Thursday, June 23rd, 2011
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.