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Great cocktails and meats at Uva
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Uva's barman Chris mixes up some great cockails, such as the Bellini on the left.
So I went this great sliver of a place in the Lower Haight. The hood is really coming around. And no doubt affordable rents allow solid, innovative restaurant concepts an opportunity they perhaps couldn't have in fancier neighborhoods.
In terms of Italian wine bars, an easily disappointing category for me as I lived Rome for years and am terribly picky, I have always been a fan of Ottimista on Union. But I have to say that Uva Entoteca would be a close tie for me. It's a little more eclectic and perhaps warmer.
Back to the matter at hand: they have an amazing smoked piggy selection: wow! Who has ever had a speck tasting (much less here in SF). Most butchers laugh at me for even wanting it sliced up for lunch. They also have amazing Piandine, the divine pressed sandwich from Emilia-Romagna that has received way too little attention.
A piandina with sopressata is a delightful treat.
Can we not mention a divine, dry, cool and bubby Lambrusco served by the glass? No of course we can't. Yes, it's trendy these days, but in Italy it goes way back to the way back and it the Christmas Turkey lunch wine (in Florence and even sometimes Rome). So this stuff is serious in a down home kind of way. What's more these guys pour ridiculous "two-ounce" pours of some other amazing wines, for often as little as $2 a pop. How can you not love them? Please let's hope that the owners don't wake up, roll over and curse me tomorrow and change the whole game plan.
Last, but not least ,they make the most amazing wine-based cocktails. And they don't use the usual dull sake and soju (which I don't think personally mix with much of anything). They craft beautifully balanced drinks with wine and all the classic Italian bitters and vermouths. They taste divine and are (so they believe in the Old Country) even good for your digestion. Try the wonderful Bellini made with fresh peach puree and prosecco and the Ultras in the big glass made with birra bionda, ginger beer and tarragon. What's more they are all priced at only $7!
Recession special: bargains from Oregon are few and far between. One of Oregon's greatest producers is not located in the Willamette with the rest of the gang but in Southern Oregon in Roseburg. Spanish wine varietal specialist Abacela makes great tempranillos and a super rosé, with bright cherry fruit, made from garnacha (grenache) with a little tempranillo. It is priced at $14.
Salute,
Liza the Wine Chick
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