Miami-raised chef and rising star Giorgio Rapicavoli dusts his ambitious New American creations with flavors from all over the globe at his mid priced Coral Gables gathering spot; the low-key interior features walls decked with graffiti art, while the chef’s own DJ mixes occasionally provide the soundtrack.
Eating House represents a new style of youthful restaurateuring, built on skill and determination. With just 51 seats, the restaurant typically serves 150 people on weekend nights. Sunday brunch reservations need to be made three weeks in advance.
Rapicavoli is a homegrown marvel. His dad is from Argentina. His mom is from Italy — she works for the Italian consulate — and the chef grew up eating original Italian slow food.
Sixty percent of the Eating House menu changes daily. But the dozen or so offerings always includes a dish of tomatoes ($12). These are no ordinary tomatoes. Rapicavoli starts with the best tomatoes he can find. They’re tossed with lime, ginger, Vietnamese fish sauce, peanuts, herbs and freeze-dried coconut ice. If it sounds weird, it isn’t. The ice stays crunchy through the wonders of liquid nitrogen. The dish was inspired by the chef’s childhood love of coconut ice cream.