You know Ocean Drive. You know Lincoln Road. You even know South of Fifth. But there’s one area of South Beach that locals have been trying to keep secret for over a decade: Sunset Harbour. Just minutes from the more touristy areas of SoBe, this sophisticated strip facing the bay is made up of quaint boutiques, fitness studios, a coffee shop, and a handful of elegant yet unpretentious dining establishments. One of these restaurants, in particular, stands out in our minds: Sardinia Enoteca Ristorante {1801 Purdy Avenue, Miami Beach; 305.531.2228}.

Opened in 2006, this cozy and comfortable restaurant on the corner of Purdy Avenue and 18th Street fits perfectly into the vibe of this locals-in-the-know neighborhood.

Over the years, Sardinia has earned itself a well-deserved reputation for having one of the best wine selections in Miami. In fact, wine bottles are the focal point of the restaurant’s décor, taking up every spot on the wooden wine racks along the walls, with even more onsite in the temperature-controlled cellar.

But Sardinia’s emphasis on wine certainly does not take away from its cuisine. The kitchen is helmed by Sardinian-born Chef Pietro Vardeu, a self-taught culinary mastermind who has worked in kitchens of well-known chefs and restaurateurs including Pino Luongo. His menu showcases the rustic cuisine of his native Sardinia (think: outstanding pizzas and pastas—simple yet full of flavor), in addition to some more adventurous dishes.

Representing DiningOut has its perks, and we were able to sample the restaurant’s eight-course tasting menu, which included:

Fregoletta
Sardinian couscous, baby clams, and saffron broth

Animelle
Veal sweetbreads, pancetta, sage, and Brussels sprouts

Polpettine
Veal meatballs and braised fennel

Orecchiette
Boar sausages, rapini pesto, and pine nuts

Spaghetti
Bottarga di muggine

Coniglio
Rabbit, Brussels sprouts, scallions, pancetta, and olives

Diver’s Scallops
Over pesto fregola and crispy greens

Oh, and lets not forget the desserts, which included a panna cotta and chocolate mousse.

The standouts of the evening were the meatballs (simple, yet delightful) and the rabbit, which, in our experience, is a very difficult dish to perfect.

The service, too, was outstanding. Every course was perfectly timed and gracefully presented—colorful masterpieces oozing delicate aromas enough to make even the diners next to us drool in envy. Next time, they say, they’ll have to try the tasting menu.

Sorry, locals, but your secret’s out.

By Sherri Balefsky | Online Editor