Spiga’s old-world technique appealing to pasta lovers
Q: I recently had dinner at Spiga restaurant in Miami Beach. The food was delicious. I would love to have the recipe for their fettuccine con gamberi and asparagi. — Susan Martin, Hollywood
A: Located in Miami’s South Beach at the boutique Impala Hotel, owner and chef Roberto Legrand opened Spiga Ristorante Italiano (1228 Collins Ave., Miami Beach, 305-534-0079, spigarestaurant.com) in 1995. Spiga, Italian for “wheat,” is a nod to the basic ingredients used in much of Legrand’s daily prep work that includes fresh house made pastas, warm from the oven focaccia and tempting desserts. The Fettuccine con gamberi and asparagi is one of a dozen or more homemade pastas avail- able nightly. Gluten-free pastas are also offered.
This request took a few attempts but thankfully with the help of manager Erika Mendoza, she delivered the recipe and connected me with Legrand. I’m glad I persisted. The chef ’s old-world approach is a breath of fresh air. He pairs traditional techniques with quality ingredients and his overall philosophy is one I think other restaurateurs might benefit from. In a city where restaurants rise and fall with the tide, Legrand shared his secret to longevity in this fickle business, “I take care of my employees so they will take care of my clients. Most of them have been with me for many years, 12, 17, 20. If I keep them happy, they will make my clients happy. And of course, our clean, fresh, simply prepared food keeps them coming back, too.”
Born in Brazil, Legrand attended culinary school in Milan, Italy. He gained practical experience at Harry’s Bar in Venice and at several Bice locations from Paris to Chicago to New York City. But the cold winters eventually sent him packing as he longed for the sun and beaches from his younger years spent in Brazil. Legrand relocated to South Florida in 1995, launched his own restaurant nine months later and never looked back
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