Q&A: Spicy Hospitality Takes Le Specialità Overseas, Blending Milanese Heritage with Miami Style

Andre Sakhai

Miami, FL – November 3, 2025 – A Milanese legend has arrived in Miami as Le Specialità—a beloved trattoria that’s been a fixture in Milan since the 1970s—debuting its first U.S. location in the Miami Design District.

Marking Spicy Hospitality Group’s second Miami location, with a Japanese restaurant in the works, Le Specialità’s Italian roots are taking center stage in the city. “Miami was missing a restaurant focused on pizza at this caliber,” says Andre Sakhai, founder of Spicy Hospitality Group. “Le Specialità has endured the test of time because it gets the fundamentals right: simplicity, quality, and authenticity.”

The restaurant stays true to its Milanese roots, serving light, crisp pizzas like the signature Piccantissimi with chili pepper pesto, alongside refined dishes such as Branzino alla Siciliana and Dover Sole Meunière, complemented by a 260-label wine list and classic Italian cocktails.

Designed by Rockwell Group, the 100-seat restaurant embodies what Sakhai calls “radical retro chic,” blending Milan’s 1960s and ’70s design movement with the rhythm of Miami. “We wanted the atmosphere to be on par with the incredible food,” he says. The space features a green lavastone bar, terrazzo floors with metal inlays, striped leather booths inspired by vintage Ferraris, and an open pizza oven that “brings the room to life in a way that feels natural and spontaneous.”

Anchored by an art collection featuring Basquiat, KAWS, and Takashi Murakami, Le Specialità Miami captures the shared creative pulse of Milan and Miami—“hip, delectable, and genuine.”

WRE: Le Specialità has been a Milan staple since the 1970s. What inspired you to bring it to Miami, and why now? 

Andre Sakhai: There’s a significant European influence in Miami, and many people who already appreciate the brand.  Miami was missing a restaurant focused on pizza at this caliber – Le Specialità has endured the test of time because it gets the fundamentals right: simplicity, quality, and authenticity.

Andre Sakhai

Le Specialità has endured the test of time because it gets the fundamentals right: simplicity, quality, and authenticity.

Andre Sakhai

Le Spec Salad

WRE: What inspired the concept and design of Le Specialità Miami?

AS: We wanted the atmosphere to be on par with the incredible food. The design was inspired by Milan’s radical design movement from the ’60s and ’70s, mixed with the color and rhythm of Miami. The space feels sophisticated with personality, what we call “radical retro chic.” There’s a green lavastone bar, terrazzo floors with metal inlays, striped leather booths inspired by vintage Ferraris, and a pizza oven that anchors the room. It’s elegant but not pretentious.

Andre Sakhai

The design was inspired by Milan’s radical design movement from the ’60s and ’70s, mixed with the color and rhythm of Miami.

Andre Sakhai

Truffle Pizza

WRE: If you could describe Le Specialità in three words, what would they be?

AS: Hip, delectable, genuine.

Truffle Pizza

Truffle Pizza

WRE: Which dishes best capture the heart of Le Specialità? What should first-time guests order?

AS: The pizza is a must; it built Le Specialità’s reputation in Milan. The crust is light and crisp, designed to be enjoyed without ever feeling weighed down. They’re all great, but try the Piccantissimi with chili pepper pesto. Beyond that, the Le Spec Salad, Artichoke Chicken, Dover Sole Meunière, and Branzino alla Siciliana really showcase the restaurant’s focus on balance and precision. Finish with the tiramisu. It’s simple but perfect.

Espresso Italiano

WRE: There’s something theatrical about the way pizzas are made and presented at Le Specialità. What can guests expect from that experience?

AS: The pizza oven is intentionally front and center because we wanted that energy to be part of the dining room. Guests can see the chefs stretching dough, hear the movement of the kitchen, and feel that energy. It brings the room to life in a way that feels natural and spontaneous. It’s immersive but never staged; you’re simply drawn into the process.

Aglio, Olio E Peperoncino

Strawberry Basil Smash

WRE: Can you tell us about the wine and cocktail program? What makes it special?

AS: Our 260-label wine list leans into Italy’s best regions, including Barolo, Barbaresco, and Brunello, and some incredible vintages from Burgundy and Bordeaux, such as Le Pin 1990 and Pétrus 1986. It’s a list that’s meant to feel generous, not intimidating, whether you’re ordering a glass of Barolo or celebrating with something rare. The cocktail program follows the same philosophy: classic structure with Italian flavor. Drinks like the Milano Mai Tai and Fragola Basilico pair beautifully with the food but also stand on their own at the bar.

Rigatoni Alla Carbonara

Wagyu Meatballs

Rigatoni Alla Carbonara

Veal Milanese

WRE: Tell us about how you approached curating the art in the space. What are some of the standout pieces?

AS: As an art collector, art is an incredibly important aspect of my restaurants. The curation for Le Specialità pulls an energetic mix from my own collection, including works by Basquiat, KAWS, Rashid Johnson, Peter Saul, Joel Mesler, John Wesley, Takashi Murakami, Richard Prince, and many others. The goal was to give the space unique depth and a vibrant personality.

Andre Sakhai