZINE, available now.

We get it. Some nights you just don’t feel like leaving the house. Did you know that you can enjoy Caffe Abbracci at home? We work with all of the popular delivery services including, Postmates, Uber Eats and DoorDash, just to name a few!

Nino will be giving a seminar on talent management at South Florida's Hottest Hospitality Topics Seminar + Trade Show, on Monday, October 29th. The event is free and open to the public. More information here: https://bit.ly/2q3a0fb