Uno Tre Otto

The inspiration

The kitchen treats seasonal and from-scratch as fundamentals rather than suggestions, applying the same sustainable sourcing to meat, seafood and dairy¹ . The restaurant occupies a century-old historic building in the Claremont Village² .

Who's behind it

Amy and Chef Brad Owen own and operate the place together, and John Solana is a co-owner as well, also involved with The Back Abbey in Claremont³ . OpenTable lists Ethan Caviston as executive chef .

What to order

• Bucatini: a seasonal primi Food GPS highlighted for its bite, dressed with scallop, shrimp, brown butter, butternut squash and chive oil .³
• Spicy polenta: served with chili, garlic confit, cheese and sourdough .
• Butterscotch budino: a dessert with salted bourbon caramel .

What people are saying

Diners and reviewers keep returning to the farm-to-table freshness, with produce coming from the restaurant's own regenerative farm¹ . Attentive service and craft cocktails alongside the seasonal Italian food come up as well .

Why you should try it

If you're staying nearby, this is a chance to eat Italian food whose vegetables were harvested the same day from a family farm a few highway stops away^2,1 .