This sleek, well-oiled machine arrives on the local scene, courtesy of Giorgio Rapicavoli. A young Miami native, Chef Rapicavoli is of Argentinian and Italian heritage. His resume is as bold and impressive as his restaurant is cozy and unassuming. Dark floors and whitewashed ceilings set the stage, while smooth, Scandi-style seats and an array of lighting features enhance the creative factor.A bar stocked with premium spirits puts guests in the mood for a sip or two before the onslaught of savory specials. Think tomato "'nduja" served with grilled local bread, fennel and Calabrian peppers; or patate fritte with a "fonduta" of cheese and truffle. Pasta pomodoro may appear next, simple yet perfect with parmesan cream, sweet tomatoes and herbs aplenty.