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Restaurant Review:
Ubuntu: Culinary Humanity By Lynda Nguyen Ubuntu Restaurant and Yoga Studio Ubuntu is Zulu for “humanity towards others.” Everything about this restaurant and yoga studio in Napa Valley exudes this philosophy, from the recycled or reclaimed wooden furniture and floors to the strictly vegetarian menu. Much of the food is grown in the neighboring “biodynamic” garden, and the vast majority of their wines are derived from vineyards committed to sustainable farming. The dining at Ubuntu is tapas-style, in line with their philosophy of sharing. The dinner for our party of three started off with a prelude from the waiter, who educated us about the philosophy of the restaurant and encouraged us to get two plates per person. The small plates run at $9.50-16 each, with appetizers for $6. We decided on eight plates in total, which was everything vegan on the menu plus a couple plates with the dairy and egg served on the side. The first item to arrive was an appetizer, chickpea fries with herbs in romesco sauce. The thick, brown fries had a crispy exterior. The salt and herbs on the fries were complemented well by the tomatoes in the romesco sauce. Next came the beet tartare with fork-crushed avocado. The artistic presentation of this dish was breath-taking: fine, crumbled pistachio “soil,” rhubarb pickles, avocado slices singed by a fork, yellow and purple flowers, and droplets of green and magenta sauce. The tartare consisted of finely minced, alcohol-infused beets. Although the dishes that followed could not rival the tartare’s aesthetics, each is laudable for its unique flavors. The next dish was roscoe’s asparagus with a “virtual egg” with saffron. The waiter explained that the “virtual egg” is served so that it is imperceptible in the dish of asparagus and black trumpet “caviar.” The pungent mushrooms in the “caviar” are overpowering, but the argula leaves, asparagus and extremely buttery, crouton-sized brioche complement them well. We also enjoyed the homemade sardinian flatbread served with two types of argula fresh from their garden; the pieces of soft bread soaked in the rancho gordo stew; the fregola (a pasta) served with turnip greens, dark purple, flowering rabes, and a light foam imbued with fennel. I really enjoyed the gnocchetti, which featured miniscule carrots upturned in the bowl, spices reminiscent of pumpkin pie and shaved mimolette cheese, for both its flavor and presentation. Finally, the mushroom pizza was adorned with royal trumpet mushrooms. The trimmings were crispy and resembled bacon. Overall the pizza was rich and filling. Although we did not try the desserts, the critically acclaimed pastry chef, Deanie Fox, has specials such as cheesecake in a jar which are gelatin-free. Amazingly their chef, Jeremy Fox, is not a vegetarian! He has pointedly stated that you will not find run of the mill vegetarian staples like brown rice in his kitchen, for Ubuntu’s cuisine is truly unique. If you want to enjoy a yoga session followed by the camaraderie of a vegetarian meal with classmates or to try exquisite vegetarian fare unparalleled by the offerings in the city, treat yourself to a drive to Napa and the offerings of Ubuntu. Make sure you bring enough friends to fully experience the array of aesthetic, flavorful dishes. Lynda Nguyen is a fourth-year pharmacy student. |
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