If you love refined Italian flavors, Mother Wolf Miami is a dining experience you can’t miss. Located on the corner of 39th Street and 2nd Avenue in the Miami Design District, this upscale restaurant opened on October 5, 2024, bringing authentic Roman cuisine to South Florida, sitting among luxury neighbors like Gucci, Louis Vuitton, and Prada. Helmed by Chef Evan Funke, a two-time James Beard Award nominee and one of America’s most celebrated pasta masters, it blends traditional recipes with modern elegance. Funke, who trained under Wolfgang Puck and studied traditional pasta-making in Bologna, built his reputation at Felix Trattoria in Venice before expanding Mother Wolf to Los Angeles (which opened in 2022), Las Vegas, and now Miami, his third location overall and first restaurant on the East Coast.
The space, designed by London-based Martin Brudnizki Design Studio, features Murano glass lighting, Italian terrazzo flooring, a 30-foot-long bar with antique mirrors, and a signature open pasta lab where diners can watch chefs hand-roll noodles from a 12-item pasta lineup in real time a feature unique to the Miami location among Funke’s three restaurants. The restaurant can accommodate up to 200 guests for a seated dinner and up to 300 guests for reception-style events, with a private dining room that seats up to 58 guests. The wine list spans over 400 labels, drawing heavily from Piedmont, Tuscany, and Sardinia with an emphasis on organic and sustainable producers.
Whether you’re a passionate foodie, celebrating a special occasion, or exploring Miami’s top restaurants, Mother Wolf delivers a feast for all the senses.
Download PDF: Mother Wolf Miami Menu
The Story Behind Mother Wolf Miami
Mother Wolf is the East Coast outpost of Chef Funke’s acclaimed Los Angeles restaurant. Funke is celebrated for his devotion to La Cucina Romana the ancient culinary traditions of Rome.
The Miami location opened in late 2024, instantly attracting attention from critics and diners. Its design, by Martin Brudnizki Design Studio with styling by Bernadette Blanc, features terrazzo floors, velvet banquettes, dramatic lighting, and a central Roman-style fountain.
In my opinion, stepping inside feels like being transported to a glamorous Roman trattoria, yet it hums with Miami’s energy.
Quick Guide About Mother Wolf Miami
| Mother Wolf | ⭐⭐⭐⭐★ 4.2 (282 reviews) |
| Price | $100+ |
| Type | Restaurant |
| Address | 3841 NE 2nd Ave, Miami, FL 33137 |
| Location | Floor 1 – Miami Design District |
| Average Cost | $100+ per person |
| Price Report | Reported by 162 people |
| Reservation | Find a table on Resy |
| Menu | View menu |
| Website | motherwolfmiami.com |
| Phone | (305) 990-0022 |
| Services | ✔ Dine-in ✘ Takeout ✘ Delivery |
Opening Hours
| Day | Hours |
| Monday | 5:30 PM – 9:30 PM |
| Tuesday | 5:30 PM – 9:30 PM |
| Wednesday | 5:30 PM – 9:30 PM |
| Thursday | 5:30 PM – 10:30 PM |
| Friday | 5:30 PM – 10:30 PM |
| Saturday | 5:30 PM – 10:30 PM |
| Sunday | 5:30 PM – 9:30 PM |
Location on Map:
- Reservations: Via Resy, available 14 days in advance starting at 9 AM. Early booking is strongly recommended.
- Dress Code: Elevated casual Miami-chic works well.
- Atmosphere: Upscale, lively, and social. Best for date nights, special occasions, or group celebrations rather than young kids.
A Walk-Through Pasta Lab: A Unique Feature
One of Mother Wolf’s signature features is its walk-through pasta lab. Guests can see chefs rolling, cutting, and shaping pasta by hand a hallmark of Funke’s restaurants. This interactive element adds to the experience and shows the craft behind every plate.
Mother Wolf Miami Menu With Prices: A Deep Dive
The menu is seasonal and ingredient-driven, focusing on Roman staples.
Enjoy a 3-course meal at top restaurants $35 for brunch or lunch, and $45 to $60 for dinner. Here’s what you can expect:
Mother Wolf Dinner Menu ($45 to $60)
La Pasta Romana
| Dish | Description |
| Tonnarelli Cacio e Pepe | Pecorino Romano DOP, black pepper |
| Rigatoncini alla Vaccinara | Short rib ragu, guanciale, pecorino romano DOP |
| Rigatoni all’Amatriciana | Guanciale, salsa di pomodoro, pecorino romano DOP |
| Mezzi Rigatoni alla Gricia | Guanciale, black pepper, pecorino romano DOP |
| Linguine alle Vongole | Manila clams, aglio, olio, peperoncino, vino bianco |
| Fusilli all’Arrabbiata | Sugo di pomodoro, aglio, olio santo, diavolicchio, pecorino romano DOP |
| Fettucine al Limone | Lemon, basil, asparagus, parmigiano reggiano |
| Pappardelle al Cinghiale | Wild boar ragu, parmigiano reggiano, finocchietto |
La Nostra Pizza Romana
| Dish | Description |
| Margherita | Fior di latte, salsa di pomodoro, basil, extra virgin olive oil |
| Funghi | Wild & cultivated mushrooms, taleggio, scamorza, parmigiano reggiano |
| Siciliana | Fior di latte, meyer lemon, pistacchio bronte, cipolla rossa, agrumato |
| La Mortazza | Mortadella di Bologna, ricotta fresca, pistacchio di bronte, lemon agrumato |
| Diavola | Fior di latte, salsa di pomodoro, salame picante, basil, peperoncino |
Sfincione (Roman-Style Focaccia)
| Dish | Description |
| Sfincione in Bianco | Chef Evan Funke’s signature focaccia, extra virgin olive oil, sea salt, origano selvatico |
| Sfincione Rosso | Chef Evan Funke’s signature focaccia, sugo di cipolla, caciocavallo, origano selvatico, mollica |
Secondi (Main Courses)
| Dish | Description |
| Branzino alla Brace | Grilled Mediterranean sea bass, insalata di finocchi, salsa verde, meyer lemon |
| Costata di Manzo | 50-day dry-aged, 32 oz. prime bone-in ribeye, patate fritte, wild arugula |
| Tagliata di Manzo | 8 oz. prime ribeye cap, patate fritte, wild arugula |
| Bistecca Wagyu | 24 oz. Westholm Australian wagyu, cipollini in agrodolce, aceto balsamico di Modena |
| Scottadito di Agnello | Australian lamb rib chops, spinaci all romana, pine nuts, sultanas, lemon |
| Pesce Spada alla Puttanesca | Florida swordfish, market tomatoes, taggiasca olives, capers, basil |
Contorni (Sides)
| Dish | Description |
| Broccolini Arrostit | Aglio, olio, peperoncino |
| Patate Fritte | Fingerling potatoes, fennel pollen |
| Fiori di Zucca | Squash blossoms, ricotta fresca, parmigiano reggiano |
Stuzzi e Sfizi (Small Bites)
| Dish | Description |
| Supplì al Telefono | Carnaroli rice croquettes, guanciale, pomodoro, pecorino romano DOP |
| Polpette di Brasato | Crispy short rib meatballs, sugo di arrosto, pecorino romano DOP |
| Battuta di Manzo | Hand-cut filet mignon tartare, carciofi fritti, parmigiano reggiano, egg yolk, lemon |
| Burrata e Crudo | Prosciutto San Daniele, burrata pugliese, extra virgin olive oil, basil |
Antipasti e Insalate (Starters & Salads)
| Dish | Description |
| Misticanza di Campo | Market lettuces, shaved vegetables, condimento di lambrusco, herbs, flowers |
| Insalata di Polipo | Chilled octopus, spring onion, cherry tomatoes, celery, cucumber, erbe aromatiche, lemon |
| Ruchetta | Wild arugula, parmigiano reggiano, lemon, black pepper, extra virgin olive oil |
| Gamberi in Salsa Verde | South Pacific prawns, green garlic salsa verde, lemon |
| Gnocchi di Ricotta | “Burro e Oro” parmigiano reggiano |
| Asparagi alla Griglia | Grilled asparagus, limone, erbe |
| Portofino | Pesto genovese, fior di latte, zucchini fritti, cherry tomatoes |
| Quattro Formaggi | Fior di latte, taleggio, parmigiano reggiano, scamorza, spring onion, black pepper |
| La Panzanella | Burrata pugliese, pomodorini, cucumber, red onion, basil, condimento rosso, pane fritto |
Mother Wolf Miami Menu (Drinks, Desserts & More) ($35)
Caffè
| Item | Description |
| Espresso | A concentrated shot of coffee brewed by forcing hot water through finely-ground beans, rich and bold with a thick crema on top. |
| Doppio Espresso | A “double” shot of espresso, using twice the coffee grounds for a stronger, more intense flavor. |
| Latte | Espresso combined with steamed milk and a light layer of foam, smooth and mild in taste. |
| Cappuccino | Equal parts espresso, steamed milk, and milk foam, giving it a rich, creamy texture with a stronger coffee flavor than a latte. |
| Americano | Espresso diluted with hot water, giving it a taste similar to drip coffee but with a smoother, bolder character. |
La Via del Tè (Tea Selection)
| Tea | Type |
| Darjeeling TGFOP | Black Tea |
| Special Jasmine | Green Tea |
| Ponte Vecchio | Green Tea |
| Mint | Herbal |
| Sogno d’Amore | Herbal |
| Camomilla | Herbal |
Dolci (Desserts)
| Dessert | Description |
| Tiramisu | Mascarpone, espresso, marsala, cocoa |
| Granita Contraria | Crema al cocco, passion fruit, toasted coconut croccante |
| Torta di Banana | Rum caramel, hazelnut crumble, gelato di banana |
| Ciambelle Fritte | Rhubarb conserva, gelato di vaniglia, strawberry crumble |
| Bianco e Nero | Honey ricotta cream, Republica del Cacao mousse, gelato di cioccolato |
Gelato
| Flavor | Description |
| Nocciola | Trufflebert farm hazelnuts |
| Fiore di Sicilia | Meyer lemon & orange blossom |
| Stracciatella | Cacao & chocolate chips |
Sorbetto
| Flavor | Description |
| Agrumi e Frutto del Drago | Citrus & dragon fruit |
| Anguria e Campari | Watermelon & Campari |
| Ananas Rosa | Pink pineapple & lime |
5 Best Recommended Dishes at Mother Wolf Miami Menu
1. Tonnarelli Cacio e Pepe — $22
A timeless Roman classic featuring house-made tonnarelli pasta, hand-cut for the perfect toothsome bite, tossed tableside or in the pan with pecorino romano DOP and generous amounts of freshly cracked black pepper. The magic lies in the technique: the starchy pasta water emulsifies with the cheese to create a silky, glossy coating that clings to every strand without ever turning clumpy or greasy. Deceptively simple yet notoriously difficult to master, this dish is a true test of a kitchen’s skill and a must-order for anyone seeking an authentic taste of Rome. Perfect for cheese lovers and pasta purists who appreciate when quality ingredients and precise technique speak for themselves.
Pairs beautifully with a crisp Frascati or light-bodied white. Contains dairy and gluten; vegetarian-friendly. Spice level: none. Approx. 620 kcal | Full portion, shareable as a starter.
2. Pappardelle al Cinghiale — $28
Wide, silky ribbons of house-made pappardelle are the ideal vehicle for a rich, slow-braised wild boar ragù, simmered for hours until the meat is fall-apart tender and deeply infused with red wine, aromatics, and herbs. Finished with a generous shaving of Parmigiano Reggiano and a delicate touch of finocchietto (wild fennel), the dish balances gamey depth with a subtle anise-like brightness that cuts through the richness. Rooted in Tuscan and Umbrian culinary tradition, this hearty pasta is a favorite among those craving bold, rustic Italian flavors that feel both comforting and refined.
Best enjoyed with a full-bodied Sangiovese or Chianti Classico. Contains dairy and gluten; not recommended for those avoiding red meat. Spice level: none. Approx. 780 kcal | Generous entrée portion.
3. Margherita Pizza — $19
A humble yet iconic dish that has stood the test of time, this pizza layers fresh fior di latte mozzarella, a bright and slightly sweet San Marzano-style tomato sauce, fragrant basil leaves, and a generous drizzle of extra virgin olive oil atop a hand-stretched, Roman-style crust. Baked at high heat until the edges turn beautifully charred and blistered while the center remains soft and pillowy, every bite delivers the perfect harmony of tang, creaminess, and herbaceous freshness. A simple yet perfect showcase of quality ingredients, this pizza proves that when done right, less truly is more.
A natural match for a light Chianti or sparkling Lambrusco. Vegetarian; contains dairy and gluten. Ask about gluten-free crust availability. Spice level: none. Approx. 850 kcal | 12-inch pizza, ideal for one or shared as a starter.
4. Branzino alla Brace — $34
A whole Mediterranean sea bass is grilled over an open flame until the skin turns crisp and lightly smoky while the flesh stays moist, flaky, and delicate. Served alongside a crisp fennel salad for a refreshing crunch, a vibrant salsa verde bursting with fresh herbs and acidity, and a bright squeeze of Meyer lemon, this dish is a masterclass in restraint and balance. Light, fresh, and ideal for seafood lovers, it’s a dish that celebrates the natural sweetness of the fish without overpowering it, making it a standout choice for those seeking a healthier, elegant entrée.
Complements a crisp Vermentino or dry rosé. Naturally gluten-free and dairy-free; contains fish. Spice level: none. Approx. 480 kcal | Recommended for two to share or as a hearty individual portion.
5. Tiramisu — $14
No Italian meal is complete without this beloved classic dessert, layering delicate espresso-soaked ladyfingers with a luxuriously smooth mascarpone cream, a subtle hint of marsala wine, and a generous dusting of cocoa powder on top. Each spoonful delivers a harmonious interplay of bittersweet coffee, rich creaminess, and a whisper of sweetness that lingers pleasantly on the palate. Balanced between creamy, bitter, and sweet, this dessert brings the meal to a close on a high note, leaving guests with a satisfying and memorable finish to their dining experience.
Pairs wonderfully with a glass of Vin Santo or a dark roast espresso. Contains dairy, eggs, and gluten; contains alcohol (marsala wine) and caffeine. Spice level: none. Approx. 520 kcal | Individual portion, ideal for one.
Mother Wolf Miami Reviews
Overall Rating: 4.2/5 (⭐⭐⭐⭐★) – Based on 282 reviews. Google reviews
FAQs
What is Mother Wolf Miami known for?
Authentic Roman cuisine, handmade pasta, wood-fired pizza, and a stylish interior designed by Martin Brudnizki Design Studio.
Where is Mother Wolf Miami located?
In the Miami Design District, at 3841 NE 2nd Avenue.
When can I make a reservation?
Reservations open 14 days in advance at 9 AM via Resy.
Does it have an open kitchen?
Yes, there’s a walk-through pasta lab where you can watch pasta being made.
What should I order at Mother Wolf Miami?
The Cacio e Pepe, Mortazza pizza, and Branzino alla Brace are highly recommended.
Final Thoughts
Mother Wolf Miami isn’t just a place to eat it’s a full immersion into Roman flavors, textures, and atmosphere. From the precision of its handmade pasta to the elegance of its design, every detail is intentional.
For food lovers seeking a memorable, high-caliber dining experience in Miami, this is one of the city’s most compelling new restaurants.
For the full menu and reservations, visit the official site: motherwolfmiami.com.
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