The award-winning team behind South Beach’s popular Macchialina is expanding its culinary footprint with the launch of Bar Bucce, a market, pizzeria, and bottle shop poised to become the heart of Little River’s burgeoning community.
Set to open April 21 on North Miami Avenue, Bar Bucce is conceived as a versatile “bar format” space, offering everything from artisanal coffee and imported provisions to Italian staple dishes and an extensive selection of wines and spirits, available for dine-in and take-away. The 2,651 square-foot interior will house a market and kitchen with counter service, while a 2,050 square-foot, 120-seat garden patio provides ample outdoor seating and designated stations for self-serve wine service.
“Bucce,” the Italian word for peels, skins, or rinds, is a recurring motif twirling throughout the market – from bouncy cocktail garnishes to the bar’s vibrant logo. This element, crucial in winemaking, is also reflected in the space’s design – think soft blues and vintage creams with cement floors and exposed rafters, bespoke woodwork and a custom tiled bar top inspired by 1960s Italian architecture.
“It’s a pizzeria, bottle shop, and marketplace – all rolled into one,” said managing partner and beverage director, Jacqueline Pirolo. “It’s meant to be a space for everyone in the Little River community, whether you’re looking to host a killer dinner party or just want a place to wind down with pizza and a glass of wine after work, we got you covered.”
Earlier this week, by the way, Jacqueline Pirolo, was named Sommelier of the Year for Macchialina by the MICHELIN Guide Florida 2025.
Jacqueline Pirolo
By day, Bar Bucce will operate operates as a bustling alimentari with coffee and lunch counter service offering pizza-by-the-slice and a tempting array of prepared Italian staple dishes. In the evening, the market morphs into a convivial gathering place. Guests can choose a bottle, make food selections at the counter and servers will be on hand to plate and ferry items to tables so guests can kick back and relax.
Readily available dishes will include include, baked ziti, eggplant parmigiana, insalata di mare, chicken cutlets fried to order and several specialty sandwiches. Bar Bucce will also serve a number of prepared salads and starters such as eggplant caponata, chickpea salad, bomba Calabrese (a spicy Calabrian pepper spread), and zucchini scapece (crispy fried zucchini chips tossed in vinegar and fresh mint, a Neapolitan specialty) along with hand-sliced salumi, regional cheeses, fruit preserves, and assorted imported pantry goods.
Fresh pasta by the pound, jars of homemade pomodoro sauce, and handmade ceramic candles crafted by Jacqueline Pirolo herself – thrown on a pottery wheel and filled with wax and natural essential oils – will be available for purchase.
While Bar Bucce promises a vibrant atmosphere and curated market selection, the pièce de résistance is expected to be the made-to-order pizzas. Influenced by the NYC and Roman-style pizzas of his youth, chef Michael Pirolo’s thin, crispy pies have achieved underground legendary status from years spent tweaking his dough recipe and hosting countless tasting sessions at his family home. Made with a poolish (a highly fluid yeast-cultured dough that creates a light and airy crust) as well as a high protein flour with a 72-hour fermentation period, the final result is a crispy and simultaneously chewy dough, packed with flavor even before it’s topped.
The bottle shop will feature more than 100 international wines, focusing on low-intervention and lesser-known grape varietals, with prices starting at $30. A robust selection of more than 20 esoteric spirits, including hard-to-find amaros, vermouth, sherry, and sake, will also be available.
“Sake and pizza is a thing” Jacqueline Pirolo said. “We want to offer our guests an approachable wine and spirits experience, whether they’re looking to explore new varietals or enjoy a familiar favorite.”
Photos Courtesy of Bar Bucce