OK, so I didn't spend a lot of time taking pictures of the multitudinous small plates the 3 of us ordered at ever-so-welcome and affordable newcomer Uva Enoteca in the lower Haight. We were too busy enjoying them ...
Of course, I didn't love everything—like the cold dice of roasted celery root tossed up with a bit of pomegranate and sage; it was a tad underseasoned and flat in flavor. As well, the diminutive salame and mozzarella pizza could've done with a hotter oven (and perhaps a more delicate hand?) as its crust was a tad too chewy and dense for my taste.
But here's what went down and what went down really, really well (helped along of course with a few quartinos of red wine):
- the deep-fried gnocchi generously sprinkled with parmesan and served with a pesto aioli
- an assortment of 3 cheeses served with the loveliest of sides including castelveltrano olives, marcona almonds, a luscious truffled honey and more
- pan-fried Brussels sprouts with crisped up pancetta and onions bits
- a soft, oozing blob of creamy, curdy burrata ringed with tangerine slivers and chervil
- oven-baked orecchiette pasta with the most heavenly crumble of wild boar ragu
Mario Batali has taught his disciple well ...
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