Ah, the anniversary dinner. The one time of year I can be sure of having an amazing meal, since my wife always manages to sniff out something tasty as a present for me. This year, while a bit belated, was no different. It seems we’re in a different city for every anniversary, which increases the level of suspense, because I have no frame of reference to even make a guess at where we’ll be going. I’m a known addict of Italian food, so Ashley figured she’d scratch that itch this year and take me to Sardinia Ristorante on Miami Beach.
Now I won’t try to wax poetic about how Sardinia Ristorante captures the essence of the local cuisine from the island just south of Corsica, because frankly, I haven’t been there. Not even watching No Reservations Sardinia will help. In the end, it doesn’t really matter, all that matters, is that Sardinia Ristorante is pumping out some damn tasty Italian food. So let’s get to what everyone wants to see, the food.
We started out with a bevy of antipasti which arrived all at once, just the way I like it. Sfoglia di burrata hit the table first, accompanied by prosciutto di Parma and fresh asparagus. Ladies and gentlemen, I believe this may have been the best asparagus I have ever had. Bet you thought I was going to say something about the cheese. Well that was good too, but I have to say, the two sides may have overshadowed the main event. While the cheese was extremely fresh, I probably should’ve ordered the straight burrata and done without the cured meat rolled up with it. Next was a classic carpaccio of filet mignon, arugula, shaved parm, olive oil and lemon juice. The steak was pounded so thin that we didn’t even have to cut it, just place your fork down and pull. Perfectly executed, fresh and delicious.
A cheese trio of my choosing followed. My selections were: 18 month Grana Padano, Pecorino Tartufato del Mugello and Taleggio d.o.p. from Valtaleggio paired with a bowl of what we assumed was preserved persimmon as a palate cleanser. My wife and I are cheese hounds, and these three are some of our favorites. The gooey Taleggio will always be a staple on my top cheese board of my mind and anything containing truffles is on the list as well. The 18 month Grana Padano was also a must have because you just don’t find genuine aged Grana Padano in the States outside of specialty food purveyors and high-end Italian joints.
The fourth dish was cipolline al forno con funghi trifolati. The “al forno” part lead me to believe we’d be enjoying some piping hot, caramelized onions with a trio of mushrooms simmering in their own juices. So I was surprised when I bit into one to find it was actually on the chilly side. Not a bad thing though. They were sweet and refreshing and probably the best partner for the heavy, tongue engulfing cheeses. A bite of cipollini, a bite of cheese, heaven!
The fifth and final antipasto was a heavyweight. Animelle, veal sweetbreads with brown butter, aged pancetta, sage and brussels sprouts. Not the prettiest of plates I’ll admit, but dear lord did it pack in the flavor. I was a little worried that the mellow flavor of the sweetbreads might be overpowered by the ultra-salty pancetta, but it held up nicely. The sweetbreads were tender and juicy thanks to the nice glaze of brown butter. The big surprise of the dish, for me at least were the brussels sprouts. Never in my life have I tasted sprouts like these. No bitterness to speak of, savory and salty, almost meaty. They joined the other proteins and matched them note for note. There’s nothing I love more than having one of my preconceptions turned on its head. If all brussels sprouts could taste like this, you could call me a fan.
Honestly, that could’ve been a meal in itself, but this was an anniversary dinner, so we had to do it right. So we placed our entreé order, Colorado lamb shanks with porcini and Cannonau wine reduction for Ashley, and two half orders of pasta for me. The first, malloreddos, Sardinian teardrop pasta with ragu of braised Colorado baby lamb, followed by the orecchiette, with wild boar sausage, rapini pesto and roasted pinenuts.
The meat dish was akin to an osso buco, except with lamb. There was even a tiny morsel of buttery marrow at the end of the bone. It was more than fork tender, if you looked at it hard enough it would fall off the bone. The tender meat was flanked with just enough succulent fat to really drive home the flavor. Luckily my wife isn’t a big fan of straight animal fat, so I stepped in to take care of it for her. She was a little disappointed in the accompanying veg, as it seemed like an afterthought with very little seasoning, a little surprising given the amazing asparagus and sprouts we enjoyed earlier.
Now that I think back, these pastas are very similar to what I ordered at Perla up in New York City a few months ago. The malloreddos, which looked like little maggots, was tossed with the same Colorado lamb that Ashley was enjoying. They might have even just stripped the meat off the bone with some of the tomato sauce they used for her dish and mixed it in with the pasta. In any case, it was delicious, perfectly al dente and very comforting.
The orecchiette with wild boar sausage, rapini pesto and pinenuts was also a winner. I’m really digging this pairing of pesto and gamey sausage. Maybe I’m late to the party, but I’ve just started to notice this combination appearing on Italian menus. In any case, the duo of sausage and bitter rapini is a great one. The bitterness isn’t overwhelming, but it’s just enough to counter the fat of the sausage, although boar is naturally pretty lean. I had to hold off and save the rest of this dish for lunch the next day.
For dessert, a chocolate almond cake with chocolate sauce and strawberries. The cake was a bit dry and fluffy for my taste. The frosting was delicious, but it made me feel like a dog who just got fed peanut butter.
It was another successful anniversary meal and while it’s going to be hard to ever beat our meal at Uni, it definitely made an impression. So if you’ve got a hankering for some serious Italian cuisine, Sardinia Ristorante is the real deal.
On a side note, there was a small negative that I want to address. I brought a bottle of 2011 Conundrum white table wine to have with dinner. Now I’m accustomed to restaurants adding a corkage fee, usually around $15 or so. Here’s what happened, I had my bottle put on ice to chill, a few minutes later, the manager comes to our table to let us know that they usually don’t allow people to bring bottles in that are already on their wine list, but that this one time would be alright. That was the key phrase for me, “this one time will be alright”. No mention of a corkage fee, nothing. We had mentioned prior to making our reservation that we were celebrating our 6th anniversary, so I figured she was waiving it for that reason. As the bill arrived at the end of the meal, I come to find she had a $30 corkage fee added to my bill. Now I’m not an unreasonable person, had I been made aware of this when she came to the table, at least I could’ve prepared. I would’ve been able to tailor the meal to cover that added cost, but no. It wasn’t like I cheaped out on dinner either, I went all out, the least she could do was waive a silly corkage fee. It was the one breakdown in service for the night, as the rest of the staff was very friendly, attentive and polite.
If you’re reading this ma’am, I want you to know that on my way home I actually considered never returning to Sardinia based on your performance, it came off as rude and sneaky. A customer should never be made to feel swindled, especially from the manager, and when a restaurant serves such amazing food, one would expect the service to be just as palatable.