Moye

Restaurateur Tony Gallo and chef Pietro Vardeu have drawn crowds to Sardinia Enoteca in Sunset Harbour since 2006. Now the pair offers cuisine from another part of Italy. Apulia is a region in the southeast, the heel of the boot. In fact, it's the nation's top producer of olive oil and the birthplace of burrata. At Moyé, their 2-month-old restaurant in Brickell's Chase building, a section of the menu is dedicated to the orbs of mozzarella filled with creamy shreds of the cheese. Alone, these shreds are called stracciatella. Here, you can try them with a side of baby artichokes sautéed with a hint of mint and garlic. The luscious cheese is made in house and is fresh enough to require no olive oil. Another appetizer is zucchini parm, made with thin slices of baby zucchini, tomato sauce, mozzarella, and basil. Decidedly tasty and comforting, it exemplifies the home-cooking style of Apulian cuisine. Moyé isn't gush-worthy, but almost everything here is good, service is solid, and bottom line: It's about time Miami met Apulian cuisine.Read our full review.