Upper East Side
Get directions | 1486 2nd Ave, New York, NY 10075
Hours | Sunday 11am-, Monday 4pm-, Tuesday 4pm-, Wednesday 4pm-, Thursday 4pm-, Friday 4pm-, Saturday 11am-
I wish more restaurants had slogans. Like, ‘Minetta Tavern – All The Meat That’s Fit To Eat,’ or ‘Carbone – No, You Can’t Have Dinner Here.’ It would really help give you a feel for a place before you experience it firsthand. To that end, if Uva, a popular Italian restaurant on the Upper East Side had a slogan, it would definitely be, ‘Uva – Don’t Be A Hero.’
Why? Because whatever plan you are cooking up for a really impressive date night at a hot new restaurant is probably going to fail. You aren’t going to get a reservation with such short notice, and even if you could, the restaurant is probably going to be too loud, or not loud enough, or too expensive, or too romantic, or not romantic enough, or Jesus, why does this have to be so hard, we’re just having dinner?
Don’t be a hero. Just go to Uva.
Uva is that restaurant that you turn to for date night when all else seems impossible. It’s a rustic, cozy little Italian spot in the East 70s that’s always lively and always full of other people just like you – people just who want a solid meal in a nice environment with someone they’re sizing up for breed-ability. The food is good – not the best Italian in the city, but certainly satisfying, and also somewhat reasonably priced. The wine list is affordable and not intimidating, and the menu is big enough that pretty much anyone can find something that suits their needs. There’s even a nice garden in the back for a pleasant evening, or a daytime date if you really want to keep things PG. It is worth noting that when crowded, Uva can be a bit loud, and it’s also very dark. But unless you’re planning on giving some sort of presentation at the table, that shouldn’t be an issue.
What that all adds up to is that by going with Uva for your next date, you can focus on what’s really important, and that’s being as impressive as any human can possibly be. So maybe that’s your slogan. ‘Don’t dress like an idiot.’
Uva will handle the rest.
(646) 461-3208
parties@uvanyc.com
https://www.instagram.com/uvanyc
AFFETTATI
IL PIATTO DEL CASARO
CURED MEATS
ASSORTED CHEESE BOARD
CHOICE OF 2 CHEESES………………………18
CHOICE OF 3 CHEESES………………………24
CHOICE OF 4 CHEESES……………………..30
CHOICE OF 5 CHEESES……………………..36
PROSCIUTTO DI SAN DANIELE….16
known for its aroma and sweetness to the palate
MORTADELLA…………………………….10
pistachio flavored cured meat from bologna
COPPA……………………………………….11
FORMAGGI
PARMIGIANO…………………………….16
seasoned with salt, pepper and wine air-dried
for several months
cow’s milk, aged 2 years, hard texture
SOPRESSATA……………………………..11
larger version of seasoned salame, aged longer
Emiglia Romagna
SPECK………………………………………..16
GORGONZOLA PICCANTE……….13
smoked prosciutto aromatized with black pepper
cow’s milk, matured, pungent, Piemonte
CACCIATORINO………………………..10
CACIOTTA AL TARTUFO…………….14
cow’s and sheep’s milk with truffle Toscana
air-dried sausage known in Italy as the
“Hunter’s Snack”
UBRIACO VENETO…………………….14
PANCETTA………………………………….10
cow’s milk aged in wine, Veneto
air-dried seasoned pork belly
CACIOVALLO………………………..14
SPECK & TALEGGIO………………….18
buffalo’s and cow’s milk, mild, Campania
CABRA………………………………………..15
smoked prosciutto with taleggio
(cavern-aged soft mild cheese)
aged goat cheese, hard texture, Sardegna
PROSCIUTTO & MOZZARELLA…19
TALEGGIO………………………………….15
Prosciutto San Daniele with buffalo mozzarella
cow’s milk, soft and creamy, aged in cavern
Lombardia
ROBIOLA……………………………………15
cow’s milk, mild, creamy, Lombardia
ANTIPASTI TO SHARE
ASIAGO………………………………………15
SERVES TWO PEOPLE
cow’s milk, soft, semi-aged, Veneto
ANTIPASTO MISTO 29
PECORINO TOSCANO……………….14
sheep’s milk, semi aged, Toscana
cured meat platter, San Daniele prosciutto, Speck
Coppa, Mortadella and Sopressata, garnished
MOZZARELLA DI BUFALA…………16
with cerignola olives,Parmigiano-Reggiano, artichokes
cipollini onions and sweet cherry peppers
fresh buffalo milk mozzarella, Campania
ANTIPASTO VEGETARIANO 23
MONTASIO…………………………………14
free-range cow’s milk, mild, Friuli
grilled, marinated and pickled vegetables
with buffalo mozzarella and sundried tomatoes
sprinkled with basil oil and balsamic glaze
CHISOLINO
BRUSCHETTE
EMILIAN-STYLE FOCACCIA
POMODORI SECCHI……………………………..7
ROBIOLA CHEESE AND BLACK TRUFFLES………….11
PIZZA-STYLE FOCACCIA, TOMATO,
MOZZARELLA AND PESTO……………………………………9
sundried tomato puree, pesto and pine nuts
RICOTTA………………………………………………..8
sheep cheese, black truffle honey
CARTA DA MUSICA
CONDITA
FUNGHI………………………………………………….7
wild mushrooms, arugola, Parmigiano
SALCICCIA…………………………………………..10
PAPER THIN SARDINIAN FLAT BREAD
grilled ciabatta bread with ground
salciccia and Stracchino cheese
EXTRA VIRGIN OLIVE OIL AND
PARMIGIANO CHEESE……………………………………………9
CARCIOFI…………………………………………….10
ROSEMARY OIL AND FLOR DE SEL
(PURE SEA SALT)…………………………………………………….8
grilled ciabatta bread, ragout of artichoke &
melted Pecorino cheese
TRUFFLE OIL AND SHAVED TRUFFLE CHEESE………9
PRIMI
POLENTA TARTUFATA fresh polenta filled with robiola cheese in a black truffle sauce…………………..18
BURRATA BARESE creamy mozzarella with yellow beef tomatoes, fava beans and balsamic glaze………..18
INVOLTINI DI MELANZANE baked eggplant stuffed with ricotta, spinach, mozzarella in a pink sauce..18
CARCIOFI FRITTI pan fried baby artichokes tossed with rosemary and Parmigiano cheese………………….15
SPIEDINO DI GAMBERETTI grilled shrimp skewer over a plum tomato, avocado and palmito salad…….17
POLPETTINE DI VITELLO mini veal meatballs cooked in a savory tomato sauce, grilled ciabatta bread…15
CALAMARI GRIGLIATI lightly breaded grilled calamari, baby arugola, frisee, confetti tomatoes…………18
VELLUTATA DI ZUCCHINI smooth zucchini & saffron soup topped with sundried tomato oil…………….12
MOZZARELLA IN CAMICIA mozzarella wrapped in prosciutto, breaded & baked in tomato sauce…….17
CARPACCIO DI MANZO beef carpaccio, chiodini wild mushrooms, baby arugla………………………..19
CAPRESE DI BUFALA buffalo mozzarella, vine tomatoes, fresh basil and roasted peppers………………..17
INSALATE
INSALATA BIANCA white salad with endive, baby artichokes, mushrooms, shaved fennel
hearts of palm and shaved parmigiano………………………………………………………………..18
INSALATA DI BARBABIETOLE red beets, goat cheese, fava bean salad, on a bed of mache
balsamic dressing…………………………………………………………………………..16
INSALATA DI PERE E GORGONZOLA frisee, poached pear, gorgonzola cheese, walnuts and fig syrup…16
INSALATA DI CARCIOFI baby artichoke salad, arugula, shaved parmigiano cheese, lemon dressing………..16
INSALATA MISTA mixed leaves, cherry tomatoes, shaved carrots, balsamic dressing……………………………..14
JOIN US FOR MEATBALL MONDAY
SECONDI
GNOCCHI DI RICOTTA…………………24
RIGATONI ALLA SICILIANA…………….25
home made ricotta gnocchi in a creamy
black truffle and chive sauce
rigatoni with fresh tomato, eggplant
and shaved ricotta
MELANZANE ALLA PARMIGIANA…..25
FETTUCCINE CON GAMBERI
E ZUCCHINE…………………………………24
layers of eggplant baked with tomato sauce
basil and parmigiano-reggiano
BRODETTO DI PESCE………………………34
fettuccine with shrimp, yellow pattypan squash, zucchini,
shallots and grape tomatoes, sauted in extra virgin
olive oil and white wine
head on shrimp, scallops, octopus & white fish
cooked in a savory white wine & tomato broth
served with grilled ciabatta bread
BIGOLETTI DI BARBABIETOLE……..24
GAMBERONI GRIGLIATI………………….31
home made red beet fingerling gnocchi in a gorgonzola
sauce with baby spinach and yellow grape tomatoes
grilled jumbo shrimp with braised sweet peppers
and pesto sauce
PENNE GRATINATE………………………23
SALMONE ALLA MOSTARDA…………28
penne baked with fresh tomato, porcini mushrooms
and parmigiano cheese
fillet of salmon in a creamy dijon mustard sauce
SOGLIOLA AL BURRO DI PORCINI…31
PAPPARDELLE AL RAGU
DI VITELLO…………………………………….24
fillet of lemon sole in a white wine and lemon sauce carved
potatoes and zucchini puree
home made pasta ribbons sautéed with
ragout of veal and montasio cheese
BATTUTA DI POLLO…………………………26
CAVATELLI AL FIOR DI PESTO………23
paillard style free range chicken breast marinated in lemon
& rosemary served with capponata
home made pasta shells in a light & creamy
pesto sauce topped with shaved ricotta
POLLO ALLA PARTENOPEA…………….27
MEZZELUNE ALLA BOSCAIOLA….25
breast of chicken filled with caciocavallo cheese
with plum tomato sauce and artichokes (25 min)
half-moon shaped ravioli filled with prosciutto and
mozzarella, served in a creamy wild mushroom sauce
PETTO D’ANATRA…………………………….29
CONTORNI
pan seared breast of duck in a thyme sauce
served with sautéed oyster mushrooms,
spinach & fingerling potatoes
ROSEMARY POTATOES…………………9
STEAMED ASPARAGUS………………..12
SPINACH GARLIC & OIL………………12
BRUSSELS SPROUTS
& PANCETTA…………………………………14
VITELLO GRATINATO CON
MELANZANE……………………………………29
veal topped with Italian eggplant and soft
pecorino cheese in a rosemary sauce
COSTE DI MANZO BRASATE…………..29
braised short ribs of beef served off the bone with
a panseared potato & rosemary cake
PRIVATE ROOM AVAILABLE
LATE NIGHT
ADDITIONS
FULL MENU
TIL 1 AM
AVAILABLE AFTER 10P.M
AYS
12AM ON MOND
VEAL MEATBALL SLIDERS………………………………………………14
mini veal meatballs with melted Scamorza cheese
in a brioche bun served with french fries
PIADINA ROMAGNOLA…………………………………………………18
Romagna-style flatbread with Stracchino cheese, arugula
& Prosciutto San Daniele
UVA’S CAV AND CHEESE………………………………………………..15
our home made Ricotta Cavatelli pasta prepared the
traditional “MAC ‘N CHEESE” way
TONNARELLI CACIO E PEPE………………………………………….23
homemade spaghetti in a light butter emulsion, pecorino Romano,
sheep parmigiano cheese & cracked black pepper
PATATE FRITTE………………………………………………………………….9
french fries served with ketchup
CHISOLINO CON NUTELLA……………………………………………10
Emilian style focaccia with chocolate nougat cream
PIZZA
PIZZELLA SFIZIOSA……….19
individual thin crust pizza topped with
tomato sauce, mozzarella,oregano, basil
PIZZELLA SAN DANIELE.24
THE SUPER PIZZA…………24
individual thin crust pizza topped with
tomato sauce, mozzarella,oregano,
Prosciutto San Daniele
individual thin crust pizza topped with
tomato sauce, mozzarella, oregano,
Prosciutto San Daniele, arugula
