Chef Bret Pelaggi's latest venture, Uvaggio, is opening its doors tonight. Pelaggi's partnered up with wine collector and owner Craig DeWald and wine director Heath Porter to create a european-style restaurant with a strong emphasis on wine. The menu was developed using a method the boys call "tasting backwards," where they first choose boutique wines and then come up with a corresponding dish. Menu highlights include short rib with black licorice tea consommé and black olive soil, terrine of pork rillette with dill seed and black mustard and octopus "naranja agria" with Spanish paprika and jicama. But scope out the full menu before you head over.
· All Coverage of Uvaggio [EMIA]