MIAMI, July 18, 2024 — Erba, which was named one of Esquire's “Best New Restaurants in America, 2023,” today announces its new menu launching this month. Led by Chef Niven Patel and Mohamed “Mo” Alkassar of FEAL Hospitality, Erba is located in Miami's elegant Coral Gables. With its name meaning “herb” in Italian, it showcases Chef Niven's exuberant interpretations of Italy's cuisine as seen through Miami's lens of local cultures, colors and energy. The menu includes brand new dishes, as well as reprised fan favorites.

It is the first major reimagining of the restaurant's acclaimed menu since its opening. Chef Niven's cooking strives to incorporate fruits, vegetables and herbs that he cultivates at Rancho Patel, the group's nearby farm, which are harvested at the height of flavor and freshness. His dishes are complemented by an array of Italian wines and farm to glass cocktails. Erba's décor blends Old World and New World to celebrate love and connection.

In addition, Erba announces its participation in “Taste the Gables” in July and “Miami Spice” in August and September with a special three-course menu for $60/pp.

Chef Niven on Making His New Menu a Reality

“We are very grateful for the overwhelmingly positive responses we have received for Erba. We are excited to share our new menu that features a host of exciting new dishes, as well as fan favorites. While there is a lull in our local produce due to Miami's climbing temperatures, we are fortunate to partner with Natoora. They connect chefs with small farmers who cultivate best of class produce using sustainable practices and enable us to continue to fulfill our culinary vision year-round.”

Mohamed “Mo” Alkassar on the New Menu's Structure

“Our industry is a labor of love and making fresh pasta is the epitome of that philosophy. Our new menu incorporates pasta options throughout different courses in a more simplified menu format that gives guests more flexibility when ordering. While we are known for Chef Niven's outstanding housemade pastas that we are clearly passionate about, the new main dishes are some of the best he has ever created. We are very proud of our new menu and look forward to seeing it resonate with our regulars as well as new guests.”

Erba's New Dishes

● Chilled Corn Soup, $11
○ Made with a corn stock of freshly shucked Georgia corn, the dish is enriched with a chow chow of pickled corn and jalapenos.

● Grilled Peach Panzanella, $22
○ This savory salad unites lightly grilled white and yellow peaches from California, local hydroponically grown arugula, burrata from Italy and housemade focaccia.

● Yellowfin Tuna Tartare, $24
○ Freshly caught local tuna is diced then doused tableside with a “gazpacho” of heirloom tomatoes, marcona almonds, sherry vinegar and cucumbers.

● Rigatoni, $22
○ Heirloom tomatoes are oven-roasted and combined with petite basil, crispy garlic and olive oil to elevate the al dente pasta.

● Niman Ranch Lamb Shank, $54
○ Housemade cavatelli are each thumb-rolled to ensure a chewier texture and are tossed with braised lamb, lamb jus, San Marzano tomatoes and a walnut gremolata to offset the richness of the dish.

● Maine Lobster Chitarra, $68
○ A decadent seafood pasta that takes three days to prepare. Lobster shells are made into a stock to create a sauce américaine enriched with fennel and Calabrian chilis, with lime instead of traditional lemon. The lobster is butter-poached to order and crowns the housemade chitarra pasta.

● Halibut, $50
○ Freshly caught local halibut is fileted and covered in black trumpet and maitake mushrooms and gently baked to protect its delicate texture. It is accompanied by jumbo asparagus and a lemony chicken jus.

● 42 oz. Niman Ranch Ribeye, M/P
○ The grass-fed, bone-in ribeye is so richly marbled that it conjures luxurious, prime corn-fed beef. The steak is anointed with rosemary butter and accompanied by grilled potatoes.

● Ibérico Pork Presa, $58
○ The presa, the best cut of Spain's legendary acorn-fed pigs, is rubbed with cracked coriander and fennel pollen, then grilled. Sided with charred local eggplant, it eats like a steak.

Erba Rocks “Taste the Gables” and “Miami Spice”

Erba is participating in Taste the Gables in July, followed by Miami Spice in August and September. A special three-course menu for $60/pp is available, as well as the ability for guests to order à la carte dishes from the new menu.

1st Course
Choice of:
● Hamachi Crudo, First Harvest Olive Oil, Fresno Chili, Citron Vinaigrette
● Grilled Peach Panzanella, House Focaccia, Arugula, Apricot Vinaigrette, Puglian Burrata
● Chicken Pesto Sausage, Asiago, Stone Ground Mustard, Summer Giardiniera

2nd Course
Choice of:
● Sweet Corn Ravioli, Cherry Tomatoes, Truffle Ricotta, Calabrian Chili
● Local Mahi Mahi, Jimmy Nardelo Peperonatta, Cilantro Pesto, Lime
● Mishima Reserve Picanha, Charred Zucchini, Pepperoncino Sot'ollio, Basil

3rd Course
Choice Of:
● Olive Oil Cake, Apple, Nutmeg, Mascarpone Gelato
● Tiramisù, Espresso Zabaione, Mascarpone, Mocha

An Italian-Focused Wine List & Farm to Glass Cocktails

Erba's thoughtful 120-bottle Italian-focused wine list was curated by Kirsta Grauberger, FEAL Hospitality's Beverage Director, an acclaimed veteran sommelier. Erba collaborated with Scott Beattie, a renowned mixologist, to create its farm to glass cocktail menu. Popular tipples include the Butterfly, Napa Negroni and Seville Orange Spritz.

Celebrating Love and Connection in Its Design

Designed by Saladino Design Studio in Miami, the look and feel of Erba is awash in vibrant hues of pink and red, aligning with the group's commitment to promoting love and connections among its guests.

Part of the New FEAL Hospitality

Erba is the crown jewel of the new FEAL Hospitality, formerly Alpareno Restaurant Group, which also includes the newly opened NiMo serving coastal Mediterranean fare and Ghee Indian Kitchen, a casual Indian concept that earned three consecutive Michelin Bib Gourmands.

About Erba

Erba is an Italian-inspired restaurant that showcases Chef Niven Patel's interpretations of this beloved cuisine as seen through Miami's multicultural lens. Chef Niven's dishes strive to incorporate ingredients that he grows at Rancho Patel, which are complemented by a wide array of Italian and global wines, as well as farm to glass cocktails. Located at 227 S. Dixie Highway in Coral Gables, Fla., Erba is open seven days a week, Sunday to Thursday, 5:30pm to 10pm, Friday and Saturday, 5:30pm to 11pm. For more information and reservations, please call (305) 712-7788, visit www.erbamiami.com and follow us on Instagram at @erbamiami.

About FEAL Hospitality

Headquartered in Miami, FEAL Hospitality is the mother company of nationally recognized, award-winning restaurants in South Florida that include Ghee Indian Kitchen, Erba and NiMo. Led by the dynamic duo of Chef Niven Patel and Mohamed “Mo” Alkassar, the group is rooted in humble hospitality and ingredient-forward concepts.

Chef Niven is a four-time James Beard Award semi-finalist for “Best Chef: South” and a Food & Wine “Best New Chefs 2020,” and Alkassar is a veteran global operator named a James Beard Award 2023 semi-finalist for “Outstanding Restaurateur.”

FEAL Hospitality began with South Miami's beloved Ghee, an Indian restaurant that boasts three Michelin Bib Gourmand awards. The crown jewel of the group is Erba, an upscale Italian restaurant that garnered a place on Esquire's coveted “Best New Restaurants in America” list upon its debut in 2023. The latest addition is NiMo, a coastal Mediterranean concept in Jupiter, Fla., which boasts a beautiful, open-air terrace and a wood-fired oven.

With his hands-on commitment to farm-to-table cooking, Chef Niven's home, Rancho Patel, is a two-acre farm in nearby Homestead, Fla., and a source of inspiration and fresh produce for all FEAL Hospitality concepts. The group's name derives from “fealty,” which signifies loyalty, and reminds the team to stay true to the core values that drive the group's acclaim and success. For more information, please visit https://fealhospitality.com/ and follow us on Instagram at @fealhospitality.

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Media Contacts:
Hanna Lee & Jacob Schiffman
Hanna Lee Communications
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