Campania opened it’s doors in the Design District’s former Egg & Dart space very quietly, without much fanfare, in January. But that doesn’t mean its not fabulous. The restaurant is by the same folks behind Sardinia Enoteca in Miami Beach’s Sunset Harbour neighborhood and Moye in Brickell (Tony Gallo and Chef Pietro Vardeu) so as can be expected, the food is top notch with a menu focusing on Southern Italian fare from Naples and the Amalfi coast.
Think artisanal pizzas made in a custom-built wood burning pizza oven, calzones, hand-pulled buffalo mozzarella, burrata and, of course, pasta. The most unique dish – and one of our favorites- was the unique Gamberi in pasta Kataifi, which was shrimp wrapped in fried pasta. Hand-pulled mozzarella was also a home run, as were the pizza, salads and Mediterranean sea bass with tomato and garlic. Dessert was not to be missed with Torta Ricotta e Cioccolato and a Delizia al Limone coming in as the evening’s winners.
One of the best things—aside from the quality of the food—were the prices. They were fair on every level as well as on the wine list which was heavy on the Italian wines which paired perfectly with the cuisine. As is the trend of late, Campania also offers some of their best Italian delicacies, including the house made burrata, in an in-restauant marketplace.
The space itself is soothing in a neutral palate of wood and marble that evokes a coastal restaurant in the old country with distressed wood chairs, framed photos large windows and warm tones. In a word, get thee to Campania.
Haute Cuisine
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