Miranda serves a mix of Latin American and Italian flavors while concentrating on healthful cooking techniques. The wine list is global but the focus is on Italy, Spain, and South America. Owners Sasha Rodriguez and Mauricio Miranda collectively bring 22 years of restaurant experience to the table. The couple met in 2002 while working together in a Union Square area restaurant and they are elated to finally share their food with you in their new Williamsburg restaurant.

Sasha, a Queens native, followed her love for cooking to The Culinary Institute of America (CIA) located in New York’s Hudson Valley where she graduated in 2000. There she also completed a concentrated Italian food program where her scholarship included a trip to visit restaurants, wineries and production plants in Northern Italy. Sasha served as a fellow helping teach cooking in St. Andrew’s Café, one of the CIA on-campus restaurants which focuses on lighter nutritious foods. Sasha has also cooked at the Sonoma Mission Inn and Spa in California, Verbena Restaurant with Chef/Owners Diane Forley and Michael Otsuka, and at Raoul’s, a Soho staple. Sasha worked as part of the opening management team for three successful restaurants: Gigi Trattoria in Rhinebeck, Café Gray in Columbus Circle with renowned Chef Gray Kunz and Alto Restaurant in Midtown which features modern Italian cuisine.

Mauricio came to New York from a small town in Mexico and has since worked his way up the ranks of the kitchen and made the switch to the dining room. He worked at Thalia and Luxia, both in the theater district. He went on to work at Verbena for three years, where he met Sasha. In 2002, Mauricio was happy to work on the opening of a new Italian restaurant in Tudor City, L’Impero, with Chef Scott Conant and managing partner Chris Cannon. After nearly five years at L’Impero, Mauricio and Sasha came closer to realizing their goal of opening a restaurant and he began working dinners at Spigolo on the Upper East Side which afforded him the opportunity to spend his days focused on creating his restaurant.

Sasha and Mauricio strive to use local products when possible and patronize other Brooklyn businesses for their goods and services. They have tried to maintain the integrity of the building in which their restaurant is housed which is over 100 years old. They have tried to use some green materials in the creation of the restaurant and have recycled some unique pieces into their design. Sasha and Mauricio are striving for a responsible establishment but also a place where you will feel as though you are a guest in the home of friends.