510 Hartford Avenue West, Uxbridge, MA 01569
theuxlocale@gmail.com 508-779-7515

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Join us for live music, DJ sets, tastings and more!

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510 Hartford Avenue, West Uxbridge, MA 01569. Click for directions and the most up-to-date-calendar

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Welcome!

We Believe

We believe in the quality of sustainable life, not just living well. We possess a solid duty to integrate such sustainability into every aspect of life, beginning with perhaps the most basic of all elements: food.

Due to supply issues, I have completely re-vamped the menu. Pizza will remain the same, but all kitchen items will rotate with seasonal specials. My focus has always been flavor, I promise your favorites will be peppered in, but if we are going to make it, I have to scale down. We keep our promise to offer a high standard of fresh & flavorful food made with seasonal, limited high-quality ingredients.  Our mainstays are traditional wood-fired pizza and pasta with ever-changing nightly Mediterranean-inspired specials. 

To view our regular menu, please click here; if you are interested in our Brunch or Afternoon Tea, click here. 

About UX

My passion for food & its preparation began early in life. I was a “sous-chef” when I was three feet tall–standing on tiptoe to see creations on the kitchen countertop–and I continue to learn today. As a chef-owner, my recipes & cooking style have evolved from the many memories of people at the stove; family, friends, and in recent years, travel.  Those people, and their spirits, live in my kitchen with me.

My family, team & I are grateful for your patronage. A heartfelt thanks for the honor of your company & our wish that you return often.

Check out our Instagram below to see the latest specials!


uxlocale

The UXLocale
Each Sunday, we will recap what happened in the pr Each Sunday, we will recap what happened in the prior week and post about what's coming up for the week. We're calling it The Sundown. Sunday-Rundown. We will also be peppering weekly reminders so you don't miss a beat. Be sure to check out our event calendar https://theuxlocale.com/events for all the details. 
Let's face it. We do a lot, but there is so much talent, Art, Music, Literature, and JOY to be spread, so we intend to be a one-stop shop for the sweet life on the hill! La Dolce Vita Sulla Collina!
Some things require pre-registering, i.e., Wine Pairing Dinners and a few of the Social Club Events, but most come as you are--i.e., live music and DJ Proudlarry. We do not charge a cover for our music, and the sunsets are also free of charge :).
My staff is back, and our new wait area works fabulously. The maximum wait time was 20 minutes last night! 
I had yet to promote our Saturday Brunch and High Tea, mostly because I needed more staff to accommodate it, but now I do, so LET’S GO! We are also adding easy-listening live music to Brunch, so add us to the agenda between Saturday errands! This Saturday, Ashley Esper makes her UX debut at Brunch!
But before all that, we have an Exhibition, "Tuscan Series, by Brandi Van Roo; we will have an artist talk soon--the date TBA. The watercolors are for sale and will be up until late June. 
If boutique wines are your thing, we have you covered, and a; with whopping 44 craft beers and 15 on tap, you could call our patio a Beer Garden if that makes you feel a certain way. 🙂
📅 Wed, May 31, Book & Beer Pairing with Hygge House Books $50
📅Fri, June 2, 7- 9 pm Stattic the Band
📅Sat, June 3, 12-2 pm Ashley Esper 
📅Sat, June 3, DJ Proudlarry, 7-9 pm
 #sundown 
#rundown
 #feelinuxy
 #livemusic 
#localmusic 
#localmusic
 #localmusicians 
#pasta 
#pastalover
 #pizzalover
 #pizza 
#pizzatime 
#pizzagram 
#pizzanight
 #pizzalover 
#pizzalovers 
#seasonalspecial 
#seasonalspecials 
#BeerGarden
 #beergarden
Instagram post 18016650559607616 Instagram post 18016650559607616
It’s a beautiful day folks. The patio is open. A It’s a beautiful day folks. The patio is open. And we can’t wait to put our feet up tomorrow, so ready, set, go. DJ Proud Larry will be kicking off the night at 7:00 pm, spinnin’ your favorite vinyl. The menu is full and fresh, the bar is stocked, and our staff had their coffee. See you tonight! #feelinuxy
A couple of notes on... Reservations. We will no l A couple of notes on...
Reservations. We will no longer be taking reservations. I have flimmed and flammed, but I'm throwing down the gauntlet. Here are the reasons. 
🚫no shows
🚫partial shows
🚫late arrivals
🚫staff time
Please appreciate our perspective. Most of our reservations are for larger parties, which requires moving the floor plan around to accommodate. It happens too often that we have no shows, or folks make a reservation for a larger party, and fewer folks show up, or there is the opposite problem, "we have 10 instead of 8." 

😍We go overboard to be accommodating, but we can only serve some equally if we pull chairs off tables to add to others and vice versa. 

😡Late arrivals: It's unfair to the folks waiting when they see an empty table, thinking, "Why can't I have that table." 
Staff time. I do not have anyone to answer the phones in the morning, nor can I afford to; please do not recommend that I hire someone. If I could, I would. 

🤔You should know that going through voicemails takes time that we cannot spare. The morning team and I would much rather be cooking. 
Last night we initiated a waiting space, which worked out better than expected. We do have a staff member assigned to the waiting area. 

🌸My wish for the summer is that EVERYONE feels welcome, your patronage so humbles me, and we have some great music lined up, as well as DJ Proudlarry every Saturday night spinning vinyl classics. 

☀️If there is a wait, listen to the music, chill in an Adirondack chair by the fire, and sip a glass of wine while watching the most spectacular sunset. To quote Rocky from Rocky III, " Ain't so bad." 😋

 #noreservations #NoReservationsNeeded #noreservationsneeded #sunset #sunset #sunsets #ladolcevita #ladolcevita #ladolcevitasulla #ladolcevitasullacollina #thesweetlife #thesweetlifeonthehill #RockyIII #rockyııı #rockyiii
Tonight! Wood-Grilled Bluefish with Skillet Green Tonight! Wood-Grilled Bluefish with Skillet Green Beans and Potato Pave
These giant blues were freshly caught and then delivered yesterday from @westboylstonseafood These bad mamma jammas will be stuffed with blood oranges and fresh herbs before they hit the woodfired grill! I’ll pair them with griddled green beans and potatoes because we’re fancy.
#bluefish
# woodfired
#fridaynight
#live music
Trippa Finta “fake tripe” is a Roman dish a” Trippa Finta “fake tripe” is a Roman dish a”poor man’s” recipe as it uses no meats, it was also commonly eaten during lent for the same reasons. What I love about it, it’s made with very few ingredients, eggs, pecorino, Romano cheese, a little milk, and black pepper that’s it. It’s baked, cooled and cut into Strips. I’m serving it with a spicy Arrabiata sauce. It really doesn’t need anything. The egg, mimics tripe,  in that absorbs the sauce, so every bite is very flavorful. Didn’t mention it’s gluten-free because it’s totally gluten-free..
.
.
#glutenfree #trippafinta #trippafintaallaromana #uovaintrippaallaromana #
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Thank you, Phantom Gourmet!


Our special kitchen items are posted daily when we are open by 10 am. Please click here to see those specials and sign up for Social Club Events or Wine Tasting Dinners. Note that our craft beer menu changes almost weekly. We always have 15 on draught, and the variety of pint cans seems to multiply like rabbits.

Definitions / Commonly Used Ingredients 

Definitions

GLUTEN-FREE
We offer gluten and dairy-free cauliflower crust; because of the flour dust in our pizza oven & other pizza area surfaces, we cannot guarantee a 100% gluten-free environment with celiac disease.  Risotto is usually, but not always, an option for a pasta substitute. Most special items are gluten-free.  

Our Commonly Used Ingredients

An asterisk indicates outsourced ingredients *

Below are descriptions of our commonly used ingredients; we make almost everything daily with high-quality, fresh ingredients.
We use shellfish harvested within one week–check our chalkboards to see where they are sourced from and for harvest dates on our shellfish!  

OUR DOUGH
Sourdough starter,  a blend of Italian imported 00 flour, Sir Galahad flour, salt, yeast, water, EVOO.
NEVER use bromated flour, which contains potassium bromate, an oxidizing agent. 

  • 00 FLOUR
    We use an Italian imported 00 flour in our pizza dough and daily bread for three reasons: one, it’s finely ground, and two, it has a lower gluten content than most flours. The “00” refers to the texture of the flour: Italian flours are classified by number according to how finely ground, from the roughest ground “Tipo” 1 to 0, and the finest, 00. Lastly, it’s authentic, and it tastes better.
  • SIR GALAHAD FLOUR
    ‘Sir Galahad Artisan Flour is the artisan flour of choice for artisan bread and yeasted pastries. Equivalent to a French Type 55 (milled from premium hard wheat), it can best be described as all-purpose or low-protein bread flour; it yields a dough that handles easily and has great fermentation tolerance. Ideal for  Neapolitan pizza.’

*POTATO GNOCCHI
All the pasta products made by Venda Ravioli combine No. 1 semolina flour, pasteurized liquid whole eggs, water, and salt. All pasta is shipped frozen and specially packaged for us!

*CAULIFLOWER PIZZA CRUST
Cauliflower & non-GMO mix: corn starch, rice flour, potato starch, dextrose, vegetable fibers: psyllium, fructose, inulin, emulsifier, stabilizer: sorbitol non-GMO yeast & non-GMO extra virgin olive oil, non-GMO brown cane sugar, non-GMO sea salt

*CHORIZO SAUSAGE
chorizo sausage is made from coarsely chopped pork and pork fat, seasoned with garlic, pimento – smoked paprika – and salt.

CANNED CRUSHED TOMATOES TOMATOES
The taste has the signature of Italy but is grown and canned in CA, USA. These sun-ripened tomatoes are freshly ground and then canned unpeeled, leaving bits of tomato skins throughout, resulting in a most flavorful sauce.

PEPERONCINO
are simply red pepper flakes. The peppers come from Calabria in southern Italy, a region known for its hot peppers. These pepper flakes have a spicy, mildly fruity taste and aroma that’s mild and authentically Italian. Contrary to popular belief, a tiny pinch enhances the other flavors and does not make it “spicy”- we swear.
VS
PEPPERONCINI
A sweet Italian chili pepper. It is also known as the Golden Greek or fresh Italian pepper.

SAN MARZANO TOMATOES
Compared to the Roma tomato, their flesh is thicker with fewer seeds, and the taste is more robust, sweeter, and less acidic.

HOUSE-MADE SAUSAGE
No casing-lean pork butt, fennel, peperoncino, paprika, black pepper, kosher salt

CHARCUTERIE
When we are fortunate to be “staffed up,” one of our favorite things to create is beautiful charcuterie–a little of this, that & then some! Below are frequently used cheeses and meats that grace the sampler. 

SOFT CHEESES

Blue Bonnet
Winner of the American Cheese Society’s Best of Show award in 1996, the Bluebonnet has been gracing the cheese boards and menus of countless premier restaurants nationwide for two decades. A drum of fresh goat cheese covered by a powdery blue Roquefort rind- from Westfield Farm, Hubbardston, MA.

Baby Cam
This “baby cam” is a smaller, plumper version of the traditional camembert that tastes as lovely as it looks–subtle, earthy, and creamy. From Westfield Farm, Hubbardston, MA.

Pink Peppercorn
The cracked pink peppercorns add a spicy, floral element that complements the fresh tanginess of the chèvre smoked.

Moody Blue
US Cheese champion second place! This small-batch blue is delicately smoked over fruitwood to create subtly smoky undertones.

Orange Cranberry 
This sweet and tangy taste sensation is what the morning calls for, along with a slice of toast or a fresh bagel. It’s a lovely way to start any day.

Smoked Gouda 
This smoked gouda is a  variant of this famous cheese wherein smoked in ancient brick ovens over flaming hickory chip embers. Sensational with beer, this hard cheese has an edible brown rind and a creamy, yellow interior. It can also perfectly complement tasty snacks like fruits, nuts, and dark chocolate, but we think our gouda, gouda, gouda rocking everywhere pizza rocks, hence the title! 

Ovolone Mozzarella
Mild, refreshing, and supple. It has a springy and dense consistency with a light aroma of wholesome cream, making it a favorite among audiences with delicate palates. One size down from your standard ball of fresh mozzarella is ovoline, or “egg-shaped” portions, about four ounces each. 

Burrata
Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. 

HARD CHEESES

Eat the rind! That’s where the wine/aged balsamic soaks into the cheese and creates a distinctive flavor. Each cheese has bits of hard calcium crystals – a sign of appropriately aged cheese.

Vino Rosso
Vino Rosso is the perfect mix of precisely crafted cheese and a hearty blend of robust red wines.

Port Wine Derby
A smooth, creamy derby cheese marbled with a delicate port wine infusion. This cheese has a pink marbled effect where the port wine blends with the maturing cheese.  It has a slightly sweet berry aftertaste.

IMPORTED ITALIAN MEATS

Capicola cap-uh-cola
Capicola is seasoned with hot pepper flakes, salt, and garlic. Like many Italian types of meat, it has a marbled appearance and a rich, bold flavor. This famous Italian cut of ham is salted, seasoned, and dry-cured.

Mortadella *Contains NUTS*
Mortadella is made of finely hashed or ground heat-cured pork, incorporating at least 15% small cubes of pork fat. Mortadella is a product of Bologna, Italy, flavored with spices, including whole or ground black pepper, myrtle berries, and pistachios.

Prosciutto pro-shoo-toe
An Italian dry-cured ham, thinly sliced and served uncooked; this style is called prosciutto crudo in Italian soppressata “sop-pres-sa-ta” is an Italian dry salami. Although there are many variations, the two principal types are a cured dry sausage typical of Basilicata, Apulia, and Calabria and a very different uncured salami made in Tuscany and Liguria.

Cherry Pepper Shooters
Cherry peppers stuffed with aged provolone wrapped in prosciutto.

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