"Oregonian chef Jacob Harth and restaurateur Enrique Lascuráin run Sarde, which is inspired by the cuisine of Corsica and Sardinia. The restaurant’s menu is primarily focused on seafood, including elegantly plated dishes like totoaba tartare, mackerel with celery vinegar, or tuna carpaccio with schmaltz and pickled chile. Simple preparations highlight the team’s efforts to select sustainable items for their pantry and source seafood fished responsibly. The wine program focuses on underappreciated wine regions, with an exciting selection of bubbles and whites by the glass. The restaurant is small and well-edited in ambiance, and the open kitchen lets out noise from the service rush, so expect to hear plenty of “Yes, chef!” throughout your visit." - Natalia de la Rosa, Daniela Galarza
