Uno Tre Otto is probably Claremont’s most ambitious restaurant at this point. The Italian hideaway from John Solana and Brad Owen, who also own a top gastropub called The Back Abbey in town, replaced longtime Italian standby La Piccoletta. “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, buy sustainable meat and eggs, and make pastas using grain milled at Grist & Toll in Pasadena.
The menu will probably include a seasonal bucatini, my primi of choice 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.