Call Me Gaby

Washington Avenue After Dark: Where Italian Coastal Cooking Finds Its Footing

Washington Avenue in Miami Beach has long operated on a different frequency from the quieter residential blocks to its west or the manicured restaurant row of Lincoln Road to its north. The street carries the residue of its louder decades, neon, foot traffic, the occasional tour bus, and yet pockets of considered dining have been carving out space here with increasing confidence. Call Me Gaby, at number 22, sits in that emerging current: a Modern Italian Pinsa and Pizza restaurant in Miami Beach that asks the room to slow down in a neighbourhood that rarely does.

The Italian coastal tradition that frames Call Me Gaby's menu draws from a well-established repertoire: the Amalfi Coast, the Ligurian Riviera, and the fishing villages that ring the Tyrrhenian Sea all share a culinary logic built around proximity to water, the restraint of olive oil over butter, and an almost reflexive use of citrus, capers, and preserved fish. In Italy, these are not trend-driven choices, they are structural habits shaped by centuries of geography. Transplanted to Miami Beach, where the actual coastline runs just a few blocks east, the register finds a plausible home. The climate and the salt air do some of the contextual work that a landlocked setting could not.

The Ritual of the Meal: Pacing as a Point of View

Italian coastal dining, properly executed, has a specific cadence. It does not rush toward the main course. The antipasto stage lingers, a plate of marinated anchovies here, a bruschetta dressed with bottarga there, and the passage from starter to pasta to secondi follows a logic of accumulation rather than escalation. Each course is proportioned to leave room for the next, and the wine arrives as a running companion rather than a punctuation mark. Call Me Gaby operates within this tradition, and understanding that pacing is the point is the single most useful piece of knowledge a first-time visitor can bring to the table.

Chef Andrea Amelio steers the kitchen with a coastal Italian sensibility. The Pearl Recommended Restaurant recognition Call Me Gaby holds for 2025 places it in a tier of Miami Beach dining that earns sustained critical attention without requiring the formal architecture of a multi-course tasting menu. Pearl's methodology tends to flag places where the cooking is disciplined and the kitchen has a clear point of view, which, in a neighbourhood as visually noisy as South Beach, is a harder credential to earn than the rating alone might suggest.

A Google rating of 4.5 across 1,626 reviews indicates a kitchen that delivers consistently rather than spectacularly on certain nights and poorly on others. High-volume review aggregates at this score tend to reflect reliability: the dish that arrived well-executed on a Tuesday behaved the same on a Friday. For a restaurant on a street with significant foot-traffic volatility, that consistency matters.

Italian Coastal in Miami's Competitive Field

Miami's serious Italian options have historically clustered in Brickell, the Design District, and the northern stretches of Miami Beach, leaving South Beach proper underserved at the upper-middle tier. The presence of a Pearl-recognised kitchen on Washington Avenue at all represents a shift in where considered dining is willing to plant itself in this city.

Within the broader Miami dining conversation, Italian coastal cooking occupies a different register from the formats that have attracted the most critical heat in recent years. Boia De, the Michelin-starred Italian and contemporary kitchen in Little Haiti, works a more inventive, technique-forward mode, fermentation, unconventional pairings, a small-room intimacy that has made it one of the harder bookings in the city. Ariete in Coconut Grove holds its Michelin star through a Modern American lens. Cote Miami approaches its Korean steakhouse format with the kind of formality that places it in a different dining ritual entirely. Call Me Gaby sits outside all three of those modes, less conceptual than Boia De, less ceremony-dependent than Cote, more regionally specific than Ariete, and that positioning is its own argument.

For reference points that trace the Italian coastal tradition at its most serious, it is worth knowing what the same cooking logic looks like in its home geography. Borgo Santandrea on the Amalfi Coast and Il San Pietro di Positano represent the tradition at its most anchored, kitchens where the produce arrives from within sight of the dining room and the menu shifts as the fishing boats do. Miami cannot replicate that supply chain, but the leading Italian coastal cooking here borrows its structural logic: seafood first, restraint in fat, acid as the primary seasoning instrument.

For those building out a full Miami itinerary, ITAMAE offers Peruvian-Japanese precision at the opposite end of the flavour spectrum, while L'Atelier de Joël Robuchon Miami provides a benchmark for classical French technique in the city. Our full Miami restaurants guide maps the range across neighbourhoods and price tiers. Separately, the Miami hotels guide, bars guide, wineries guide, and experiences guide cover the surrounding infrastructure for a longer stay.

In the wider American restaurant conversation, the Italian coastal register is somewhat underrepresented at the level of formal recognition. The dining formats that accumulate major award attention, the progression-menu rooms like Alinea in Chicago, Lazy Bear in San Francisco, The French Laundry in Napa, or Single Thread Farm in Healdsburg, operate through an entirely different grammar. Le Bernardin in New York is perhaps the closest structural cousin in terms of seafood-forward precision, though its French classical framework sits at a different price and formality tier. Emeril's in New Orleans demonstrates how regional American kitchens can hold authority through a specific culinary identity, a model that Italian coastal restaurants in the US are still building the vocabulary to match at scale.

Planning the Visit

Call Me Gaby sits at 22 Washington Avenue, Miami Beach, FL 33139, walkable from the southern end of South Beach and accessible from most hotel clusters in the area without requiring a car. The Pearl Recommended recognition for 2025 means the room carries current critical standing, and the review volume suggests it draws across the week rather than peaking only on weekends. For a kitchen in this neighbourhood and at this recognition tier, arriving with a reservation is the prudent approach, particularly during the high-season months of November through April when Miami Beach dining demand compresses and last-minute walk-ins at recognised addresses become less reliable. The Italian coastal meal is built for conversation and time, budget accordingly, and resist the Washington Avenue instinct to move on quickly.