Sardinia

Local foodies have embraced this stylish bayfront spot, characterised by hearty Sardinian cooking and a boisterous evening crowd. The decor is glossy rustic, with dark wood, brick and a wood-burning oven. Unusual pastas and earthy, decadent ingredients are trademarks: orecchiette with wild boar sausage, say, or Sardinian teardrop pasta with braised Colorado baby lamb. Dishes such as coniglio, braised rabbit with leeks and sautéed spinach, ooze authenticity, but the preparation is not always perfect. And the acoustics are lousy: quiet conversation is hard, even if scenesters like the buzz.