Shireen’s Spotlight: Wynwood Oven

Shireen’s Spotlight: Wynwood Oven

Shireen’s Spotlight: Wynwood Oven

Shireen’s Spotlight: Wynwood Oven

Shireen’s Spotlight: Wynwood Oven

Shireen’s Spotlight: Wynwood Oven


Sunday night dinner at one of Miami’s newest hot spots — Wynwood Oven — where a chic neighborhood atmosphere meets amazing Italian cuisine. Oh, and if you happen to like wine, you’ll think you’ve died and gone to vino heaven.


Wynwood Oven isn’t just a place, it’s a feeling. A really good one…

And it comes straight from the restaurant’s Creative Director, Stefano Campanini. He’s an explorer, adventurer and more importantly, a die-hard foodie. Stefano’s new restaurant, in the southernmost part of Wynwood (which is booming with cool businesses at the moment) is a mix of his beloved hometown of Parma, Italy and his bigger-than-life personality.

From a real Italian wood-burning oven, provocative artwork, an ever-changing menu to an extensive wine list, I couldn’t help but be impressed. Even the tomatoes at Wynwood Oven have major game, as they’re grown in the volcanic soil of Mt. Vesuvius. That’s a delicious first for me.


If you’re expecting sloppy pasta and overly-sauced pizza, this is NOT the place for you. It’s the complete opposite. The cuisine is clean and delicious. While it doesn’t take itself too seriously, per se, the food does have an incredible quality to it known as “unconventional Italian heritage.”

The pizza is the perfect example…

I tried one with mozzarella, ricotta, the aforementioned fancy tomatoes, basil and prosciutto. It was refreshing and light, which is a shocking way (at least for me) to describe pizza. The pies here are made with just one percent wheat. Take that, gluten! No more pizza coma for me.

If you love a good charcuterie spread, the 50/50 Parma is perfect. It’s filled with yummy treats like Speck, Salami, fig jam and amazing cheeses — hmmm, it’s a definite musty-try. The most surprising dish of the night was the “Eggplant Parmesan.” Not only was it beautifully plated, it was a complete departure from what I’m used to.

Its light marinara, cream-drizzled parmesan and focaccia bread (made with oil) really let the eggplant do the talking and ohhhhh, the things it was saying to me. #FoodPorn (lol). It really was spectacular and I’m not even an eggplant lover. I also tried one of Stefano’s specials: an open-faced lasagna with chestnut sausage, spinach and Parmesan cream cheese.

He told me if I didn’t like it, I could be “brutally honest” — which I found extremely charming. I mean, the entire experience couldn’t have been any better and he wanted “MY” honest opinion. He’s just that kind of guy. During Spotlight, I noticed Stefano treated everyone he came in contact with like they were the most important person in the room. That’s not just a skill, it’s the trait of a true “people person.” And for the record, the lasagna was so kick-ass, I almost licked the plate.

If you’re a meat lover, don’t worry: they have plenty of non-pasta dishes to choose from. The Sous-Vide Pork Chop was tender & flavorful (marinated in sweet onions and mustard.) Mine was served with a side of green beans made with cranberries. After a couple of glasses of amazing red wine (chosen for me) and some great conversation, a “Zabaglione” made its way to the table. If you like sweet custard poured over a fluffy pastry, you’ll wanna get this in your mouth ASAP. #ToDieFor

When I left Wynwood Oven, I felt nourished and enriched. Yes, because of the quality of the food, but also because of the joy and heartfelt love put into it and that’s why it’s one of my Favorite Things. Cheers!


Wynwood Oven
2085 NW 2nd Avenue
Miami 33127


Lunch is Tuesday-Sunday 12pm-4pm & Dinner is Tuesday-Sunday 5pm-10pm

Be Social
FB: @WynwoodOven
Twitter: @WynwoodOven

We are all mortal until the first kiss and the second glass of wine.anonymous
James Woodley Photography
Styling: Jackie Kay
Top & Booties: @Zara
Pants: @filomenafashion
Hair & Make-up: Odett Hernandez
Digital Editor: Jessie Neft-Swinger
Editor: Matthew “Volcanic” Auerbach

Special thanks to Lisa at Allegory PR