Casual, Italian al fresco eats arrive on Collins Ave as the Shore Club introduces Terrazza. Roman-born executive chef Stefano Riccioletti (New York’s San Domenico & Cipriani’s) dishes out a menu stocked with brick oven pizzas, homemade pastas, salads and wood-fired chops. Signature dishes include boscaiola (mushroom pizza with roasted shiitake, oyster and cremini mushrooms, topped with fontina cheese and truffle oil), chitarra al pomodoro (Chitarra spaghetti with slow roasted tomatoes, and olive oil-braised garlic and onions) and braciola de maiale (a Duroc pork chop lined with gala apples boiled in White balsamic vinegar, and topped off with saba sauce).
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