Uno Tre Otto is probably the most ambitious restaurant in Claremont. John Solana and Brad Owen also own a top gastropub called The Back Abbey in town. They replaced longtime Italian standby La Piccoletta with their own Italian hideaway. “The little place in the alley” resembles a rustic country house from an Italian village. The owners source produce from Amy’s Farm in Ontario. They buy sustainable meat and eggs. They also make pastas using grain that Grist & Toll mills in Pasadena.

The menu will probably include a seasonal bucatini, my chosen primi at dinner. This preparation ($23) featured spaghetti-like pasta tubes with good bite. The bucatini came dressed with a single seared diver scallop, sweet shrimp, brown butter, finely shredded butternut squash, and chive oil. By using seafood, skipping sage, and eschewing the ravioli route, Uno Tre Otto also made a claim to originality instead of just going with a tired cool weather combo.