Sardinia Enoteca Ristorante

Get off to a rousing start by assembling your own antipasti platter from among meats (coppa, bresaola, prosciutto di parma), vegetables (braised fennel, roast beets, assortment of olives with wild fennel flowers), and cheeses (Gorgonzola, Taleggio), presented upon gorgeously garnished wooden boards, ideal for sharing over a quartino or two or three or four of wine. The branzino baked in salt crust, a Venetian recipe, brings pristine, juicy, mildly flavored white fillets — delicious when kissed with a squeeze of lemon.