Narbona splits its menu between two traditions: Uruguayan staples and Italian-leaned Argentine comfort food, cooked out of a brick oven and an in-house pasta kitchen. The chivito, Uruguay's national sandwich, anchors the savory side, while homemade pastas include pappardelle with wild mushroom sauce and fresh truffle, tagliolini frutti di mare loaded with shrimp, mussels, octopus and calamari, and a crab ravioli in spicy pink sauce with shrimp.
The brick oven turns out pizzas like the Key Biscayne, topped with prosciutto and shaved parmesan, and a fugazzeta-style pie stuffed with onions and extra cheese. Starters run from burrata with prosciutto and tomato confit to tuna tartare, and empanadas come in several versions — classic, beef, ham and cheese, spinach, short rib. Grilled whole butterflied branzino rounds out the entrees.
The restaurant sits in a Key Biscayne strip mall, with outdoor seating among cacti that regulars use on nicer days, and gelato that draws its own following alongside the full menu.
The brick oven turns out pizzas like the Key Biscayne, topped with prosciutto and shaved parmesan, and a fugazzeta-style pie stuffed with onions and extra cheese. Starters run from burrata with prosciutto and tomato confit to tuna tartare, and empanadas come in several versions — classic, beef, ham and cheese, spinach, short rib. Grilled whole butterflied branzino rounds out the entrees.
The restaurant sits in a Key Biscayne strip mall, with outdoor seating among cacti that regulars use on nicer days, and gelato that draws its own following alongside the full menu.