![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/02\/bar._bucce_1-401607893-e1771358493641.png\")
\n\t\t\t\t\t\tFrom left: Jacqueline Pirolo, Michael Pirolo, and Jennifer Chaefsky of Bar Bucce in Little River.\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
\n\t\t\t\t\t\t\t\tBar Bucce in Little River is Miami\u2019s only 2026 James Beard Best New Bar semifinalist thanks to its community-driven founders.\t\t\t\t\t\t\t<\/p>\n
\t\t\t\t
\n\t\t\t\t\t\tFrom left: Jacqueline Pirolo, Michael Pirolo, and Jennifer Chaefsky of Bar Bucce in Little River.\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
Photo by RC Visuals<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t![\"Carbonatix](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2025\/10\/tts-pre-loader.gif\")
<\/p>\n
Audio By Carbonatix<\/p>\n
Editor\u2019s Note:\u00a0This profile is part of\u00a0New Times\u2019 People to Watch issue, spotlighting figures we expect to make a big impact in Miami in 2026.<\/p>\n
When the James Beard Foundation announced its 2026 James Beard Award semifinalists for Best New Bar,<\/a> Bar Bucce stood out for more than its category placement. It was the only new bar in Miami, and the only one in Florida, nominated this year. For a space that resists labels and avoids spectacle, the recognition felt quietly fitting.<\/p>\n \u201cThe James Beard nomination means a lot to me, especially because of the category,\u201d says chef and co-owner Michael Pirolo. \u201cBar Bucce isn\u2019t what people think of as a traditional bar. It\u2019s our take on the all-day caf\u00e9s you find in Italy,\u201d and to be recognized for that shows the committee is paying attention and rewarding the family-owned restaurant group for taking a chance. <\/p>\n Bar Bucce<\/a> is the second Miami concept from 2026 New Times People to Watch honorees, siblings Jacqueline and Michael Pirolo, alongside chef Michael\u2019s life and business partner, Jennifer Chaefsky. New Times sat down with the honorees to discuss their success in Miami and plans for the future.<\/p>\n Pirolo Hospitality Finds a Second Home in Miami<\/p>\n Bar Bucce\u2019s roots trace back through New York and Italy, but Miami was never an afterthought. Michael Pirolo began his culinary training in Italy, refined his craft in kitchens across Europe, and later earned his stripes in New York. After joining Scarpetta, he relocated to Miami to lead the kitchen when the restaurant opened its Fontainebleau Miami Beach outpost, bringing with him the rigor of fine dining and a deep grounding in Italian cooking.<\/p>\n What was meant to be a temporary move became something more permanent. Jacqueline followed her brother, expecting a brief stay, but Miami offered room to grow creatively, particularly as her passion for wine began to take shape.<\/p>\n Alongside their partner, Chaefsky, the siblings opened Macchialina in 2012, which was named New Times\u2018 Best Italian Restaurant 2024<\/a>, quietly redefining what an Italian neighborhood restaurant could be in Miami. Its success was immediate and sustained. Critics praised its rustic yet refined fare. Locals made it a favorite. More importantly, it proved something essential: Miami was not a compromise for New York-trained restaurateurs. It was a place where discipline and soul could coexist, where Italian food rooted in tradition could thrive without pretense, and where hospitality could feel personal.<\/p>\n Bar Bucce builds on that foundation while expanding the idea of what a restaurant can be. It applies New York standards to a space that only Miami could support\u2014one defined by openness, flexibility, and community.<\/p>\n A Restaurant and Market That Changes By the Hour<\/p>\n On any given day in Little River, walking into Bar Bucce feels less like entering a restaurant and more like stepping into the neighborhood\u2019s living room. Coffee cups sit alongside open laptops. Two young mothers share a bottle of wine on the patio while their toddlers giggle, briefly captivated by a poodle belonging to an elderly couple splitting a pizza nearby. Guests browse the wine market, deciding which bottle to open at the table or bring home later that evening, unconsciously swaying to the reggae that hums softly through the space.<\/p>\n At Bar Bucce, a marketplace, wine program, bar, and restaurant coexist under one roof. That layering sets the space apart and allows the neighborhood to truly make it its own.<\/p>\n Inside, the dining area is expansive and filled with natural light. Guests order at the counter, watch the kitchen move with quiet confidence, choose a table, and let the day unfold. Bar Bucce is not simply a place to eat; it\u2019s one that reshapes itself over the hours.<\/p>\n As the afternoon turns to evening, lunch gives way to wine. Bottles move from shelves to tables, and happy hour unfolds naturally. By dinner, families gather, and couples linger over shared plates. The space feels elevated but casual, welcoming without pretense. Ordering at the counter keeps conversation uninterrupted while the kitchen moves steadily rather than urgently.<\/p>\n Later, lights soften, and after-dinner drinks stretch into long evenings. What Bar Bucce has mastered is not just hosting different moments of the day, but allowing them to coexist without friction. No one feels out of place.<\/p>\n Food That Doesn\u2019t Announce Itself<\/p>\n Chef Michael Pirolo\u2019s precision is immediately apparent. Each bite delivers balance and texture, with a simplicity that feels confident rather than restrained. The menu translates Italian cuisine for American diners without losing its soul.<\/p>\n The New York-hybrid-style pizza is available by the slice or as full pies, arriving soft yet crisp. Guests can keep it classic with a margherita or opt for bolder combinations such as shrimp pie or zucchini with Calabrian chili, caprino, and egg jam.<\/p>\n Salads follow the same philosophy. Ingredients remain distinct, dressings enhance rather than mask, and monthly pasta and pizza specials rotate alongside cheeses and cured meats. The result feels more like eating in a living room than a formal dining room.<\/p>\n Jacqueline\u2019s expertise as a sommelier anchors the wine program. Recognized locally and nationally, she brings depth and personality to the bottles on offer. The selection mirrors the food: thoughtful, genuine, and driven by experience rather than trend.<\/p>\n Looking Ahead<\/p>\n When Macchialina launched in 2012, it operated with just five staff members. Today, roughly sixty people work across both restaurants. Systems have grown, but the culture remains personal.<\/p>\n \u201cThe most rewarding part is the everyday challenge,\u201d Pirolo says. \u201cHow do we get better, how do we connect with our guests more, and how do we fine-tune what we already do well? It\u2019s a grind, but I wouldn\u2019t trade it for anything.\u201d<\/p>\n More People to Watch in 2026<\/p>\n Read our stories on some of the other individuals we\u2019ll be watching this year:<\/p>\n Miami\u2019s First Female Mayor Is Changing the Game<\/a><\/p>\n Marco Rubio\u2019s Meme-Worthy Rise to the Center of Trump\u2019s Second Term<\/a><\/p>\n Inside James Fishback\u2019s Outrage-Driven Run for Governor<\/a><\/p>\n After Playoff Frustration, Miami Dolphins Hand Rebuild to Jeff Hafley<\/a><\/p>\n Eulois Cleckley Is Getting the Underline to the Finish Line<\/a><\/p>\n Leila Cobo on Miami\u2019s Role in Latin Music\u2019s Global Rise<\/a><\/p>\n Miami\u2019s Bizzy Crook Celebrates Grammy Victory<\/a><\/p>\n \u2026and more rolling out today and tomorrow.<\/p>\n Bar Bucce. 7220 N. Miami Ave., Miami; 305-202-2526; barbucce.com<\/a>.<\/p>\n Sign up for the Food Alerts: Miami Bites newsletter to get the latest stories delivered to your inbox<\/p>\n \t\t\t\t\t\tTHANK YOU!<\/p>\n You’re all set.<\/p>\n \t\t\t\t\t\t\tCLOSE\t\t\t\t\t\t<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/02\/jackie-left-mike-center-Jen-right-_Photo-credit_-@rcvisuals-1-e1770320957581.jpeg\")
From left: Jacqueline Pirolo, Michael Pirolo, and Jennifer Chaefsky of Bar Bucce and Macchialina<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/02\/bar_bucce_by__rcvisuals-627881761.webp.jpeg\")
The Italian wine shop and ordering area of Bar Bucce in Little River<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/02\/screen_shot_2025-04-15_at_4.03.12_pm-487611330.png\")
Bar Bucce offers coffee and lunch counter service by day, with pizza by the slice and an array of prepared Italian staples.<\/p>\n![\"a](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2025\/12\/Screen-Shot-2025-12-23-at-10.48.10-AM-e1766504947391.png\")
A creative spin on the classic Italian dish, Amatriciana, made into a pizza at Bar Bucce<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/02\/Screen-Shot-2026-02-17-at-2.36.48-PM.png\")
A ziti at Bar Bucce in Little River<\/p>\n
![\"color](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2025\/12\/Victoria-Stanzione.jpg\"){kind=avatar}
\t\t\t\t\t\t<\/a><\/p>\n