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O PEN ED January 2018

AD D R E S S 701 S Miami Ave, Suite 181-C, Miami, FL 33131

S IZE 40,484 square feet

H O U RS 7:00AM – 12:00AM, with individual eateries on a varied schedule

EM PLOYEE S Approximately 300

D I N I N G S PACE S 14 eateries – 6 full-service concepts and 8 counter concepts

BARS Aperitivo, Enoteca, Bollicine, Carne, and Caffé

R ETAI L 1,000+ SKUs of retail – All of the 450 SKUs in the retail space are family-run brands

PAR KI N G Valet on-site at Brickell City Centre, garage parking underneath La Centrale

PR IVATE EVENTS Events spaces range from a 12 – 1200 person capacity

CO - MANAG I N G PARTN ERS Jacopo Giustiniani, Matthias Kiehm

D I R EC TO R O F MAR KETI N G Myca Ferrer

ARCH ITEC TU R E/D E S I G N Urban Robot Associates

CU LI NARY TE AM

Executive Chef Vincenzo Scarmiglia

Executive Sous Chef German Rizzo

Pastry Chef Sabrina Shin

O PER ATI O N S TE AM

Director of Operations Ivan Haller

Retail Manager Astrid Kinigadner

Beverage Program Sergio Russo & Natascha Patterer

THE BASIC S

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La Centrale is Miami’s premier Italian food hall, a massive gastronomic emporium bringing the sights, sounds, and tastes of Italy to Miami, located right in the heart of the city’s newest urban shopping dining and entertainment epicenter, Brickell City Centre (BCC).

Conceptualized by notable NYC restaurateur Jacopo Giustiniani, alongside retail and food hall expert Matthias Kiehm, La Centrale introduces 14 different Italian eateries, cafes, and shopping options spanning three levels and ranging from grab-and-go food counters to casual dining to markets to upscale sit-down restaurants. Each of the diverse dining experiences at La Centrale takes direct inspiration from one of 20 prominent food regions of Italy, transporting diners to Tuscany, Liguria, Sardinia, Sicily, Lombardy and Apulia — all beneath a single roof.

In addition to the restaurants, the food hall will feature an expansive wine section, a gelato shop, a cooking event space, and multiple chic and lively cocktail bars. What’s more, diners can try their hand at cooking La Centrale’s signature dishes at home with the guidance of complimentary recipe cards and shopping lists of the ingredients to purchase for each unique menu item.

La Centrale expresses itself through the lens of a stylish Italian holiday in a classic Italian seaside setting. Visitors will experience the same joys of the Italian culinary tradition as one would on a trip to Italy itself.

Miami Goes Italian

OVERVIEW

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DINING + SHOPPING

La Centrale’s retail motto is “we cook what we sell and we sell what we cook!” Visitors can savor the food hall’s authentic Italian flavors at home by purchasing all of the ingredients and products used for the dishes found in the 14 restaurants and eateries. Throughout all three levels, shoppers can find specialty recipe and gift items that they would not be able to find anywhere else in Miami, including handmade specialty products by Italian artisans. Almost half of La Centrale’s retail brands have a century-long history and are still owned by the families who first founded them.

La Centrale’s shopping concierge program allows diners to check off desired ingredients, organized by menu item, on a La Centrale printed shopping list or on La Centrale’s mobile app. By the time lunch or dinner is over, a shopping basket with one’s selected ingredients will be waiting for them at checkout to create their favorite La Centrale dishes at home.

SHOPPINGDINING

Each of La Centrale’s curated menus are unique to the respected regions from which they are inspired by with ingredients either imported from Italy, locally sourced or made in-house. Specialty ingredients are imported daily to Miami from a variety of regions in Italy. Fresh produce is delivered each morning from surrounding Miami-Dade County farms, while signature products, including pastas, cheeses, sauces and cured meats are handmade in-house.

Dining at La Centrale is approachable to all types of customers and palates; guests can indulge anywhere between a $4 coffee and a $58 branzino dish. Guests can also skip the line, pre-order and pay for items sold at Mercato directly from La Centrale’s mobile app.

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AT A GLANCE

Level 112,000+ square feet,

8 quick service concepts, 2 full service concepts, 1 bar, outdoor terrace,

retail shopping

Espresso ProntoSalumi e FormaggiInsalate FocacceriaRosticceriaPasticceriaPastificioPizza e PastaCaffé

Bottega del VinoEnotecaLa CucinaLa RiservaCantina

PesceStagionaleCarneAperitivo BarVenchi

Level 214,000+ square feet,

3 full service concepts, 3 bars, live performance stage,

gelato and chocolate shop, mozzarella bar, retail shopping

Level 314,000+ square feet,

wine shop, cooking and demonstration school,

private wine vault, wine bar

CioccolatoGelato

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LEVEL 1

The ground floor of La Centrale is designed like the classic Italian piazza, serving breakfast, lunch, dinner and weekend

brunch with a focus on quick-service Italian street food as well as two full-service casual dining spaces, Pizza e Pasta and Caffé.

Mercato

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LEVEL 1

CAFFÉ 2,000 sq ft | Menu: here

The Sicilian-inspired Caffé is a more intimate setting for all day fare, from breakfast to fresh salads and signature Italian specialties set within a bright contemporary atmosphere that recalls a classic Italian Caffé. Located in the Caffé is La Centrale’s Pasticceria, selling fresh-made Italian cannolis, pastries, cakes and more.

MERCATO 5,000 sq ft | Menu: hereThe Mercato creates a dramatic sense of discovery for every guest, evoking the great markets found in Italy with a stunning presentation of authentic Italian food offerings. Guests can purchase rare Italian specialty goods ranging from olive oils to classic Italian candies and pasta. Mercato is also home to La Centrale’s grab-and-go counters, including: Espresso, Salumi E Formaggi, Insalate, Focacceria, Rosticceria and Pronto, which will sell ready-to-go hot Italian meals. At Mercato, visitors will find fresh bread made daily, artisanal cheeses made in-house, a juice bar and a fritti bar.

PIZZA E PASTA 3,000 sq ft | Menu: here

A rustic pizza and pasta eatery inspired by Italy’s Campania region, Pizza e Pasta is La Centrale’s casual, family-style restaurant serving house-made Neapolitan pizzas cooked in traditional wood fired ovens found in Naples, Italy. Adjacent to Pizza e Pasta, onlookers can spot artisanal pasta-makers at their craft through the Pastificio counter, which will sell house-made pastas to take home.

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La Centrale’s second level houses its three major sit-downrestaurants, its signature Aperitivo bar, and a chocolate and gelato eatery run by La Centrale’s only third-party

partner and Italy’s preeminent chocolatier, Venchi.

LEVEL 2

Carne

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LEVEL 2

PESCE 3,000 sq ft | Menu: here

Pesce evokes the spirit of a seaside restaurant along the Italian Riviera. Inspired by the region of Liguria, the light and airy space will serve the freshest fish South Florida and the Mediterranean have to offer, including a Bollicine / Crudo Bar and a fresh fish and seafood display where one can order to dine in or to have wrapped to take home.

CARNE 2,500 sq ft | Menu: here

Inspired by the rustic décor of Chianti, Carne is a true Italian Macelleria, with the best cuts of meats cooked in a traditional wood-fired grill. The hand-made Tuscan terracotta tile on the ceiling was sourced directly from the Tuscan village of Greve in Chianti, famous for its centuries-old terracotta production. The tiles are identical to the terracotta used to reconstruct the famed 13th century Duomo of Firenze in Florence.

STAGIONALE 1,500 sq ft | Menu: here

Stagionale is La Centrale’s seasonal, plant-based restaurant serving fresh produce, risottos and mozzarella, inspired by the Veneto region and modeled after an Italian winter garden. At the mozzarella and risotto bar, fresh mozzarella will be hand-pulled.

APERITIVO BAR 1,000 sq ft

Located in the center of level two and surrounded by 14-foot Mediterranean olive trees, Aperitivo is designed in the classic octagonal shape of traditional Italian wells, which acted as social gathering spaces in the central squares of Italy’s old-world towns. Adjacent to the bar is La Centrale’s performance stage for live music and programming.

VENCHI 700 sq ft

Inspired by the Piedmont artisanal chocolate and gelato shops, Venchi sells 16 flavors of gelato, over 80 types of chocolate products, crepes and signature Italian espresso drinks. Venchi’s La Centrale location will feature the chocolatier’s famous decadent chocolate fountain.

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An Italian wine mecca is what guests will find on the third floor, which will offer interactive wine tastings, pairings, and food programs led by

sommeliers. Guests will find a Tuscan-inspired wine bar with a fritti menu selection and small plates, a wine retail shop, and a tasting room, all

focusing mostly on Italian wines to take home or sip and enjoy. This level is also home to La Cucina, a dedicated kitchen event space available to rent.

LEVEL 3

Wine Shop

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ENOTECA 1,700 sq ft | Menu: hereThe heart of La Centrale’s third floor is its vibrant enoteca. With herringbone terra-cotta flooring and embossed leather bar faces, the enoteca captures the essence of a Tuscan winery offering 30 wines by the glass through a Napa Tech dispensing system. In addition to wines, a small bites menu including a curated selection of fritti and crostini dishes to compliment the wines will be featured daily.

LA CUCINA 750 sq ftThe state-of-the-art kitchen and event space by Viking’s Tuscan line of equipment will offer patrons a chance to learn the various preparation and cooking techniques of Italian cuisine, all while working with the finest authentic ingredients and under the instruction of La Centrale’s in-house and visiting celebrity chefs. La Cucina will also act as an event and private dining space for private parties, book signings, guest chef takeovers, wine tastings and more.

LA RISERVA 650 sq ftWith 20-foot vaulted ceilings and floor-to-ceiling terracotta tile, La Riserva serves as the premium wine vault for La Centrale, featuring Super Tuscan Baroli, exclusive vintage wines, and a recessed digital wall for wine presentations. The space will also feature rotating pop-ups and trunk shows for partner brands and Italian wine regions.

LEVEL 3

BOT TEGA DEL VINO 1,500 sq ftFeaturing 300+ labels and 4000+ bottles of Italian wines from the 20 regions of Italy, La Centrale’s wine and liquor shop will play host for various types of wine programming — including a wine club — all designed highlighting the artisanship and process behind winemaking. Bottega del vino will also offer complimentary delivery of wines to Miami’s Brickell neighborhood through its online e-commerce shop at lacentralemiami.com.

CANTINA 1,000 sq ftNestled between the Enoteca and La Cucina is Cantina, La Centrale’s premier private event space designed for specials events from 10 to 50 guests. It features communal seating, daily prix-fixe menu options, and an experience that parallels that of a private wine cellar.

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TEAM

Matthias Kiehm has more than 25 years of experience in the business of hospitality. Under numerous progressively responsible roles, Matthias has accumulated significant and consistent success in managing and leading both established and nascent companies, and literally thousands of employees, establishing a reputation for outstanding professionalism. Matthias has spent the majority of his career in directorial and managerial roles worldwide with Four Seasons Hotels & Resorts in Los Angeles, Boston, Chicago and Sharm El Sheikh and left the company in 2006 as General Manager. His understanding of both domestic and international business practices aids in his ability to present and execute well-conceived and beneficial initiatives. Among his more- significant positions, Matthias served as the Business Director — Food at the prestigious department store Harrods in London. In a span of three and a half years, Matthias successfully developed and opened 12 restaurants at Harrods Food Hall and negotiated various new and highly-successful concession partners to Harrods. Matthias was simultaneously responsible for administering all catering operations for the English Premiere League’s Fulham Football Club, and was the Vice President of the Ritz Hotel in Paris. This hands-on experience together with his international relationships and expertise led Matthias to found MK Global Hospitality Group where he currently serves in a variety of senior consulting roles in the United States, Europe and Asia.

Jacopo Giustiniani, a native of Italy, has wine culture in his blood. Surrounded by oenophiles, he was raised between his family’s winery, the Fattoria Sardi in Lucca, and his hometown of Florence. In December 2007, Jacopo turned his passion for preserving the traditions of Italian wines into Felice Wine Bar in New York City. Through Felice, Jacopo brings New Yorkers a personal experience into based on his cultural values and his family’s legacy. During his formal education at Universita di Firenze, he spent a lot of time overseeing and learning at his family winery. The Fattoria Sardi includes 47 acres of vineyards located in the renowned wine region of Colline Lucchesi. After earning a business degree in 2004 and a Master’s degree in 2006, Jacopo moved to the US to become a wine buyer for SA Hospitality Group.

Born in a small town off the coast of Tuscany called Orbetello, Chef Vincenzo Scarmiglia brings more than 30 years of experience to La Centrale. Chef Scarmiglia’s culinary talents began at a young age, starting culinary school at 15 and later receiving a Bachelor of Arts degree in Culinary Arts from the Professional Institute for Hotel Arts in Spoleto, Italy. Nominated as one of the best Italian chefs in Vegas, Scarmiglia has taken numerous Las Vegas culinary concepts to critical acclaim, such as the former Valentino at the Venetian Hotel, GIADA’s Restaurant at The Cromwell, Sirio Ristorante at Aria, FiAMMA Trattoria & Bar at MGM Grand and the Osteria Del Circo at the Bellagio Resort and Casino, among others. After more than a decade of success in Nevada, as well as a stint in Napa Valley as Executive Chef of Bistro Don Giovanni (voted one the 50 best Italian Restaurants in the U.S.), Scarmiglia moved to Scottsdale, Arizona to become Executive Sous Chef of the AAA Five Diamond resort, the Fairmont Scottsdale Princess. After managing a staff of up to 60 and serving as many as 1,000 meals per day in 400-seat restaurants, Scarmiglia joined the 40,000 square-foot food hall in large part because of the fast-paced excitement and variety that comes with running a large-scale dining concept such as La Centrale. Scarmiglia will be creating many of the ingredients in-house for the food hall’s 14 different dining spaces, including handmade pasta, sauces and cheeses. Scarmiglia has been a guest chef at the James Beard House in New York, a guest chef for the Grammy Awards, and has received multiple awards for his management of GIADA’s Restaurant at the Cromwell.

VI N CENZO SCARM IG LIA Executive Chef

MAT TH IAS KI EH MCo-Managing Partner

JACO PO G I USTI N IAN I Co-Managing Partner

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REACH US

AD D RES S 701 S Miami Ave, Suite 181-C, Miami, FL 33131

TELEPH O N E 305-777-7785 (office) 305-720-2401 (La Centrale)

WEB SITE lacentralemiami.com

G EN ER AL EMAI L ciao@lacentralemiami.com

H OU RS 7:00AM – 12:00AM with individual eateries on a varied schedule

SOCIAL M EDIA Instagram Facebook #MiamiGoesItalian

M EDIA CO NTACTS Katrina Perez, Quinn PR786.565.3397kperez@quinn.pr

Kaela Krakoski, Quinn PR786.600.3954 ext. 4 kkrakoski@quinn.pr

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Grazie!