Uovo

About Uovo

Uovo takes its name seriously — the egg-yolk raviolo that melts into a pool of browned butter on the plate is the dish that built the restaurant's reputation. Every pasta is made fresh in-house using Italian flour and local eggs, and the kitchen keeps a close eye on what's actually good at the market rather than running a static menu year-round. The space is compact and warm, with an energy that feels more like a neighborhood trattoria than a destination restaurant — which is precisely why the neighborhood keeps showing up.