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Jan 20, 2008 08:39 AM

Ubuntu last night

Went to Ubuntu last night for the second time. Overall it was a good experience, although perhaps the food was a notch better on our first visit. I love vegetables, but am leery of vegetarian restaurants because they often overly manipulate the food to the point where the vegetables are unrecognizable. Ubuntu, thankfully is not that kind of place. We ordered:
The fried sunchokes appetizer, which is must order dish.
The andante dairy’s ‘minuet’ stuffed with black truffles. I loved it, my partner thought it was just ok.
The Cauliflower in a cast iron pot. It was good, but it was better on our first visit.
The creamy polenta with goat milk whey. This was my favorite dish of the evening.
The potato puree, robuchon style, & a slow egg. This was very tasty.
On both visits I thought the desserts were disappointing. The first visit we ordered the much touted “cheesecake in a jar” which I thought was just ok. On this last visit we ordered the chocolate nougat ice cream with hot fudge. Sounds great, but it was topped with too much of a watery tart lime foam and the ice cream was almost completely melted, which was surprising since there was not very much hot fudge.
Overall this is a vey good place, the dishes are varied and tasty, albeit a tad pricy. Next time we will skip the dessets though.

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  1. Thanks. I almost went today. I'll pass on the desserts.

    What is robuchon style potato puree?

    Ubuntu Restaurant & Yoga Studio
    1140 Main Street, Napa, CA 94558

    3 Replies
    1. re: rworange

      I wouldn't pass on the desserts based on one review. My wife & I found them wonderful - as have virtually all who have posted about them.

      1. re: rworange

        We had the famous potato puree at his (long-since closed) Paris restaurant years ago--I'm sure you can find an exact recipe, but I'd describe it as half pureed potatoes, half super-quality butter and POURABLE.

        1. re: Fine

          Gasp, I'll pass on that super-rich potato puree! In the 1980s, I used to like Paul Bocuse' mashed potatoes (served at his restaurant in Lyon) - until I found out it consisted of 40% butter.