Onotria

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Onotria Review

In a soaring space that has the feel of an Italian village piazza, chef and owner Massimo Navarretta celebrates the wine country cuisine of his native Campania and adopted California. You can see Navarretta's own vegetable garden and miniature vineyard through the windows. Begin with velvety burrata, a fresh cheese made with mozzarella and cream, paired with blood orange and drizzled with passion fruit syrup, or poached octopus with artichokes and fennel. For hearty entrées, consider a contemporary curry-scented cassoulet with beef and lamb meatballs or risotto with lobster and veal sausage in a saffron sauce. The wine list offers innumerable choices for seasoned oenophiles and enthusiastic novices alike.