The evolution of epicurean expression that is Massimo Navarretta has taken many beautiful forms along the more than 30 year journey. Along the way, I’ve been fortunate enough to express myself with restaurants like Enoteca, Scampi, and now Onotria. Growing up on a farm in the vibrant agricultural Italian town of Caserta I stay true to my roots and it is expressed in every dish, as I share glimpses of the first flavors introduced to me as a boy. Starting from my travels in culinary school, I came to understand how through food I could clearly express the essence of each regional cuisine.

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

Wednesday, August 29, 2012

Windows to My Artistic Soul


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.

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