There’s a reason Napa newcomer Oenotri has been showered with critical praise. It’s just that good. Despite humble beginnings (Cheesecake Factory), Curtis Di Fede and Tyler Rodde (co-exec chefs) have serious chops (Oliveto, Fat Duck) and are among the top salumists in the Bay Area (no small feat). The chefs cast a light on under-represented Italian regions including Siciliy, Campania and Puglia. The pizzas are unparalleled, using Italian 00 flour and a wood-fueled Acino oven from Naples. Homemade pastas are outstanding. Leave room for weep-worthy seasonal panna cotta.
1425 First St., Napa, 252-1022.
I cherished up to you will obtain carried out right here. The caricature is attractive, your authored subject matter stylish. nonetheless, you command get got an shakiness over that you wish be handing over the following. in poor health for sure come more previously once more since exactly the same nearly a lot regularly inside case you defend this increase.
I cherished up to you will obtain carried out right here. The caricature is attractive, your authored subject matter stylish. nonetheless, you command get got an shakiness over that you wish be handing over the following. in poor health for sure come more previously once more since exactly the same nearly a lot regularly inside case you defend this increase.
Dined here when it first opened and Curtis does such great things! Had the swordfish pasta and it was great never tried polenta as good as these guys make it.
Visit them soon!
Dined here when it first opened and Curtis does such great things! Had the swordfish pasta and it was great never tried polenta as good as these guys make it.
Visit them soon!
There is pizza as we know it and then there is “Wine Country” pizza !!! I prefer pizza as we know it !!!
There is pizza as we know it and then there is “Wine Country” pizza !!! I prefer pizza as we know it !!!