A top-50 U.S. pizza spot in Miami? Our Francesco Martucci taste test
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The Broccoli rabe, sausage and pecorino cheese pie, left, and the twice-cooked Margherita crust, which offers a different experience. Photo: Sommer Brugal
If you were to ask me what I want for dinner, nine times out of 10, I'll tell you pizza.
- It's nostalgic; there's usually a great story; it's a dish that's meant to be shared.
- Also, the trifecta: Warm bread, rich sauce and gooey cheese.
Why it matters: I was recently invited to dine at Francesco Martucci Miami, which, just months after opening, was named the No. 5 pizza spot in the country for 2026 by 50 Top Pizza rankings, a respected guide.
- I jumped at the opportunity and took my friend Stephanie with me.
State of pie: The restaurant is known for the two ways it makes its pies: traditional, Neapolitan-style pizza and a twice-cooked style, where the dough is first fried, put aside to rest to remove the oils, and then cooked in the wood-fired oven.
The vibe: Not Miami in its appearance. Definitely Miami in its vibe (a staff member was scaling the wine cellar in a harness to grab a bottle from the top shelf) and soundtrack.
- The aesthetic leans into dark browns, heavy wooden structures and thick leather seating.
- The floor-to-ceiling glass wine cellar and immense dining room felt like a mountain lodge.
Dig in: We began with an amuse-bouche, the restaurant's take on a Caponata, that was fun but mostly forgettable.
- Then the Radicchio di Castelfranco: The pomegranate-marinated radicchio had a subtle bitterness. The bed of ricotta offered a delicious contrast.
- The Tortelli Cacio E Pepe was much lighter than a traditional cacio e pepe and had a lovely zestiness to it. We didn't taste the white chocolate.
- The cocktail menu was a bit overwhelming and adventurous for us (for example: a Papaya tomato white negroni). We opted for an Italian IPA (perfect).
Zoom in: The Za.
- Broccoli rabe, sausage and pecorino cheese pie: The toppings are wonderful together, but almost too heavy for the thin crust. Grab your fork and knife to start.
- Margherita: A perfect pie with a twist (fried dough). Surprisingly, it wasn't oily, but airy and light.
- Off-menu item: Neapolitan-style pizza topped with black olives and fish flakes you'll have to try for yourself once it's on the menu. Unique, unexpected and quite tasty.
The bottom line: There's almost an over-the-top element one feels when walking into Martucci's, and the dishes are just as elaborate.
- The margarita was my favorite, and I hope to try it again on the traditional wood-fired crust.
- But the pies, the welcoming staff and warm ambiance made for an incredibly enjoyable experience.