Oenotri Poetry

This is an ode to Curtis Di Fede and Tyler Rodde, the visionaries behind Oenotri in Napa's West End. Every time I go, I wish I went more often. Since the menus change every day, the only way to be sure you're eating everything they do well is to go and eat there every day. 

For those of you who have not yet visited Oenotri (pronounced OH-no-tree or oh-NO-tree, depending who you ask -- the poem below reads better with OH-no-tree), and for those of you who can't run in today for a fix, check out Food & Wine Magazine's April 2012 article for more pictures and the story behind these guys. 

Pizza with housemade pepperoni

Before we had Oenotri

No pizza could comfort me

Unseasoned crust with no char chew or crackle

Cheese that lacked soul and doubled as spackle.

Sirloin steak panino with caramelized onions, arugula,
tomato brodo for dipping.

Before we had Oenotri

We had no panini

Your thinly sliced steak, caramelized onions and rocket

Taps into our cravings like plugs into socket.

Shaved asparagus with guanciale and Parmigiano-Reggiano

Before we had Oenotri

Pity eaters of veggie

Who made do with grilled boiled fried and sauteed

With boring and mainstream seasonings made


Before we had Oenotri

We drank without destiny

Missing Schiava, Cortese, Falanghina e più

Needing Shot In The Dark and Stiff Dickle rescue


But now we have Oenotri

And so ends this poetry

For Napa is tastier, funner -- far more exciting

Than ever before you boys flicked on your lighting.