Sardella is a term for an ancient fish sauce, and Executive Chef Brian Moxey aims to make the old new again in his dishes. Sardella’s design echoes the same notion as the menu – inviting, bright, and fun. Antiqued, oak wood floors and a white painted plank ceiling with large wood joists set this tone for the space. While marigold banquette seating, Mediterranean blue and white tile on the walls, antique brass mirrors, and a colorful mosaic-like installation of sardine cans above the open kitchen add drama and excitement, a marble and wood bar along the entire length of the restaurant creates a warm and welcoming environment. The menu offerings change seasonally so guests are encouraged to explore Sardella’s selection of shareable small plates, unique hand-crafted pastas, globally-influenced entrees, and desserts from Executive Pastry Chef Sarah Osborn Blue.
Allowed if dining outside.
TripAdvisor Rating51 Reviews | Write a Review
We came here to celebrate my wife’s birthday. Their menu features a handful of appetizers plus 3 pastas & a half dozen entrees. Each one was unusual & all we tried were amazing! My wife started with...Full Review
A rare Missouri recipient of the JBF Award for Best Chef: Midwest, Gerard Craft's name carries a lot of weight in St. Louis, and during Brunch at Sardella the Niche Food Group team spins classic...Full Review