Uovo was founded by Carlo and Lele Massimini, Jerry Greenberg and Lowell Sharron in Santa Monica, in 2017. They are also cofounder and CEO of SUGARFISH by Sushi Nozawa, Nozawa Bar & HiHo Cheeseburger. If you would like to have burger, HiHo Burger is just right next door.
The interior was designed by Marmol Radziner who enhanced the space with brick and rustic gray-colored oak on the walls and wooden chairs with an open kitchen for an authentic Italian feel.
The owners of Uovo actually have a kitchen in Bologna and the pasta is handmade by sfogline (women pasta masters) using local red-yolk eggs then fly it to their pasta bar in Santa Monica. They believed red-yolk eggs and age-old technique of sheeting and cutting creates better and more superior pasta.
There are no appetizers, salads or dessert at Uovo. They focus purely on serving you the best pasta and wine to pair with pasta.
Crema di Parmigiano
Handmade meat tortellini (pork) in a cream of Parmigiano-Reggiano cheese.
I find this dish too creamy for my liking, personally I would prefer some mushroom or meat with this so it is not too plain.
Carbonara
Handmade tonnarelli with egg, crispy guanciale (cured pork cheek), 24-month aged Parmigiano-Reggiano, Pecorino Romano DOP & our blend of imported black pepper.
The pasta is perfectly cooked al-dente with thick pieces of crispy guanciale with a savory white sauce. We will definitely come back for this!
We tried to add Parsley for Carbonara but the chef stopped us because it would ruin the taste. He told us to try it as it is just like how they serve it in Italy.
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