Salumeria 104

Salumeria 104 brought its Wynwood born concept to Miracle Mile, extending a restaurant that first made its name in Miami’s arts district into Coral Gables’ more traditional downtown dining scene. The name references the classic Italian salumeria, a shop built around cured meats, cheeses, and simple, ingredient driven Italian cooking, and the Coral Gables location carries that same focus into a slightly more polished setting suited to the neighborhood’s dining culture.

The menu centers on handmade pasta and a strong charcuterie and cheese program, giving diners the option to build a meal around shared boards of cured meats and cheese alongside a full pasta course, or to focus entirely on one or the other depending on the occasion. That flexibility suits both a quick, casual bite and a more leisurely dinner built around multiple courses and a bottle of wine.

Because the restaurant originated in Wynwood before expanding to Coral Gables, it carries a bit of that neighborhood’s more contemporary, design forward sensibility into Miracle Mile’s traditionally more classic Italian dining scene, giving Salumeria 104 a slightly different energy from some of its immediate neighbors. That contrast has helped it stand out along a strip with no shortage of Italian competition, offering a somewhat more modern take on the cuisine’s classic building blocks.

The Coral Gables location benefits from Miracle Mile’s steady foot traffic and central position within downtown, drawing both regulars from the immediate neighborhood and visitors who first discovered the concept at its original Wynwood location. As a small, Miami based restaurant group rather than a national chain, Salumeria 104 retains a genuinely independent, chef driven identity even while operating in more than one location.

For diners along Miracle Mile looking for handmade pasta and quality cured meats with a slightly more contemporary sensibility than some of the strip’s more traditional Italian options, Salumeria 104 offers a satisfying and well regarded choice, one that reflects Miami’s broader Italian dining scene rather than existing purely within Coral Gables’ more classic mold.

The pasta shapes rotate with some regularity, giving regulars a reason to return and see what the kitchen is currently featuring rather than settling into a completely fixed rotation. That willingness to keep the menu evolving in small ways, while keeping the core charcuterie and cheese program consistent, has helped Salumeria 104 maintain interest among diners who might otherwise treat a single visit as sufficient exploration of the concept.