Located beachside with views of the sparkling Atlantic, at the beautiful Hilton Bentley Hotel at 101 Ocean Drive on South Beach, Gaia Ristorante, the latest venture of seasoned restaurateur Tom Billante, officially opened February 2, 2009. Tapping acclaimed chef Gaetano Ascione to craft Italian cuisine, comprised of the finest ingredients, that is truly authentic and remarkably refined, Billante now possesses what every high-end South Beach restaurateur desires: exquisite food from a talented chef, impeccable service, an enviable location, and an elegant, albeit comfortable design.
Having operated in a preview period that has already ignited a buzz among ultra savvy diners, Gaia presents a seasonal menu of wonderfully fashioned authentic Italian dishes that the chef imbues with love, flavor and sophistication. A true purist from Naples, Italy with nearly three decades of experience, Ascione boasts a culinary vitae that is sure to impress any gastronome. Bringing the true taste of Italy to remote locations such as South Korea, South Africa, Singapore and India – and to US presidents Carter and Reagan while in the US – chef Gaetano’s extensive world travels have further honed a talent that is truly innate.
Offering a self-described “walking menu,” Ascione thrives on visiting each table, getting to know what guests like to eat and customizing meals based on his conversations. Incredibly in tune with what the diner will enjoy, dishes that may grace the table include a “cappuccino” amuse – a warm shot of lentil, porcini, and truffle soup; subtlety sweet Coffin Bay scallops, served in their shell with a lemon caper butter sauce, topped with micro scallions; prosciutto melon risotto – a spoonful of delicate melon risotto wrapped in a fine slice of prosciutto and drizzled with an aged balsamic glaze; tender short ribs atop a pile of paccheri pasta and tossed in an incredibly fresh tomato and basil sauce. Ascione has also been known to pull inspiration for a customized tasting from one ingredient, such as tomatoes, beginning the meal with an aromatic parmesan consommé with house-made ricotta tortellini and tiny-diced dehydrated yellow tomatoes that re-hydrate upon contact with the hot broth. Additional courses would include a rare filet mignon topped with roasted tomatoes and eggplant; a meaty crab cake served with a shot glass of Italian “gazpacho” (the chef’s cheeky take on cocktail sauce) and for dessert – sweet San Marzano tomato jam, served in a martini glass and accompanied by a fennel salad and freshly baked biscotti.
But that shouldn’t steer guests from selecting from the line up of each better-than-the-last item on his regular menu. Standout appetizers ($10-$28) such as marinated Mediterranean octopus with radicchio and lemon dressing; Mozz-Bar – a for-the-table serving of buffalo, bocconcini and burrata mozzarella with roasted peppers and Parma prosciutto; perfectly seared Hudson Valley foie gras with lobster, wafer thin porcini mushrooms and aged balsamic and fresh tuna marinated in tomatoes, olives and capers, with shaved Parmesan on fennel and orange salad. Pastas ($19-$38,) both rustic and refined, include orecchiette with oxtail, arugula, sun dried tomatoes and Parmigiano; egg pasta with veal Bolognese, freshly grated Parmigiano and a touch of cream and an intriguing penne “puttanesca” with orange tomatoes, anchovies, capers, olives, sword fish and tuna; rigatoni arrabiata – a spicy tomato and basil sauce with fresh anchovy and eggplant; and Maine lobster risotto, made in a rich shellfish broth without butter or cheese.
Entrees shine with fish and shellfish ($36-$MP) options including a black cod filet with caramelized onions, porcini mushrooms and savory artichoke hearts; large succulent scallops wrapped in speck ham served over a bed of sautéed English spinach, pine nuts and blonde raisins; pan fried sword fish with Sicilian salted capers, caponata and lemon; and a market fresh daily selection with varied preparations. Meat dishes ($29-$42) include a tagliata di manzo, sliced beef tenderloin, flavored with aromatic herbs and served with wilted tomatoes and eggplant; Colorado herb crusted rack of lamb with roasted sweet peppers; breast of free range farm young chicken, sautéed with prosciutto, fontina cheese and black truffles; veal scaloppini with the guests choice of sauce including lemon, Milanese, mushroom, Marsala or saltimbocca; and tender ossobuco over saffron risotto, sprinkled with gremolata. From the grill ($32-$51) Ascione offers a collection of perfectly prepared proteins such as tonno (ahi tuna), gamberoni (large prawns), bone in filet mignon, a thick, juicy veal chop or prime sirloin offered with a choice of Béarnaise, lemon-caper butter, Pizzaiola and rosemary balsamico sauces. Sides ($8) such as Kenya beans with almonds, rapini, truffle mashed potatoes, eggplant parmesan, caponata and others are a delightful accompaniment to Gaia’s entrees.
Possessing a passion for life and food that shines through his poised demeanor, Gaetano Ascione has spent most of his lifetime traveling and creating delicious food throughout the world. Deciding upon a career in culinary arts for no other reason than needing to make money, Ascione left his native Naples when he was a young adult to pursue a degree in Hotel Training from State Professional Hotel Management Institute in Salerno, Italy and found he had stumbled upon his destiny. Upon graduating in 1970, he immediately started working as a chef de partie in Italy and continued onto Germany, England and the Bahamas. His career bloomed in 1979 when he became executive chef at the Georgetown Club in Washington DC where he had the honor of serving Presidents Carter and Reagan. Giving in to his desire to travel the world, Ascione was at the helm of top notch kitchens in exotic locations such as South Korea, South Africa, Singapore and more, gaining noteworthy experience at the Allied Officers Club NATO in Paradise Beach, executive chef for the Inaugural Ceremonies of President Nelson Mandela, executive chef at Tanglin Club (the oldest Private Club in Singapore), and honored as a finalist for “Chef Of the Year” at The World Gourmet Summit in Singapore, among others.
Boasting a design as simple and serene as its neighboring ocean, Gaia possesses a subtle romanticism and elegance that is an incredibly refreshing change to the flashy décor that is often found on South Beach. Nestled into the back corner of the oceanfront hotel, away from the bustle of Ocean Drive, Gaia’s décor perfectly melds with the cuisine: fresh, simple, elegant and tasteful. Cool ambient lighting, creamy terrazzo floors, crisp white table cloths, toffee-colored leather chairs, gorgeous fresh flowers and a marble bar top come together to create the straightforward allure. Gorgeous poolside dining brings a sense of peace and tranquility of the ocean to the otherwise hectic streets of South Beach.
Located beachside in one of the newest hotels in South Beach, Gaia Ristorante is now open to the public. Gaia serves lunch daily from noon to 5:00 p.m. and dinner nightly from 5:00 p.m. to 11:00 p.m. Full bar, wine and champagne services are offered. $7 valet parking is available. Reservations: (305) 672-6624.
