​Food should reflect the hands that prepared it, and likewise the commmunity that strengthened those hands. For us, it starts with the flour: stone ground to preserve both flavor and nutrition, in small batches to ensure minimal waste, and hearty pasta made fresh and never dried. Utilizing both the germ and the bran underscores our goal of achieving a union between rich and complete foods- it is this convition which binds so many complex flavors, to better express Uno Tre Otto's commitment to a dining experience that honors both the land and the labor.

Our dishes are seasonal, made from scratch, and sourced locally; we are an extension of Amy's Farm in Ontario, highlighting thir produce through our ever-changing menu. We only purchase our meats and eggs through sustainable and responsible suppliers. All of our dishes are prepared with love, from those hands that picked it to those that cooked it. If you'd like to learn more, just ask our staff: great food is more than just organic methods and  a farm-to-table concept- it's about how food and drink can nourish not just a community, but also a family.



The Little Place in the Alley...

114 N. Indian Hill Boulevard, Suite P
Claremont, CA 91711

We are nestled in the alley between 1st and 2nd Street,

directly across the street from the Coffee Bean and the Laemmle's marquee

 

 

Dinner is served:

Tuesday – Saturday: 5PM – close
Reservations highly recommended

 

 

/ uno_tre_otto

Contact Us

t: 909.624.1373
e: info@unotreotto.com

Hours

Tuesday-Saturday
5pm - close

Get Social

As a single-farm-to-table restaurant, our offerings change seasonally,

and sometimes day to day.

Below is a sample of our current selection...

 

ANTIPASTI

BREAD & BUTTER  5
whole grain sourdough, housemade cultured butter

AMY’S MIXED SALAD  11
cucumber, turbo onion, sourdough crouton, parmigiano vinaigrette

VEGETABLE CRUDA  8
crème fraiche, dixon estate olive oil

BLISTERED PURPLE LONG BEANS  8
mint, green onion, fennel frond, herbed breadcrumb, parmigiano-reggiano

POLPETTE  11
(PORK MEATBALLS)
pork, fennel seeds, house red

MANILA CLAMS  15
spicy pork, white wine, green onions

FETTUNTA  9
gorognzola dolce, fig, arugula, house-cured pancetta, aged balsamic

PROSCUITTO, MELON, & PLUM SALAD  10
yellow parma onion, roasted almond, sherry vinaigrette

 

PRIMI

BUCATINI ALL'AMATRICIANA  18
house-cured pancetta, house red, carmelized onion, parmigiano-reggiano

FETTUCCINE  17
summer squash, cream, butter, parmigiano-reggiano

CASUNZIEI  17
golden beet, chevre, poppy seed, lemon butter, arugula, parsley

LUMACONI  18
housemade italian sausage, tuscan kale, fennel pollen, herbed breadcrumb

 

SECONDI

BRANZINO  27
mustard green saute, pancetta vinaigrette

BISTECCA 29
roasted seasonal vegetables

POLLO AL MATTONE  27
rosemary, white wine, butter, panzanella salad

CIOPPINO  23
branzino, clam, shrimp, tomato, fennel

 

DOLCE

WHOLE ROASTED APPLE  9
buttermilk, ice cream, almond shortbread crumble

TIRAMISU BREAD PUDDING  6
luxardo cherry, curacao crème anglaise

 

 

VINO

  

BIANCO

ELENA WALCH  2016 PINOT BIANCO;  alto adige  11/55

GRADIS'CIUTTA  2015, FRIULIANO, friuli  11/55

BALESTRI VALDA 2015, SOAVE CLASSICO, veneto  11/55

ROSSO

LA QUERCIA  2015, AGLIANICO, puglia  12/60

VIGNET di ETTORE 2014, VALPOLICELLA CLASSICO, negrar  12/60

ANDREA OBERTO 2015, BARBERA D'ALBA, piedmont  12/60

MOCALI 2013, ROSSO di MONTALCINO, tuscany  12/60

 
FRIZZANTE

CASALINI NV BRUT,  PROSECCO di VALDOBBIADENE   8/40


-

  

BIRRA

MORITZ, SPAIN  6

CHIMAY PREMIERE, BELGIUM  9

SCHONRAMER GOLD (16,9 oz)  9

 - 

corkage per bottle 20

- 

  

FROM THE BAR IN THE SKY...

Our cocktail list changes as often as our dinner menu, sometimes more so. 

This list is meant to give you an idea of the carefully crafted concotions that you'll be sipping when you visit us. 

CLASSICO

NEGRONI  12
gin, vermouth dolce, cappeletti

CONTESSA  12
gin, vermouth blanc, aperol

IL PADRINO  12
scotch whiskey, amaretto

SPECIALITA

FORMAGGIO E PERE   13
parmigiano-infused wheat vodka, pear eau-de-vie, fig honey, garnished with thinly sliced lonzino and castevetrano olive

THE MOUNTAIN AIR   13
LANGLEY gin, strega, genepy des alpes, absinthe rinse

DON PALOMARES' OAXACAN REMEDY 13
mezcal, genepy des alpes, lime, agave syrup, mint, spiced chocolate bitters

PAPER PLANE, NO. 2  13
bourbon, CARDAMARO, cappelletti, lemon, rhubarb bitters

STAGIONALE

THE TIKI TORCH   13
VENTURA SPIRITS opuntia, velvet falernum, jamaican bitters #2, lime, strawberry, tangerine 

EVE JUNIPERO   13
DRIFTLESS GLEN gin, dolin blanc, plum-apricot shrub, peach biters

BASIL ON BAKER ST.  13
ELIJAH CRAIG bourbon, bruto americano, kemon, honey, cinnamon basil, plum bitters

STRAIGHT OF GIBRALTAR  13
MAYFAIR gin, TIO PEPE fino sherry, fiorente, apricot eau-de-vie, orange blosson water