If you're going to make a good pasta, you really have to commit.
And no one commits like Uovo. Their pasta is as authentically Italian as possible, handmade and hand-cut by Italian chefs in Italia itself. The result is a ropy, yellow al dente spaghetti with a distinct flavor of a sweet-not-sulfurous local egg. Amatriciana adheres to a glutinous surface, a smooth sauce of tart tomato that has a sun-kissed finish. It doesn't look like much, but those juicy little lardons will linger.
At least one pasta is a must, but the apps are not to be overlooked. The Yellowtail Crudo is buttery-fresh, with stunning slices of the pink stuff, topped with a citrus oil and a bite of Fresno chili.
Buttuta di Carne is a wagyu tartare slick with olive oil. Lemon and a nutty parmigiano makes the flavors pop, a standout side for sure.
Not wanting a mind-blowing meal? Steer clear of Uovo. The care and attention they give to every bit of every dish makes for a memorable menu, and I don't think they're capable of anything mediocre!
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