Ezio’s Steakhouse

Ezio’s Steakhouse occupies the ground floor of the 72 Park tower at 580 72nd Street in North Beach. It opened in December 2025. It comes from the team behind Roberta’s and Blanca in Brooklyn. That’s the single most useful thing to know about it. This is a steakhouse built by people whose reputation was made on pizza and tasting menus. The Italian instincts show up throughout the menu, not just in a pasta section.

The Dry-Aged Program

Chops are the specialty and the aging is unusually long. The list runs to a 55-day dry-aged Kansas City steak and a 90-day dry-aged bone-in wagyu strip. A 55-day bone-in ribeye rounds it out. For anyone who wants something outside the standard steakhouse rotation, there’s a 30-day dry-aged double-cut saddle of lamb. It comes served with mint jelly. Ninety days is a serious commitment to funk. If you haven’t eaten long-aged beef before, expect the wagyu strip to taste noticeably more pungent and nutty than a supermarket steak. That’s the intention, not a fault. The chops are sized for sharing.

What Long Dry-Aging Actually Does

The aging periods here run longer than most people will have encountered. It’s worth understanding what the numbers mean before ordering. Dry-aging hangs beef in a controlled cold room where moisture evaporates and the meat’s own enzymes break down connective tissue. Two things happen as a result. The first is concentration. Water loss intensifies the beefy flavour, which is why a long-aged steak tastes stronger rather than merely older. The second is the development of nutty, cheesy, almost blue-cheese notes on the outer layers. These grow more pronounced the longer the cut hangs.

At thirty days the effect is subtle, and most diners read it simply as a better steak. At fifty-five days it’s unmistakable. At ninety days, as on the bone-in wagyu strip here, it’s the dominant characteristic of the dish. It’s the reason to order it. None of this is a defect, but it’s a preference rather than a universal improvement. A table split between someone who wants a clean-tasting steak and someone chasing the funk should order different cuts. Don’t share one. If you’re unsure, start at the shorter end of the range and work up on a return visit. The kitchen ages across a spread precisely so that choice exists.

Pasta and the Raw Bar

Executive chef Carlo Mirarchi’s menu splits into a raw bar, pasta courses and the dry-aged section. On the pasta side, two dishes recur in coverage: linguine cacio e pepe finished with winter truffle, and pappardelle with braised veal and Parmigiano-Reggiano. The raw bar leans local: stone crab claws and tuna crudo are the standard opening. Live spiny lobster and roast whole hogfish cover anyone who wants the Florida end of the menu rather than the Italian one. Ordering one raw item, one pasta and one chop between two people covers the whole restaurant in a single sitting.

Mezzo Martini Hour

The best-value way in, and easy to miss, runs Thursday through Sunday from 5:00 PM to 7:00 PM. The bar and lounge run a Mezzo Martini Hour built around mini martinis, oysters and small bites. It’s a genuine bar-and-lounge offer, not a discounted version of the dining room. It lines up exactly with the start of dinner service. Arriving at five and moving to a table at seven makes for a materially cheaper evening than booking a seven o’clock table outright.

Drinks

The wine list runs past 110 labels, with natural wines alongside the conventional list. There’s also a rotating martini programme behind the full bar. Local beers and a non-alcoholic list round it out. For a steakhouse of this size, the natural-wine presence is the giveaway. This is a Brooklyn restaurant group, not a classic American chophouse.

Hours – Check Before a Wednesday

The restaurant serves dinner only, from 5:00 PM to 10:00 PM, Thursday through Sunday, and is closed Monday through Wednesday. One caveat worth flagging: the restaurant’s own site is internally inconsistent. The sitewide footer lists Wednesday as closed, while a line elsewhere on the site says it’s open Wednesday through Sunday. The footer is the more consistently maintained of the two, so this guide follows it. Call ahead before making a Wednesday trip, rather than relying on either.

Booking, Walk-Ins and Groups

Reservations go through OpenTable, and the restaurant welcomes walk-ins subject to availability. One quirk: the waitlist is in-person only. You can’t join it by phone, so a walk-in means physically going to the host stand. There’s no takeout and no delivery at present, so this is a dine-in restaurant only. The events team handles large parties and private events by email, rather than through the booking platform.

The Room, the Patio, and Who Is Welcome

The dining room pairs white tablecloths and dark green chairs with a burl-wood bar, wine display and soft lighting. Outside, a patio of green-and-pink striped umbrellas sits a few steps from the Miami Beach Boardwalk. Dogs are welcome on the patios, unusual for a restaurant at this price point, and service animals are always permitted. High chairs and booster seats are available. The restaurant describes itself as family-friendly despite the serious kitchen, a combination that’s rarer than it sounds in North Beach. Gluten-free and vegan dishes are on the menu. The kitchen asks that guests raise allergies with the server, so the order can be handled safely.

North Beach Context and Who It Suits

North Beach is the quieter, more residential end of the island. 72 Park is part of its current wave of new development, not a converted Art Deco building. The boardwalk and the sand are a short walk. That makes a pre-dinner walk along the water genuinely practical, unlike most restaurants at this level further south. For anyone spending the day on this stretch of beach, it’s the nearest serious dinner. It suits a table that wants long-aged beef and knows what that tastes like, and a group sharing chops. It also suits families who want a proper restaurant rather than a compromise, and anyone with a dog. It suits less well a Monday-to-Wednesday visitor, anyone wanting lunch or takeaway, and anyone hoping to join a waitlist remotely.