Visa-O1 Has Crossed the Causeway

Where Super Tuscans and Ricotta-Stuffed Pizza Crusts Run Wild

By Jackie Gutierrez-Jones
891c5d409d9d659d797e0d5e225e308b5 PhotosVisa-O1
Visa-O1 just crossed the causeway to open a bigger, stronger, faster location of its legendary pizza joint.

This one’s in Brickell, and it looks like this.


Loquacious pleasantries aside, here’s a brief rundown of what’s happening:

Elbow room.
Yep. It exists now. Instead of a mere 18 seats, the new location has a patio and a dining room. The latter is quite spacious, with shelves displaying Sinatra albums and moka pots. And as ever...

The pizza is serious business.
It employs flour imported from master pizzaiolo Renato Viola’s farm in Italy, of course. He’s also a world champion in acrobatic pizza, which basically results in a ridiculously light, thin, crispy pie that’s somehow chewy, too.

Traditional is fine. But extraordinary is better.
You can’t go wrong with a margherita or pepperoni pie. But we suggest venturing to the Special and Extraordinary sections of the menu. That’s where the Jacqueline with truffle oil and runny eggs lives. And the Star Luca filled with ricotta cheese and spicy salami. Luck favors the bold.

Relax. They’ve got beer and wine.
Mostly of the Italian variety. Moretti. Super Tuscans. You get it.

Nutella pizza.
That was meant more as a directive.

Jackie Gutierrez-Jones finds unhyphenated names quaint. She believes that croquetas and gin cocktails are suitable precursors to running and hoisting heavy weights over one’s head.

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