West coast Roman-inspired restaurant Mother Wolf is set to open the doors of their third outpost in Miami’s Design District on October 5th. Fans and newcomers alike eagerly anticipate the handmade pastas, focaccias and more inspired by the best of Italy’s Eternal City. Fueled by the partnership between James Beard nominated Chef Evan Funke and hospitality group, Ten Five, both the food and the experience should feel open and welcoming. “The concept of this restaurant is world class hospitality but food that is approachable.” Says Managing Partner of Ten Five, Dan Daley.
Every detail of the Miami location is unique to the first east coast outpost from a more seafood options on the menu from brighter design touches that reflect the vibrancy of modern Miami color palette paired with the sumptuous tones of ancient Rome. At first glance, the welcome sign is a clear nod to the restaurant’s Roman roots depicting Romulus and Remus, mythological founders of Rome, suckling from their “Mother Wolf.” Yet the sign also displays the letters SPQR which stands for “Senatus Populusque Romanus” and refers to the governing body of the Roman Republic and its inhabitants. In short, Mother Wolf is about the people.
The dining room at Mother Wolf Miami
Neighboring businesses boast high end design names from Gucci to Dior but Daley says that “even though the [Miami] market skews towards opulence and glamour we hopefully designed a restaurant that makes you feel like you can come and not feel out of place if you’re not wearing designers. You can get out of here with an incredible experience and spend $80 or, conversely, if you’d like to you can spend $200 a person. We were intentional. We want people to come by 2 or 3 times a week.”
The goal, then, was to unite Italian craftsmanship with Miami’s iconic art deco vibe. This particular balancing act was taken on by London based Martin Brudnizki Design Studio with styling by Bernadette Blanc. Details like Murano glass light fixtures and chandeliers blend seamlessly with Italian terrazzo flooring and whimsical touches like ceramic lemon towers. While what you put on the table matters it’s also about the tables themselves. “People always ask us why we don’t have white tablecloths. Why do we spend so much money on our tables when we could just hide them?” Daley remarks. “The tables are a type of marble called Horus gold which is quarried in Turkey. All of our tile is from handcrafted in Spain from a 150 year old factory.”
The private dining room at Mother Wolf Miami
Guests will be greeted with a fountain wall in the open aired Salotto followed by an opulent 30-foot-long bar complete with antique mirrors that reflect the large yet cozy dining area. Rich oak paneling, red leather banquets and a custom-printed art-deco inspired fabric ceiling only enhance the cozy seats overlooking the open air kitchen. Of course, it all comes down to the food and that means sourcing and preparing the best menu for a Miami-based crowd. “Cucina Romana provides a deep mosaic of inspiration not only from the city itself but its surrounding provinces.” Funke explains. “So, creating the body of the menu was driven by that. Whenever we tell a culinary story, it’s imperative to have the right elements to tell it in the richest and most authentic way possible. We’ve fostered incredible relationships with extraordinary flour millers, olive ranchers, cheese makers and salumi makers in Italy to help us illustrate with nuance and terroir. We’ve spent the last months doing the same with farmers and ranchers in Florida and the surrounding states.”
Murano glass adorned chandelier at Mother Wolf Miami
Mother Wolf Miami will be the first location with a temperature controlled pasta lab with windows for easy public viewing. While this lab is a solid attempt to offer a consistent temperature controlled environment, it will also serve as a welcome sight to visitors who want more eyes on the pasta making process. Despite the lack of a pasta lab in LA and Las Vegas, the other location have some surprising similarities. “The dishes that guests generally order the most are pretty consistent across those two locations.” Daley explains. “I think there are some dishes that we’re surprised that people don’t order more, perhaps, like maybe there’s a lack of familiarity. Spaghettone alla Gricia, for example, is one of the four horsemen pastas of Rome.”
The Tonarelli Cacio e Peppe from Mother Wolf is an increasing mainstay at both west coast locations thus far and expectations are that it will continue to be just as popular in Miami. The larger question is, will cacio e peppe ever go away?
Chef Funke replies with his own question. “Why would you want it to?”
