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Moye in Brickell Opens on Tuesday

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Moye, the latest restaurant concept from Sardinia Enoteca owners Tony Gallo and Pietro Vardeu, is set to open its doors in Brickell this Tuesday, October 21, bringing Apulian cuisine to the neighborhood.

If you're wondering what Apulian cuisine is, chances are you're not the only one. To educate diners on the regional classic Italian fare from Puglia, Pietro and Gallo have developed a menu heavy in olive oil -- the ingredient Puglia is most known for -- and that take cues from the Moye outposts in Milan and Florence.

See also: Campania & Moye: Sardinia Enoteca Owners to Open Two New Restaurants

Besides olive oil, Puglia is also the birthplace of burrata and well known for bright-tasting grape varieties and wines. The first U.S outpost of Moye, which will be open for lunch and dinner, will change its menu seasonally in order to shine a light on locally sourced ingredients.

Just like Florence and Milan locations, the Miami restaurant will boast a décor that's predominantly white, with floor-to-ceiling windows looking out to the always-busy Calle Ocho. At night, mozzarella-shaped lamps will illuminate the space and make you hungry as soon as you walk in -- in case the open kitchen doesn't do it for you.

Pietro has brought chefs from the Moye's Italian counterparts to make sure the kitchen is well equipped. Together, they will be bringing dishes like the house-made burrata Moye that's topped with white anchovies and oranges ($14), and Apulian sushi, which unlike any sushi you've seen and rolls shrimp, vegetables, tuna, and tomatoes into house-made mozarella ($16) to life.

A special menu section dedicated for tartares and carpaccios will please lovers of raw meat and fish, with unusual selections like seabream tartare with carrots, zucchini, and pinzimonio ($14) or the zucchini carpaccio with spinach and grana ($12) balancing the common tuna tartare, salmon carpaccio, and filet mignon tartare.

As far as the main event, expect pasta (seabream cavatelli with wild fennel and fussili with strips of veal, tomatoes, and stracciatella), items straight from the oven and Apulian tradition (zucchini flan with scamorzone Moye and Apulian style seafood stew), and meats (stuffed veal rolls with vegetables and baked potatoes and lamb stew with fava beans). Prices range from a moderate $14 to upwards of $28.

Paninis, salads, and soups are also available and on the menu, perfect for the corporate Brickell lunch crowd. Soon after opening, Moye will feature al-fresco dining to expand on its 70-person interior.

And not too long after opening next Tuesday, Campania, the other regional concept focusing on the cuisine derived from Naples and the Amalfi Coast, will sprout in the former Egg & Dart space in the Design District. This means Gallo and Pietro will have a part of Italy in three Miami dining destinations.

How does one say trifecta in Italian?

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