Located on the ground level of the SLS Brickell and just one week into service,  the very modern and chic,  Fi’Lia already functions like a seasoned restaurant veteran. Considering the restaurant was full to capacity during my visit, that’s a good thing.

I’ve been to Michael’s Genuine more times than I can remember, as well as the former Restaurant by Michael Schwartz and Cypress Room (now Cypress Tavern). Naturally, I rushed over to check out Chef Schwartz’ new project as soon as I could. I don’t think I’ve ever had a bad experience at any of his other restaurants and I’m happy to say the trend continues.

WHAT I TRIED:

Snapper Tartate: celery, radish, smoked trout roe, parsley sauce, potato chips

Tableside Caesar Salad: anchovy, garlic croutins, parmigiano

Leek & Potato Pizza: house made ricotta, charred onion, pecorino

Corn Agnolotti in a roasted lobster sauce

Sam’s Chicken Parm

Rosemary Olive Oil Ice cream

Olive Oil Cake, fig compote, and zabaione

Pine Nut & Honey Tart: bitter orange, cream fraiche, rosemary, and apricot

HIGHLIGHT: Snapper Tartare. There’s something sexy about the smoked trout roe mixed with the addicting parsley sauce and the crunch of the homemade chips. Each section on the plate arrives neatly piled and begs to be disassembled (and thoroughly enjoyed).

OVERALL: Fi’lia successfully implements the “honest Italian in an unpretentious setting” concept. Sure, there are dishes on the menu you’d expect from most Italian restaurants (like Meatballs & Sam’s Chicken Parm), but Chef Schwartz’ finessed hand is obvious throughout. From the lovely Corn Agnolotti to the bold Wood Grilled 42oz Bisteca Fiorentino or the Fish Stew, there is something for everyone. The food, warm and knowledgeable hospitality, buzzy vibe and beautiful decor (by interior design giant Philippe Starck) make this one a winner!