News & Events

You can be sure to enjoy fish not found in other restaurants. Lightly grilled, filleted tableside, drizzled with fine imported Italian olive oil, it is the closest thing to dining in Italy without having to take a plane.

Check out Voyage MIA Magazine’s feature of Chef Marco and Ristorante Sapori!


Grabbing a table at this overlooked dinner spot is a lot like sitting down for a meal in chef-owner Marco Pindo’s home. The chef dotes on his customers, circling the dining room to give warm greetings and meal suggestions to each table; that is, when he’s not in front of the stove, working on a fresh piece of fish or traditional Italian pasta.

Read more


I have never been to Italy. When I go, I hope the food everyone comes back raving about is half as good as what’s on Chef Marco Pindo’s menu here. Try the steaming bowl of succulent gnocchi with clams, lobster and scallops. Or the branzino, smothered in scallops, clams and shrimp, elegantly served on a fish-shaped copper plate. Sitting at the chef’s table, watching Chef Pindo grate black truffles on a fresh ravioli appetizer, I can’t think of a better place served by a more generous and talented cook. And I wonder if I really need to go to Italy at all.

Original Article


In this webisode, chef/owner Marco Pindo demonstrates some of the tools and techniques for making fresh pasta from scratch. Every Thursday night, the pasta-making takes center stage in the dining room for all the guests to enjoy.