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Sotto Sopra Restaurant Review: Executive chef Josh Savi cooks up Northern Italian fare at this stylish eatery in Amagansett. Wood-burning pizza ovens turn out a variety of pies, from a classic margherita to the more surprising Oscar, with crab, asparagus and artichoke. The remainder of the menu includes a combination of classics, like fresh Italian salumi or cured meats, Caesar salad, pastas and the main players: the meats. This isn't surprising seeing as the restaurant is the brainchild of the team behind Bobby Van's steakhouses, and the carne certainly doesn't disappoint. We recommend the veal saltimbocca and roast chicken, but true carnivores will fall for the classico bisteccheria of veal porterhouse, filet mignon, sirloin and lamb chops. Desserts border on the lighter side; consider fresh berries, lemon tart, sorbet served with limoncello and a 21-layer crêpe cake. The wine list proposes ten glasses and over 30 bottles as well as mixologist Rob Giglio's cocktails. A major draw is the organization of the restaurant: each section, from the bar to the niche near the pizza ovens to the main dining room, has its own personality. The latter of the three has floor-to-ceiling glass doors offering an outdoor ambience with shelter from the elements.