Cured meats and cheeses, foreground, are among the starters owners Pietro Vardeu, left, and Tony Gallo offer.



Make no mistake; this is not just another Italian restaurant. Stubborn and enchanting as his homeland, Pietro Vardeu has created an alluring menu of authentic Sardinian food that combines rustic Italian elements with Spanish and North African influences, with such exotica as roasted quail, braised rabbit, wild boar, guanciale (unsmoked Italian bacon), bottarga (fermented fish roe) and suckling pig with myrtle.

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  • Dressy
  • Italian
  • Indoor
  • Lunch, Dinner
  • Yes
  • Yes

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