I wasn’t surprised to learn that a woodworking shop sits just outside the dining room walls of Uxlocale. The old adage, “measure twice and cut once” is a perfect indication of Chef Elaine Pusateri Cowan’s sensibility and style. Uxlocale’s commitment to local and sustainable sourcing is as ambitious as it is successful. Pusateri Cowan sets a meticulous standard of excellence; as such, every element of your Uxlocale experience is the result of a great deal of discerning effort in the kitchen. It’s evident too in the woodwork, a literal manifestation of patience and understanding when it comes to New England’s natural plenty.
Pair the Mussels Bianco with a Sauvignon Blanc like the Saget Perriere from France. The wine’s sharp acidity and slightly salty minerality lend to the subtlety of the mussels while its pleasant crispness refreshes the palate and stands up to bolder flavors like garlic and pepperoncini. Ask for some homemade bread to soak up the delicious broth at the bottom of your bowl.
Order the Sausage in Vodka Sauce with a wine that possesses supple tannins like the Sasyr Sangiovese and Syrah blend. Uxlocale’s sausage is served with fresh rosemary, caramelized onions, vodka, crushed tomatoes, cream, asiago, and pecorino romano cheese. You’ll find that the wine’s inky density and earthy aromas complement a savory red sauce. The Tuscan roots of both wine and cheese attest to a true artisan union.
Sometimes the success of a pairing relies on ambiance more than anything else. Uxlocale’s sunset views and handcrafted tables set the stage for an evening of congruence. A wood-burning oven offers the warmth of one’s own kitchen stove and beckons customers to engage with their food with an intimacy that most restaurants don’t account for.
