Up until I had dinner at Todd English's da Campo Osteria my only experience with the chef had been at one of his Figs restaurants at La Guardia. While that was pleasant enough in between American Airlines flights, it left the field wide open for this South Florida outpost of the chef's restaurant empire.
First things first: the bread. Oh, the bread. It's made in-house and ridiculously flavorful flecked with rock salt and Italian herbs. Do ask for seconds, it's that good.
Those are both light starters which is good, because there's plenty of heavier fare to be had. The butternut squash agnolotti is another must-order and it's rich enough to be shared.
The flatbread pizzas were another highlight - nicely charred crust with great flavor and nice ratio of toppings to cheese. We chose one made with wild mushroom, red onion and fontina cheese that was also flecked with black truffle adding a nice earthy undertone to the mix.
The nice thing about the menu is you can go with these "smallish" plates priced at about $10-$15 (except for the pasta which was $19) and forgo the larger, pricier main courses. You still get to feast on really lovely Italian food, with clean, fresh, zesty flavors.