Sardinia Enoteca Ristorante
AS FEATURED IN...
From Food & Wine , MAY 2008
Stopped in for delicious fregola with baby octopus in tomato sauce during the amazing South Beach Wine & Food Festival. ...MORE
From Food & Wine , FEB 2007
Now at his lively new South Beach restaurant and adjacent wine bar, he’s focusing on regional Sardinian specialties—malloreddus (a small, ridged pasta) with braised baby lamb; steamed cockles with tomatoes, chiles and basil; and pane carasatu, crisp sheets of flatbread brushed with olive oil and sprinkled with rosemary and sea salt....MORE
From the From the May 2008 Food & Wine Go List
Partners Pietro Vardeu and Antonio Gallo have turned their Sardinian restaurant and <em>enoteca</em>, tucked away on a little-known South Beach street, into a hit. The antipasto with crisp sheets of <em>pane carasatu</em> (a flaky flatbread) is wonderful with one of the well-priced, hard-to-find Sardinian wines, such as Carignano Rocca Rubia.
We loved: pasta with wild-boar sausages.