If you search for Stanzione 87 you will probably be pointed at 87 Southwest 8th Street in Brickell, which is where it operated for more than eleven years and where it is no longer. The pizzeria closed there and reopened inside The Citadel food hall in Little River, taking over the space that had been its own sibling project. The pizza survived the move. The address did not.
Search results still send people to a Brickell address that no longer has a pizzeria in it, and the food hall it moved to keeps its own hours. Ask Karpo where Stanzione is actually serving tonight and what else at The Citadel is open alongside it.
What actually happened
Stanzione 87 ran in Brickell for over a decade and built a reputation as one of the more serious Neapolitan operations in the state, with certification from the Italian authorities who police what may and may not be called Neapolitan pizza. Then it closed, and about three months later the brand reopened at The Citadel, in the slot previously occupied by Ash, its own more casual offshoot.
This kind of move is common enough in Miami that it should not be read as decline. Brickell rents have gone in one direction for fifteen years, and a pizzeria with a fixed oven and a fixed seat count has a hard ceiling on what it can absorb. Relocating into a food hall trades a dining room for lower overhead and considerably more foot traffic.
The practical consequence for you is that the older reviews, the older photographs and most of the search results describe a restaurant that no longer exists at that address. Check where you are going before you go.
The pizza and the rules behind it
Every piece of dough ferments for 72 hours. The mozzarella is made by hand each morning. The oven is a handmade Stefano Ferrara, which is the specific Neapolitan oven builder that certified pizzerias tend to use, and it cooks at the temperature that produces the puffed, blistered, slightly wet-centred pie that the style is defined by.
The certification matters more than certifications usually do, because Neapolitan pizza has an unusually strict definition — flour type, dough hydration, oven temperature, cooking time, ingredient origin — and adhering to it is a genuine constraint rather than a badge. It also tells you what to expect: a soft centre that will not support being eaten by hand in the New York manner, a rim that is the best part, and a pizza built for one person rather than for sharing.
Pies run roughly $14 to $18 and measure about 35 centimetres across. That size sits awkwardly between a personal pizza and a sharing one — it will comfortably feed one hungry person, or two people who are also ordering something else.
What else to order
The menu carries burrata and prosciutto, salumi, focaccia, salads and subs alongside the pizza. The focaccia is the thing to add if you are two people splitting a pie, because it comes from the same dough programme and shows what 72 hours of fermentation does without any toppings in the way.
The subs are underrated and are the order that makes sense at lunch, when a soft-centred Neapolitan pizza is not always what you want. Burrata with prosciutto is the standard opener and is priced as a starter rather than as a small plate, which is to say it is generous.
The Citadel changes the experience
This is the part worth thinking about before you go. A food hall is not a restaurant. You order at a counter, you find a seat at a communal table, and the room around you includes a dozen other vendors and a bar. The atmosphere is loud, casual and shared, which suits some meals and not others.
In exchange you get the ability to eat Neapolitan pizza while someone at your table eats something else entirely, which is genuinely useful for a group that cannot agree. The Citadel also has a rooftop bar, which makes the pizza one part of an evening rather than the whole of it.
Little River is a different neighbourhood from Brickell in every respect — lower, older, more industrial, further north, and in the middle of its own transition. It is a drive or a rideshare rather than a walk from most places visitors stay, and the surrounding blocks are not a strolling district yet.
Whether it survived the move
The reasonable worry about a restaurant moving from its own dining room into a food-hall stall is that the format forces compromises — smaller kitchen, faster service, a menu trimmed to what can be executed under pressure at a counter. That is a real pattern and it has flattened plenty of good restaurants.
What protects this one is that Neapolitan pizza is already a counter-speed product. A pie cooks in something like ninety seconds at full oven temperature, which means the format the food hall demands and the format the pizza demands are the same. The dough programme and the oven are the two things that determine the result, and both came across.
The loss is atmosphere rather than quality. The Brickell room was a restaurant with tables and a wine list and the ability to make an evening of it; the current setup is a very good pizza counter inside a busy shared building. Judge it as the second thing and it is excellent. Arrive expecting the first and you will be disappointed by everything except the pizza.
Practical notes
Now at The Citadel food hall in Little River, not the former Brickell address on Southwest 8th Street, which closed after eleven years — search results and older reviews are still pointing at the wrong place. Pies run about $14 to $18 and are roughly 35 centimetres, enough for one person or two people who order sides. Dough ferments 72 hours, mozzarella is made each morning, and the oven is a handmade Stefano Ferrara. Order the focaccia alongside a pie if you are sharing. Food-hall format: counter ordering, communal seating, other vendors and a rooftop bar in the same building. Drive or rideshare; the surrounding blocks are not yet walkable.
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Ask Karpo first
This one moved neighbourhoods and half the internet has not caught up, so the first thing worth confirming is where it actually is tonight. Ask Karpo for the current address and hours, whether The Citadel is open late this evening, and which of the other counters in the hall are worth ordering from at the same time.
