Sardella - St. Louis
One of the best known chefs in St. Louis is Gerard Craft. Sardella is his newest restaurant. It’s in a bright, hip space in Clayton, an upscale suburb. The menu is farm-to-table/Italian fusion with an emphasis on lighter dishes with plenty of vegetables. There is a large small plates menu with fun sharing dishes like beet ravioli with dukkah; tagliatelle with braised duck; charred wax beans with garlic custard; and crispy octopus.
We started with a local beer and then shared the warm rolls with miso butter. Two of us had the roasted half chicken with harissa and charred greens. Harissa is a traditional Moroccan spice blend. The chicken was delicious and we had leftovers for lunch the next day. My friend had corn ravioli with a brown butter sauce. Her dish was a small plate size. She enjoyed the interesting flavor combinations. It is a good example of how the restaurant remakes a traditional Italian dish and uses non-traditional seasonings and sauces to create a delicious and original plate.
For dessert, we had the yogurt panna cotta with cantaloupe granita over candied almonds. It was a great combination. The granita was icy, the panna cotta cool and silky, and the almonds gave crunch and a very sweet note.A perfect summer dessert!
|Harissa is mildly hot, with a lot of flavor|
|The photo doesn't show the many layers of this lovely dessert.|