Enotecas, popularized throughout Italy for their inviting atmosphere, simple, honest food and good wine, is now in San Francisco at  Uva Enoteca in the Lower Haight. The two-man team behind Uva Enoteca is Wine Director/GM Boris Nemchenok (Mario Batali’s Otto Enoteca Pizzeria in NYC and EOS Restaurant & Wine Bar) and Executive Chef Ben Hetzel (most recently of the Dining Room at the Ritz Carlton).

Executive Chef Hetzel creates a simple and concise menu that features locally crafted meats like Bresaola, Speck, Lamb Proscuitto, and Nostrano, and cheeses including Ubriaco, Tallegio, Cremosina, and Moliterno. An extensive list of antipasti is on-hand such as Semoliina Gnocchi with Speck; Fresh Beans, Pancetta and Onions; and Scallop Crudo Cured on Red Salt.

In addition, Hetzel’s menu includes inventive pizzas and paninis. Combinations such as Proscuitto with Cherries and Burrata; Parsnips with Toasted Pine Nuts; and Speck with Fennel and Nectartine Jam is offered on the extensive list. A unique Tramezzini and Piadini list is also on-hand to round out the special Italalian-inspired offerings. 

Hetzel also brings in one-of-a-kind specialty items such as an Andante Dairy cheese (similar to Squaquerone) created specifically for Uva Enoteca, artisan bread from Chef Mark Ainsworth’s PASTRY SMART, and small production gelato made from local artisan, Alberto Malvestio, who owns a shop in Berkeley called Almare Gelateria. Malvestio makes some specialty gelato for Uva such as pistachio gelato, using fresh pistachios that he has sourced.

To complement Hetzel’s menu, Wine Director & GM Boris Nemchenok draws from his experience working with Mario Batali and focuses on small boutique Italian wine producers served Quartino-style. (A quartino is a small decanter that holds a quarter of a liter, or 1/3 of a standard 750ml wine bottle.)

"A quartino is a better pour," says Nemchenok. "It lets people fill their own glass, share with friends, and experience a variety of different wines in one seating."

Nemchenok and Hetzel took great care in designing Uva Enoteca, creating a rustic and clean vibe with brick walls, dark wood stained floors, marble countertops, and subway-style tiled walls. The pair even helped hand-craft the red cedar tabletops and custom-made cabinetry in the basement of the Lower Haight eatery under the guidance of their friend and designer Joel Morgante.