"ower Hour (weekdays 5:30-6:30pm) at Orno Miami, starting with a $10 pizza sopressata at the Power Hour and Malpeque oysters for $1 each. Roasted carrots from chef Niven Patel’s farm. Vidalia onion gratin topped with cave-aged Gruyere and chives, piping hot out of the pizza oven. Rigatoni arrabbiata with harissa and Parmesan cheese. Fresh eggplant with tomatoes, garlic, Marcona almonds. Housemade fennel sausage, with peperonata and whipped ricotta and basil." - Olee Fowler
