Even the best things can be infused with a revamp and refresh. That’s the case for Timpano Las Olas, a 292-seat restaurant recently reopened after many tweaks.
Among them: the menu. “The Timpano team and I put so much passion into the reimagined menu,” says Tavistock Restaurant Collection’s Vice President of Food & Beverage, Michael Ferraro. “It was designed to be as approachable as it is serious, and as classic as it is modern. Our dishes are intended to highlight quality with the freshness of the ingredients as the star - simplicity, and sophistication at its finest.”
Among the changes: more craft and scratch practices including an in-house baking and pastry program as well as handmade artisanal Italian-flour pasta, foraged Colusa Farms mushrooms and Wagyu beef from Queensland, Australia.
“With nostalgia and comfort in mind, Ferraro brought his family recipes to the table, from a family red sauce to his dad’s namesake Georgio’s Meatballs antipasti. The Old School Skillet-Roasted Mussels will again grace the menu but will be distinctively infused with Ferraro’s modern touch. Other classic starters include Stuffed Portobello Mushrooms made with fennel sausage, local mozzarella and caprese crumbs, as well as selections of Cured Meats and Semolina-Dusted Calamari,” notes a press release.
“The new Timpano Las Olas offers a bold approach to contemporary Italian with modern twists on classic dishes, an extensive wine list, a rare whiskey program, and unmatched craft cocktails. Rich emeralds, gold tones, and splashes of color fill the space with a subtle hint of a speakeasy vibe.”
For more information, visit timpanolasolas.com.