Forging relationships with what were, at that time unknown artisanal wine producers (who would later become known as the great producers of their respective regions), I isolated the pronounced flavors inherent in the soil and paired them with local ingredients and intensifying the flavors of each hand crafted dish. This creative and calculated gamble has lead to one of the finest and most sought after cellars in Orange County, coupled with a menu offering dishes whose flavors are complimentary down to your last bite. I am pleased and honored to have you as my guest.
Mangia bene, vivi felice
Friday, December 7, 2012
Don't do the obvious, don't do too repetitious, the palate is like life, it needs to be stimulated, be excited. for years and years you have been told what's good for you, and you found out there is not too much value in spinach, and now you know why you hate them because they were not that good after all. There are so many other exciting vegetables. Get off your butt, get away from your beige neighborhood, vanilla stores.Walk on the wild side, go to Little Saigon, go to Korea Town, the Chinese stores. When you go to the vegetable market don't just buy the same old granola mixed with worthless whitebreads. Go to the little asian stand where they grow all of those amazing green leafy vegetables. Buy yourself some fresh tumeric roots, shave it like you do with your ginger and garlic, with EVOO and spray it very lightly with a little water and salt. You'll be in heaven with the flavors, close your eyes, the flavors, textures, excitement.
Life is a carnival, don't just sit in the living room looking at the same beige wall listening to the same idiot on TV talking about things that don't mean anything aside from trying to sell you another commercial. "Wait in thirty seconds. wait", don't, get up, buy yourself some fresh persimmon, taste it. They're just as exciting as apples and pears. Buy yourself some guava, some unique flavors you've never had before. Gorgueous beautiful little colorful ball, with yellow seeds inside. That's passionfruit my friend, passion, you've got to crack the shell to get into the passion. When you taste it to your palate it wakes up your passion. Its a tangy,sweet, sour, beautiful lemon-y, melon-y flavors, deep and long absolutely stunning. It vibrates into your brain cells. That's eating, that's discovering, that's life. When you put that beautiful first spoonful of whipping cream that you never had before, its like mothers milk. Or taste the first slice of watermelon on a summer's day, that's just happiness. so you can sit on your couch in your lounge chair and wonder, or you can get off the couch and start living. So you all know what to do, just stop being afraid of it, just do it. Happy New Years from the bottom of my heart, and if you are as passionate about life as I am, you can come to the wild side, because here at Onotria we do things the right way. Slow, fun, silly, incredibily on target. Life is worth living. Like my buddy Roberto used to say, la vita e` bella.
Wednesday, November 28, 2012
Thursday, November 8, 2012
At Onotria we keep alive the Roman concept of "Convivium" to enjoy an experience together. The Onotria menu was designed with that concept in mind, to be shared with the rest of the table, not because the portions are extra large, but rather exciting flavors and textures. The word we heard around the tables in our restaurant "You gotta taste this!" Even though we understand our modern life has different needs, we feel the need to stay connected at all times with our toys, please make the time to share those beautiful moments. When you exchange an eye glance, a word of encouragement, or a story a silly tale, a forkful of something that tastes so yummy that you want the other person to experience it. That is the food I love to make. It will be and still is the most beautiful and valuable time we have (human interaction.)
I don't see the world as a competition. I live in my own island, its called Onotria. The chef mind is an incredible place, where many ideas are sprung from just looking at something, when you're driving by Bristol and you realize that you have vineyards, a garden, and everything we grow, we use in our food. It seems a foreign concept to so many and at the end its just home to me and its become home to our customers. The biggest homage that I can attest to is the support we have. I know its easy if you are in New York, LA or Chicago where such a vast population goes out to dine and they love any kind of unique and new idea. but I love Orange County, I love my customers, because they get it. They understand what we do and they support us over these seven years, they really do understand. They understand our committment to quality and lifestyle, to truth and real product, real food: the farming, the vineyards the whole thing. We are going to serve you on Sunday, Monday and Tuesday all through the month of November, a fantastic old fashioned recipe. Pork shank slowly braised in a Persimmon Cherry Peppers Sherry Wine Sauce over Risotto of Spinach and Ricotta Salata. In this Thanksgiving season let me express my deep thanks from me, Veronica and the kids for giving us the opportunity to have such a great life. Also, thank you to all of my staff for supporting us in making this adventure so special. Please join me all through the month of November to share a Prosecco toast to testimony the fact that even through challenged time, we still have fun. Salute!
Friday, October 26, 2012
Wednesday, October 17, 2012
Thursday, October 4, 2012
Tuesday, September 18, 2012
Wednesday, August 29, 2012
For certain, all Artists have their own beliefs,and in accordance with this credo I want to submit a thesis.Many years of marketing has caused a lot confusion in the market place,I want to express a simple art ,edible art,.that is deep in knowledge of the product.but also has the objective of health and taste,.these are things very easy to get.We have to follow the nature and seasons.The Restaurant Onotria is born under this plan.Years of classical education in the kitchen have served to make me understand what it is that I do not like..Sauces saturated from sugar,salt and fat.monolithic flavors,puzzling combinations,just because you can. I made important culinary choice.,changing the sauces from fat to fruit.creating tastes more natural and healthy.,looking for symmetries of taste new scents,closer to the natural essence ,using the specific herbs we can cut salt and sugar and obtain some fresh and exciting flavors,rediscover the use of fresh spices that give the palate new sensation,but they also have health benefits..The presentation of the dishes is very simple and understandable.the complexities are in the structure of the flavors.the final destination of all the food is to pair well with the wines.Under these conditions the egocentrism of the chef must be minimized,this is a tango dance,it is very beautiful thing when is done right.Mary Natural Chicken marinated in lemon thyme,origano,rosemary and garlic.brick-press drizzle of EVOO.
Friday, August 17, 2012
Tuesday, August 14, 2012
Friday, August 10, 2012
Wednesday, July 25, 2012
Tuesday, July 24, 2012
Kitchen of the Soul that I love, and 'genuine search of raw materials, in-depth knowledge of spices, herbs, and the artistic touch that personalizes and vitality' to the tastes and aromi.L 'cultural expression that is handed in time and customs talvalta can suppress creativity 'repetitivi making the plates and the expression of stagnant chef.In kitchen as in life it takes passion and courage while evitanto the forces of tastes and ostentatious presentations, which reduced but still joy, joy and always keep in mind the moral commitment to customers, maintain their health with healthy dishes.
Thursday, July 19, 2012
Wednesday, July 18, 2012
July's Prix Fixe Menu is available through the end of the month (Mondays thru Wednesdays).
Lunch $25.00 per person, plus tax & gratuity.
Heirloom Tomato Salad towered with Arugula, Maui Onion & Parmigiano Reggiano Cheese in a Pomegranate Vinaigrette
Choice of:Pappardelle Pasta with Veal Sausage & Summer Porcini Mushrooms in a Moscato Cream Finish
Filet of Branzino seared over a Nest of Spinach & Fennel spiked in a Kaffer Lime Sauce
White Peach Tart in a Saffron Lavender Cream Sauce drizzled with Amaretto Caramel
Lemon Sorbet with fresh seasonal Berries
Dinner $35.00 per person, plus tax & gratuity.First Course
Burratta dressed with Arugula, Boston Lettuce & fresh Figs
With Grape Molasses Vinaigrette
Andouille Sausage over fire-roasted Sweet Red Peppers with a Zinfandel BBQ Sauce
Slow fire-roasted Pork Loin with Linguica Sausage, Spinach & Asiago Cheese in a Pepper-Tomato Butter Sauce
Accompaniment of Potato Souffle
Parchment Paper Purse filled with Wild Salmon, King Crab & Asparagus Spears in a Saffron Absinthe Broth
Fig Tart in a Balsamic Vanilla Creme
Tahitian Vanilla Gelato with Flor De Cana Dark Rum Caramel
& Bittersweet Chocolate Shavings