Oenotri is one of our favorite restaurants. We’ve been enjoying the restaurant since they first opened and have known chef/owners Tyler Rodde and Curtis Di Fede since their days in the kitchen at Oliveto. Meals at Oenotri are always exciting, interesting and full of dishes with bold, intriguing flavors. They are a perfect example of an ingredient driven restaurant, writing their menu each day based on the best possible products available. Throughout the year, much of that product tends to come from their own gardens. We had the chance to dine a few weeks ago and enjoyed a menu featuring their unbelievable housemade assortment of salumi, pizza with wild stinging nettles & artichokes, fried blood sausage with lentils, fresh Le Marche white truffles over polenta and nettle lumache with rabbit. One of the highlights of the evening was a pizzetta frolla, a soft, buckwheat round topped with their coppa, pecorino romano and local honeycomb that had been harvested from a tree that fell on a winery’s property during a recent storm.
(full disclosure, we help the Oenotri team with some of their media relations – not that they need much help!)