Fluke Martini & Crudo Bar Debuts - Miami Beach's Beloved Italian Hotspot Turned A Stroke Of Luck Into A Seafood-Driven Small Plates And Cocktail Bar

"Twelve years ago, we never could have imagined the success Macchialina would achieve,” says Chef Michael Pirolo. “What started as ‘the little restaurant that wouldn't quit’ turned into a 5,600-square foot expansion with a newfound opportunity to build on our roots and bring Fluke to life. This stroke of luck is how we landed on the name 'Fluke' – it’s a celebration of those happy coincidences that aligned perfectly to make this exciting new chapter possible.”

At Fluke, the cavernous warmth and timeless exposed brick of Macchialina are preserved, while a moody black marble bar adds a striking refresh. This transformation to an oyster bar concept is evident in both the menu and the ambiance—dimly lit, effortlessly elegant, where freshly shucked oysters and chilled martinis set the tone. The self-service model invites guests to mark their selections on petite paper menus, offering a laid-back, interactive dining experience with elevated eats and perfectly paired libations. Cocktail servers will deliver drinks while the kitchen, helmed by Chef de cuisine and Uchi alum, Trevor Zwaan, focuses on churning out a rotating selection of crudo preparations and crispy-fried crustaceans. Overseeing day-to-day operations is Manager Samantha Harris, who joined the Macchialina team in November 2023.

“The idea was to reimagine the OG indoor space at Macchialina for the community that’s supported us for over a decade while bringing a fun and fresh idea to the neighborhood. No reservations—just drop in for a martini and oysters or stay for a full meal. The menu is refined yet still approachable, staying true to what Macchialina has always been about: great food, electric atmosphere and zero pretense” says Jacqueline Pirolo.

On the menu, guests can look forward to crudo standouts like Fluke with tomato guazzetto and baby caponata, Madai (Japanese Sea Bream) with plum vinaigrette and Thai chili, and Branzino with artichoke gremolata, citrus oil, and preserved lemon. Fried favorites include rosemary salt-dusted Hand-Cut Fries with senape sauce, Fried Mussels Marinara, and Fried Shrimp with artichoke remoulade. The Big Macch Burger, previously a coveted off-menu special, has a permanent place on the menu—boasting a perfect beef-to-bun ratio, melty Fontina cheese, mushrooms, and absolutely no ketchup.

“We wanted to do seafood the way we love to eat it—simple, high-quality, and always inspired.” says chef Michael Pirolo. “We’re bringing that same philosophy to Fluke; it’s all about letting the ingredients shine without overcomplicating things. Miami Beach has incredible access to fresh seafood, and we’re excited to give it the love and respect it deserves, but with our own spin.”

Jacqueline Pirolo’s wine list marks a departure from Macchialina’s famously all-Italian selection, embracing clean, natural, and biodynamic wines. Guests can expect French whites, light-bodied reds, and plenty of bubbles, with highlights like Loire Valley Chenin Blanc, chilled Beaujolais, and Champagne. Complementing the martini-focused cocktail program—developed by Oren Drori under Pirolo’s direction—is a curated selection of sherry and dry Marsala, nodding to Southern European drinking traditions. Drori, formerly of Beaker & Grey, led the beverage program at Macchialina for a year and also developed the cocktail menu at Bar Bucce. Fluke will also host the Lucky $7 Martini Happy Hour from 5:00 p.m. - 7:00 p.m., featuring a selection of martinis for just seven dollars. The small but expertly curated beverage program reflects Fluke’s coastal essence, offering ocean-inspired libations designed to highlight the delicate flavors of the sea.

Fluke opened on Wednesday May 21st, 2025 at 820 Alton Road, Miami Beach, Florida 33139. Fluke will not be taking reservations, seating is first come, first served.