Uovo

Uovo Restaurant Review:

About the restaurant & décor: SUGARFISH co-founder Lele Massimini is behind this unique pasta spot on Santa Monica’s 2nd Street, serving up fresh traditional “sfogline” pastas shipped directly from Bologna, Italy. Like its sushi sibling down the block, Uovo has achieved the fast casual model while maintaining stylish digs and professional service. There are a few tables tucked in front and back, but a seat at the long, attractive wooden bar wrapping around the open kitchen brings the action up close. A bevy of servers and pasta and sauce chefs deftly have your meal in front of you in minutes.

Likes: Pasta; super-fast and friendly service.
Dislikes: Limited sides; no bread.

Food & Drinks: The pasta handmade in Uovo’s dedicated Bologna pasta kitchen incorporates special “red” eggs found only in Italy. Sfogline pasta, which is cut from sheets, not made in machines, is shipped to LA three to four times per week, and you can taste the freshness. Choose from Bologna, Roma and Classiche styles of pasta and sauces. The satisfying tagliatelle with a vibrant Bolognese ragù is most traditional. We recommend the creamy tonnarelli cacio e pepe, too, but found the meat ravioli a bit mushy. Portions are not huge, so consider a side of the garlicky roasted broccolini, as well as a glass of the refreshing Tuscan Vermentino. You’ll also find a handful of other well-chosen Italian wines along with Peroni lager and Angelo Poretti red.