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Building on the sustained success of Daniel’s Miami—recently distinguished as the highest-ranked Florida steakhouse on the prestigious World’s Best 101 Steak Restaurants list—and the Michelin-recognized Daniel’s, A Florida Steakhouse, founders Thomas and Kassidy Angelo have officially inaugurated La Sponda. This elegant waterfront Italian concept opened its doors on September 19, 2026, situated within the CMC Group’s newly delivered luxury condominium, Vita at Grove Isle. The debut marks a significant milestone for Gioia Hospitality Group, representing their first foray into dedicated Italian cuisine and a strategic expansion within the high-end Miami dining market.
La Sponda is positioned as more than a traditional restaurant; it is a meticulously crafted homage to the Angelo family’s heritage. The concept draws heavily from Thomas Angelo’s ancestral roots in Puglia and his extensive travels throughout Italy’s diverse culinary regions. This personal connection serves as the foundation for the establishment’s ethos, which seeks to blend the warmth of traditional Italian hospitality with the refined expectations of Miami’s contemporary luxury diners.
A Strategic Evolution for Gioia Hospitality Group
The opening of La Sponda represents a natural progression for Gioia Hospitality Group. Over the past several years, the group has established a reputation for excellence through its steak-centric programs. By diversifying into the Italian segment, the group is tapping into one of the most resilient and popular categories in global fine dining. The move to Coconut Grove, and specifically to Grove Isle, reflects a calculated decision to align the brand with one of Miami’s most exclusive and historically significant waterfront residential enclaves.
The collaboration with CMC Group, led by renowned developer Ugo Colombo, underscores the trend of integrating world-class culinary destinations into luxury residential developments. This "amenity-driven dining" model has become a staple of Miami’s real estate landscape, where high-net-worth residents seek immediate access to high-caliber gastronomy. For Vita at Grove Isle, La Sponda serves as a critical lifestyle anchor, enhancing the value proposition of the residential units while re-establishing the island as a destination for the broader Miami community.
Culinary Vision and Menu Architecture
The culinary program at La Sponda is directed by Chef Danny Ganem, a long-time collaborator of the Angelo family. The menu is designed to showcase the breadth of Italian regionality while emphasizing fresh, high-quality ingredients and traditional techniques. Central to the offering is a robust house-made pasta program, which is complemented by a selection of crudo, antipasti, and meticulously sourced seafood.
Signature dishes highlight the technical proficiency of the kitchen and the founders’ personal preferences. Among the standout items is the Spaghetti alla Chitarra al Tartufo, featuring Burgundy truffles, cultured butter, and a Parmigiano espuma—a dish that balances rustic textures with modern refinement. The Paccheri al Campagnolo utilizes Aquanaria Branzino, Datterini tomatoes, capers, and olives, reflecting the coastal influences of Southern Italy.
The seafood program is further bolstered by items such as the Branzino alla Vernaccia, prepared with Taggiasca olives and potatoes, and the Skull Island Gamberoni, featuring whole tiger prawns seasoned with rosemary and Gioia olive oil. For meat enthusiasts, the Australian L’Grow Ranch Wagyu Bistecca Fiorentina offers a premium porterhouse cut finished with rosemary and Balsamico di Modena, bridging the gap between the group’s steakhouse expertise and its new Italian identity.
Curated Beverage and Wine Program
The beverage program at La Sponda, led by Wine & Beverage Director Daniel Bishop, is designed to mirror the restaurant’s regional focus. The wine collection is heavily anchored in Italy’s primary viticultural regions, offering a range from benchmark reds to crisp, mineral-driven coastal whites.
The cellar includes prestigious selections of Barolo and Barbaresco from Piemonte, as well as celebrated Tuscan vintages. In a nod to the Angelo family’s roots, the list features a curated selection of wines from Puglia and Etna reds from Sicily. The collection is not static; it is designed to evolve based on seasonal availability and guest feedback, with select vintages spanning over two decades to satisfy the palates of serious oenophiles.
The cocktail menu provides a modern interpretation of Italian classics. The La Sponda Bellini utilizes white peach and Martini & Rossi prosecco, while the Summer in Amalfi Spritz incorporates St. Germain, Condesa Gin Clasica, and cucumber. More complex offerings include the Zio Tony, a tropical variation of the Paper Plane featuring Angel’s Envy Daniel’s Cask Bourbon and Amaro Nonino Riserva. These selections are intended to complement the waterfront setting, providing refreshing options for the pre-dinner and aperitivo hours.
Architectural Design and Interior Aesthetics
The physical space of La Sponda was conceived by the globally acclaimed Martin Brudnizki Design Studio. The design language seeks to fuse European elegance with the specific tropical character of Coconut Grove. The 120-seat dining room is characterized by a high level of craftsmanship, with many materials sourced directly from Italy.
Key design elements include:
- Handcrafted Furnishings: Custom-made tables and seating that prioritize comfort and aesthetic longevity.
- Artisan Finishes: Imported stone and hand-painted architectural details that provide a sense of historical depth.
- Local Integration: Custom lamps hand-painted by a local artist featuring illustrations of peacocks and tropical flora, serving as a subtle tribute to the unique ecosystem of Coconut Grove.
- Atmospheric Accents: A baby grand piano serves as a focal point for the main dining room, while a private dining area offers exclusivity for intimate events and celebrations.
The layout is intended to evoke the atmosphere of a sophisticated Italian villa, emphasizing the "warmth of an Italian home" while maintaining the standards of a high-end commercial establishment.
Chronology of Development and Future Outlook
The launch of La Sponda is the culmination of years of preparation. Founders Thomas and Kassidy Angelo, along with Chef Ganem and Daniel Bishop, spent considerable time traveling throughout Italy to source ingredients and establish relationships with small-scale producers and artisans. This immersive approach was essential to ensuring the authenticity of the concept before its debut in the competitive Miami market.
Looking ahead, the restaurant has established a phased rollout of its services:
- Phase One (Current): Dinner service is available Wednesday through Sunday.
- Phase Two (November 2026): The restaurant will expand its operations to include lunch and brunch services, catering to the daytime traffic of Grove Isle and the surrounding Coconut Grove area.
Reservations are being managed through the Resy platform, a standard for high-volume, high-demand Miami establishments.
Broader Economic and Industry Implications
The opening of La Sponda occurs at a time when Miami’s culinary scene is undergoing a significant transformation. The entry of the Michelin Guide into Florida in 2022 has acted as a catalyst for elevated standards across the industry. Gioia Hospitality Group’s existing Michelin recognition places La Sponda under immediate scrutiny, but also provides a built-in level of trust with discerning diners.
Furthermore, the revitalization of Grove Isle via the Vita project represents a broader trend in Miami urban planning. As the city becomes more densely populated, the demand for self-contained luxury environments—where residents can live, work, and dine within a single ecosystem—has increased. La Sponda’s success will likely be viewed as a litmus test for the viability of high-end independent restaurant concepts within gated or restricted-access residential communities.
The economic impact of such a project is also noteworthy. By sourcing materials and labor both internationally (Italy) and locally (Miami artists and staff), the project contributes to a diverse supply chain. The employment opportunities provided by the restaurant’s front-of-house and back-of-house operations further support the local hospitality workforce, which remains a cornerstone of the South Florida economy.
Conclusion
La Sponda arrives at Vita at Grove Isle as a sophisticated addition to Miami’s waterfront dining landscape. By combining the personal heritage of the Angelo family with the professional expertise of Gioia Hospitality Group and the architectural vision of Martin Brudnizki, the restaurant seeks to establish a new benchmark for Italian cuisine in Coconut Grove. As it moves toward full-scale operations in late 2026, La Sponda is poised to become a central pillar of the community, honoring the historical legacy of Grove Isle while embracing the future of Miami’s luxury evolution.
