THIS RESTAURANT IS CLOSED Sotto

THIS RESTAURANT IS CLOSED Sotto Restaurant Review:

Chef/owner Steve Samson's restaurant has the feel of an Italian taverna, with great ambience, old-fashioned light fixtures and rustic tables made from thick reclaimed wood. The communal table by the bar offers guests a glimpse into the open kitchen. Start with the shaved beet and lettuce salad or tomato-braised octopus before moving on to handmade pastas like the squid ink fusilli lunghi with pistachios, mint and bottarga (salted and cured fish roe that's popular in Southern Italian cuisine). Larger plates, such as the whole grilled orata, are good for sharing. A custom-built Neapolitan wood-burning oven turns out pizzas with toppings like guanciale (house-cured pork cheek), ricotta, scallions and fennel pollen. Sheep's milk yogurt panna cotta, served in a mason jar with honey, thyme and almond amaretti, makes for a light finish unless you want to splurge on the cannoli. As is to be expected, the small wine list primarily focuses on Italy. There's also an elegant craft cocktail list with aromatic selections featuring a variety of infused bitters, and shaken with fresh juices. Service is friendly and efficient.