When Sardinian Pietro Vardeu opened this odd duck, few Miamians even knew what Sardinian cuisine was, or where Sardinia is for that matter. The sampler of salumi and formaggi with imported flat bread from Vardeu’s homeland, washed down with the enoteca’s Italian and Sardinian wines can’t be beat.

Huge, fresh salads, wood-roasted meats, and unusually shaped pastas with rabbit, boar and cockles give an overview of why spaghetti and meatballs can wait for another day.